What is Pho 95 Inc's health inspection score?

Pho 95 Inc has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pho 95 Inc last inspected?

Pho 95 Inc was last inspected on August 1, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho 95 Inc have?

Pho 95 Inc has 86 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho 95 Inc safe to eat at?

Pho 95 Inc has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pho 95 Inc serve?

Pho 95 Inc serves Vietnamese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Pho 95 Inc

Name: Pho 95 Inc
Address: 9780 WALNUT ST #120, Dallas, 75243
Rating: 48

9780 WALNUT ST #120, Dallas

Data may be outdated — inspected 8/1/2021

▲Improving

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0Poor

Vietnamese•Lake Highlands

Ranked #604 of 727 in Lake HighlandsBetter than 71% of vietnamese restaurants

Improving

7 inspections

Last: Aug 1, 2021

low confidence

Directions Order

Inspections

Clean Rate

12.3

Avg Violations

59 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 42/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (48/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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9780 WALNUT ST #120, Dallas, TX 75243

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Violation Timeline

Mar 2019

1 inspections

4 intermediate

9 basic

Mar

May 2019

1 inspections

3 intermediate

7 basic

Nov 2019

1 inspections

5 intermediate

10 basic

Nov

Jun 2020

1 inspections

1 intermediate

10 basic

Dec 2020

1 inspections

4 intermediate

11 basic

Dec

Jan 2021

1 inspections

2 intermediate

10 basic

Aug 2021

1 inspections

10 basic

Aug

Inspection History

7 records on file

6 Routine1 Follow-up

Aug 21

Routine InspectionLatestScore: 87

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

DAL-1*21 RFSM - Not On Site−2
Not On Site
DAL-2*39 Store equipment & utensils in a clean, dry place−2
store ice scoop in a clean dry area
DAL-3*42 Nonfood-contact surfaces material−2
detail clean walls throughout exterior of all food services/ equipment clean heavy build up on vent a hood
DAL-4*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
replace weather seal on back door
DAL-5*36 Cloths in-use for wiping between uses stored−2
store towels in solution when not in use
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6" off floor
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
food not used with in 24 hrs must be date marked
DAL-8*47 OTHER VIOLATIONS−2
remove all unnecessary from all storage areas throughout the kitchen area
DAL-9*45 Premises shall be maintained in good repair−2
replace damaged missing ceiling tiles
DAL-10*22 Accredited food handler certificate - 60 days−2
need food handler cards for everyone that has been hired more than 60 days

Base deductions−20 pts

Jan 21

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sprouts held at 52 Degrees F.
DAL-2*10 Clean Sight and Touch−5
Observed dirty prep table.

Basic (10)

−20 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Food handlers certificates not on site.
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not use foil or newspaper as a food liner.
DAL-6*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Observed dirty wiping cloths.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Between use, food must be covered.
DAL-8*38 Thawing. under running water criteria−2
Food must be defrosted in the cooler or submerged in running water.
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep ice scoop handle upright, not touching ice.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean throughout the kitchen.
DAL-11*45 Unnecessary articles prohibited−2
Remove all unnecessary articles.
DAL-12*47 Handwashing signage−2
Need handwash signs in the restrooms.

Base deductions−30 pts

Dec 20

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy ginger. Corrected on site.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw shrimp and raw eggs stored over vegetables.
DAL-3*10 Equipment / Utensils (PHF) every 4 hours−5
Must clean and sanitize all food contact surfaces every shift.
DAL-4*18 Toxic items labeling-non original container−5
Must label all chemical spray bottles.

Basic (11)

−22 pts

DAL-5*22 Accredited food handler certificate - 60 days−2
Food handlers certificates not on site.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-7*30 Food Establishment Permit−2
Owner on permit does not match owner on tax id.
DAL-8*31 Handwashing lavatory - used for other purpose−2
Do not use handwash sink for other purposes.
DAL-9*32 Maintain in Good Repair−2
Repair temperature control knobs on stoves.
DAL-10*33 Warewashing machine, sink - cleaning frequency−2
Clean the dish machine.
DAL-11*39 Keep utensils handles upright or protected−2
Keep ice scoop handle upright.
DAL-12*37 Food storage, prohibited areas under leaking water lines−2
Repair leak in the walk-in-freezer.
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
Clean throughout the kitchen. Clean the floors, walls, and ceiling.
DAL-14*44 Refuse/recyclables to be stored in proper contain.−2
Do not use cardboard box as a trash can.
DAL-15*45 Unnecessary articles prohibited−2
Remove all unnecessary articles.

Base deductions−42 pts

Jun 20

Routine InspectionScore: 83

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-7*18 Toxic items storage adjacent to food/utensils−5
can of wd40 stored in the food prep area

Basic (10)

−20 pts

DAL-1*22 Handlers-Certificate Not On Site−2
every employee must possess a valid food handler certificate
DAL-2*47 Conditions of Permit-in use of food equipment−2
health inspection report is available upon request
DAL-3*32 Approved Food Contact Equip.−2
use ziplock bags for food storage
DAL-4*31 Handwashing lavatory - used for other purpose−2
items stored inside the designated hand wash sink
DAL-5*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers
DAL-6*36 Cloths in-use for wiping between uses stored−2
do not store cloth towels underneath cutting boards
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-9*39 Keep utensils handles upright or protected−2
ice scoop
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
seal gaps in the back door to prevent pest entry
DAL-11*21 RFSM - Not On Site−2

Base deductions−25 pts

Nov 19

Routine InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RICE 46, BEEF 45.6, SOUP 46, SPROUTS 63; DEGREES F.
DAL-2*10 Clean Sight and Touch−5
CLEAN FOOD CONTACT SURFACES.
DAL-3*15 Contact RTE Products w/ Bare Hands−5
NO BARE HAND CONTACT WITH RTE FOODS.
DAL-4*18 Toxic items labeling-non original container−5
CHEMICAL SPRAY BOTTLES NEED TO BE LABELED.
DAL-5*19 One Inch Air Gap−5
KEEP 1" AIR GAP AT ALL FAUCETS.

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
DAL-7*22 Handlers-Certificate Not On Site−2
DAL-8*31 Handwashing lavatory - used for other purpose−2
DO NOT USE HANDWASH SINK FOR OTHER PURPOSES.
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
NEED TO SEAL GAP AT BACK DOOR.
DAL-10*36 Cloths in-use for wiping between uses stored−2
ALL WIPING CLOTHS NEED TO BE HELD IN SANITIZER BETWEEN USES.
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS IN THE WALK IN COOLER.
DAL-12*38 Thawing. under running water criteria−2
FOOD MUST BE THAWED UNDER RUNNING WATER.
DAL-13*41 Food storage containers, identified with common name of food.−2
NEED TO LABEL PRODUCT CONTAINERS WHERE FOOD IS NOT EASILY IDENTIFIABLE.
DAL-14*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR, CEILING, WALLS, AND THROUGHOUT KITCHEN AREA. CITATION ISSUED.
DAL-15*45 Unnecessary articles prohibited−2
REMOVE ALL UNNECESSARY ARTICLES(BICYCLE, OLD/UNUSED EQUIPMENT).

Base deductions−45 pts

May 19

Follow-up InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
BRISKET 47'F. PORK CHOP 47'F
DAL-7*18 Toxic items storage adjacent to food/utensils−5
DAL-8*10 Clean Sight and Touch−5
CLEAN FOOD LIDS FROM WALK IN COOLER. CLEAN GASKETS AND BACK INTERIOR AREA FROM REACH IN COOLERS

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST SIGN" MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"
DAL-5*21 RFSM - Not On Site−2
ESTABLISHMENT REGISTERED ONE RFSM BUT SHE IS NOT ON SITE. INSTRUCTED OWNER TO REGISTER ADDITIONAL RFSM
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
1) CLEAN FLOOR AND STOVE AREA OF GREASE. 2) CLEAN HANDLE OF RICE COOKER N WARMER. 3) CLEAN CARPERT
DAL-9*45 Unnecessary articles prohibited−2
OWNER HAS CLEARED SOME OF THE STORAGE AREA AND REMOVED SOME ITEMS. INSTRUCTED HIM TO CONTINUE REMOVE AND ORGANIZE THE REST OF UNNECESSARY ARTICLES.
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER AND COOLER

Base deductions−29 pts

Mar 19

Routine InspectionScore: 75

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE CONTACT READY TO EAT FOOD PRODUCTS WITH BARE HANDS
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM --- CONTAINER IS EMPTY
DAL-9*19 One Inch Air Gap−5
KEEP ALL HOSES CONNECTED TO FAUCETS ONE INCH ABOVE THE RAM OF SINK
DAL-11*10 Clean Sight and Touch−5
CLEAN CUTTING BOARDS, TONGS

Basic (9)

−18 pts

DAL-1*32 Approved Food Contact Equip.−2
DO NOT USE PAPER AS PRODUCE LINER
DAL-3*21 RFSM - Not On Site−2
RENEW YOUR EXPIRED DALLAS REGISTERED FOOD SERVICE MANGER CERTIFICATE
DAL-5*45 Unnecessary articles prohibited−2
REMOVE ALL UNNECESSARY ARTICLES FROM ESTABLISHMENT
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST SIGN " CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"
DAL-7*36 Cloths in-use for wiping between uses stored−2
KEEP ALL TOWEL IN SANITIZER BETWEEN USE
DAL-8*22 Handlers-Certificate Not On Site−2
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN STOVE, EXTERIOR OF EQUIPMENT & CONTAINER, SHELVES,

Base deductions−38 pts

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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