What is Pho Chau Restaurant's health inspection score?

Pho Chau Restaurant has a SafeDine safety score of 51 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 Chau Restaurant last inspected?

Pho Chau Restaurant was last inspected on June 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho Chau Restaurant have?

Pho Chau Restaurant has 78 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho Chau Restaurant safe to eat at?

Pho Chau Restaurant has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pho Chau Restaurant serve?

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

Official Health Record

Pho Chau Restaurant

Name: Pho Chau Restaurant
Address: 1640 W MOCKINGBIRD LN, Dallas, 75235
Rating: 51

1640 W MOCKINGBIRD LN, Dallas

Data may be outdated — inspected 6/8/2023

▲Improving

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0Fair

Vietnamese•Love Field

Ranked #284 of 396 in Love FieldBetter than 70% of vietnamese restaurants

Improving

10 inspections

Last: Jun 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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

1640 W MOCKINGBIRD LN, Dallas, TX 75235

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Violation Timeline

Nov 2018

1 inspections

5 intermediate

5 basic

Nov

May 2019

1 inspections

1 intermediate

5 basic

Nov 2019

1 inspections

3 intermediate

6 basic

Nov

Apr 2020

1 inspections

5 intermediate

4 basic

Oct 2020

1 inspections

3 intermediate

6 basic

Oct

Apr 2021

1 inspections

4 intermediate

5 basic

Sep 2021

1 inspections

5 intermediate

6 basic

Sep

Apr 2022

1 inspections

5 intermediate

1 basic

Dec 2022

1 inspections

3 intermediate

1 basic

Dec

Jun 2023

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Jun 23

Routine InspectionLatestScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items used according to law−5
Bleach sanitizer (spot bucket) measured over 200 ppm

Basic (4)

−8 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
Date mark all ready to eat food
DAL-2*42 Dirty nonfood contact surfaces−2
Deep/detail dirty vent a hood filters
DAL-4*24 Food Labeling- with common name of the food−2
Label all food squeeze bottes
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed in use container inside of bulk sugar

Base deductions−13 pts

Dec 22

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*19 One Inch Air Gap−5
Keep the pipes above 1 in
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket: 200 ppm chlorine
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed the bowl on the meat

Basic (1)

−2 pts

DAL-4*36 Cloths in-use for wiping between uses stored−2
keep towel in the sanitizer bucket

Base deductions−17 pts

Apr 22

Routine InspectionScore: 83

5 Med1 Basic

6 total

73/100inspection score

−27 pts

Intermediate (5)

−25 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw eggs store above vegetables and next to noodle Observed raw shrimp store next to noodles
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
No shopping bags allow to wrap the meats
DAL-3*14 Hands wash procedures-without soap−5
Observed employee washing hand without soap
DAL-4*15 Contact RTE Products w/ Bare Hands−5
Observed employee making spring roll with bare hand
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket: 200 ppm chlorine

Basic (1)

−2 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date making for all the food containers in the coolers

Base deductions−27 pts

Sep 21

Routine InspectionScore: 77

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to produce observed raw beef without container store next to bread
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket: 10 ppm quat
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
observed meats was hold in the shopping bag, no tie and no date marking
DAL-9*19 Water & Plumbing in good repair- per code−5
Cold water faucet is not working
DAL-10*02 Cold Hold (41øF/45øF or below)−5
time control must within 4 hr ( spring rolls) lettuce 57'f lime 56'f Meat 51'f egg 51'f

Basic (6)

−12 pts

DAL-2*32 Approved Food Contact Equip.−2
observed home style microwave
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*42 Nonfood-contact surfaces material−2
no cardboard allow under the pots, containers
DAL-6*47 Handler-Certificate Not on site−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover noodle container
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food containers in the coolers and WIC

Base deductions−37 pts

Apr 21

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
spring roll 68"f
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*15 Bare hands contact with ready-to-eat foods−5
bare hand contact with the spring roll
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the coolers and freezers

Basic (5)

−10 pts

DAL-5*47 Handler-Certificate Not on site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for left over foods
DAL-7*32 Damaged Equipment−2
broken door of wic needs to replaced
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*45Floor, wall, ceiling - Exposed material−2
fix the damaged tiles on the ceiling

Base deductions−30 pts

Oct 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
observed employee bare hand contact with cooked shrimp *issued 1 citation
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shrimp store next to lettuce and above cooked seafood
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine

Basic (6)

−12 pts

DAL-4*47 Handler-Certificate Not on site−2
will issue citation if repeat violation
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food in coolers
DAL-6*34 Pest Control−2
observed flies in prep area
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*32 Damaged Equipment−2
fix the damaged wic door last warning will issue citation for repeat violation
DAL-9*45Floor, wall, ceiling - Exposed material−2
fix the damaged tiles on the ceiling

Base deductions−27 pts

Apr 20

Routine InspectionScore: 78

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed raw eggs at table without temp control
DAL-2*03 Food products not maintained at 135øF or above−5
grill meat 80'f
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat and cooked meat store together
DAL-4*15 Contact RTE Products w/ Bare Hands−5
observed employee bare hand contact with vegetable
DAL-5*20 Grease Trap Tickets−5

Basic (4)

−8 pts

DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in wic
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food container
DAL-9*32 Damaged Equipment−2
repair the wic door

Base deductions−33 pts

Nov 19

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
salad
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed bell pepper store next to raw eggs
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the wic, prep area

Basic (6)

−12 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all left over foods
DAL-6*32 Damaged Equipment−2
fix the damaged door of wic
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board
DAL-9*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−27 pts

May 19

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Chemical sanitizer generated onsite, chemical criteria−5
SANITIZER BUCKET 200+ PPM CHLORINE

Basic (5)

−10 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
LABEL SPICES
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*39 Equipment in good repair and proper adjustment.−2
WIC REPAIR DOOR TO MAINTAIN PROPER TEMP OF 41 DEGREE F OR BELOW
DAL-5*47 Handwashing signage−2
AT FRONT HAND SINK
DAL-6*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD

Base deductions−15 pts

Nov 18

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
Grill has buildup of food soils some cooked, some partially cooked on grill grates.
DAL-2*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
Please provide written procedures and maintain logs if time is to be used as a control.
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Reach in cooler not functioning. Foods stored not maintaining proper temperatures. Cooked brisket was at 55.4°F. Pork meatballs were at 64.4°F
DAL-7*03 Food products not maintained at 135øF or above−5
Fried rice in hot hold maintained at 115.3°F. Cooked grilled chicken stored at 111.4°F
DAL-10*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Rice noodles stored on floor in bucket adjacent to hand wash sink. Please move to where food is 6" above the floor and not potentially exposed to splash from employees properly washing hands.

Basic (5)

−10 pts

DAL-3*41 Food storage containers, identified with common name of food.−2
Please label foods that are not stored in original packaging.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Mop cloths stored on working counters. When not actively in use in employee's hands, mop cloths should be stored in sanitizing solution.
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Ice scoop resting on food ice with handle resting on the ice. If utensils are to be stored in ice, make sure scoop is store so that the hand is up and above the food ice. Bowl used as scoop in walk in cooler. Please provide a scoop with a handle.
DAL-8*42 Nonfood-contact surfaces material−2
Back of cook top caked with grease and food grime.
DAL-9*34 Insect control:prevent dead insects from food−2
Please remove dead insects from light shields near dish pit.

Base deductions−35 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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