What is Pho DK's health inspection score?

Pho DK has a SafeDine safety score of 47 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 DK last inspected?

Pho DK was last inspected on February 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho DK have?

Pho DK has 55 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho DK safe to eat at?

Pho DK has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pho DK serve?

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

Official Health Record

Pho DK

Name: Pho DK
Address: 14891 PRESTON RD #130, Dallas, 75254
Rating: 47

14891 PRESTON RD #130, Dallas

Data may be outdated — inspected 2/13/2024

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0Poor

Vietnamese•Dallas

Ranked #986 of 1000 in DallasBetter than 69% of vietnamese restaurants

Stable

10 inspections

Last: Feb 13, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

26 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

14891 PRESTON RD #130, Dallas, TX 75254

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Violation Timeline

May 2019

1 inspections

6 basic

May

Nov 2019

1 inspections

1 intermediate

3 basic

Jun 2020

1 inspections

2 intermediate

3 basic

Jun

Dec 2020

1 inspections

1 intermediate

4 basic

Mar 2021

1 inspections

1 intermediate

3 basic

Mar

Sep 2021

1 inspections

1 intermediate

7 basic

Mar 2022

1 inspections

1 intermediate

2 basic

Mar

Jan 2023

1 inspections

1 intermediate

1 basic

Aug 2023

1 inspections

2 intermediate

10 basic

Aug

Feb 2024

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef above cooked/ready-to-eat foods

Basic (5)

−10 pts

DAL-2*32 Equipment & Utensils smooth easily cleanable−2
Do not use cardboards to line shelves or cooler or under microwaves
DAL-3*34 Remove dead/trapped pests−2
Clean dead bugs in light shields
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on the floor
DAL-5*39 Store all equipment & utensil covered or inverted−2
Store all uncovered utensils upside down
DAL-6*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood

Base deductions−15 pts

Aug 23

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Arrange raw and cooked foods properly to avoid contamination.
DAL-2*18 First aid kit not to contaminate food, utensil−5
Do not store pills/medication with food.

Basic (10)

−20 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Provide food handlers.
DAL-4*26 Consumer Advisory Disclosure---asterisking−2
Provide Consumer Advisory.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date and label anything used more than 24 hours.
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use cardboard as a liner.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Separate personal foods.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover bulk foods and spices.
DAL-9*39 Equipment & utensils cleaned before restocking−2
Clean utensils be fore restocking.
DAL-10*42 Dirty nonfood contact surfaces−2
Clean vent hood, grease build up on equipment and utensils.
DAL-11*41 Food storage containers, identified with common name of food.−2
Label bulk food items (flour in soy sauce containers)
DAL-12*45 Lockers to be used to store personal items−2
Provide lockers/space for personal belongings.

Base deductions−30 pts

Jan 23

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
bottom of the container sitting directly on food- you do not know where the bottom has been- cross contamination

Basic (1)

−2 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
you cannot use card board in the kitchen- there is no way to clean or sanitize

Base deductions−7 pts

Mar 22

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw eggs stored above RTE foods in RIC

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean reach in unit stains
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Remove cardboard lining from shelves and reach in units

Base deductions−9 pts

Sep 21

Routine InspectionScore: 85

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*01 Cooling -- total 6 hours, 135-41øF−5
cooked chicken 79*f

Basic (7)

−14 pts

DAL-1*33 Warewashing machine, sink - cleaned before use−2
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-4*32 Approved Food Contact Equip.−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*24 Food Labeling- with common name of the food−2
DAL-8*28 Date marking commercially prepared RTE/ TCS food−2

Base deductions−19 pts

Mar 21

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
SHRIMP 53, EGG ROLL FILLING 63

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*41 Food storage containers, identified with common name of food.−2

Base deductions−11 pts

Dec 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken stored over vegetables.

Basic (4)

−8 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use cardboard as a shelf liner.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on the floor.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor in dry storage.
DAL-5*45 Lockers to be used to store personal items−2
All personal items must be stored in appropriate place.

Base deductions−13 pts

Jun 20

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
cooked shrimp- 60 degrees F

Basic (3)

−6 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
most recent health inspection report is available upon request.
DAL-4*21 RFSM - Not On Site−2
DAL-5*22 Handlers-Certificate Not On Site−2
need to have access to the certificates

Base deductions−16 pts

Nov 19

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*14 When to wash hands−5
EMPLOYEES MUST WASH THEIR HANDS BETWEEN TASK AND DONNING NEW GLOVES

Basic (3)

−6 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE CUTTING BOARD IN HAND SINK
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST SIGN " MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP

Base deductions−11 pts

May 19

Routine InspectionScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*24 Food Labeling- with common name of the food−2
LABEL CONTAINERS WITH COMMON NAME OF FOOD
DAL-2*26 Allergen Labeling−2
POST SIGN FOR ALLERGY
DAL-3*31 Handwashing lavatory - used for other purpose−2
HAND SINK USED TO TORE UTENSIL
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
COFFEE AND DRINK ON PREP AREA
DAL-5*36 Cloths in-use for wiping between uses stored−2
WAIT WIPE TOWEL ON PREP SURFACE
DAL-6*47 Other Violations−2
POST SIGN TO INFORM CUSTER TO ASK FOR CURRENT Inspection REPORT

Base deductions−12 pts

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Community Safety Reports

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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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