What is Pho IS For Lovers's health inspection score?

Pho IS For Lovers has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pho IS For Lovers last inspected?

Pho IS For Lovers was last inspected on March 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho IS For Lovers have?

Pho IS For Lovers has 48 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho IS For Lovers safe to eat at?

Pho IS For Lovers has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Pho IS For Lovers

Name: Pho IS For Lovers
Address: 5521 GREENVILLE AVE #105, Dallas, 75206
Rating: 79

5521 GREENVILLE AVE #105, Dallas

Data may be outdated — inspected 3/21/2023

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0Good

Greenville

Declining

9 inspections

Last: Mar 21, 2023

low confidence

Directions Order

Inspections

11%

Clean Rate

5.3

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 pts

Latest

100% weight

100

2nd

60% 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

5521 GREENVILLE AVE #105, Dallas, TX 75206

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Violation Timeline

Jan 2019

1 inspections

3 basic

Jan

Jul 2019

1 inspections

2 basic

Jan 2020

1 inspections

6 intermediate

9 basic

Jan

Feb 2020

1 inspections

3 intermediate

4 basic

Aug 2020

1 inspections

3 intermediate

3 basic

Aug

Mar 2021

1 inspections

3 intermediate

5 basic

Oct 2021

1 inspections

1 intermediate

3 basic

Oct

Sep 2022

1 inspections

Mar 2023

1 inspections

1 intermediate

2 basic

Mar

Inspection History

9 records on file

8 Routine1 Follow-up

Mar 23

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
Need at least 1" air gap at floor drain piping, 3-comp sink.

Basic (2)

−4 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Observed sanitizer stored near condiments.
DAL-3*42 Dirty nonfood contact surfaces−2
Observed dirty bottom shelf at RIF.

Base deductions−9 pts

Sep 22

Routine InspectionCleanScore: 100

No violations

100/100inspection score

Oct 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN ALL

Basic (3)

−6 pts

DAL-1*32 Damaged Equipment−2
REPLACE GASKETS ON RIC(S)
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENTS
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS

Base deductions−11 pts

Mar 21

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-5*10 Clean Sight and Touch−5
CLEAN RIC9S)
DAL-6*18 Toxic items labeling-non original container−5
LABEL TOXIC CHEMICALS

Basic (5)

−10 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*32 Approved Food Contact Equip.−2
PROVIDE FOOD GRADE SAFE CONTAINERS FOR FOOD STORAGE
DAL-4*45 Premises shall be maintained in good repair−2
RESEAL AROUND HAND SINK
DAL-7*35 Jewelry Prohibition−2
NO JEWELRY ( WATCHES)
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN BACK DOOR

Base deductions−25 pts

Aug 20

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
DAL-2*10 Clean Sight and Touch−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (3)

−6 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-4*43 Light bulbs, light shields provided−2
DAL-6*32 Damaged Equipment−2

Base deductions−21 pts

Feb 20

Follow-up InspectionScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-3*10 Clean Sight and Touch−5
CLEAN ALL RIC(S)
DAL-6*19 One Inch Air Gap−5
ONE INCH AIR GAP AT SINK

Basic (4)

−8 pts

DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
S. BUCKER IMPROPER STORED UNDER HAND SINK
DAL-4*38 Thawing. under running water criteria−2
IMPROPER THAWING OF MEAT
DAL-5*45 Premises shall be maintained in good repair−2
CLEAN BACK DOORS
DAL-7*43 Light bulbs, light shields provided−2
REPLACE LIGHTING UNDER VENT HOOD SYSTEM

Base deductions−23 pts

Jan 20

Routine InspectionScore: 71

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-10*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-11*10 Clean Sight and Touch−5
CLEAN RIC / RIF (S)
DAL-12*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT
DAL-13*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS
DAL-14*02 Cold Hold (41øF/45øF or below)−5
noodles 67.2F pork 50.2F , c. shrimps 55.7f , c. green onion 65.7F
DAL-15*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5

Basic (9)

−18 pts

DAL-1*47 Handwashing signage−2
PROVIDE HAND WASHING SIGN
DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*43 Light bulbs, light shields provided−2
SHIELD LIGHTS
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE DUST FROM CEILING OVER CEILING
DAL-5*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
IMPROPER THAWING OF FROZEN FOOD
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-7*34 Insect control devices-not over food/food prep−2
BUG DEVICE ABOVE FOOD EQUIPMENT
DAL-8*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES
DAL-9*22 Handlers-Certificate Not On Site−2
CERTIFY STAFF

Base deductions−48 pts

Jul 19

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*34 Insect control devices-not over food/food prep−2
move bug light can not be over preparation table
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitation bucket can not sit directly on the floor

Base deductions−4 pts

Jan 19

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink next to to go utensils
DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
cloth under utensils and sauces
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
dust on the A/C vents, walls and on top shelf of the by the makeline

Base deductions−6 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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