What is Pho Kitchen's health inspection score?

Pho Kitchen has a SafeDine safety score of 60 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 Kitchen last inspected?

Pho Kitchen was last inspected on September 30, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho Kitchen have?

Pho Kitchen has 36 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho Kitchen safe to eat at?

Pho Kitchen has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pho Kitchen serve?

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

Official Health Record

Pho Kitchen

Name: Pho Kitchen
Address: 8687 N CENTRAL EXPW #2378, Dallas, 75225
Rating: 60

8687 N CENTRAL EXPW #2378, Dallas

Data may be outdated — inspected 9/30/2021

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0Fair

Vietnamese•Dallas

Ranked #626 of 1000 in DallasBetter than 73% of vietnamese restaurants

Stable

6 inspections

Last: Sep 30, 2021

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

55 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 58/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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

8687 N CENTRAL EXPW #2378, Dallas, TX 75225

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

4 basic

Feb

Aug 2019

1 inspections

4 intermediate

2 basic

Jan 2020

1 inspections

3 intermediate

8 basic

Jan

Jul 2020

1 inspections

1 intermediate

2 basic

Jan 2021

1 inspections

2 intermediate

3 basic

Jan

Sep 2021

1 inspections

2 intermediate

3 basic

Inspection History

6 records on file

6 Routine

Sep 21

Routine InspectionLatestScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
RAW CHICKEN BOX SITTING ONTOP OF LETTUCE BOX
DAL-5*18 Toxic items labeling-non original container−5
LABEL ALL SPRAY BOTTLES

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
RFSM EXPIRED
DAL-2*22 Washing hands only at a designated hand sink−2
EMPLOYEE WASHED HANDS AT 3 COMP SINK
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD OFF FLOOR WALK IN WOOLER

Base deductions−16 pts

Jan 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*18 Use toxic according to manufacturer direction−5
NO "Residential USE ONLY" CHEMICALS
DAL-4*10 Sanitization after Cleaning−5
DISHWASHER SANITIZER EMPTY

Basic (3)

−6 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
HANDSINK BLOCKED WITH PRODUCE
DAL-3*39 Linens and Napkins, Use Limitation−2
CANNOT USE WIPING CLOTHS UNDER CUTTING BOARD
DAL-5*21 RFSM - Not On Site−2
RENEW RFSM

Base deductions−16 pts

Jul 20

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*03 <<<HOT HOLD (135øF)>>>−5
CURRY AT 120F - MAINTAIN ABOVE 135F

Basic (2)

−4 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
STORED IN SANITIZER
DAL-3*34 Pest Control−2
ROACHES BY DISHWASHER

Base deductions−9 pts

Jan 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
PUT RTE FOOD & CUSTOMER FOOD SEPARATED FROM RAW UNCOOKED BEEF/ CHICKEN / SHRIMP AND COVER FOOD PROPERLY.
DAL-2*20 Grease Trap Tickets−5
MISSING.
DAL-3*18 Restricted use pesticides−5

Basic (8)

−16 pts

DAL-4*22 Handlers-Certificate Not On Site−2
ALL FOOD HANDLERS NEED CERTIFICATES.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK TCS FOODS 7 DAYS.
DAL-6*29 Food thermometers provided and accessible−2
PROVIDE ALL RIF & RICS WITH THERMO.
DAL-7*36 Cloths in-use for wiping food spills used for no other purpose−2
STORE RAGS IN SAN. BK & DON'T USE TO COVER FOOD.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD MUST BE 6IN. OFF FLOOR.
DAL-9*39 Store all equipment & utensil covered or inverted−2
COVER FOOD IN WIC & INVERT ICE SCOOP HANDLE, ALL UTENSILS FACE SAME.
DAL-10*41 Food storage containers, identified with common name of food.−2
LABEL CORNSTARCH.
DAL-11*47 Other Violations−2
ACQUIRE BODILY FLUID CLEAN UP & GET MORE TEST STRIPS.

Base deductions−31 pts

Aug 19

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-2*10 Clean Sight and Touch−5
Interior of freezer
DAL-5*14 When to wash hands before donning new gloves−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5

Basic (2)

−4 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*39 Equipment in good repair and proper adjustment.−2
Cooler gaskets

Base deductions−24 pts

Feb 19

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*03 Food products not maintained at 135øF or above−5

Basic (4)

−8 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
DAL-2*39 Equipment in good repair and proper adjustment.−2
damaged panel of reach in coole
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−18 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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