What is Pho Saigon #8's health inspection score?

Pho Saigon #8 has a SafeDine safety score of 38 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 Saigon #8 last inspected?

Pho Saigon #8 was last inspected on September 21, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pho Saigon #8 have?

Pho Saigon #8 has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pho Saigon #8 safe to eat at?

Pho Saigon #8 has a safety score of 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Pho Saigon #8

Name: Pho Saigon #8
Address: 2240 ROYAL LN STE #102, Dallas, 75229
Rating: 38

2240 ROYAL LN STE #102, Dallas

Data may be outdated — inspected 9/21/2023

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0Poor

North Dallas

Ranked #473 of 566 in North Dallas

Stable

9 inspections

Last: Sep 21, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.4

Avg Violations

33 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

Employee illness

Sick employee handling food — illness transmission risk

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-17 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

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2240 ROYAL LN STE #102, Dallas, TX 75229

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Violation Timeline

Dec 2018

1 inspections

2 intermediate

Dec

Jul 2019

1 inspections

2 intermediate

3 basic

Feb 2020

1 inspections

2 intermediate

7 basic

Feb

Aug 2020

1 inspections

6 basic

Feb 2021

1 inspections

2 intermediate

8 basic

Feb

Sep 2021

1 inspections

1 intermediate

5 basic

Oct 2022

1 inspections

1 intermediate

8 basic

Oct

Mar 2023

1 inspections

3 intermediate

7 basic

Sep 2023

1 inspections

1 intermediate

9 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-6*10 Clean Sight and Touch−5
Ice chute needs to be clean and sanitized

Basic (9)

−18 pts

DAL-1*37 Food shall be protected from cross contamination by protecting food containers that are received−2
Foods need a cover in Ice / RIF
DAL-2*39 Equipment in good repair and proper adjustment.−2
seals on cooler need replacement or repair
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
Ceiling vents need to be clean from dust
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
Items in WIC need date mark indicating when first used or open
DAL-5*42 Dirty nonfood contact surfaces−2
shelves need to be clean in WIC
DAL-7*22 Accredited food handler certificate - 60 days−2
all workers need a food handler permit
DAL-8*27 Cooling, heating, and holding capacities. Equipment−2
proper cooling method needed when cooling large containers; use a smaller portion
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
a plan of action is required in the event of accident of body fluid
DAL-10*47 Health permit posted−2
health permit needs to be displayed

Base deductions−23 pts

Mar 23

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE TIME LABEL AND PROCEDURE TO PRODUCTS USING TIME AS PUBLIC HEALTH CONTROL .
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM.
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
1) DO NOT STORE RAW CHICKEN ABOVE BEEF 2) STORE BEEF SOUP , WHILE COOLING, PROTECTED.

Basic (7)

−14 pts

DAL-1*29 Sanitizing solutions, testing devices−2
PROVIDE TEST STRIPS FOR SANITIZER.
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-4*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS.
DAL-5*21 RFSM - Not On Site−2
DAL-6*35 Hair Restraints effective−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY WALLS AND CEILING.
DAL-9*43 Light bulbs, light shields provided−2
KITCHEN

Base deductions−29 pts

Oct 22

Routine InspectionScore: 88

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-2*35 Hair Restraints effective−2
DAL-3*41 Food storage containers, identified with common name of food.−2
WATER SPRAY BOTTLE
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, CEILING AND BOTTOM OF FREEZER, VENT HOOD
DAL-5*45 Unnecessary articles prohibited−2
CLEAR ITEMS FROM STORAGE AREA ABOVE FOOD PRODUCTS
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*47 Conditions of Permit-in use of food equipment−2
DAL-8*21 RFSM - Not On Site−2
EXPIRED
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP.. AREA ALLOWED

Base deductions−21 pts

Sep 21

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (5)

−10 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-2*35 Hair Restraints effective−2
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*32 Approved Food Contact Equip.−2
NO PRODUCTS STORED IN OPENED CAN ALLOWED.

Base deductions−15 pts

Feb 21

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHED HIS HANDS WITH SOAP FOR 7 SECONDS. THEY MUST WASHED THIER HANDS FOR 20 SECONDS.
DAL-8*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS WITH BARE HANDS

Basic (8)

−16 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN KITCHEN AREA ALLOWED. KEEP DRINK AWAY FROM FOOD PERP. TABLE.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY CEILING AND VENT HOOD.
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*39 Keep utensils handles upright or protected−2
TO GO FOLKS AND SPOONS
DAL-6*43 Light bulbs, light shields provided−2
KITCHEN
DAL-7*38 Thawing. under running water criteria - water velocity−2
THAW PRODUCTS WITH RUNNING WATER AT ALL TIMES.
DAL-9*26 Allergen Labeling−2
PLEASE PROVIDE INFORMATION / SIGN ABOUT ALL MAJOR FOOD ALLERGEN YOUR ESTABLISHMENT SERVE, i.e. NUTS
DAL-10*47 Other Violations−2
PLEASE MAKE SURE YOUR EMPLOYEE COVERED THEIR FACE WITH FACE COVERING.

Base deductions−26 pts

Aug 20

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request ".
DAL-2*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK.
DAL-3*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY ITEM IN THE GAP BETWEEN COOLERS.
DAL-4*45 Lockers to be used to store personal items−2
SOCKS
DAL-5*26 Allergen Labeling−2
PLEASE PROVIDE INFORMATION / SIGN ABOUT ALL MAJOR FOOD ALLERGEN YOUR ESTABLISHMENT SERVE.
DAL-6*35 Hair Restraints effective−2

Base deductions−12 pts

Feb 20

Routine InspectionScore: 82

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-6*03 Food products not maintained at 135øF or above−5
RICE 120'F
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

Basic (7)

−14 pts

DAL-1*31 No soap at handsink−2
FRONT HAND SINK
DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER
DAL-7*47 OTHER VIOLATIONS−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-8*26 Allergen Labeling−2
PLEASE PROVIDE INFORMATION / SIGN ABOUT ALL MAJOR FOOD ALLERGEN YOUR ESTABLISHMENT SERVE

Base deductions−24 pts

Jul 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored over ready to eat foods

Basic (3)

−6 pts

DAL-3*43 Light - 50 foot : Food and utensils area−2
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
DAL-5*40 Single use articel wrapped or dispensed−2
Spoons dispensed flat

Base deductions−16 pts

Dec 18

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored over raw pork
DAL-2*11 Food not re-served after being served or sold to consumer−5

Base deductions−10 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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