What is Sabaidee Restaurant Llc's health inspection score?

Sabaidee Restaurant Llc 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 Sabaidee Restaurant Llc last inspected?

Sabaidee Restaurant Llc was last inspected on January 12, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sabaidee Restaurant Llc have?

Sabaidee Restaurant Llc has 81 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sabaidee Restaurant Llc safe to eat at?

Sabaidee Restaurant Llc 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

Sabaidee Restaurant Llc

Name: Sabaidee Restaurant Llc
Address: 5200 LEMMON AVE #100, Dallas, 75209
Rating: 38

5200 LEMMON AVE #100, Dallas

Data may be outdated — inspected 1/12/2024

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0Poor

Love Field

Ranked #356 of 396 in Love Field

Declining

10 inspections

Last: Jan 12, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.1

Avg Violations

27 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

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

-10 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

5200 LEMMON AVE #100, Dallas, TX 75209

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Violation Timeline

Jan 2020

1 inspections

2 intermediate

4 basic

Jan

Jun 2020

1 inspections

2 intermediate

4 basic

Dec 2020

1 inspections

2 intermediate

5 basic

Dec

May 2021

1 inspections

5 intermediate

10 basic

Jul 2021

1 inspections

4 intermediate

5 basic

Jul

Jan 2022

1 inspections

3 intermediate

2 basic

Aug 2022

1 inspections

6 basic

Aug

Feb 2023

1 inspections

2 intermediate

7 basic

Jul 2023

1 inspections

2 intermediate

5 basic

Jul

Jan 2024

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
cold hold temperatures must be at least 41F
DAL-5*06 Discard TCS if date marked exceeds temp & time−5
clear thin large noodles out at room temperature , must be time stamped

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
no RFSM on site during the inspection
DAL-3*36 Cloths in-use for wiping between uses stored−2
dirty wiping cloths seen o the counter tops
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open drinking cup on counter at food prep area
DAL-6*45 Premises shall be maintained in good repair−2
repair damaged ceiling tiles ( restroom)
DAL-7*32 Maintain in Good Repair−2
shelves observed rusting inside the WIC
DAL-8*22 Accredited food handler certificate - 60 days−2
all food handlers must obtain food handlers training
DAL-9*29 Sanitizing solutions, testing devices−2
provide chemical test strips
DAL-10*31 Individual, disposable towels−2
no paper towels at back hand sink
DAL-11*45 Premises shall be maintained in good repair−2
properly store personal food drinks in WIC away from other food

Base deductions−28 pts

Jul 23

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
@ 3-comp sink
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leaks under 3-comp sink

Basic (5)

−10 pts

DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
provide splash guard @ hand sink
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
ramikins
DAL-5*43 Light - 50 foot : Food and utensils area−2
Repair damaged lights under venthood
DAL-6*47 Other Violations−2
post 'choking poster' for public view
DAL-7*21 RFSM - Not On Site−2

Base deductions−20 pts

Feb 23

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside dirty microwave
DAL-8*19 Water & Plumbing in good repair- per code−5
Connect drain pipe from ice machine to floor drains properly. Observed a stainless-steel pan catching draining water. Repair leaks on hand wash sink faucet and under 3-comp sink (pipes)

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
ConsumerHealthRFSMandTemp.Dallascityhall.com
DAL-3*32 Damaged Equipment−2
Repair cracked/chipped inner wall panel of ice machine
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal drink stored directly on top of food product inside WIC
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide covers for dry-ingredient product
DAL-7*42 Dirty nonfood contact surfaces−2
Clean dirty RICs/RIF gaskets, WIC gaskets, and WIC A/C vents
DAL-9*45 Premises shall be maintained in good repair−2
tighten prep sink faucet to counter properly

Base deductions−24 pts

Aug 22

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*29 Food thermometers--small diameter probe−2
DAL-3*42 Dirty nonfood contact surfaces−2
Clean venthood
DAL-4*45 Premises shall be maintained in good repair−2
repair leak at faucet of 3-compartment sink and remove clear tap from around faucet
DAL-5*47 Other Violations−2
Provide 'pest control ticket,' 'choking poster' for public view, 'inspection upon request' sign
DAL-6*43 Light bulbs, light shields provided−2
Repair light under venthood

Base deductions−12 pts

Jan 22

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs, shrimp, and sausage stored over vegetables in WIC.
DAL-2*10 Sanitization after Cleaning−5
Observed employee wash a dish without sanitizing after. COS.
DAL-3*18 Toxic items stored above food/utensils−5
Observed toxic items stored over food near security monitor.

Basic (2)

−4 pts

DAL-4*31 Hand sinks: number installed for convenient use−2
Observed broken handwash sink in kitchen.
DAL-5*45 Premises shall be maintained in good repair−2
Observed front-door closing-mechanism broken.

Base deductions−19 pts

Jul 21

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
Observed noodles 67.6 degrees F w/ no Time control
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken over raw beef
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Observed chicken 50 degrees F and 61 degrees F.
DAL-4*10 Sanitization after Cleaning−5
Observed not sanitizing dishes after washing and rinsing

Basic (5)

−10 pts

DAL-5*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed towels lining RIC
DAL-7*29 Food thermometers--small diameter probe−2
Observed no probe thermometer
DAL-8*34 Pest Control−2
Observed excessive fruit flies
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles in dry product

Base deductions−30 pts

May 21

Routine InspectionScore: 65

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chicken 49.4 degrees F, tofu 49 degrees F, bean sprouts 50.1 degrees F, broccoli 53 degrees F.
DAL-2*06 Time as PHC:provide written procedures on site−5
Observed rice 119 degrees f and noodles 73.3 degrees F with no temperature or time control
DAL-3*08 A food labeled frozen and shipped frozen shall be received frozen−5
Spring roll shells received at room temperature. Package says "keep frozen"
DAL-4*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
Observed food held in ice for consumption
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket <50 ppm Cl.

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-7*22 Washing hands only at a designated hand sink−2
Observed washing hands in 3-comp sink
DAL-8*29 Sanitizing solutions, testing devices−2
Observed no chlorine test strips for sanitizer
DAL-9*31 Handwashing lavatory - accessible−2
Observed hand sink blocked
DAL-10*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed towels used at bottom of RIC, towel wrapped on wok handles
DAL-11*33 Rinsing procedures - 3 compartment sink−2
Observed 3-comp sink set up incorrect order: wash, sanitize, rinse. Should be wash, rinse, sanitize.
DAL-12*34 Pest Control−2
Observed excessive fruit flies
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal drinks on prep table
DAL-14*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Observed personal items on dry storage shelves
DAL-15*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles in food, cup used as scoop

Base deductions−45 pts

Dec 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken over raw beef
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed bucket >200 ppm Cl

Basic (5)

−10 pts

DAL-3*29 Sanitizing solutions, testing devices−2
Provide chemical test strips.
DAL-4*32 Equipment has cracks and corners−2
Observed food container lids cracked
DAL-5*36 Wiping cloths air dry requirement−2
Observed drying towels on prep surface.
DAL-6*39 Equipment in good repair and proper adjustment.−2
Observed damaged RIC door and gasket.
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty dry food containers (outside)

Base deductions−20 pts

Jun 20

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
Observed washing dishes without sanitizing
DAL-2*19 Water & Plumbing in good repair- per code−5
Observed clogged drain at handsink, water flowing onto floor when used.

Basic (4)

−8 pts

DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Observed using cardboard and paper as shelf liner
DAL-4*42 Dirty nonfood contact surfaces−2
Observed dirty walls in kitchen
DAL-5*45 Unnecessary articles prohibited−2
Observed personal items and drinks next to food.
DAL-6*27 Cooling method, criteria - smaller portions−2
Observed cooling chicken in large portions at ambient temperature.

Base deductions−18 pts

Jan 20

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Untreated shell eggs need to be at 45§F or <−5
Observed whole shelled eggs 59.9 degrees F and 54.4 degrees F
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken and other meats next to cooked shrimp and vegetables in top of cooler

Basic (4)

−8 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup as scoop, scoop handle touching rice.
DAL-4*42 Dirty nonfood contact surfaces−2
Clean walls in kitchen, especially corners. Clean shelves.
DAL-5*45 Unnecessary articles prohibited−2
Observed employee personal items on shelf with food and dishes.
DAL-6*32 Nonfood surfaces-design to be cleaned easily−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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