What is Sapa House's health inspection score?

Sapa House has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sapa House last inspected?

Sapa House was last inspected on July 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sapa House have?

Sapa House has 92 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sapa House safe to eat at?

Sapa House has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Sapa House

Name: Sapa House
Address: 1623 MAIN ST #102, Dallas, 75201
Rating: 40

1623 MAIN ST #102, Dallas

Data may be outdated — inspected 7/13/2023

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0Poor

Downtown

Ranked #851 of 1000 in Downtown

Improving

10 inspections

Last: Jul 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 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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1623 MAIN ST #102, Dallas, TX 75201

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Violation Timeline

Mar 2019

1 inspections

8 basic

Mar

Sep 2019

1 inspections

4 intermediate

4 basic

Jan 2020

3 inspections

15 intermediate

19 basic

Jan

Jul 2020

1 inspections

1 intermediate

4 basic

Mar 2022

1 inspections

2 intermediate

4 basic

Mar

Oct 2022

1 inspections

4 intermediate

11 basic

Nov 2022

1 inspections

1 intermediate

7 basic

Nov

Jul 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
chlorine dish machine observed at 0ppm-empty Chlorine container- replaces with new container
DAL-4*02 Cold Hold (41øF/45øF or below)−5
small RIC unit observed holding product temperatures above 41F> raw beef at 59F, raw chicken at 52F, shrimp at 52F COS by placing bags of ice on top until unit can be serviced

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
Patch holes in FRP walls throughout where needed
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date marked prepared product held longer than 24 hours with a use by date not to exceed 7 days
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
remove cardboard shelf liners from dry storage shelves
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee eating with plate on clean glass rack
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store sanitizer buckets off the floor
DAL-8*47 Handwashing signage−2
Provide designated hand sink signs for all hand sinks

Base deductions−22 pts

Nov 22

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Corn and tomato fount at 51'f, keep at 41'f or lower

Basic (7)

−14 pts

DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Hot water temperature at 67'f. Keep hand sinks a min of 110'f
DAL-3*24 Food Labeling- with common name of the food−2
Label squeeze bottles
DAL-4*25 HACCP Plan Record to be maintained−2
Provide PH test log
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark RTE items (RIC)
DAL-6*42 Dirty nonfood contact surfaces−2
Clean equipment surfaces
DAL-7*43 Light - 10 foot : Walk-in, Dry storage−2
Fix light in WIC
DAL-8*45 Premises shall be maintained in good repair−2
Replace floor tiles as needed

Base deductions−19 pts

Oct 22

Routine InspectionScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
brisket 60 F sliced tomato 50 F cocktail shrimp 57 F
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair leak at handwash sink on cook line.
DAL-10*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se−5
dishwasher tested at 0 ppm

Basic (11)

−22 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*41 Food storage containers, identified with common name of food.−2
seasonings, shakers, squirt bottles, etc.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Ceiling tiles with heavy dust accumulation.
DAL-7*43 Light - 10 foot : Walk-in, Dry storage−2
WIC
DAL-8*45 Premises shall be maintained in good repair−2
Seal handwash sink to wall properly. Repair flooring at entrance of WIC. Replace broken/missing floor tiles.
DAL-9*46 Covered waste receptacle for women's restroom−2
DAL-11*22 Accredited food handler certificate - 60 days−2
DAL-12*31 Individual, disposable towels−2
DAL-13*47 Handwashing signage−2
DAL-14*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverage observed on prep table.
DAL-15*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in WIC.

Base deductions−42 pts

Mar 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * Chicken 123* pork 123* rice 126*
DAL-2*10 Clean Sight and Touch−5
Dirty food contact surfaces Algae in ice machine microwave clean order printer

Basic (4)

−8 pts

DAL-3*32 Equipment & Utensils smooth easily cleanable−2
need to replace ceiling tiles in kitchen with cleanable ones remove protective film from the ice machine
DAL-4*43 Light bulbs, light shields provided−2
Need light shields in production, dish, and vent-a-hood area
DAL-5*39 Keep utensils handles upright or protected−2
can not use a bowl as a scoop handles can not touch food product
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
deep clean entire kitchen, dust on the ceiling clean build up and splash

Base deductions−18 pts

Jul 20

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean inside microwave

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not available on site
DAL-3*34 Pest control-routine inspections for−2
fruit flies present
DAL-4*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep table
DAL-5*29 Food thermometers provided and accessible−2
thermometer not in RICs

Base deductions−13 pts

Jan 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*01 Cooling -- within 2 hours, 135-70øF−5
Cooling 5 gallons of broth on the counter at beef broth at 75.2 degrees for 4 hours
DAL-5*18 Toxic items labeling-non original container−5
DAL-6*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*39 Store all equipment & utensil covered or inverted−2
DAL-4*21 RFSM - Not On Site−2
DAL-7*43 Light - 50 foot : Food and utensils area−2

Base deductions−23 pts

Jan 20

Routine InspectionScore: 75

6 Med6 Basic

12 total

58/100inspection score

−42 pts

Intermediate (6)

−30 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored over ready to eat vegetables Employee foods stored in the ice bin
DAL-3*18 Toxic items labeling for original container−5
DAL-5*19 Hand sink water temperature below 110'F−5
DAL-7*10 Clean Sight and Touch−5
Gross food particles on "clean" dishes
DAL-9*01 Cooling -- total 6 hours, 135-41øF−5
Cooked chicken in the refigerator at 43.6 degrees from the night before
DAL-11*02 Cold Hold (41øF/45øF or below)−5
Raw chicken stored on the cooked area at 54.1 degrees Cooked chicken stored at 48.2 degrees in the point of usage refrigerator Cook beef at 45.5 in the point of usage refrigerator

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*43 Light - 50 foot : Food and utensils area−2
DAL-6*21 RFSM - Not On Site−2
DAL-8*47 RFSM Certificate - Not Display−2
DAL-10*35 Hair Restraints effective−2
Beard nets and hair nets missing
DAL-12*39 Store all equipment & utensil covered or inverted−2

Base deductions−42 pts

Jan 20

Routine InspectionScore: 62

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*18 Toxic items stored above food/utensils−5
Nail polish remover stored over food
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shrimp prepared next to raw carrots Raw chicekn stored over
DAL-4*10 Clean Sight and Touch−5
DAL-8*02 Cold Hold (41øF/45øF or below)−5
Spring rolls held at 51.4 degrees Tofu held at 61.5 degrees
DAL-10*03 Food products not maintained at 135øF or above−5
Cooked chicken held at 106.3 degrees
DAL-12*19 One Inch Air Gap−5
Ice bins and ice maker

Basic (9)

−18 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-5*39 Store all equipment & utensil covered or inverted−2
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
Chipped plates
DAL-7*31 Handwashing lavatory - accessible−2
ALL hand sinks were blocked
DAL-9*35 Hair Restraints effective−2
Missing beard nets
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-13*21 RFSM - Not On Site−2
DAL-14*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-15*22 Handlers-Certificate Not On Site−2

Base deductions−48 pts

Sep 19

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-7*14 When to wash hands before donning new gloves−5
DAL-8*18 Toxic items labeling-non original container−5

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DAL-6*43 Light bulbs, light shields provided−2

Base deductions−28 pts

Mar 19

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean walls
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*47 Handwashing signage−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-6*43 Light - 50 foot : Food and utensils area−2
replace broken lights in vent hood
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*31 No soap at handsink−2

Base deductions−16 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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