What is SI Lom Thai Asian Fusion's health inspection score?

SI Lom Thai Asian Fusion has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was SI Lom Thai Asian Fusion last inspected?

SI Lom Thai Asian Fusion was last inspected on August 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does SI Lom Thai Asian Fusion have?

SI Lom Thai Asian Fusion has 75 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is SI Lom Thai Asian Fusion safe to eat at?

SI Lom Thai Asian Fusion has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

SI Lom Thai Asian Fusion

Name: SI Lom Thai Asian Fusion
Address: 3300 OAK LAWN AVE #110, Dallas, 75219
Rating: 39

3300 OAK LAWN AVE #110, Dallas

Data may be outdated — inspected 8/10/2023

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0Poor

Oak Lawn

Ranked #288 of 311 in Oak Lawn

Declining

10 inspections

Last: Aug 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Other violation

Regulatory compliance issue

15x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

-7 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

3300 OAK LAWN AVE #110, Dallas, TX 75219

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Violation Timeline

Mar 2019

1 inspections

4 intermediate

6 basic

Mar

Sep 2019

1 inspections

2 intermediate

6 basic

Mar 2020

1 inspections

3 intermediate

1 basic

Mar

Aug 2020

1 inspections

3 intermediate

7 basic

Feb 2021

1 inspections

2 intermediate

3 basic

Feb

Aug 2021

1 inspections

1 intermediate

3 basic

Jan 2022

1 inspections

4 intermediate

5 basic

Jan

Sep 2022

1 inspections

1 intermediate

6 basic

Feb 2023

1 inspections

2 intermediate

5 basic

Feb

Aug 2023

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Aug 23

Routine InspectionLatestScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
HOT FOOD MUST BE MAINTAINED AT 135F/ HIGHER
DAL-2*10 Clean Sight and Touch−5
SHELVES OBSERVED INSIDE OF WALK IN COOLER NOT CLEAN FOR SIGHT/TOUCH

Basic (9)

−18 pts

DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
OBSERVED FOOD STORED OVER THE LOADING LIMIT- (REACH IN COOLER/ COOK LINE)
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
ALL COOKED RTE STORED INSIDE WIC MUST BE DATE MARKED WITH USED BY DATE (TOFU/CHICKEN)-24HRS
DAL-5*31 No soap at handsink−2
NO SOAP AT BACK HAND SINK
DAL-6*36 Cloths in-use for wiping between uses stored−2
STORE WET WIPING TOWELS IN A SANITIZING SOLUTION
DAL-7*38 Thawing. under running water criteria−2
OBSERVED PORK THAWING AT ROOM TEMPERATURE
DAL-8*39 Store equipment & utensils - avoid contamination−2
DO NOT STORE KNIFE BETWEEN EQUIPMENT / COOK LINE
DAL-9*42 Ventilation hood systems−2
DETAIL CLEAN VENT A HOOD FILTERS/ OBSERVED DIRTY
DAL-10*43 Ventilation hood systems, adequacy−2
COOKING WITHOUT VENT A HOOD FILTERS IN PLACE
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS MUST BE STORED IN A DESIGNATED AREA

Base deductions−28 pts

Feb 23

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
Clean ice machine
DAL-6*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*45 Lockers to be used to store personal items−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store items in walk in cooler off of the floor
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Remove cardboard lining
DAL-7*47 Handwashing signage−2

Base deductions−20 pts

Sep 22

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw meat stored above cooked food in WIC

Basic (6)

−12 pts

DAL-2*31 Individual, disposable towels−2
Missing individual towels at bar hand sink
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Sugar stored on floor in kitchen
DAL-4*39 Keep utensils handles upright or protected−2
Utensils with no handles used to scoop rice
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent a hood dripping grease
DAL-6*45 Premises shall be maintained in good repair−2
Missing ceiling tile in restaurant rear
DAL-7*47 Handwashing signage−2
Missing hand wash sign at bar hand sink

Base deductions−17 pts

Jan 22

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*14 Hands wash procedures-without soap−5
Employee did not use soap when washing hands
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Observed employee touching cooked noodles with bare hands
DAL-4*20 Grease Trap Tickets−5
Grease trap not serviced in 5 months
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw chicken and beef stored next to each other in walk in cooler and next to cooked chicken

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Raw chicken and vegetables stored on floor in WIC
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Observed items in WIC over 24 hours with no date marking
DAL-6*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloth left on kitchen prep counter
DAL-8*39 Keep utensils handles upright or protected−2
Observed utensils with no handles used to scoop cooked white rice.
DAL-9*43 Ventilation hood-prevent grease dripping−2
Observed vent hood in disrepair with dripping grease

Base deductions−30 pts

Aug 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
Clean can opener

Basic (3)

−6 pts

DAL-1*47 Other Violations−2
hang mop inverted
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*32 Approved Food Contact Equip.−2
Replace reach in freezers with commercial variety

Base deductions−11 pts

Feb 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
improper arrangement in make line move chicken to the front and shrimp to the back raw beef next to eggs
DAL-3*18 Licensed pest control applicator only−5
unauthorized chemical- roach spray- you can not do your own pest control

Basic (3)

−6 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
can not store utensils in card board boxes unless it is their original container can not use card board in the kitchen can not use cloth to catch condensation or splash Must be smooth easily cleanable, nonabsorbent, smooth, durable material
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
can not store utensils between 2 pieced of equipment there is no way to sanitize
DAL-5*40 Reuse of single service articles−2
can not reuse single use containers. they are not made to be washed- they break down and contaminate food

Base deductions−16 pts

Aug 20

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*14 Gloves single use−5
change gloves when you changed a task
DAL-9*10 Clean Sight and Touch−5
clean ice machine
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs stored above vegetables/rte food in wic, raw chicken stored above rte food in wic and ric

Basic (7)

−14 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
provide rfsm certificate from the City of Dallas
DAL-2*42 Dirty nonfood contact surfaces−2
clean gaskets, shelves,
DAL-3*47 Other Violations−2
dining room is not open for the public, provide chocking poster, remove card board boxes from coolers, organize
DAL-5*32 Equipment & Utensils resistant pit,chip, crazing−2
broken food storage containers
DAL-6*29 Mechanical holding unit, thermometer location−2
thermometer in wic and reach in cooler
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor
DAL-8*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
provide food handler cards

Base deductions−29 pts

Mar 20

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
bag of meat sitting directly on meat
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs over cooked chicken raw chicken needs to be moved to the front of the make line
DAL-4*10 Clean Sight and Touch−5
Clean can opener blade, build up in ice machine

Basic (1)

−2 pts

DAL-3*39 Keep utensils handles upright or protected−2
dry goods scoop handles touching product

Base deductions−17 pts

Sep 19

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean ice bin interior
DAL-2*19 Water & Plumbing in good repair- per code−5
back sink leaking

Basic (6)

−12 pts

DAL-3*28 Do not exceed manuf. use by date−2
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
used for drying lettuce
DAL-5*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
boxes of beef on the ground of WIC
DAL-6*39 Store equipment & utensils in a clean, dry place−2
store knives properly and not between equipment and wall
DAL-7*45Floor, wall, ceiling - Exposed material−2
seal holes in the ceiling in the back of restaurant
DAL-8*47 Handwashing signage−2
obtain sign for handsink in back of kitchen

Base deductions−22 pts

Mar 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
STUFFED SHELLS 70, FRIED BEEF 67
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
RAW PORK STORED ABOVE COOKED CHICKEN IN WIC
DAL-3*10 Clean Sight and Touch−5
CLEAN INSIDE OF MICROWAVE
DAL-4*18 Toxic items storage adjacent to food/utensils−5
OBSERVED CANNED PAINT STORED BESIDE PLATES

Basic (6)

−12 pts

DAL-5*32 Maintain in Good Repair−2
REPLACE GASKETS IN WIC
DAL-6*34 Pest Control−2
OBSERVED LIVE ROACH AT BAR
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*39 No equipment & utensil under contamination sources−2
NO TOWELS UNDER CUTTING BOARD
DAL-9*42 Dirty nonfood contact surfaces−2
DIRTY VENTS
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−32 pts

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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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