What is Ten's health inspection score?

Ten has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ten last inspected?

Ten was last inspected on February 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ten have?

Ten has 87 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ten safe to eat at?

Ten has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ten

Name: Ten
Address: 1888 SYLVAN AVE #F100, Dallas, 75208
Rating: 65

1888 SYLVAN AVE #F100, Dallas

Data may be outdated — inspected 2/9/2023

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0Fair

Oak Cliff

Ranked #123 of 400 in Oak Cliff

Stable

9 inspections

Last: Feb 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.7

Avg Violations

40 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% 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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1888 SYLVAN AVE #F100, Dallas, TX 75208

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Violation Timeline

Feb 2019

1 inspections

4 intermediate

5 basic

Feb

Sep 2019

1 inspections

2 intermediate

11 basic

Mar 2020

1 inspections

3 intermediate

9 basic

Mar

Dec 2020

1 inspections

5 intermediate

10 basic

Feb 2021

1 inspections

3 intermediate

8 basic

Feb

Mar 2021

1 inspections

2 intermediate

7 basic

Oct 2021

1 inspections

1 intermediate

5 basic

Oct

Jul 2022

1 inspections

1 intermediate

4 basic

Feb 2023

1 inspections

1 intermediate

6 basic

Feb

Inspection History

9 records on file

7 Routine2 Follow-up

Feb 23

Routine InspectionLatestScore: 87

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*20 Grease Trap Tickets−5
No current grease trap manifest available

Basic (6)

−12 pts

DAL-2*21 Outfitter-Certified Food Manager−2
Food manager needs to register certificate with City of Dallas
DAL-3*24 Food Labeling- with common name of the food−2
Label all squeeze bottles & containers with their contents
DAL-4*31 Handwashing lavatory - used for other purpose−2
Do not store any thing in any of the hand sinks
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not store food on absorbent materials
DAL-6*35 Hair Restraints effective−2
All employees must have proper hair restraints
DAL-7*42 Dirty nonfood contact surfaces−2
Clean interiors of all coolers

Base deductions−17 pts

Jul 22

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*18 Toxic items used according to law−5
Sanitizer bucket at 200 ppm Cl

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer solution in between uses
DAL-2*41 Food storage containers, identified with common name of food.−2
Label squeeze bottles on line with common name
DAL-3*42 Dirty nonfood contact surfaces−2
Clean reach-in coolers and freezers
DAL-4*45 Premises shall be maintained in good repair−2
Replace missing ceiling tiles

Base deductions−13 pts

Oct 21

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (5)

−10 pts

DAL-1*47 RFSM Certificate - Not Display−2
missing RFSM certificate FSM must be registered with the city to present upon request
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-4*34 Pest control-routine inspections for−2
missing current pest control ticket on site must be have current pest control ticket on site
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer buckets at floor level must be 6 inches out the floor level
DAL-6*34 Outer openings:closing holes, gaps−2
repair ceiling tiles at ice machine area

Base deductions−15 pts

Mar 21

Follow-up InspectionScore: 83

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-9*20 Grease Trap Tickets−5

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-2*33 Mechanical warewashing equip., sanitization pressure−2
zero sanitizing solutions at ware washing machine must be replace or repair to proper condition
DAL-4*34 Pest control-routine inspections for−2
DAL-5*47 RFSM Certificate - Not Display−2
missing RFSM certificate must be have FSM registered with the city
DAL-6*31 Individual, disposable towels−2
missing individual towels at hand sinks must be have individual towels at hand sinks
DAL-7*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
dish washing machine zero concentration of sanitizing solutions must be at 50 ppm Chlorine concentration
DAL-8*31 No soap at handsink−2
no soap at hand sinks must be have soap at hand sinks during operational hours

Base deductions−24 pts

Feb 21

Follow-up InspectionScore: 79

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
missing current grease trap ticket on site must be have current grease trap ticket on site
DAL-7*19 Hand sink water temperature below 110'F−5
missing hot water at hand sink 80 F must be have hot water at 110F or above to clean hands
DAL-10*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (8)

−16 pts

DAL-1*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket on site
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with food debris and grease spills must be clean to avoid cross contamination a/c vents dirty with soils and dust deposits must be clean to avoid cross contamination
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
chemical shelving dirty with soils and spills must be clean chemicals containers and maintained the containers in a dry clean area to avoid contamination
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marking on food containers in all areas
DAL-8*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
missing hot water inside establishment must be have hot water at pick demands
DAL-9*47 RFSM Certificate - Not Display−2
missing RFSM certification must be have FSM registered with the city
DAL-11*39 Cooking equipment free of encrusted grease−2
cooking equipment with encrusted grease on kitchen area must be clean to avoid contamination

Base deductions−31 pts

Dec 20

Routine InspectionScore: 50

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*10 Sanitization after Cleaning−5
missing sanitizer buckets in all areas, equipment not sanitize during operational hours must be use sanitizing solutions to avoid cross contamination
DAL-6*19 No Hot Water / Water heater 50 gallon min.−5
not hot water running on establishment must be have hot water during operational hours minimum 110 F for hand sinks
DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures
DAL-12*02 Cold Hold (41øF/45øF or below)−5
meat containers with out ice at increasing temperatures must be maintain proper cooling temperatures of 40 F or below
DAL-14*20 Grease Trap Tickets−5
missing grease trap ticket on site must be have grease trap ticket on site

Basic (10)

−20 pts

DAL-1*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease drippings must be clean to avoid cross contamination
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-4*21 RFSM - Not On Site−2
RFSM not on site must be have FSM on site during operational hours
DAL-5*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
not working weather heater inside establishment must be have hot water to meet peaks demand during operational hours at minimum of 120 F at peak demand
DAL-8*34 Pest control-routine inspections for−2
missing current pest control ticket must be have pest control ticket
DAL-9*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetical containers dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with dust, grease and soils deposits must be clean to avoid cross contamination
DAL-11*33 Sanitizing solution intergrated in dish. machine−2
zero sanitizing solution at dish washing machine must be test 50 ppm chlorine concentration of sanitizing solution
DAL-13*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler unit rust and oxidize must be replace or repair to avoid cross contamination
DAL-15*39 Cooking equipment free of encrusted grease−2
cooking equipment and utensils dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

Base deductions−45 pts

Mar 20

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
missing current grease trap ticket must be have current pest control ticket
DAL-4*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-10*10 Equipment and Utensils Cleaning-contamination−5
all equipment dirty inside and outside with soils, spills, food debris and grease contamination must be clean to avoid cross contamination

Basic (9)

−18 pts

DAL-1*22 Handlers-Certificate Not On Site−2
missing current food handler cards on site must be have food handler cards on site
DAL-2*47 Handwashing signage−2
missing hand sink only use must be have signs on every hand sink
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
walls, floors and ceiling dirty must be clean to avoid cross contamination
DAL-7*29 Sanitizing solutions, testing devices−2
missing test strips must be have test strips to verified concentration
DAL-8*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with grease and soils accumulations must be clean to avoid cross contamination
DAL-11*39 Equipment in good repair and proper adjustment.−2
cooler units at kitchen area wheel broken must be repair to proper condition hand sink detach from wall must be clean to avoid cross contamination
DAL-12*39 Cooking equipment free of encrusted grease−2
cooking equipment dirty with encrusted grease and contamination must be clean to avoid cross contamination

Base deductions−33 pts

Sep 19

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
BEEF 54*F, TOFU 52*F, CORN 44.2*F
DAL-10*10 Clean Sight and Touch−5
CLEAN ALL

Basic (11)

−22 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED WITH CUSTOMER ITEMS
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*45 Lockers to be used to store personal items−2
PERSONAL ITEMS STORED WITH CUSTOMER FOOD AND ITEMS
DAL-4*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED UN EQUIPMENT AND ON PREP TABLE
DAL-5*34 Outer openings:closing holes, gaps−2
REPLACE MISSING CEILING TILE
DAL-7*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-8*31 No soap at handsink−2
PROVIDE FOR ALL
DAL-9*21 RFSM - Not On Site−2
DAL-11*41 Food storage containers, identified with common name of food.−2
LABEL ALL
DAL-12*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL

Base deductions−32 pts

Feb 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
kale 51'f, onion 49'f
DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the freezer

Basic (5)

−10 pts

DAL-5*31 Handwashing lavatory - used for other purpose−2
observed utensils in the hand sink
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
all foods in coolers
DAL-7*21 RFSM - Not On Site−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*42 Nonfood-contact surfaces material−2
no towel allow under the utensils, food containers

Base deductions−30 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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