What is Thai 2 GO's health inspection score?

Thai 2 GO has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Thai 2 GO last inspected?

Thai 2 GO was last inspected on December 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Thai 2 GO have?

Thai 2 GO has 70 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Thai 2 GO safe to eat at?

Thai 2 GO has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Thai 2 GO

Name: Thai 2 GO
Address: 2222 MEDICAL DISTRICT DR, Dallas, 75235
Rating: 37

2222 MEDICAL DISTRICT DR, Dallas

Data may be outdated — inspected 12/23/2023

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0Poor

Love Field

Ranked #359 of 396 in Love Field

Stable

10 inspections

Last: Dec 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

28 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

2222 MEDICAL DISTRICT DR, Dallas, TX 75235

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Violation Timeline

May 2019

1 inspections

7 intermediate

5 basic

May

Sep 2019

1 inspections

4 intermediate

1 basic

Mar 2020

1 inspections

2 intermediate

2 basic

Mar

Sep 2020

1 inspections

3 intermediate

4 basic

Mar 2021

1 inspections

2 intermediate

3 basic

Mar

Sep 2021

1 inspections

2 intermediate

4 basic

Feb 2022

1 inspections

3 intermediate

3 basic

Feb

Oct 2022

1 inspections

3 intermediate

4 basic

Apr 2023

1 inspections

3 intermediate

5 basic

Apr

Dec 2023

1 inspections

2 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded−5
USE TIME AS A PUBLIC HEALTH CONTROL - BROWN RICE 67.5F/ ROOM TEMPERATURE
DAL-2*10 Equipment and Utensils Sanitization−5
DISH MACHINE OBSERVED NOT DISPENSING SANITIZER 50-100 PPM-0

Basic (8)

−16 pts

DAL-3*28 Date marking combined ingredients for RTE/ TCS food−2
COOKED RTE STORED INSIDE OF WIC MUST BE DATE MARKED CORRECTLY - 7 DAYS
DAL-4*31 Handwashing lavatory - used for other purpose−2
OBSERVED UTENSILS INSIDE OF HAND SINK
DAL-5*34 Pest Control−2
OBSERVED LIVE ROACHES AT DISH MACHINE / TREAT
DAL-6*35 Hair Restraints effective−2
FOOD STAFF OBSERVED NOT WEARING HAIR RESTRAINT
DAL-7*36 Cloths in-use for wiping between uses stored−2
WET WIPING TOWELS OBSERVED ON THE COUNTER TOP
DAL-8*39 Equipment and Utensils Storage−2
IN USE UTENSILS OBSERVED INSIDE BULK INGREDIENT
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN THE FLOORS THROUGHOUT THE KITCHEN CLEAN THE WALLS UNDERNEATH THREE COMP SINK DETAIL CLEAN THE VENT A HOOD FILTERS
DAL-10*45 Premises shall be maintained in good repair−2
REPAIR SMALL LEAK HANDSINK DEFROST WHITE REACH IN COOLER / FREEZER BUILD UP SEEN

Base deductions−26 pts

Apr 23

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
DENTED CAN OF BABY CORN ON RIM OBSERVED ON DRY STORAGE SHELF
DAL-2*10 A chemical sanitizer used: contact times criteria−5
OBSERVED DISH MACHINE (CL) AT 0PPM. MAINTAIN CONCENTRATION BETWEEN 50-100PPM.
DAL-6*19 Plumbing System Construction−5
REPAIR LEAK AT 3 COMP SINK AND PREP SINK

Basic (5)

−10 pts

DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-4*32 Equipment & Utensils smooth easily cleanable−2
PEEL/REMOVE TAP FROM DOOR OF DISH MACHINE. REMOVE WOOD BOARD UNDER ICE MACHINE.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE BEVERAGE AND FOOD OBSERVED ON PREP TABLE NEXT TO PRODUCE
DAL-7*39 Keep utensils handles upright or protected−2
USE PROPER SCOOPS TO DISPENSE PRODUCT - OBSERVED BOWLS BEING USED
DAL-8*47 Handwashing signage−2

Base deductions−25 pts

Oct 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 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 store next to produce
DAL-5*03 Food products not maintained at 135øF or above−5
fried eggs 77'f
DAL-7*02 Cold Hold (41øF/45øF or below)−5
carrot 53'f, beansrpout 52'f

Basic (4)

−8 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-3*36 Cloths in-use for wiping between uses stored−2
Keep towel in the sanitizer bucket between use
DAL-4*32 Damaged Equipment−2
Fix the broken door of ric and gasket
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in wic

Base deductions−23 pts

Feb 22

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
bell pepper 50'f, pea 47'f, carrot 46'f
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 200 ppm chlorine
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken, raw shrimp store together with carrot and onion raw eggs on top tofu

Basic (3)

−6 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*47 Handler-Certificate Not on site−2
EXP food hanler card
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for tall the foods in the coolers

Base deductions−21 pts

Sep 21

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store above tofu
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket is 200ppm chlorine

Basic (4)

−8 pts

DAL-1*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board
DAL-2*47 Handler-Certificate Not on site−2
Renew the expired food handler card
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food packages in the WIC
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−18 pts

Mar 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
eggs; 78'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw beef

Basic (3)

−6 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for the shrimp in wic
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−16 pts

Sep 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed eggs at table without time or temp control
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
no towel allow wrapping the food and put in the containers
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
0ppm chlorine

Basic (4)

−8 pts

DAL-4*39 Equipment in good repair and proper adjustment.−2
broken pipe at hand sink
DAL-5*47 Handler-Certificate Not on site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
chicken
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−23 pts

Mar 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed raw eggs and spring rolls at table without time and temp control
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs and produce store together

Basic (2)

−4 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*36 Cloths in-use for wiping between uses stored−2

Base deductions−14 pts

Sep 19

Routine InspectionScore: 87

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Dressing held at 70.1 degrees Jalepeno peppers that are being reserved
DAL-2*11 Food not re-served after being served or sold to consumer−5
Pickles Jalepeno peppers
DAL-4*18 Toxic items stored above food/utensils−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held at 67.4 degrees Cooked tofu at 44.7 degrees - top of the refrigerator Bean sprouts at 51.2 degrees

Basic (1)

−2 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−22 pts

May 19

Routine InspectionScore: 70

7 Med5 Basic

12 total

55/100inspection score

−45 pts

Intermediate (7)

−35 pts

DAL-1*10 Clean Sight and Touch−5
Protein stains left on stainless steel
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held without refrigeration at 70.4 degrees Bean sprouts held on ice not in ice at 62.4 degrees Baby canned corn held at 47.6 degrees in a non working refrigerator Cooked shrimp held in a non working refrigerator at 61.3 degrees Cut lettuce held without refrigeration at 72.3 degrees Cooked chihichn in the non working refrigerator held at 51.3 degrees
DAL-3*20 Grease Trap Tickets−5
DAL-5*14 When to wash hands before donning new gloves−5
DAL-6*01 Cooling -- total 6 hours, 135-41øF−5
Cooked soup cooling on the counter without a source of refrigeration at 128.5 degrees Bag of cooked chicken at 42.9 degrees after cooling inthe kitchen
DAL-8*11 Food not re-served after being served or sold to consumer−5
Chili sauce reserved to the next customer
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meats stored over cooked meats

Basic (5)

−10 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*21 PIC ensures effective handwashing being done−2
DAL-9*31 Handwashing lavatory - accessible−2
DAL-10*27 Cooling, heating, and holding capacities. Equipment−2
Using broken equipment for refrigeration
DAL-12*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−45 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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