What is Thai Thai's health inspection score?

Thai Thai has a SafeDine safety score of 50 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 Thai last inspected?

Thai Thai was last inspected on June 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Thai Thai have?

Thai Thai has 103 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Thai Thai safe to eat at?

Thai Thai has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Thai Thai serve?

Thai Thai serves Thai cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Thai Thai

Name: Thai Thai
Address: 1731 GREENVILLE AVE, Dallas, 75206
Rating: 50

1731 GREENVILLE AVE, Dallas

Data may be outdated — inspected 6/11/2023

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0Fair

Thai•Greenville

Ranked #341 of 462 in GreenvilleBetter than 67% of thai restaurants

Stable

10 inspections

Last: Jun 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.3

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

1731 GREENVILLE AVE, Dallas, TX 75206

Open in Maps

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Violation Timeline

Feb 2019

1 inspections

6 basic

Feb

Sep 2019

1 inspections

5 intermediate

10 basic

Oct 2019

1 inspections

5 intermediate

4 basic

Oct

Mar 2020

1 inspections

4 intermediate

6 basic

Oct 2020

1 inspections

5 intermediate

10 basic

Oct

Feb 2021

1 inspections

4 intermediate

7 basic

Aug 2021

1 inspections

2 intermediate

7 basic

Aug

Mar 2022

1 inspections

5 intermediate

10 basic

Dec 2022

1 inspections

2 intermediate

5 basic

Dec

Jun 2023

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jun 23

Routine InspectionLatestScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5

Basic (4)

−8 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
DAL-2*27 Bed and Breakfast Hot and Cold Holding, Equipment capacity−2
DAL-3*45 Clean facilities as often as necessary.−2
DAL-6*29 Sanitizing solutions, testing devices−2

Base deductions−18 pts

Dec 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken stored nest to milk in RIC.
DAL-2*10 Clean Sight and Touch−5
Observed pink slime-like substance in ice machine.

Basic (5)

−10 pts

DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Observed cardboard used as a shelf liner.
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty ceiling air vents.
DAL-5*39 Cavities & door seal of microwave cleaned - 24 hr−2
Observed dirty microwave inside.
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty shelving and vent hood filters.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−20 pts

Mar 22

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*20 Grease Trap Tickets−5
DAL-7*18 Toxic items stored above food/utensils−5
DAL-14*10 Clean Sight and Touch−5

Basic (10)

−20 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-6*32 Damaged Equipment−2
REPLACE GASKETS
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
IMPROPER DATE MARKING
DAL-9*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-10*34 Outer openings:closing holes, gaps−2
RESEAL AROUND BACK DOOR
DAL-11*39 Cutting surfaces.−2
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
DAL-13*33 Manual ware washing, sink compartment requirement−2
REUSING DISHES WITHOUT PROPERLY WASHING & SANITIZING
DAL-15*38 Thawing. under running water criteria−2

Base deductions−45 pts

Aug 21

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN RIC(S)
DAL-9*02 Cold Hold (41øF/45øF or below)−5
S. MUSHROOM 51.2, C. CHICKEN 148.2, C. TOMATOES 50.5 & C. CUCUMBERS 53.2

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
Expired RFSM
DAL-2*47 Other Violations−2
LABEL 3 COMP SINK
DAL-4*45 Premises shall be maintained in good repair−2
CLEAN AND REMOVE PEELING PAINT & SEAL GAPS IN CEILING
DAL-5*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT
DAL-6*35 Hair Restraints effective−2
PROPERLY RESTRAIN HAIR
DAL-7*39 Cutting surfaces.−2
DAL-8*42 Nonfood-contact surfaces material−2

Base deductions−24 pts

Feb 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5

Basic (7)

−14 pts

DAL-1*39 Keep utensils handles upright or protected−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-7*34 Outer openings:closing holes, gaps−2
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*32 Package integrity−2
DAL-11*35 Jewelry Prohibition−2

Base deductions−34 pts

Oct 20

Routine InspectionScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- CLEAN EVERYTHING
DAL-4*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING PIPES AT 3 COMP SINKS
DAL-13*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD (SOUP)
DAL-14*02 Cold Hold (41øF/45øF or below)−5
R. EGGS 50.5 S. BEEF 48.4 C. ZUCCHINI 50.3
DAL-15*14 When to wash hands as often as necessary during prep−5
FAILURE TO WASH HANDS DURING PREP

Basic (10)

−20 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
INVERT / COVER ALL DISHES
DAL-3*32 Package integrity−2
REMOVE ALL DENTED CANS
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS, DOORS, FLOORS & GASKETS
DAL-7*45 Premises shall be maintained in good repair−2
RESURFACE FLOORS, BACK DOORS & WALLS IN DRY STORAGE
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES
DAL-9*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED BACK DOOR OPEN
DAL-11*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
CROSS CONTAMINATION BY PREPARATION RTE & RAW FOOD STORED IN 3 COMP SINK WITH DIRTY DISHES
DAL-12*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL ALL BULK CONTAINERS

Base deductions−45 pts

Mar 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN ALL RIC(S)
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION RAW SEAFOOD WITH RTE FOOD
DAL-5*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-6*02 Cold Hold (41øF/45øF or below)−5
S. CHICKEN 50.5F, C. TOMATOES 48.3, S. CARROT 51.8 & S. CUCUMBER 46.6

Basic (6)

−12 pts

DAL-3*45 Premises shall be maintained in good repair−2
RESURFACE FLOORS, REPAIR GAPS, CRACKS, PEELING PAINT & REPAIR DOORS
DAL-4*39 Keep utensils handles upright or protected−2
OBSERVED HANDLE STORED IN ICE
DAL-7*47 Other Violations−2
LABEL 3 COMP SINK
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
OBSERVED LIVE ROACH ON WALL
DAL-9*37 Unpackaged food may not be stored in direct contact with undrained ice−2
SHRIMP STORED IN UNDRAINED ICE
DAL-10*32 Damaged Equipment−2
REPAIR FREEZE LID TO MANUFACTURER STANDARDS

Base deductions−32 pts

Oct 19

Follow-up InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-8*10 Clean Sight and Touch−5
clean all food contact surfaces
DAL-1*15 Contact RTE Products w/ Bare Hands−5
Bared hand contact on RTE food ( cooked chicken)
DAL-3*02 Cold Hold (41øF/45øF or below)−5
c. tomatoes 43.4F, c. beef 45.9F, c. cucumbers 47.0F,, c. chicken 50.8F c. mushroom 47.5F
DAL-5*19 Water & Plumbing in good repair- per code−5
repair leaking faucet at hand sink
DAL-6*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items

Basic (4)

−8 pts

DAL-9*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-2*45 Premises shall be maintained in good repair−2
resurfaces floors & doors, remove all peeling paint & close all gaps & holes
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-7*24 Food packaged in a establishment, shall be labeled as specified in law−2
Label all s. bottles

Base deductions−33 pts

Sep 19

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
clean all food contact surfaces
DAL-4*14 When to wash hands before donning new gloves−5
Donning gloves without washing hands
DAL-8*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-12*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement raw shell eggs stored with sauces and cooked noddles stored with raw meat
DAL-13*02 Cold Hold (41øF/45øF or below)−5
c. cucumbers 58.5, c. mushroom 54.2, s. cucumbers 49.4, s. chicken 45.1

Basic (10)

−20 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
observed employees prepping food in hand sink
DAL-3*24 Food packaged in a establishment, shall be labeled as specified in law−2
label s. bottles
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
observed food and food equipment stored on floor
DAL-6*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-9*32 Package integrity−2
remove all dented cans
DAL-10*22 Handlers-Certificate Not On Site−2
Certify all staff
DAL-11*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employees eating in kitchen / prep area while prepping food
DAL-14*34 Outer openings:closing holes, gaps−2
observed back door open with air curtain and without covering food
DAL-15*21 RFSM - Not On Site−2
no RFSM on duty during inspection

Base deductions−45 pts

Feb 19

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Mico Lites Non NFS equipment
DAL-2*21 RFSM - Not On Site−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*47 RFSM Certificate - Not Display−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*35 Hair Restraints effective−2

Base deductions−12 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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