What is Thai Wok IN & GO's health inspection score?

Thai Wok IN & GO has a SafeDine safety score of 56 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 Wok IN & GO last inspected?

Thai Wok IN & GO was last inspected on October 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Thai Wok IN & GO have?

Thai Wok IN & GO has 45 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Thai Wok IN & GO safe to eat at?

Thai Wok IN & GO has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Thai Wok IN & GO serve?

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

Official Health Record

Thai Wok IN & GO

Name: Thai Wok IN & GO
Address: 11742 MARSH LN #B, Dallas, 75229
Rating: 56

11742 MARSH LN #B, Dallas

Data may be outdated — inspected 10/11/2023

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0Fair

Thai•North Dallas

Ranked #312 of 566 in North DallasBetter than 70% of thai restaurants

Stable

10 inspections

Last: Oct 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

30 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

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-44

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

11742 MARSH LN #B, Dallas, TX 75229

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

6 basic

Feb

Jul 2019

1 inspections

1 basic

Feb 2020

1 inspections

2 intermediate

2 basic

Feb

Sep 2020

1 inspections

4 intermediate

2 basic

Mar 2021

1 inspections

1 intermediate

2 basic

Mar

Sep 2021

1 inspections

3 intermediate

1 basic

Mar 2022

1 inspections

3 intermediate

2 basic

Mar

Oct 2022

1 inspections

3 intermediate

Apr 2023

1 inspections

1 intermediate

6 basic

Apr

Oct 2023

1 inspections

1 intermediate

3 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store eggs under RTE (Ready to eat) not above it (eggs above broccoli

Basic (3)

−6 pts

DAL-2*29 Food thermometers provided and accessible−2
Provide thermometers for RIC/RIF
DAL-3*42 Dirty nonfood contact surfaces−2
clean vent hood, equipment
DAL-4*45 Unnecessary articles prohibited−2
cannot have personal items in the kitchen (phone on cutting board)

Base deductions−11 pts

Apr 23

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-5*18 Restricted use pesticides−5
cant have raid (pesticide) cans/bottles in the kitchen

Basic (6)

−12 pts

DAL-1*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
can't have food stored on top of the trash can (broccoli)
DAL-2*42 Dirty nonfood contact surfaces−2
clean bottom of the reach in freezer
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk containers (sugar and rice)
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use scooper instead of small clear container for bulk production
DAL-6*28 Date marking commercially prepared RTE/ TCS food−2
Date mark items that have been in the cooler > than 24 hours
DAL-7*45 Living or sleeping quarters, separation−2
cant have a sleeping area in the kitchen area

Base deductions−17 pts

Oct 22

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*10 Clean Sight and Touch−5
Interior of reach in cooler
DAL-3*03 Food products not maintained at 135øF or above−5

Base deductions−15 pts

Mar 22

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*7 Private homes/ living or sleeping quarters−5
DAL-4*03 Food products not maintained at 135øF or above−5
DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw eggs stored over sausages and vegges

Basic (2)

−4 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*34 Pest control-routine inspections for−2
Roach observed

Base deductions−19 pts

Sep 21

Routine InspectionScore: 90

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Store raw eggs at the bottom of other food items
DAL-3*18 Toxic items labeling-non original container−5
Label spray bottles
DAL-4*7 Private homes/ living or sleeping quarters−5
Bed in storage area

Basic (1)

−2 pts

DAL-1*37 Food, utensils & equip under other sources−2
Do not store food in service sink

Base deductions−17 pts

Mar 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw eggs above veggies

Basic (2)

−4 pts

DAL-1*31 No soap at handsink−2
DAL-3*39 Equipment in good repair and proper adjustment.−2
Deep freezer

Base deductions−9 pts

Sep 20

Routine InspectionScore: 86

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
Clean interior of freezer, clean interior of microwave
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw eggs over veggies
DAL-3*03 Food products not maintained at 135øF or above−5
DAL-5*18 Toxic items labeling-non original container−5

Basic (2)

−4 pts

DAL-4*34 Pest control-routine inspections for−2
flies observed in kitchen
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−24 pts

Feb 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
DAL-4*03 Food products not maintained at 135øF or above−5

Basic (2)

−4 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*42 Dirty nonfood contact surfaces−2
Exterior of food storage containers

Base deductions−14 pts

Jul 19

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*31 Handwashing lavatory - accessible−2

Base deductions−2 pts

Feb 19

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw egg measured at 47 degrees F
DAL-5*10 Clean Sight and Touch−5
clean the inside of the microwave

Basic (6)

−12 pts

DAL-2*31 Individual, disposable towels−2
replenish the paper towel dispenser inside the restroom
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed an employee eating food that was stored on top of a cutting board intended for food prep
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
bottled water stored on the floor in the food prep area
DAL-6*27 Cooling, heating, and holding capacities. Equipment−2
reach in cooler measured at 50 degrees F
DAL-7*36 Cloths in-use for wiping between uses stored−2
cloth towel stored underneath the cutting board
DAL-8*21 No unnecessary personnel allowed in food prep area−2

Base deductions−22 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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