What is The Wok Chinese Restaurant's health inspection score?

The Wok Chinese Restaurant has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Wok Chinese Restaurant last inspected?

The Wok Chinese Restaurant was last inspected on March 14, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Wok Chinese Restaurant have?

The Wok Chinese Restaurant has 55 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Wok Chinese Restaurant safe to eat at?

The Wok Chinese Restaurant has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Wok Chinese Restaurant serve?

The Wok Chinese Restaurant serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Wok Chinese Restaurant

Name: The Wok Chinese Restaurant
Address: 4305 MAPLE AVE #A, Dallas, 75219
Rating: 53

4305 MAPLE AVE #A, Dallas

Data may be outdated — inspected 3/14/2022

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0Fair

Chinese•Oak Lawn

Ranked #237 of 311 in Oak LawnBetter than 57% of chinese restaurants

Stable

7 inspections

Last: Mar 14, 2022

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

50 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 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

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 49/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (53/100) which is computed during our regular data sync.

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

4305 MAPLE AVE #A, Dallas, TX 75219

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Violation Timeline

Jan 2019

1 inspections

2 intermediate

11 basic

Jan

Sep 2019

1 inspections

2 intermediate

6 basic

Mar 2020

1 inspections

4 intermediate

4 basic

Mar

Sep 2020

1 inspections

2 intermediate

5 basic

Mar 2021

1 inspections

3 intermediate

2 basic

Mar

Sep 2021

1 inspections

3 intermediate

4 basic

Mar 2022

1 inspections

3 intermediate

4 basic

Mar

Inspection History

7 records on file

7 Routine

Mar 22

Routine InspectionLatestScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket : 10 ppm chlroine
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Observed chicken containers, broccoli containers at the table without time or temp control
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed broccoli store in the broken and dirty container

Basic (4)

−8 pts

DAL-2*31 No soap at handsink−2
DAL-4*42 Nonfood-contact surfaces material−2
No towel allow under the containers
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor in the kitchen
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for the broccoli container

Base deductions−23 pts

Sep 21

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Provide cleaning for the WIC and food containers
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next to produce observed raw chicken store next to raw shirmp and cooked chicken raw chicken store next to cooked chicken
DAL-5*02 Cold Hold (41øF/45øF or below)−5
All the time control food containers (lettuce, carrot, cabbages...) must have clearly date and time label

Basic (4)

−8 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
observed container in the hand sink
DAL-6*42 Nonfood-contact surfaces material−2
No towel allow under the containers
DAL-7*34 Pest Control−2
observed flies in the kitchen

Base deductions−23 pts

Mar 21

Routine InspectionScore: 88

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and fish store together
DAL-2*10 Clean Sight and Touch−5
provide cleaning for ice machine, prep area
DAL-4*18 Toxic items storage adjacent to food/utensils−5
observed soap, chemicals store next to food

Basic (2)

−4 pts

DAL-3*31 No soap at handsink−2
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−19 pts

Sep 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
observed container put directly on the food in wic
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs store next produce

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*47 Handler-Certificate Not on site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-7*42 Nonfood-contact surfaces material−2
no towel under the containers

Base deductions−20 pts

Mar 20

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
observed fried chicken at table without time or temp control
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
chicken 3/6/20
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw eggs above carrot, onion
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chorine

Basic (4)

−8 pts

DAL-5*22 Handlers-Certificate Not On Site−2
expired food handler cards
DAL-6*31 No soap at handsink−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*42 Nonfood-contact surfaces material−2
no towel allow under food containers

Base deductions−28 pts

Sep 19

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN: the bottom (inside) of all coolers can opener microwave meat slicer tea cart
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw pork over red peppers raw chicken over wantons raw eggs over sauce

Basic (6)

−12 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
move paper towel from over food staging area
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can not store beans in card board box can not use cloth under cutting board remove plastic wrap on ice machine can not have the plastic wrap holding up electric cords- use zip ties
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
you can not store utensils in standing water
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN: WIC door and gaskets Build up on floors walls and equipment Floor in WIC build up under equipment
DAL-7*45 Lockers to be used to store personal items−2
phones and employee food over raw beef. All personal items can not go above or next to food or utensils
DAL-8*36 Cloths in-use for wiping between uses stored−2
wet sanitation cloths must be in solution when not in use

Base deductions−22 pts

Jan 19

Routine InspectionScore: 80

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
DAL-4*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5

Basic (11)

−22 pts

DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
DAL-5*47 Other Violations−2
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-9*32 Approved Food Contact Equip.−2
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-11*41 Food storage containers, identified with common name of food.−2
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−32 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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