What is Tokyo Bar's health inspection score?

Tokyo Bar has a SafeDine safety score of 15 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tokyo Bar last inspected?

Tokyo Bar was last inspected on February 20, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tokyo Bar have?

Tokyo Bar has 54 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tokyo Bar safe to eat at?

Tokyo Bar has a safety score of 15/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Tokyo Bar

Name: Tokyo Bar
Address: 5635 ALPHA RD, Dallas, 75240
Rating: 15

5635 ALPHA RD, Dallas

Data may be outdated — inspected 2/20/2024

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0Poor

Far North Dallas

Ranked #406 of 441 in Far North Dallas

Stable

5 inspections

Last: Feb 20, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.8

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-85

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-20 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

5635 ALPHA RD, Dallas, TX 75240

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Violation Timeline

Dec 2022

1 inspections

2 intermediate

Dec

Jul 2023

1 inspections

3 intermediate

9 basic

Aug 2023

1 inspections

2 intermediate

10 basic

Aug

Feb 2024

2 inspections

9 intermediate

19 basic

Inspection History

5 records on file

5 Routine

Feb 24

Routine InspectionLatestScore: 75

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw eggs above cooked food
DAL-2*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Sanitize food contact surfaces after cleaning
DAL-3*14 When to wash hands before donning new gloves−5
Wash hands and change gloves between every task: leaking work space, going outside, picking up trash on floor
DAL-4*19 One Inch Air Gap−5
Provide one inch air gap at all floor drains

Basic (9)

−18 pts

DAL-8*32 Equipment & Utensils resistant pit,chip, crazing−2
Replace rusted shelves in WIC
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store personals drinks on prep surfaces
DAL-10*39 Store all equipment & utensil covered or inverted−2
Store utensils upside down (spoons)
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood
DAL-12*45 Premises shall be maintained in good repair−2
Replace water damaged ceiling tiles
DAL-13*34 Outer door: solid,selfclosing,tightfitting−2
Keep back door closed
DAL-5*29 Food thermometers provided and accessible−2
Provide Food thermometers
DAL-6*31 Individual, disposable towels−2
Provide paper towels at both hand sinks
DAL-7*22 Washing hands only at a designated hand sink−2
Must wash hands at hand sinks not 3-copartment sink

Base deductions−38 pts

Feb 24

Routine InspectionScore: 69

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Maintain food below 41 F
DAL-2*03 Food products not maintained at 135øF or above−5
White rice 110 F
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain sanitizer bucket at 50 ppm Cl
DAL-4*18 Medicines labeled and stored properly−5
Do not store cough medicine above prep table/cooler
DAL-5*19 One Inch Air Gap−5
Provide at least one inch air gap at drain below hand sink

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
Provide Food Manger Certificate on site
DAL-7*22 Accredited food handler certificate - 60 days−2
Need Food Handler Certificates
DAL-8*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in all units
DAL-9*31 No soap at handsink−2
Provide soap at both hand sinks
DAL-10*32 Equipment & Utensils smooth easily cleanable−2
Remove plastic film on new freezers
DAL-11*36 Cloths in-use for wiping between uses stored−2
Store wet wiping cloths in sanitizer bucket
DAL-12*38 Thawing. Under refrigeration−2
Thaw meats under refrigeration or running water
DAL-13*42 Dirty nonfood contact surfaces−2
Clean cooler gaskets
DAL-14*45 Premises shall be maintained in good repair−2
Replace water damaged ceiling tiles
DAL-15*47 RFSM Certificate - Not Display−2
Post Food Manager Certificate on wall

Base deductions−45 pts

Aug 23

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Do not store clean utensils beside chemicals
DAL-12*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket 0 ppm Cl, replace bleach every 2-4 hours

Basic (10)

−20 pts

DAL-2*21 Demonstrateion of knowledge by PIC−2
Learn to use pH meter
DAL-3*22 Accredited food handler certificate - 60 days−2
Provide food handlers
DAL-4*29 Sanitizing solutions, testing devices−2
Provide Chlorine Test Strips
DAL-5*31 Individual, disposable towels−2
Provide paper towels at hand sink
DAL-6*34 Outer openings:closing holes, gaps−2
Repair gap under back door
DAL-7*36 Cloths in-use for wiping between uses stored−2
Observed employee dry hands on cloth and use cloth to wipe surfaces
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Use barriers to block construction dust from entering kitchen
DAL-9*39 Store all equipment & utensil covered or inverted−2
Invert all uncovered utensils
DAL-10*42 Dirty nonfood contact surfaces−2
Clean entire WIC, under and behind equipment, vent hood
DAL-11*45 Premises shall be maintained in good repair−2
Replace ceiling tiles in kitchen, replace light shields

Base deductions−30 pts

Jul 23

Routine InspectionScore: 77

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
No time control on sushi rice
DAL-2*14 When to wash hands before donning new gloves−5
Employees must wash hands before using new gloves and between every task
DAL-10*18 Toxic items storage adjacent to food/utensils−5
Do not store food near santizer/toxic chemicals

Basic (9)

−18 pts

DAL-3*22 Accredited food handler certificate - 60 days−2
Obtain food handlers certificates for all food employees
DAL-4*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Provide recent pest control service report
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Label and date all food (max 7 days)
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers for all equipment
DAL-7*32 Nonfood surfaces-design to be cleaned easily−2
Do not use wood as barrier, do not use foil as shelf liner
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food on floor
DAL-9*45 Premises shall be maintained in good repair−2
Replace ceiling tiles in kitchen, cover floor drains
DAL-11*47 Health permit posted−2
Post health permit
DAL-12*43 Light - 10 foot : Walk-in, Dry storage−2
Repair light in WIC

Base deductions−33 pts

Dec 22

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw chicken and beef over RTE and drinks and lettuce raw fish over RTE imitation crab
DAL-2*18 Toxic items storage adjacent to food/utensils−5
chemicals can not go above or next to food/utensils

Base deductions−10 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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