What is Uptown Thai Market's health inspection score?

Uptown Thai Market has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Uptown Thai Market last inspected?

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

How many health violations does Uptown Thai Market have?

Uptown Thai Market has 76 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Uptown Thai Market safe to eat at?

Uptown Thai Market has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Uptown Thai Market serve?

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

Official Health Record

Uptown Thai Market

Name: Uptown Thai Market
Address: 4817 ROSS AVE, Dallas, 75204
Rating: 51

4817 ROSS AVE, Dallas

Data may be outdated — inspected 4/11/2023

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0Fair

Thai•Uptown

Ranked #597 of 745 in UptownBetter than 68% of thai restaurants

Declining

10 inspections

Last: Apr 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

37 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 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

-6 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

4817 ROSS AVE, Dallas, TX 75204

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

6 basic

Jan

Jun 2019

1 inspections

2 intermediate

9 basic

Dec 2019

1 inspections

2 intermediate

3 basic

Dec

Aug 2020

1 inspections

3 intermediate

12 basic

Sep 2020

1 inspections

1 intermediate

6 basic

Sep

Apr 2021

1 inspections

8 basic

Oct 2021

1 inspections

1 intermediate

4 basic

Oct

Apr 2022

1 inspections

1 intermediate

3 basic

Oct 2022

1 inspections

1 intermediate

4 basic

Oct

Apr 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Apr 23

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Chicken and cheese found at 49'f, keep at 41'f or lower
DAL-7*20 Grease Trap Tickets−5
Pump grease trap every 90 days and keep record

Basic (5)

−10 pts

DAL-2*30 Does Establishment have a current valid permit posted?−2
Change name on permit to current store name
DAL-3*34 Pest control-routine inspections for−2
Pests observed
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal drinks to be kept in designated area
DAL-5*42 Dirty nonfood contact surfaces−2
Clean shelves below pizza prep area
DAL-6*45 Clean facilities as often as necessary.−2
Organize pizza oven/fix leak at 3CS

Base deductions−20 pts

Oct 22

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*19 Hand sink water temperature below 110'F−5
Fix hot water heater

Basic (4)

−8 pts

DAL-2*30 Does Establishment have a current valid permit posted?−2
Change health permit to reflect store name
DAL-3*42 Dirty nonfood contact surfaces−2
Clean catch basin below sinks
DAL-4*45 Premises shall be maintained in good repair−2
Replace/re-surface floor as needed
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food items in RIC

Base deductions−13 pts

Apr 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Patty found at 46.0'f keep at 41'f or lower

Basic (3)

−6 pts

DAL-2*30 Food Establishment Permit−2
Change name of business on food permit
DAL-3*42 Dirty nonfood contact surfaces−2
Clean top of pizza oven
DAL-4*45 Premises shall be maintained in good repair−2
Seal 3CS to wall properly

Base deductions−11 pts

Oct 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all chemical bottles

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site
DAL-3*30 Does Establishment have a current valid permit posted?−2
Submit name change for permit
DAL-4*38 Thawing. Under refrigeration−2
Use approved thawing method
DAL-5*45 Premises shall be maintained in good repair−2
Replace cap in floor

Base deductions−13 pts

Apr 21

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
No RFSM on site
DAL-2*47 Other Violations−2
remove all unnecessary items from storage area
DAL-3*22 Accredited food handler certificate - 60 days−2
all employees require food handlers card
DAL-4*31 No soap at handsink−2
no soap at handsink- kitchen
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
heavy grease build up on exterior of the fan, on walls, under neath 3 comp and cook line
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
properly store personal food away from food prep area
DAL-7*39 Keep utensils handles upright or protected−2
scoops touching touching food in bilk container
DAL-8*45 Premises shall be maintained in good repair−2
repair wall near dry storage

Base deductions−16 pts

Sep 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with soils, grease accumulations and food debris and stagnant water must be clean to avoid cross contamination

Basic (6)

−12 pts

DAL-2*45Physical Facilities Floors,Walls,Ceilings−2
floors behind and under fryers and cooking equipment with cracks and rough surfaces must be replace or repair to proper condition
DAL-3*24 Food Labeling- with common name of the food−2
missing labels on food containers in all areas must be labeling food containers in all areas
DAL-4*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic containers lids dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers must be have date mark in all food containers
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
floors, walls and ceiling dirty with grease accumulations and soils deposits must be clean to avoid cross contamination
DAL-7*39 Equipment in good repair and proper adjustment.−2
prep tables under shelving rust and oxidize must be replace or repair to avoid cross contamination

Base deductions−17 pts

Aug 20

Routine InspectionScore: 64

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-4*14 When to wash hands before donning new gloves−5
employees don't washing hands during operational hours must be wash hands after change task to avoid cross contamination
DAL-10*10 Equipment and Utensils Sanitization−5
clean utensils not been sanitize must be sanitize utensils at least submerge for 30 seconds on chemical solutions to eliminate bacteria use as public health control
DAL-14*10 Equipment and Utensils Cleaning-contamination−5
re-using same utensils - bowls- to mix and prepared RTE food must be clean and sanitize reusable utensils to avoid cross contamination

Basic (12)

−24 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
RI cooler unit broken inside kitchen area must be replace or repair to proper condition
DAL-2*29 Food thermometers provided and accessible−2
food thermometers missing to test food temperatures must be have working food thermometers to check food temperatures
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
missing thermometers in all areas inside cooler units must be have visible and working thermometers to maintain proper food temperatures
DAL-5*24 Food Labeling- with common name of the food−2
missing labeling on food containers inside cooler units must be label all food containers in all areas
DAL-6*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
zero concentration on sanitizer buckets , test strips expired and wet must be have proper sanitizing solutions at 100 ppm chlorine concentration on sanitizer buckets to avoid cross contamination test strips expired and wet must be have working test strips to verified chemical concentration
DAL-7*35 Outer Clothing, Clean Condition−2
cook and employee outer clothing dirty must be prevent contamination wearing clean cloths or aprons to avoid cross contamination by employees
DAL-8*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-9*45 First Aid−2
missing first aid kit on site must be have first air kit on site
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
floors behind cooking equipment dirty with soils, grease accumulation and encrusted deposits must be clean all areas to remove and eliminate grease accumulations to avoid contamination and pest harboring
DAL-12*45 Premises shall be maintained in good repair−2
walls around vent hood area using wrong wall material signs of burns and black smoke contamination must be replace or repair to an approved wall material resistant to fire to avoid chemical contamination
DAL-13*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food containers inside cooler units must be have date marks on food containers in all areas to avoid cross contamination
DAL-15*39 Cooking equipment free of encrusted grease−2
cooking equipment and utensils with encrusted grease and soils deposits must be remove all encrusted grease and clean to avoid cross contamination

Base deductions−39 pts

Dec 19

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 53 DEGREE F, RAW BEEF 47 DEGREE F
DAL-4*10 Clean Sight and Touch−5
CLEAN INSIDE MICROWAVE

Basic (3)

−6 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
LABEL SPICES IN NON ORIGINAL CONTAINER
DAL-2*42 Dirty nonfood contact surfaces−2
CLEAN FAN TO BE FREE OF DUST, CLEAN OUTSIDE OF FOOD EQUIPMENT
DAL-5*39 Store all equipment & utensil covered or inverted−2
TO GO CONTAINERS

Base deductions−16 pts

Jun 19

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
r. chicken 49.6, veggies 47.8
DAL-6*10 Clean Sight and Touch−5
unsanitary condition- deep clean every thing

Basic (9)

−18 pts

DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Discontinued improperly stored utensil in water in between usage
DAL-3*32 Approved Food Contact Equip.−2
discontinue using paper towels in food
DAL-4*24 Food packaged in a establishment, shall be labeled as specified in law−2
Label s. bottle
DAL-5*22 Washing hands only at a designated hand sink−2
employee washing hands at 3 comp sink
DAL-7*35 Hair Restraints effective−2
provide hair restraints
DAL-8*21 RFSM - Not On Site−2
no RFSM on duty (Jason rock /531003/ expired RFSM 1/25/19)
DAL-9*22 Handlers-Certificate Not On Site−2
certify all staff working in kitchen
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food to prevent cross contamination
DAL-11*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment

Base deductions−28 pts

Jan 19

Routine InspectionScore: 85

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*10 Clean Sight and Touch−5
clean all food contact surfaces
DAL-5*14 When to wash hands as often as necessary during prep−5
lack of hand washing
DAL-7*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement veggies stored with raw chicken

Basic (6)

−12 pts

DAL-1*34 Outer openings:closing holes, gaps−2
close all gaps in ceiling
DAL-2In use utensil stored in water at < 135'F−2
improper storage of utensil
DAL-4*35 Hair Restraints effective−2
properly restraint hair
DAL-6*47 Other Violations−2
label 3 comp sink
DAL-8*42 Dirty nonfood contact surfaces−2
clean drains and gaskets , remove dust from ceiling
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
clean air vents

Base deductions−27 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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