What is Zapp Kitchen Lao & Thai Streets Eats Llc's health inspection score?

Zapp Kitchen Lao & Thai Streets Eats Llc has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zapp Kitchen Lao & Thai Streets Eats Llc last inspected?

Zapp Kitchen Lao & Thai Streets Eats Llc was last inspected on January 14, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zapp Kitchen Lao & Thai Streets Eats Llc have?

Zapp Kitchen Lao & Thai Streets Eats Llc has 86 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zapp Kitchen Lao & Thai Streets Eats Llc safe to eat at?

Zapp Kitchen Lao & Thai Streets Eats Llc has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Zapp Kitchen Lao & Thai Streets Eats Llc

Name: Zapp Kitchen Lao & Thai Streets Eats Llc
Address: 6107 GREENVILLE AVE, Dallas, 75206
Rating: 52

6107 GREENVILLE AVE, Dallas

Data may be outdated — inspected 1/14/2024

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0Fair

Greenville

Ranked #332 of 462 in Greenville

Stable

10 inspections

Last: Jan 14, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

27 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

14x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-10 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

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

6107 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

6 basic

Feb

Aug 2019

1 inspections

4 intermediate

6 basic

Mar 2020

1 inspections

5 intermediate

5 basic

Mar

Aug 2020

1 inspections

7 intermediate

8 basic

Sep 2020

1 inspections

5 intermediate

3 basic

Sep

Apr 2021

1 inspections

2 intermediate

7 basic

Nov 2021

1 inspections

2 intermediate

9 basic

Nov

Sep 2022

1 inspections

1 intermediate

3 basic

Mar 2023

1 inspections

2 intermediate

3 basic

Mar

Jan 2024

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Jan 24

Routine InspectionLatestScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
Must time stamp rice/wide noodles

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
No CFM on site at time of inspection
DAL-2*42 Dirty nonfood contact surfaces−2
Vent hood filters observed dirty, clean needed
DAL-3*39 Store all equipment & utensil covered or inverted−2
Invert single service items
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Must date mark re-cooked soup with expiration
DAL-6*45 Lockers to be used to store personal items−2
Properly store personal items in a designated location
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Replace weather stripping at front door/back door - to prevent daylight

Base deductions−17 pts

Mar 23

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine and can opener blade.
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed raw chicken stored over raw beef in RIC.

Basic (3)

−6 pts

DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty fan cover in WIC.
DAL-4*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.
DAL-5*47 Health permit posted−2
Health permit not posted. Call 214-670-8083 for replacement.

Base deductions−16 pts

Sep 22

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean mold from inside ice machine and clean inside microwave

Basic (3)

−6 pts

DAL-2*32 Maintain in Good Repair−2
Repair inside panel of door (missing)
DAL-3*39 Store all equipment & utensil covered or inverted−2
invert single-use serving articles
DAL-4*42 Dirty nonfood contact surfaces−2
Clean venthood

Base deductions−11 pts

Nov 21

Routine InspectionScore: 84

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY R.EGGS STORED WITH RTE FOODS
DAL-11*02 Cold Hold (41øF/45øF or below)−5
NOODLES 74.1

Basic (9)

−18 pts

DAL-2*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
FOOD STORED IN OPEN CANS
DAL-3*32 Package integrity−2
REMOVE ALL DENTED CANS
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSIL IMPROPERLY STORED IN WATER
DAL-5*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON FOOD EQUIPMENT
DAL-6*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL BULK CONTAINER
DAL-7*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN VENT
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS (OPEN CONTAINER) STORED ON FOOD EQUIPMENT
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKET

Base deductions−28 pts

Apr 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
R. EGGS 51.5, CHICKEN 47.5F & C. TOM 42.9F,
DAL-6*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACE

Basic (7)

−14 pts

DAL-2*39 Store all equipment & utensil covered or inverted−2
INVERT/COVER ALL SINGLE SERVICE
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DEEP CLEAN FLOORS ( BEHIND & UNDER EQUIPMENT) & GASKETS
DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ALL ABSORBENT MATERIALS
DAL-5*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETERS IN RIC(S)
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ABOVE FOOD
DAL-8*38 Thawing. under running water criteria−2
IMPROPERLY THAWING OF PORK
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

Base deductions−24 pts

Sep 20

Follow-up InspectionScore: 82

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-3*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-4*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES
DAL-5*14 When to wash hands before donning new gloves−5
IMPROPER GLOVES USAGE & DONNING GLOVES WITHOUT WASHING HANDS
DAL-7*02 Cold Hold (41øF/45øF or below)−5
C. TOMATOES 46.3 & C. CUCUMBERS 53.2f
DAL-8*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY ARRANGEMENT & PREPARATION

Basic (3)

−6 pts

DAL-1*45 Drying Mops-air dry−2
AIR -DRY MOP
DAL-2*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS & WALLS

Base deductions−31 pts

Aug 20

Routine InspectionScore: 67

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD
DAL-2*02 Cold Hold (41øF/45øF or below)−5
S. CARROTS 59.9, SAUCE 44.8, CHICKEN 47.0, C. TOMATOES 47.6, C. TOMATOES 48.0, S. CHICKEN 51.4, C. CUCUMBER 55.7
DAL-5*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-6*18 Toxic items stored above food/utensils−5
OBSERVED TOXICS STORED ABOVE FOOD ( DRINK BOXES)
DAL-8*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F
DAL-11*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES
DAL-13*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD

Basic (8)

−16 pts

DAL-3*37 Ice units, separation of drains−2
OBSERVED EMPLOYEE SERVICING UN-DRAIN ICE ( FINAL WARNING)
DAL-4*39 Keep utensils handles upright or protected−2
PROVIDE A SCOOP WITH A HANDLE INSTEAD OF A CUP
DAL-7*29 Food thermometers provided and accessible−2
PROVIDE THERMOMETER IN RIC
DAL-9*21 RFSM - Not On Site−2
NO RFSM ON DUTY DURING INSPECTION
DAL-10*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ABSORBENT MATERIALS FROM UNDER AND ON EQUIPMENT
DAL-12*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-14*35 Jewelry Prohibition−2
NO JEWELRY ALLOWED (WATCHES & RINGS)
DAL-15*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS, DOORS , WALLS & REMOVE DUST FROM CEILING IN PREP AREA

Base deductions−51 pts

Mar 20

Routine InspectionScore: 80

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-3*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD ITEMS
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORED WITH RTE FOODS
DAL-8*19 One Inch Air Gap−5
PROVIDE ONE INCH AIR GAP
DAL-9*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-10*02 Cold Hold (41øF/45øF or below)−5
c. tomatoes 45.2, c. tomatoes 54.7, S. STREAK 46.3, S.C. CUCUMBERS 53.1F C. CARROTS 52.5, C. MUSHROOM51.4

Basic (5)

−10 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS AND REMOVE ALL DUST FROM CEILING OVER PREP AREA
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSIL IMPROPERLY STORED IN WATER
DAL-4*47 Handwashing signage−2
PROVIDE HAND WASHING SIGN
DAL-5*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*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON EQUIPMENT IN PREP AND ABOVE CUSTOMER'S FOOD

Base deductions−35 pts

Aug 19

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*19 Water & Plumbing in good repair- per code−5
observed leaking pipe under 3 com sink (tea station)
DAL-4*18 Medicines stored in leakproof container−5
observed personal vitamin bottle in reach in cooler
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw pork stored above vegetables in walk in cooler
DAL-10*03 Food products not maintained at 135øF or above−5
fries rice 66.7 degrees f explained about food temperatures for hot food, also gave information and explanation about reheat TCS food before placed food on hot holding table or warmer.

Basic (6)

−12 pts

DAL-1*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
hand sink in the kitchen no hot water
DAL-2*36 Cloths in-use for wiping between uses stored−2
observed wet cloths sit on prep tables
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
broken food storage container-do not use
DAL-7*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
no room temperatures
DAL-8*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean coolers inside
DAL-9*40 Reuse of single service articles−2
do not reuse single use articles-butter container

Base deductions−32 pts

Feb 19

Follow-up InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw pork stored above pre cooked chicken

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
store moisture wiping cloths in sanitizer bucket
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
shopping bags, card board boxes
DAL-4*39 Air-drying required after cleaning & sanitiziing−2
DAL-5*35 Hair Restraints effective−2
employees shall cover hair
DAL-6*42 Dirty nonfood contact surfaces−2
clean freezers, clean gaskets around cooler doors
DAL-7*31 Handwashing lavatory - used for other purpose−2
observed utensils in hand sink

Base deductions−17 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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