What is Zato Thai Cuisine And Sushi Bar's health inspection score?

Zato Thai Cuisine And Sushi Bar has a SafeDine safety score of 69 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zato Thai Cuisine And Sushi Bar last inspected?

Zato Thai Cuisine And Sushi Bar was last inspected on November 1, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zato Thai Cuisine And Sushi Bar have?

Zato Thai Cuisine And Sushi Bar has 43 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zato Thai Cuisine And Sushi Bar safe to eat at?

Zato Thai Cuisine And Sushi Bar has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Zato Thai Cuisine And Sushi Bar serve?

Zato Thai Cuisine And Sushi Bar serves Sushi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Zato Thai Cuisine And Sushi Bar

Name: Zato Thai Cuisine And Sushi Bar
Address: 9090 SKILLMAN ST #190A, Dallas, 75243
Rating: 69

9090 SKILLMAN ST #190A, Dallas

Data may be outdated — inspected 11/1/2023

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0Fair

Sushi•Lake Highlands

Ranked #297 of 727 in Lake HighlandsBetter than 71% of sushi restaurants

Stable

10 inspections

Last: Nov 1, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 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

9090 SKILLMAN ST #190A, Dallas, TX 75243

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Violation Timeline

Feb 2019

1 inspections

5 intermediate

4 basic

Feb

Aug 2019

1 inspections

2 intermediate

3 basic

Feb 2020

1 inspections

2 intermediate

2 basic

Feb

Aug 2020

1 inspections

2 intermediate

1 basic

Feb 2021

1 inspections

1 intermediate

3 basic

Feb

Aug 2021

1 inspections

2 intermediate

3 basic

Feb 2022

1 inspections

1 intermediate

4 basic

Feb

Oct 2022

1 inspections

1 intermediate

4 basic

Apr 2023

1 inspections

1 basic

Apr

Nov 2023

1 inspections

2 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
No food handlers for any employee provided.
DAL-2*39 Store all equipment & utensil covered or inverted−2
Invert containers.

Base deductions−4 pts

Apr 23

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
Invert all to go containers.

Base deductions−2 pts

Oct 22

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Chlorine bucket (300 ppm), too high.

Basic (4)

−8 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
No food handlers for employees.
DAL-3*36 Cloths in-use for wiping between uses stored−2
Cannot store wet wiping cloths on counters.
DAL-4*39 Store all equipment & utensil covered or inverted−2
Invert containers.
DAL-5*47 Handwashing signage−2
Need hand washing sign at all hand sinks.

Base deductions−13 pts

Feb 22

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (4)

−8 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
DAL-2*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
salmon stored outside at room temperature
DAL-4*29 Sanitizing solutions, testing devices−2
chlorine test strips needed
DAL-5*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−13 pts

Aug 21

Routine InspectionScore: 88

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
spray bottles
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine in the three comp sink

Basic (3)

−6 pts

DAL-1*29 Sanitizing solutions, testing devices−2
DAL-4* 21 RFSM notify 10 days & replacement in 45 days−2
expired permit
DAL-5*25 Prevention of Clostridium Botulinum by ph 4.6<−2
no documentation of the ph of the sushi rice

Base deductions−16 pts

Feb 21

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*10 Clean Sight and Touch−5
soda gun and the inside of the ice machine

Basic (3)

−6 pts

DAL-1*29 Sanitizing solutions, testing devices−2
chlorine test strips needed
DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
expired permit. Please call 214-670-8083 to set up an appointment to renew the certificate
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−11 pts

Aug 20

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-2*10 Chlorine exposure time table−5
no chlorine inside the dishwasher
DAL-3*02 Cold Hold (41øF/45øF or below)−5
chicken- 60 degrees F; raw egg-46 degrees F; mixed vegetables-45 degrees F

Basic (1)

−2 pts

DAL-1*29 Sanitizing solutions, testing devices−2
chlorine test strips needed

Base deductions−12 pts

Feb 20

Routine InspectionScore: 90

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
tuna measured at 53 degrees F; tilapia measured at 48 degrees F
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw eggs adjacent to ready to eat vegetables

Basic (2)

−4 pts

DAL-2*26 Consumer Advisory Disclosure---asterisking−2
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
one of the reach in coolers was measuring at 50 degrees F-ice was used to keep the foods at the required setting of 41 degrees F and below

Base deductions−14 pts

Aug 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*18 Toxic items labeling-non original container−5
label sani buckets
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw beef and shrimp over vegetables raw chicken adj vegetables

Basic (3)

−6 pts

DAL-1*22 Handlers-Certificate Not On Site−2
missing one
DAL-2*26 Consumer Advisory Disclosure---asterisking−2
connect disclosure to raw dishes
DAL-3*40 Store single-service item in original package−2
keep to-go containers inverted

Base deductions−16 pts

Feb 19

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*19 Hand sink water temperature below 110'F−5
92F hot water tank must keep up with demand
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef over rte vegetables
DAL-3*15 Contact RTE Products w/ Bare Hands−5
must wear gloves when handling rte foods raw sushi fish is ready to eat
DAL-4*02 Cold Hold (41øF/45øF or below)−5
eggs left at room temp 59 F tuna in sushi case 39 F
DAL-9*14 When to wash hands before donning new gloves−5
employees in kitchen put on gloves w/o washing

Basic (4)

−8 pts

DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open personal drinks on prep tables
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing many
DAL-8*39 Loosely cover cooling foods−2

Base deductions−33 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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