What is Zoe's Kitchen's health inspection score?

Zoe's Kitchen has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zoe's Kitchen last inspected?

Zoe's Kitchen was last inspected on April 23, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zoe's Kitchen have?

Zoe's Kitchen has 36 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zoe's Kitchen safe to eat at?

Zoe's Kitchen has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Zoe's Kitchen serve?

Zoe's Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Zoe's Kitchen

Name: Zoe's Kitchen
Address: 3878 OAK LAWN #314, Dallas, 75219
Rating: 58

3878 OAK LAWN #314, Dallas

Data may be outdated — inspected 4/23/2021

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0Fair

American•Oak Lawn

Better than 17% of american restaurants

Stable

6 inspections

Last: Apr 23, 2021

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

61 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-5 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

3878 OAK LAWN #314, Dallas, TX 75219

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

7 basic

Nov

Jun 2019

1 inspections

1 intermediate

8 basic

Nov 2019

1 inspections

1 intermediate

5 basic

Nov

Apr 2020

1 inspections

1 intermediate

3 basic

Nov 2020

1 inspections

2 intermediate

2 basic

Nov

Apr 2021

1 inspections

2 intermediate

3 basic

Inspection History

6 records on file

6 Routine

Apr 21

Routine InspectionLatestScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
Clean food contact surfaces: dishwasher ice scoop holder can opener blade
DAL-5*01 Cooling -- total 6 hours, 135-41øF−5
items prepped in the morning are not are not 41 degrees F or below more than 6 hours

Basic (3)

−6 pts

DAL-1*45 Lockers to be used to store personal items−2
Personal items next to or above food or utensils or on prep surfaces
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
can not store knives between 2 pieces of equipment- no way to sanitize
DAL-4*21 RFSM - Not On Site−2
must register food manager course with the city of dallas

Base deductions−16 pts

Nov 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * mushrooms 55* pico 53* potato salad 49* Have make line serviced ASAP
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
raw chicken above pita bread

Basic (2)

−4 pts

DAL-3*21 RFSM - Not On Site−2
must register food manager course with the city of dallas
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
must protect food (equipment from splash)- need to move paper towel dispenser so drippings from hands does not touch make line

Base deductions−14 pts

Apr 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal beverages away from food prep.
DAL-4*47 Conditions of Permit-in use of food equipment−2

Base deductions−11 pts

Nov 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean ice scoop holder

Basic (5)

−10 pts

DAL-2*21 RFSM - Not On Site−2
There must be a RFSM on site@ all times food is being produced
DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
* must be smooth durable nonabsorbent & easily cleanable Cannot use foil to cover equipment Cannot use cloth in the bottom of utensil container *Can not use single use cups to store utensils
DAL-4*40 Handle & dispense of cleaned utensils, single-use−2
Store single use utensils handle up
DAL-5*45 Premises shall be maintained in good repair−2
Exposes ceiling by WIC
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean dust on ceilings & walls

Base deductions−15 pts

Jun 19

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
CUTTING BOARDS

Basic (8)

−16 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE BEVERAGE STORED ON A SHELF ABOVE FOOD PREP. TABLE.
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIFE IN THE GAP BETWEEN COOLER AND TABLE
DAL-5*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK. OBSERVED ICE SCOOP IN HAND SINK
DAL-6*24 Food Labeling- with common name of the food−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL COOKIES FROM SAMPLE TRAY
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST SIGN" MOST CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST" UP
DAL-9*21 RFSM - Not On Site−2
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY THE CITY OF DALLAS. YOUR ESTABLISHMENT IS ALSO NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX 75238 AFTER YOU PROVIDE PROOF OF PASSING THE EXAM FROM AUTHORIZED ORGANIZATION.

Base deductions−21 pts

Nov 18

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-2*03 Food products not maintained at 135øF or above−5
lamb ball 123 degrees f

Basic (7)

−14 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
cutting boards detail clean dry storage rack by 3 com sink
DAL-3*22 Handlers-Certificate Not On Site−2
all food handlers must be trained in food safety
DAL-4*45 Premises shall be maintained in good repair−2
clean walls at the side of the grill repair mop rack and hang wet mops to dry remove old caulk along wall at 3 com sink and replace with new
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
do not overload food containers
DAL-6*41 Food storage containers, identified with common name of food.−2
relabel sauces stored inside ric recaulk along wall and hand sink by stove top range
DAL-7*42 Dirty nonfood contact surfaces−2
encrusted grease build up on grill
DAL-8*47 RFSM Certificate - Not Display−2

Base deductions−19 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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