Pho Saigon #8
2240 Royal Ln Ste #102, Dallas, TX 75229 · 75229 · Restaurant
Passed all 14 inspections — critical violations noted
2023-09-21 Pass Routine CRITICAL 10
*37 Food shall be protected from cross contamination by protecting food containers that are received
Foods need a cover in Ice / RIF
*39 Equipment in good repair and proper adjustment.
seals on cooler need replacement or repair
*43 Clean vent syst:Intake/exhaust air ducts
Ceiling vents need to be clean from dust
*28 Date marking commercially prepared RTE/ TCS food
Items in WIC need date mark indicating when first used or open
*42 Dirty nonfood contact surfaces
shelves need to be clean in WIC
*10 Clean Sight and Touch
Ice chute needs to be clean and sanitized
*22 Accredited food handler certificate - 60 days
all workers need a food handler permit
*27 Cooling, heating, and holding capacities. Equipment
proper cooling method needed when cooling large containers; use a smaller portion
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
a plan of action is required in the event of accident of body fluid
*47 Health permit posted
health permit needs to be displayed
2023-03-31 Pass Routine CRITICAL 10
*29 Sanitizing solutions, testing devices
PROVIDE TEST STRIPS FOR SANITIZER.
*06 Time as PHC: 4 hours provide written procedures methods of compliance
PROVIDE TIME LABEL AND PROCEDURE TO PRODUCTS USING TIME AS PUBLIC HEALTH CONTROL .
*47 Conditions of Permit-in use of food equipment
POST A SIGN.
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE KNIVES IN THE GAP BETWEEN COOLERS.
*21 RFSM - Not On Site
*35 Hair Restraints effective
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DUSTY WALLS AND CEILING.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM.
*43 Light bulbs, light shields provided
KITCHEN
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
1) DO NOT STORE RAW CHICKEN ABOVE BEEF 2) STORE BEEF SOUP , WHILE COOLING, PROTECTED.
2022-10-06 Pass Routine 9
*20 Grease Trap Tickets
*35 Hair Restraints effective
*41 Food storage containers, identified with common name of food.
WATER SPRAY BOTTLE
*42 Floors/walls/ceiling/nonfood dirty
CLEAN WALLS, CEILING AND BOTTOM OF FREEZER, VENT HOOD
*45 Unnecessary articles prohibited
CLEAR ITEMS FROM STORAGE AREA ABOVE FOOD PRODUCTS
*36 Cloths in-use for wiping between uses stored
*47 Conditions of Permit-in use of food equipment
*21 RFSM - Not On Site
EXPIRED
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP.. AREA ALLOWED
2021-09-14 Pass Routine 6
*22 Accredited food handler certificate - 60 days
*35 Hair Restraints effective
*10 Chlorine sanitizer concentration, minimum temp.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."
*42 Floors/walls/ceiling/nonfood dirty
*32 Approved Food Contact Equip.
NO PRODUCTS STORED IN OPENED CAN ALLOWED.
2021-02-22 Pass Routine CRITICAL 10
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN KITCHEN AREA ALLOWED. KEEP DRINK AWAY FROM FOOD PERP. TABLE.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DUSTY CEILING AND VENT HOOD.
*22 Accredited food handler certificate - 60 days
*39 Keep utensils handles upright or protected
TO GO FOLKS AND SPOONS
*14 Hands wash procedures-without soap
OBSERVED EMPLOYEE WASHED HIS HANDS WITH SOAP FOR 7 SECONDS. THEY MUST WASHED THIER HANDS FOR 20 SECONDS.
*43 Light bulbs, light shields provided
KITCHEN
*38 Thawing. under running water criteria - water velocity
THAW PRODUCTS WITH RUNNING WATER AT ALL TIMES.
*15 Bare hands contact with ready-to-eat foods
OBSERVED EMPLOYEE CONTACTED READY TO EAT PRODUCTS WITH BARE HANDS
*26 Allergen Labeling
PLEASE PROVIDE INFORMATION / SIGN ABOUT ALL MAJOR FOOD ALLERGEN YOUR ESTABLISHMENT SERVE, i.e. NUTS
*47 Other Violations
PLEASE MAKE SURE YOUR EMPLOYEE COVERED THEIR FACE WITH FACE COVERING.
2020-08-13 Pass Routine CRITICAL 6
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request ".
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK.
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE ANY ITEM IN THE GAP BETWEEN COOLERS.
*45 Lockers to be used to store personal items
SOCKS
*26 Allergen Labeling
PLEASE PROVIDE INFORMATION / SIGN ABOUT ALL MAJOR FOOD ALLERGEN YOUR ESTABLISHMENT SERVE.
*35 Hair Restraints effective
2020-02-20 Pass Routine CRITICAL 9
*31 No soap at handsink
FRONT HAND SINK
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
*22 Handlers-Certificate Not On Site
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER
*03 Food products not maintained at 135øF or above
RICE 120'F
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*26 Allergen Labeling
PLEASE PROVIDE INFORMATION / SIGN ABOUT ALL MAJOR FOOD ALLERGEN YOUR ESTABLISHMENT SERVE
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
2019-07-16 Pass Routine CRITICAL 5
*20 Grease Trap Tickets
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over ready to eat foods
*43 Light - 50 foot : Food and utensils area
*34 Outer door: solid,selfclosing,tightfitting
*40 Single use articel wrapped or dispensed
Spoons dispensed flat
2018-12-12 Pass Routine CRITICAL 2
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken stored over raw pork
*11 Food not re-served after being served or sold to consumer
2018-06-21 Pass Routine CRITICAL 1
*01 Cooling -- total 6 hours, 135-41øF
15 gallons of Soups cooled without a quick cool method
2018-01-09 Pass Routine CRITICAL 3
*31 Hand sinks: number installed for convenient use
Missing hand sink in the dish room
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw eggs over produce
*22 Handlers-Certificate Not On Site
2017-12-21 Pass w/ Conditions Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
Raw pork in the top of the point of usage refrigerator at 46.9 degrees
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards are needed
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shrimp stored over onions
*34 Outer door: solid,selfclosing,tightfitting
*28 Date marking > 24 hrs,on site,temp 41F
*14 When to wash hands between raw and RTE foods
Observed employee crack raw shell eggs and then go to other food service duties without washing her hands.
*11 Food not re-served after being served or sold to consumer
Chili paste container reused
*36 Cloths in-use for wiping between uses stored
*31 Hand sinks: number installed for convenient use
The dish room is lacking a hand sink
*40 Reuse of single service articles
2017-05-24 Pass Routine CRITICAL 3
*32 Equipment & Utensils smooth easily cleanable
clean the sides of the fryer equipment
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken stored above raw beef in the ric; raw beef stored on top of limes
*22 Handlers-Certificate Not On Site
all employees that work directly with food preparation must obtain a valid food handler card
2016-12-07 Pass Routine CRITICAL 6
*36 Cloths in-use for wiping between uses stored
do not store cloth under the cutting board
*20 Grease Trap Tickets
have all grease trap records available
*37 Storing the food where it is not exposed to splash, dust, or other contamination
soup for the next day stored under the hand wash sink
*45Floor, wall, ceiling - Exposed material
repair ceiling tiles
*14 When to wash hands before donning new gloves
observed two employees not wash hands before donning a new pair of gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored next to cooked beef
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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