What is Formosa Express's health inspection score?

Formosa Express has a SafeDine safety score of 30 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Formosa Express last inspected?

Formosa Express was last inspected on May 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Formosa Express have?

Formosa Express has 67 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Formosa Express safe to eat at?

Formosa Express has a safety score of 30/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Formosa Express

Name: Formosa Express
Address: 5405 N JIM MILLER RD, Dallas, 75227
Rating: 30

5405 N JIM MILLER RD, Dallas

Data may be outdated — inspected 5/10/2023

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

Dallas

Ranked #989 of 1000 in Dallas

Stable

8 inspections

Last: May 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

38 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

Employee hygiene

Personal hygiene practices not followed

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

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 44/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (30/100) which is computed during our regular data sync.

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

Open location in Google Maps →

5405 N JIM MILLER RD, Dallas, TX 75227

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2019

1 inspections

2 intermediate

5 basic

Apr

Mar 2020

1 inspections

2 intermediate

4 basic

Oct 2020

1 inspections

3 intermediate

5 basic

Oct

Apr 2021

1 inspections

2 intermediate

8 basic

Oct 2021

1 inspections

1 intermediate

2 basic

Oct

May 2022

1 inspections

2 intermediate

8 basic

Dec 2022

1 inspections

3 intermediate

8 basic

Dec

May 2023

1 inspections

2 intermediate

10 basic

Inspection History

8 records on file

8 Routine

May 23

Routine InspectionLatestScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
ranch50.6 degrees f
DAL-4*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles,

Basic (10)

−20 pts

DAL-2*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-3*21 RFSM - Not On Site−2
rfsm manager not on site
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-6*35 Hair Restraints effective−2
cover hair
DAL-7*45 Premises shall be maintained in good repair−2
repair damaged floor tiles, replace broken/wet ceiling tiles
DAL-8*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
store in -use utensils in hot water 135 degrees f or above, observed 73.6 degrees f
DAL-10*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, shelves, gaskets around cooler doors, fans/vents in dining room
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food in wic, ric, dry food product shall be covered
DAL-12*32 Equipment & Utensils resistant pit,chip, crazing−2
replace damaged food container lids

Base deductions−30 pts

Dec 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above vegetables in walk in cooler
DAL-10*10 Clean Sight and Touch−5
clean ice machine
DAL-11*18 Toxic items labeling-non original container−5
provide label for chemical spray bottles

Basic (8)

−16 pts

DAL-1*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-3*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, walk in freezer door
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
replace damaged food lids
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food food for 7 days only
DAL-7*46 Physical Facilities Premises−2
clean men's restroom
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food products
DAL-9*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth under cutting board

Base deductions−31 pts

May 22

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*09 Food on display shall be protected from contamination−5
Raw chicken above ready-to-eat food and ground meat above sauce in WIC
DAL-9*10 Clean Sight and Touch−5
Clean inside ice machine and can opener

Basic (8)

−16 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
Repair line in freezer and mesh on backdoor
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
Foot sit on floor,
DAL-4*35 Jewelry Prohibition−2
Remove jewelry while handling food
DAL-5*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
thaw under cold running water
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Clearly date mark food products
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean venthood, gasket, ceiling tiles, shelves
DAL-8*36 Cloths in-use for wiping between uses stored−2
wet cloth sat on table
DAL-10*43 Ventilation hood-prevent grease dripping−2
Missing catch bucket on vent hood

Base deductions−26 pts

Oct 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef stored above raw shrimp

Basic (2)

−4 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-3*42 Dirty nonfood contact surfaces−2
clean coolers

Base deductions−9 pts

Apr 21

Routine InspectionScore: 85

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw products (meat and chicken) stored above vegetables
DAL-3*18 Use toxics according to additional condition−5
chlorine too strong

Basic (8)

−16 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets,
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days
DAL-5*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
cold running water not standing water
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-7*34 Outer openings:closing holes, gaps−2
gap around back door
DAL-8*35 Hair Restraints effective−2
cover hair
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
store utensils in hot water 135 observed 98 degrees f
DAL-10*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket

Base deductions−26 pts

Oct 20

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken stored above rte food
DAL-7*18 Toxic items labeling-non original container−5
provide label for sanitizer bucket
DAL-8*10 Clean Sight and Touch−5
clean ice machine

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor in walk in freezer
DAL-4*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, walk in freezer ice build up
DAL-5*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloth stored under cutting board
DAL-6*47 Conditions of Permit-in use of food equipment−2
sign about inspection report

Base deductions−25 pts

Mar 20

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*18 Use toxics according to additional condition−5
bleach too strong more than 200 ppm
DAL-5*10 Clean Sight and Touch−5
clean ice machine, microwave

Basic (4)

−8 pts

DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
cover food
DAL-3*36 Cloths in-use for wiping food spills used for no other purpose−2
observed cloths under equipment and utensils
DAL-4*42 Nonfood-contact surfaces material−2
remove cardboard box under cooking equipmnt
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers

Base deductions−18 pts

Apr 19

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
DAL-6*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness−5

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-3*45 Premises shall be maintained in good repair−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2

Base deductions−20 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas Unknown Restaurants Best in Dallas All Texas Restaurants