What is Kaze's health inspection score?

Kaze has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Kaze last inspected?

Kaze was last inspected on January 23, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Kaze have?

Kaze has 66 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Kaze safe to eat at?

Kaze has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Kaze serve?

Kaze serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Kaze

Name: Kaze
Address: 7525 GREENVILLE AVE, Dallas, 75231
Rating: 54

7525 GREENVILLE AVE, Dallas

Data may be outdated — inspected 1/23/2024

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0Fair

American•Lake Highlands

Ranked #548 of 727 in Lake HighlandsBetter than 22% of american restaurants

Stable

10 inspections

Last: Jan 23, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

13x

Food labeling

Food not properly labeled or dated

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-3 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

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

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7525 GREENVILLE AVE, Dallas, TX 75231

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

4 basic

Mar

Sep 2019

1 inspections

5 intermediate

10 basic

Oct 2019

1 inspections

2 intermediate

4 basic

Oct

Feb 2020

1 inspections

5 basic

Aug 2020

1 inspections

4 intermediate

5 basic

Aug

Mar 2021

1 inspections

3 intermediate

3 basic

Aug 2021

1 inspections

3 intermediate

3 basic

Aug

Mar 2022

1 inspections

1 intermediate

3 basic

May 2023

1 inspections

2 intermediate

3 basic

May

Jan 2024

1 inspections

3 intermediate

1 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jan 24

Routine InspectionLatestScore: 89

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

DAL-1*20 Grease Trap Tickets−5
DAL-2*10 Clean Sight and Touch−5
DAL-3*18 Toxic items labeling-non original container−5

Basic (1)

−2 pts

DAL-4*21 RFSM - Not On Site−2

Base deductions−17 pts

May 23

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
KEEP EGGS UNDER REFRIGERATION
DAL-4*10 Chlorine exposure time table−5
DISHWASHER NOT SANITIZING

Basic (3)

−6 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL RTE FOOD
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
HAIR RESTRAINT ON CHEF
DAL-5*38 Thawing. under running water criteria - < 4 hours−2
MUST THAW UNDER RUNNING WATER OR REFRIGERATION

Base deductions−16 pts

Mar 22

Routine InspectionScore: 91

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
WRITTEN PROCEDURE REQUIRED FOR TIME AS A PHC

Basic (3)

−6 pts

DAL-2*21 RFSM - Not On Site−2
RFSM ONSITE
DAL-3*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)−2
parasite destruction satatement required
DAL-4*28 Date marking commercially prepared of RTE/PHF−2
date mark all rte food

Base deductions−11 pts

Aug 21

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
TIME AS A PHC PROVIDE WRITTEN PROCEDURES AND RECORDS/LOGS FOR TIME AS HEALTH CONTROL FOR SUSHI RICE AND TIMESTAMP RICE - DISCARD AFTER 6 HOURS
DAL-3*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES
DAL-5*10 Clean Sight and Touch−5
ICE MACHINE DIRTY

Basic (3)

−6 pts

DAL-2*29 Outfitter-Thermometer.−2
THERMOMETERS MUST BE PROVIDED FOR SUSHI DISPLAY CASES
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD OFF FLOOR WALK IN FREEZER
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
NO DUCT TAPE TO SECURE PAPER TOWEL DISPENSER TO WALL

Base deductions−21 pts

Mar 21

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Sanitization after Cleaning−5
DISHWASHER NOT SANITIZING
DAL-4*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
TIMESTAMP EGGS IF LEFT OUT
DAL-5*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES

Basic (3)

−6 pts

DAL-2*32 Maintain in Good Repair−2
REPAIR DOOR SEALS
DAL-3*43 Light - 50 foot : Food and utensils area−2
LIGHT MISSING IN HOOD
DAL-6*33 Rinsing procedures - 3 compartment sink−2
MUST WASH/RINSE/SANITIZE ALL CUPS AND UTENSILS

Base deductions−21 pts

Aug 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
EGGS AT 65F
DAL-5*10 A chemical sanitizer used: contact times criteria−5
CHEMICAL SANITIZER ON DISHWASHER LESS THEN 50 PPM - NEED TEST STRIPS ONSITE
DAL-6*15 Bare hands contact with ready-to-eat foods−5
NO BARE HAND CONTACT
DAL-7*14 When to wash hands before donning new gloves−5
WASH BEFORE DONNING GLOVES

Basic (5)

−10 pts

DAL-2*32 Maintain in Good Repair−2
COOLER SEALS
DAL-3*35 Hair Restraints effective−2
HAIR NET OR HAT
DAL-4HACCP is required−2
WRITTEN HACCP PROCEDURES FOR RICE REQUIRED
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS/CEILINGS
DAL-9*36 Cloths in-use for wiping between uses stored−2
STORED IN SANITIZER BETWEEN USES

Base deductions−30 pts

Feb 20

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips
DAL-2*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep tables
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep food boxes 6 inches off floor
DAL-4*42 Dirty nonfood contact surfaces−2
clean floors
DAL-5*45 Premises shall be maintained in good repair−2
clean and repair ceiling tiles

Base deductions−10 pts

Oct 19

Follow-up InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
clean ice machine
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw salmon above avocado in cooler

Basic (4)

−8 pts

DAL-3*34 Outer openings:closing holes, gaps−2
repair gap at entrance door
DAL-4*47 Other Violations−2
remove wood from bar area, no plastic wrap, light shield shall be replaced
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep food 6 inches off the floor
DAL-6*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors

Base deductions−18 pts

Sep 19

Routine InspectionScore: 73

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*14 When to wash hands before donning new gloves−5
employee put new gloves on without washing hands first.
DAL-8*02 Cold Hold (41øF/45øF or below)−5
rice 52.6, beef 52.6, raw chicken 46.0
DAL-9*18 Medicines labeled and stored properly−5
Personal medication (Tamaflu).
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
dishwasher over 200ppm.
DAL-15*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
spicy tuna above veg. (don't store raw food above ready to eat food)

Basic (10)

−20 pts

DAL-1*32 Equipment and Utensils Durability and Strength−2
cardboard boxes.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal food items (crackers in WIF, open monster energy drink in sushi freezer.
DAL-4*27 Cool TCS foods using proper methods−2
rice needs proper cooling method.
DAL-5*47 Handwashing signage−2
missing handwashing sign at bar.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food.
DAL-7*36 Cloths in-use for wiping between uses stored−2
wet wipe cloth outside sanitizer.
DAL-11*42 Dirty nonfood contact surfaces−2
clean gaskets, clean ice in freezer, clean wall around dishwasher, clean ceiling tiles, clean venthood.
DAL-12*45 Floor& wall junctures- coved & sealed−2
floor tile missing, replace caulk around sinks, properly seal sink to wall.
DAL-13*41 Food storage containers, identified with common name of food.−2
provide labels (sugar, rice, tampura).
DAL-14*37 Storing the food at least 15 cm (6 inches) above the floor−2
food on floor (walk in freezer).

Base deductions−45 pts

Mar 19

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw fish stored above vegetables

Basic (4)

−8 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
clean walls around dish washer, clean floor around dish washer, ceiling tile, in mop area
DAL-3*34 Outer openings:closing holes, gaps−2
repair gap around exit door
DAL-4*45 Floor& wall junctures- coved & sealed−2
cove base under dish washer
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle

Base deductions−18 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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