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

Liu'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 Liu's Kitchen last inspected?

Liu's Kitchen was last inspected on December 18, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Liu's Kitchen have?

Liu's Kitchen has 59 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Liu's Kitchen safe to eat at?

Liu'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 Liu's Kitchen serve?

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

Official Health Record

Liu's Kitchen

Name: Liu's Kitchen
Address: 5330 SINGLETON BLVD, Dallas, 75212
Rating: 58

5330 SINGLETON BLVD, Dallas

Data may be outdated — inspected 12/18/2023

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0Fair

American•Dallas

Ranked #662 of 1000 in DallasBetter than 22% of american restaurants

Declining

10 inspections

Last: Dec 18, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.9

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

12x

Food labeling

Food not properly labeled or dated

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

-3 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

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5330 SINGLETON BLVD, Dallas, TX 75212

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Violation Timeline

Jan 2019

1 inspections

5 intermediate

3 basic

Jan

Aug 2019

1 inspections

1 intermediate

1 basic

Feb 2020

1 inspections

3 intermediate

7 basic

Feb

Oct 2020

1 inspections

1 intermediate

3 basic

Apr 2021

1 inspections

1 intermediate

5 basic

Apr

Oct 2021

1 inspections

1 intermediate

8 basic

Jun 2022

1 inspections

2 intermediate

5 basic

Jun

Dec 2022

1 inspections

3 basic

Jun 2023

1 inspections

5 basic

Jun

Dec 2023

1 inspections

1 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Label non original chemical spray bottles

Basic (4)

−8 pts

DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Do not use/place cardboard underneath cutting boards
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Ensure to cover all foods in walk-in cooler
DAL-4*42 Dirty nonfood contact surfaces−2
Clean wire racks in kitchen of all dust/grease build-up
DAL-5*45 Premises shall be maintained in good repair−2
Replace any water damaged ceiling tiles

Base deductions−13 pts

Jun 23

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*24 Food Labeling- with common name of the food−2
Label any containers that have food or ingredients in them
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Ensure all food in walk-in cooler are covered
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not store single-use utensils in spices
DAL-4*42 Dirty nonfood contact surfaces−2
Clean shelves of all built-up grease & dust
DAL-5*45 Premises shall be maintained in good repair−2
Fix leak in hand sink by chemicals

Base deductions−10 pts

Dec 22

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*24 Food Labeling- with common name of the food−2
Label all containers of spices on cook line
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Get rid of rust on shelves in walk-in-cooler/Freezer
DAL-3*42 Dirty nonfood contact surfaces−2
Clean grease in vent hood filter

Base deductions−6 pts

Jun 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
All cold holding foods must be maintained at 41 or below
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed bleach sanitizer at 200 ppm/adjust to 50-100 ppm

Basic (5)

−10 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label food squeeze bottles at cook line
DAL-4*47 OTHER VIOLATIONS−2
Observed staff preparing food and eating at the front table
DAL-5*46 Physical Facilities Premises−2
Detail clean the restrooms (floor to ceiling)
DAL-6*42 Dirty nonfood contact surfaces−2
Clean exterior of the bulk ingredient bins (lids)
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinks-store away from food prep areas

Base deductions−20 pts

Oct 21

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
Bleach water at cook like measured over 200 ppm

Basic (8)

−16 pts

DAL-1*45 Premises shall be maintained in good repair−2
Repair the leak at the hand sink - near dry storage
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
heavy grease build up on walls throughout
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee drinks
DAL-4*36 Cloths in-use for wiping between uses stored−2
Properly store wet wiping towels in kitchen area
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
All cooked RTE foods must be date marked with discard date
DAL-7*33 Service sink or one curbed cleaning facility provided−2
Mop sink stocked with unnecessary items. must be free of any items
DAL-8*27 Cooling method, criteria - placing the food in shallow pans−2
Observed large tub of cooked pork ribs inside of walk in cooler. Must used shallow pans - uncovered
DAL-9*46 Physical Facilities Premises−2
Detail clean the restroom floor to ceiling

Base deductions−21 pts

Apr 21

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty with soils and grease accumulations must be clean to avoid cross contamination

Basic (5)

−10 pts

DAL-2*45Physical Facilities Floors,Walls,Ceilings−2
cement floors with rough surfaces and cracks in kitchen area must be replace or repair to proper condition
DAL-3*39 Equipment in good repair and proper adjustment.−2
shelving inside cooler units rust and oxidize must be clean to avoid cross contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors in all areas dirty must be clean to avoid cross contamination ceiling and light shields dirty with dust, soils and dean pest must be clean to avoid cross contamination
DAL-5*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
drainage receptacles dirty with soils and food debris must be clean to avoid cross contamination
DAL-6*43 Ventilation hood-prevent grease dripping−2
vent hood dirty must be clean to avoid cross contamination

Base deductions−15 pts

Oct 20

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooler units inside with food debris and soils accumulations must be clean to avoid cross contamination

Basic (3)

−6 pts

DAL-1*43 Clean vent syst:Intake/exhaust air ducts−2
vent hood filters dirty with contamination must be clean to avoid cross contamination
DAL-2*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic containers dirty with soils and food drippings must be clean to avoid contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty must be clean to avoid contamination

Base deductions−11 pts

Feb 20

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*18 Equipment and Utensils Multiuse Materials-safe−5
using thank you bags and recycle containers as food containers must be use approved commercial containers as food containers to avoid chemical contamination
DAL-9*10 Sanitization after Cleaning−5
equipment dirty inside and outside in all areas must be clean and sanitize to avoid cross contamination
DAL-10*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator−5
missing thermometers inside cooler units must be have thermometers inside cooler units

Basic (7)

−14 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment and floors in all areas dirty with litter, soils and grease accumulations must be clean to avoid cross contamination
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking in some food containers inside cooler units must be have date or day on food containers to avoid cross contamination
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
food containers at floor level must be have containers 6 inches out the floor level
DAL-6*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions in all areas 3c sink at 50 ppm chlorine concentration sanitizer bucket 100 ppm chlorine concentration
DAL-7*39 Cooking equipment free of encrusted grease−2
cooking equipment and utensils dirty with encrusted soils an grease accumulations must be replace or clean to avoid cross contamination
DAL-8*24 Food Labeling- with common name of the food−2
missing labels on food containers in all areas must be label all food containers in all areas

Base deductions−29 pts

Aug 19

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*18 Toxic items labeling-non original container−5

Basic (1)

−2 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2

Base deductions−7 pts

Jan 19

Routine InspectionScore: 80

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
rice 49'f observed broccoli, veggies at prep table without time or temp control
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
provide cover for all food containers no carbon box allow to contain food, no shopping bag allow wrapping the food
DAL-3*10 Clean Sight and Touch−5
provide cleaning for the prep area, food containers, wic
DAL-4*18 Chemical sanitizer generated onsite, device criteria−5
set up sanitizer bucket
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store with shrimp

Basic (3)

−6 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers
DAL-7*31 Individual, disposable towels−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
all drinks must above floor 6 ins

Base deductions−31 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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