What is Skillman Wok's health inspection score?

Skillman Wok has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Skillman Wok last inspected?

Skillman Wok was last inspected on October 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Skillman Wok have?

Skillman Wok has 81 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Skillman Wok safe to eat at?

Skillman Wok has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Skillman Wok serve?

Skillman Wok serves Chinese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Skillman Wok

Name: Skillman Wok
Address: 9780 LBJ FRWY #104, Dallas, 75243
Rating: 40

9780 LBJ FRWY #104, Dallas

Data may be outdated — inspected 10/11/2023

▲Improving

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0Poor

Chinese•Lake Highlands

Ranked #642 of 727 in Lake HighlandsBetter than 90% of chinese restaurants

Improving

10 inspections

Last: Oct 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.1

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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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9780 LBJ FRWY #104, Dallas, TX 75243

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Violation Timeline

Jun 2019

1 inspections

3 intermediate

6 basic

Jun

Dec 2019

1 inspections

2 intermediate

6 basic

May 2020

1 inspections

3 basic

May

Oct 2020

1 inspections

1 intermediate

5 basic

Apr 2021

1 inspections

1 intermediate

3 basic

Apr

Oct 2021

1 inspections

2 intermediate

7 basic

May 2022

1 inspections

1 intermediate

7 basic

May

Feb 2023

1 inspections

2 intermediate

13 basic

Mar 2023

1 inspections

2 intermediate

10 basic

Mar

Oct 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Oct 23

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw chicken above cut vegetables.
DAL-2*18 Toxic items labeling-non original container−5
Label all toxic chemicals.

Basic (5)

−10 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Cannot use hand sink to store food or utensils in, for hand washing only.
DAL-4*34 Pest Control−2
Cockroach droppings observed at hand sink. Cockroach on paper towels.
DAL-5*39 Keep utensils handles upright or protected−2
Keep all utensil handles up out of food.
DAL-6*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean hand sink knobs, walls, under equipment, clean bulk flour bins (outside).

Base deductions−20 pts

Mar 23

Follow-up InspectionScore: 83

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside the microwave (top), dirty rice cooker, holder, and lid. Has dust, grease, mold, and old food on it. WIC cannot store food on moldy shelves, clean.
DAL-9*03 Food products not maintained at 135øF or above−5
Improper hot holding rice at 115F.

Basic (10)

−20 pts

DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Plastic and cardboard are not approved for utensils or food to be stored on.
DAL-3*34 Pest Control−2
Cockroaches observed in hand sink.
DAL-4*37 Food, utensils & equip under other sources−2
Cannot store food items on dirty wood.
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Cannot drink coffee in the kitchen while cooking.
DAL-6*39 Store equipment & utensils - avoid contamination−2
Cannot store clean to go containers on dirty wood, surfaces, spilled sauce, or dirty shelves with dust. Cannot store clean utensils on dirty cardboard, shelves, and in between dirty counters.
DAL-7*40 Reuse of single service articles−2
Cannot re-use single serve utensils.
DAL-8*46 Covered waste receptacle for women's restroom−2
Need trash can lid or cover in bathroom.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean WIF floor, WIC shelves, floors, walls, inside microwave, microwave handle, light switches, cutting boards, shelves, vent hood pipes, hand sink, metal shelves, bulk bins & lids, and door knobs.
DAL-11*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
Cannot reuse dirty wiping cloths.
DAL-12*41 Food storage containers, identified with common name of food.−2
Label all bulk containers.

Base deductions−30 pts

Feb 23

Routine InspectionScore: 76

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-10*10 Clean Sight and Touch−5
Dirty rice cooker holder and lid. Has dust, grease, mold, and old food on it. Dirty microwave on the top.
DAL-11*18 Toxic items labeling-non original container−5
Label all chemical spray bottles.

Basic (13)

−26 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Eaten cupcake in dry storage area, cannot eat.
DAL-2*36 Cloths in-use for wiping between uses stored−2
Cannot leave wet wiping cloths out, must be stored in sanitizer at all times between uses.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food cannot be stored on the floor in WIF, must be at least 6 inches off the floor.
DAL-4*39 Keep utensils handles upright or protected−2
All handles must be kept up out of food.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean dirty shelves with dry ingredients and to go containers stored on it. Very dusty with old grease on it. Clean RIC, floors, walls, and vent hood pipes above the stove. Clean wooden counter top and cutting boards super dirty with old food and plastic. Clean dirty shelves on metal stands, take off old plastic, old grease. Clean dirty bins and lids with bulk items and flour, very nasty.
DAL-7*43 Light - 10 foot : Walk-in, Dry storage−2
Need lighting in dry storage area.
DAL-8*45 First Aid−2
Provide first aid kit. Don't have band aides or gloves to cover up blood.
DAL-9*46 Covered waste receptacle for women's restroom−2
Provide trash can with lid in bathroom.
DAL-12*22 Accredited food handler certificate - 60 days−2
No food handlers for any employee working.
DAL-13*29 Food thermometers provided and accessible−2
No thermometer observed in WIC.
DAL-14*31 Handwashing lavatory - used for other purpose−2
Cannot use hand sink for any other purpose than hand washing, cannot store anything on it.
DAL-15*34 Pest Control−2
Cockroaches observed on wall by the stove.

Base deductions−36 pts

May 22

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
Clean and sanitize all work stations between working with different raw meats.

Basic (7)

−14 pts

DAL-1*27 Cooling method, criteria - placing the food in shallow pans−2
Observed food cooling at room temp.
DAL-2*39 Cutting surfaces.−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*22 Washing hands only at a designated hand sink−2
Observed employee wash hands in 3 comp sink.
DAL-6*45 Premises shall be maintained in good repair−2
Repair wall at 3 comp sink.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee personal drinks.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Detail clean walls throughout kitchen.

Base deductions−19 pts

Oct 21

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-6*03 Food products not maintained at 135øF or above−5
fried rice 119 degrees F
DAL-7*18 Toxic items labeling-non original container−5

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - accessible−2
DAL-2*33 Manual ware washing, sink compartment requirement−2
used to wash hands
DAL-3*45 Cleaning floors, dustless methods−2
DAL-4*43 Ventilation hood-prevent grease dripping−2
DAL-5*39 Cooking equipment free of encrusted grease−2
sides of the fryers
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal coffee stored on the food prep line

Base deductions−24 pts

Apr 21

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
raw beef-50 degrees F; raw chicken- 49 degrees F

Basic (3)

−6 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
one of the coolers was temping at 45 degrees F; have a technician service the cooler asap. in the meantime, use the other working cooler or the walk in cooler
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Dirty nonfood contact surfaces−2
clean the gaskets inside the reach in cooler

Base deductions−11 pts

Oct 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
raw eggs-51 degrees F-walk in cooler; chicken wings(walk in cooler)-47 degrees F; chicken wings(ric)-47 degrees F;

Basic (5)

−10 pts

DAL-1*43 Light - 10 foot : Walk-in, Dry storage−2
no light- replace light bulb
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
ric- 47 degrees F; wic-50 degrees F
DAL-4* 21 RFSM notify 10 days & replacement in 45 days−2
DAL-5*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers inside the walk in cooler
DAL-6*36 Cloths in-use for wiping between uses stored−2
stored underneath the cutting board

Base deductions−15 pts

May 20

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*43 Light 20 foot : Reach-in cooler−2
DAL-2*28 Date marking commercially prepared of RTE/PHF−2
DAL-3*24 Food Labeling- with common name of the food−2

Base deductions−6 pts

Dec 19

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
dirty shelves/racks inside the walk in cooler; replace the shelves
DAL-6*03 Food products not maintained at 135øF or above−5
fried rice measured at 125 degrees F

Basic (6)

−12 pts

DAL-1*43 Light - 10 foot : Walk-in, Dry storage−2
no light
DAL-2*47 Conditions of Permit-in use of food equipment−2
most recent food inspection is not posted
DAL-3*36 Cloths in-use for wiping between uses stored−2
stored underneath the cutting boards
DAL-5*22 Handlers-Certificate Not On Site−2
expired
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−22 pts

Jun 19

Follow-up InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
raw egg mix 81 F at grill keep on ice below 45 F WIC zucchini 48 F bean sprouts 50 F
DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
fried chicken under raw chicken your fried chicken is ready to eat
DAL-9*18 Toxic items labeling-non original container−5
label all

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
seal up all holes and gaps
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
eating on prep
DAL-3*47 Conditions of Permit-in use of food equipment−2
post for customers
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
keep clean, seal up everything
DAL-7*29 Food thermometers provided and accessible−2
keep in WIC, outer display not working
DAL-8*32 Equipment & Utensils smooth easily cleanable−2
no cardboard on shelves

Base deductions−27 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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