What is Skillman Wok's health inspection score?

Skillman Wok has a SafeDine safety score of 38 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 September 14, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Skillman Wok have?

Skillman Wok has 71 total violations across 3 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 38/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Skillman Wok

Name: Skillman Wok
Address: 18900 DALLAS PKWY #109, Dallas, 75287
Rating: 38

18900 DALLAS PKWY #109, Dallas

Data may be outdated — inspected 9/14/2023

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0Poor

Dallas

Ranked #989 of 1000 in Dallas

Stable

9 inspections

Last: Sep 14, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 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

+4 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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18900 DALLAS PKWY #109, Dallas, TX 75287

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Violation Timeline

Nov 2018

1 inspections

1 intermediate

7 basic

Nov

May 2019

1 inspections

3 intermediate

6 basic

Nov 2019

1 inspections

2 intermediate

3 basic

Nov

Jun 2020

1 inspections

1 intermediate

6 basic

Dec 2020

1 inspections

1 intermediate

6 basic

Dec

Jun 2021

1 inspections

8 basic

Jun 2022

1 inspections

2 intermediate

9 basic

Jun

Feb 2023

1 inspections

4 intermediate

3 basic

Sep 2023

1 inspections

2 intermediate

7 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
vegetable egg rolls observed out of temperature, at 72F
DAL-9*10 Clean Sight and Touch−5
clean all food contact surfaces

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
observed container stored inside hand sink
DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water at front
DAL-4*40 Handle & dispense of cleaned utensils, single-use−2
invert single service to go containers
DAL-5*42 Nonfood-contact surfaces material−2
heavy build up seen on vent a hood filters, deep clean exterior of surfaces throughout the cook line, clean exterior of bulk ingredient bin
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Card board boxes is not approved material for food storage. Store in food grade containers
DAL-7*38 Thawing. under running water criteria−2
Chicken (raw) observed not thawing under running (cold) water
DAL-8*45 Dressing areas:Lockers−2
store employee food/ reach in coolers away from food for sale

Base deductions−24 pts

Feb 23

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 52
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
RAW CHICKEN STORED ABOVE RTE FOODS
DAL-3*18 Toxic items labeling-non original container−5
DAL-4*10 Clean Sight and Touch−5

Basic (3)

−6 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*39 No equipment & utensil under contamination sources−2

Base deductions−26 pts

Jun 22

Routine InspectionScore: 80

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Crab rangoon and raw chicken held @ 52F and 50F. Provide TCS food to be held at 40F or below at all times.
DAL-2*18 Use toxic according to manufacturer direction−5
Hot Shot

Basic (9)

−18 pts

DAL-3*21 Demonstrateion of knowledge by PIC−2
Demonstration of knowledge
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
Provide equipment adequate to maintain all TCS food during storage at all times.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*29 Food thermometers provided and accessible−2
Provide a bi-metallic food thermometer.
DAL-7*34 Remove dead/trapped pests−2
Evidence found in light shields.
DAL-8*39 No equipment, utensil & single use in toilet rooms−2
To-go boxes stored in restroom. Provide adequate storage, restroom prohibited.
DAL-9*32 Approved Food Contact Equip.−2
Food stored in cardboard boxes
DAL-10*42 Dirty nonfood contact surfaces−2
Deep clean under equipment. Heavy accumulation on ventillation covers and numerous lights in disrepair.
DAL-11*45 Clean facilities as often as necessary.−2
Heavy accumulation of dust and holes on ceiling tiles.

Base deductions−28 pts

Jun 21

Routine InspectionScore: 91

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*45 Floor contruction requirements−2
DAL-4*34 Remove dead/trapped pests−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
back door
DAL-7*47 Handler-Certificate Not on site−2
DAL-8*45 Unnecessary articles prohibited−2

Base deductions−16 pts

Dec 20

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*29 Thermometers to be accurate +/- 3'F−2
DAL-6*31 Handwashing lavatory - used for other purpose−2
DAL-7*45 Floor contruction requirements−2

Base deductions−17 pts

Jun 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5

Basic (6)

−12 pts

DAL-1*45 Floor contruction requirements−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*35 Hair Restraints effective−2
DAL-5*34 Remove dead/trapped pests−2
DAL-6*29 Mechanical holding unit, thermometer location−2
DAL-7*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2

Base deductions−17 pts

Nov 19

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
chicken 45 F

Basic (3)

−6 pts

DAL-1*32 Damaged Equipment−2
salt, flour containers
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
cheese cake
DAL-3*39 Equipment in good repair and proper adjustment.−2
cooler gaskets

Base deductions−16 pts

May 19

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
DAL-5*19 Water & Plumbing in good repair- per code−5
3 compartment snk
DAL-9*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5

Basic (6)

−12 pts

DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*35 Hair Restraints effective−2
DAL-6*45 Floor contruction requirements−2
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
DAL-8*32 Equipment & Utensils resistant pit,chip, crazing−2
No single use box allowed as food containers

Base deductions−27 pts

Nov 18

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*19 Water & Plumbing in good repair- per code−5

Basic (7)

−14 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*31 Individual, disposable towels−2
DAL-3*38 Thawing. under running water criteria−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*45 Premises shall be maintained in good repair−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-7*37 Food storage, prohibited areas under other sources−2

Base deductions−19 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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