DOMA SEOLLEONGTANG.

City of Dallas

11441 N STEMMONS FRWY #137 · PRESTON HOLLOW, DALLAS

Last inspected 2023.

16 inspections on record since 2017 · Last inspected Oct 2023.

Last inspected Oct 2023. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

137

total on record

LAST INSPECTED

OCT 2023

INSPECTION HISTORY

OCT 19

2023

PASS 9 violations

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED.

1 pts Sanitation

*37 Food, utensils and equipment in toilet room

DO NOT STORE SINGLE ARTICLE IN RESTROOMS

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

FINAL WARNING! REPLACE CRACKED GLASS FROM REACH IN COOLER DOOR.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

RADISH 46'F, KIMCHI 46'F

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

i.e. TO GO CUPS

APR 21

2023

PASS 11 violations

2 pts Sanitation

*27 Cooling method, criteria - rapid cooling equipment

USE ICE OR SMALLER CONTAINER FOR COOLING.

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

2 pts Documentation & Training

*21 RFSM - Not On Site

NONE

1 pts Other

*47 OTHER VIOLATIONS

Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to

3 pts Sanitation

*14 When to wash hands

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

SALT

3 pts Food Storage & Handling

*18 Medicines labeled and stored properly

OBSERVED A BOTTLE OF IBURPROFEN STORED ABOVE FOOD PRODUCTS.

1 pts Employee Hygiene

*35 Hair Restraints effective

1 pts Food Storage & Handling

*45 Premises shall be maintained in good repair

REPLACE WORN GASKET FROM COOLER DOOR. REPLACE BROKEN COVER OF REACH IN FREEZER AND DAMAGED FLOOR TILES FROM STORAGE ROOM. REPLACE DAMAGED CEILING TILES FROM WOMEN'S RESTROOM. WARNING! REPLACE C

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

OCT 14

2022

PASS 10 violations

1 pts Plumbing & Waste

*46 Covered waste receptacle for women's restroom

1 pts Other

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD PRODUCTS FROM FREEZERS.

1 pts Sanitation

*39 No equipment, utensil & single use in toilet rooms

DO NOT STORE ANY TO GO CONTAINERS IN RESTROOM.

2 pts Documentation & Training

*21 RFSM - Not On Site

WARNING! YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CE

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY. OBSERVED RAW BEEF STORED ON THE TOP SH

1 pts Employee Hygiene

*35 Hair Restraints effective

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREAS ALLOWED.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPLACE CRACKED GLASS DOOR FROM COOLER

MAR 31

2022

PASS 11 violations

3 pts Food Storage & Handling

*18 Medicines labeled and stored properly

STORE ALL MEDICATIONS AWAY FROM FOOD PREP. AREA.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPAIR COLD WATER FAUCET FROM HAND SINK.

2 pts Documentation & Training

*21 RFSM - Not On Site

NONE

1 pts Food Storage & Handling

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

STORE ALL FOOD PRODUCTS OFF THE FLOOR.

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

EXPIRED.

3 pts Sanitation

*10 Clean Sight and Touch

REACH IN COOLERS

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLWOED

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN.

1 pts Sanitation

*39 No equipment, utensil & single use in toilet rooms

REMOVE ALL TO GO CONTAINERS FROM RESTROOM

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

FIX ALL YOUR KITCHEN LIGHTS.

SEP 23

2021

PASS 10 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

Certified food manager not present at time of inspection. Renew food manager certificate with the city of dallas. Certify more employees so a certified food manager is present during all hours of oper

3 pts Sanitation

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide the guidance for the cleanup of bodily fluid and /or a bio hazard spill kit. Provide employee heath policies

2 pts Other

*31 No soap at handsink

Provide soap and paper towels at hand sink

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

Hand sink observed not working- repair within 24 hours.

2 pts Sanitation

*32 Approved Food Contact Equip.

Replace residential equipment with commercial > microwave. Remove all wood shelves and cardboard liners > all surfaces shall be cleanable / smooth/ non absorbent

1 pts Sanitation

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Store personal food items away from customer product + clean equipment

1 pts Sanitation

*39 Keep utensils handles upright or protected

Store utensils with handles extended out of product > observed laying on product

1 pts Other

*47 Other Violations

Dispose of mop water + hang mop when not in use

1 pts Sanitation

*36 Wet wiping cloths shall be laundered daily.

Provide sanitizer buckets + cloths in all work/ service areas

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Cool product from 135-70 in 24 hrs + 41 additional 4 hours

show all 16 inspections →

SEP 18

2020

PASS 7 violations

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

1 pts Other

*45 First Aid

2 pts Documentation & Training

*21 RFSM - Not On Site

For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

DO NOT KEEP ANY ITEM IN HAND SINK.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPAIR LEAK AND PROVIDE HOT WATER TO HAND SINK

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

RADISH, KIM CHI 45'F.

1 pts Sanitation

*39 Keep utensils handles upright or protected

MAR 19

2020

PASS 8 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

4 CONTAINERS OF VEGETABLES ANDN 2 CONTAINERS OF NOODLES AT 59'F. VOLUNTARY DESTRUCTION INVENTORY ISSUED

2 pts Documentation & Training

*21 RFSM - Not On Site

EXPIRED

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPAIR LEAKING AND MISSING FAUCETS FROM HAND SINK AND MOP SINK

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Other

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

1 pts Other

*47 Other Violations

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED

AUG 21

2019

PASS 7 violations

3 pts Plumbing & Waste

*20 Grease Trap Tickets

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

1 pts Sanitation

*42 Nonfood-contact surfaces material

Cardboard liners in the reach in refreigerator

1 pts Food Storage & Handling

*45 Living or sleeping quarters, separation

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Bone soup held at 84,3 degrees held on the counter without a refrigeration source - 10 gallon pot Kim Chee soup held at 92.6 degrees without a refrigeration source - ten gallon pot Broth held hed at

MAR 26

2019

PASS 7 violations

3 pts Plumbing & Waste

*20 Grease Trap Tickets

3 pts Sanitation

*10 Clean Sight and Touch

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw meat held in the point of usage refrigerator at 45.1 degrees

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

3 pts Other

*11 Food not re-served after being served or sold to consumer

Salt contianers

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

OCT 12

2018

PASS 8 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw beef stored over cooked products

3 pts Food Temperature

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

Reheating ox tail in the warmer at 112.3 degrees and 86.3 degrees

3 pts Other

*03 Food products not maintained at 135øF or above

Bone soup held at 108.6 degrees

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

More product to keep warm than warmers

3 pts Food Temperature

*01 Cooling -- total 6 hours, 135-41øF

Beef soup at87.0 degrees - cooling for more than 10 hours Soups cooling at 105.7

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

SEP 20

2018

PASS 15 violations

3 pts Food Temperature

*05 Rapidly reheat 165øF for hot holding

Reheating in the warmer

1 pts Facility Condition

*43 Light bulbs, light shields provided

3 pts Sanitation

*18 Toxic items stored above food/utensils

Burn spray

1 pts Sanitation

*42 Nonfood-contact surfaces material

Cardboard

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

2 pts Sanitation

*32 Equipment & Utensils resistant pit,chip, crazing

Plastic straiiners

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Lack of a quick cool method

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

3 pts Other

*03 Food products not maintained at 135øF or above

Cooked ribs held at 118.8 in the warmer

1 pts Other

*40 Reuse of single service articles

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

1 pts Food Temperature

*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw meat held at 53.4 degrees Cooks's point of usage refrigerator at 45.4 degrees - rice

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

SEP 15

2018

PASS 11 violations

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw meat stored in trash cans at 46.1 degrees

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

1 pts Other

*40 Reuse of single service articles

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

2 pts Documentation & Training

*21 PIC ensures food handlers properly trained

1 pts Facility Condition

*43 Light bulbs, light shields provided

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Soup cooling on a rack at 96.7 degrees Cooked meat coling on the counter at 79.8 degrees Bone broth soup held at 96.2 degrees

3 pts Sanitation

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

Employee should have washed their hands after eating pizza with their hands

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat stored over ready to eat kim chee

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

Insufficient hot holding units

SEP 9

2018

PASS 13 violations

3 pts Sanitation

*18 Toxic items stored above food/utensils

Cleaners stored over food

2 pts Food Temperature

*27 Cooling method, criteria - smaller portions

2 pts Documentation & Training

*21 PIC ensures food properly and rapidly cooled

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Food Temperature

*05 Rapidly reheat 165øF for hot holding

3 pts Other

*03 Food products not maintained at 135øF or above

Cooked beef held at 103.4 degrees Cooked beef held at 64.7 degrees

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

2 pts Food Temperature

*29 Food thermometers--small diameter probe

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw beef held at 64.7 degrees with inadequate refrigeration

3 pts Other

*11 Food not re-served after being served or sold to consumer

Spice cups on the customers tables

MAR 24

2018

PASS 4 violations

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

3 pts Other

*19 One Inch Air Gap

2 pts Other

*31 Individual, disposable towels

2 pts Documentation & Training

*21 RFSM - Not On Site

JUN 29

2017

PASS 2 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine; pink slime observed

JAN 10

2017

PASS 4 violations

3 pts Employee Hygiene

*15 Bare hands contact with ready-to-eat foods

observed employee cutting ready to eat vegetables without wearing gloves

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

bucket of soy sauce stored on the floor of the food prep area

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

store in a sanitizer bucket when not in use

2 pts Documentation & Training

*21 RFSM - Not On Site

Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →

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