HAN BAT SHULLUNG TANG.

City of Dallas

2257 ROYAL LN #101 · PRESTON HOLLOW, DALLAS

Last inspected 2023.

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

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

THE NUMBERS

INSPECTIONS

VIOLATIONS

153

total on record

LAST INSPECTED

AUG 2023

INSPECTION HISTORY

AUG 2

2023

PASS 8 violations

1 pts Employee Hygiene

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

NO DRINKING IN FOOD PREP. AREA ALLOWED.

2 pts Other

*29 Sanitizing solutions, testing devices

1 pts Other

*39 Cloth napkins shall be laundered between each use

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

FINAL NOTICE! MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM

2 pts Food Storage & Handling

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

DATE ALL FOOD WITH USE BY DATE.

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

SHELVES, CEILING AND WALLS

1 pts Food Storage & Handling

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

DO NOT STORE ANY FOOD ON THE FLOOR OF WALK IN FREEZER.

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPLACE CRACKED LID FROM ICE MACHINE.

JAN 19

2023

PASS 5 violations

1 pts Employee Hygiene

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

open soda can in RIC

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

wiping cloths must be in sanitizer bucket

1 pts Food Storage & Handling

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk containers

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean rusty shelves in WIC

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

cannot have items in hand washing sink

JUN 8

2022

PASS 5 violations

2 pts Food Storage & Handling

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE .

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Employee Hygiene

*32 Approved Food Contact Equip.

DO NOT USE PITCHED AS FOOD OR BEVERAGE SCOOP. FILL WATER PITCHER FROM DISPENSER ONLY.

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

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

CLEAN EXTERIOR OF COOLERS

NOV 10

2021

PASS 11 violations

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPAIR ALL DAMAGED / CRACKED FLOOR TILES.

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

1 pts Employee Hygiene

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

ON EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.

3 pts Sanitation

*14 When to wash hands

EMPLOYEE MUST WASH HANDS BETWEEN TASK AND AFTER LUNCH.

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

THAW PRODUCTS UNDER RUNNING WATER.

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

KEEP FRONT DOOR CLOSED.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

STEAMED EGG 52'F, RADISH 53'F

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

1 pts Other

*36 Cloths in-use for wiping between uses stored

2 pts Sanitation

*31 Handwashing lavatory - accessible

DO NOT STORE ANY ITEM IN FRONT OF HAND SINK.

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN IT AT 50 PPM, TESTED AT 10 PPM,

APR 8

2021

PASS 9 violations

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPLACE BROKEN TILES AND COVE MOLDING FROM KITCHEN FLOOR

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SHELVES AND FLOOR OF KITCHEN AND WALK IN FREEZER

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.

1 pts Employee Hygiene

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

NO DRINKING IN FOOD PREP. AREAS ALLOWED, OBSERVED EMPLOYEES' DRINKS ON FOOD PREP. TABLE AND COOLER.

1 pts Other

*36 Cloths in-use for wiping between uses stored

3 pts Sanitation

*14 Gloves single use

EMPLOYEE MUST WASHING HANDS AND CHANGING GLOVES BETWEEN TASK, OBSERVED EMPLOYEE ATTEMPTED TO USE THE SAME PAIR OF GLOVES FROM CLEANING TO CUTTING FOOD. COS.

2 pts Documentation & Training

*22 Accredited food handler certificate - 60 days

RENEW YOUR EXPIRED CERTIFICATES

3 pts Sanitation

*10 Clean Sight and Touch

ICE MACHINE INTERIOR

3 pts Food Storage & Handling

*03 Food products not maintained at 135øF or above

MAINTAIN ALL HOT FOOD PRODUCTS AT 135'F OR HIGHER AT ALL TIMES , RICE 120'F , EGG PATTIES 80'F. IF YOU WANT TO USE TIME AS PUBLIC HEALTH CONTROL, LABEL ALL YOUR FOOD PRODUCTS WITH TIME AND KEEP IT FOR

show all 16 inspections →

OCT 5

2020

PASS 10 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"

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

2 pts Other

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

1 pts Employee Hygiene

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

EMPLOYEE DRINK ON PREP. TABLE

2 pts Sanitation

*31 Handwashing lavatory - accessible

DO NOT PLACE ANY ITEM IN FRONT OF HAND SINK

1 pts Other

*45 Unnecessary articles prohibited

CARDBOARD LINER

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

DICED POTATOES 48'F, RADISH 48'F, KIM CHI 48'F

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR.

APR 15

2020

PASS 8 violations

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN DUSTY CEILING & WALLS

3 pts Sanitation

*18 Toxic items stored above food/utensils

DETERGENT ABOVE ONION

2 pts Other

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

1 pts Facility Condition

*45 Floor& wall junctures- coved & sealed

REPACE ALL DAMAGED FLOOR TILESTILES

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 Sanitation

*39 Keep utensils handles upright or protected

ICE SCOOP FROM ICE MACHINE

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

DO NOT KEEP ANY ITEM IN / IN FRONT OF SINK

JAN 23

2020

PASS 10 violations

3 pts Other

*03 Food products not maintained at 135øF or above

Observed rice held at 114 Degrees F.

3 pts Sanitation

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

Observed raw beef stored over cucumbers.

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

Observed multipurpose cleaner stored next to potatoes.

3 pts Plumbing & Waste

*19 One Inch Air Gap

Need a 1" air gap at drains.

2 pts Food Storage & Handling

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

Need to datemark items held for longer than 24 hours for no more than 7 days.

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

Wet towels must be held in sanitizer between use.

1 pts Other

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

Food stored in coolers need to be covered.

1 pts Food Storage & Handling

*41 Food storage containers, identified with common name of food.

Need to label the bulk containers of kimchi.

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

Need to clean the walls and the floors.

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

Need a sign about the inspection report.

JUL 2

2019

PASS 7 violations

2 pts Food Storage & Handling

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

3 pts Sanitation

*14 When to wash hands as often as necessary during prep

The hand sink was used for storage

3 pts Sanitation

*18 Toxic items stored above food/utensils

Rubbing alcohol stored over the food preparation table

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rince

3 pts Sanitation

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

Ground beef stored over vegetables Raw shell eggs stored over vegetables

2 pts Sanitation

*31 Handwashing lavatory - accessible

3 pts Food Storage & Handling

*07 Food safe, good condition, unadulterated, and honestly presented

Kim chee in jars without label information

JAN 14

2019

PASS 9 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Cooked eggs held at 67.8 degrees

2 pts Sanitation

*31 Handwashing lavatory - accessible

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Facility Condition

*45 Floor contruction requirements

Floors in need of repair/ replacments

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

2 pts Other

*31 Individual, disposable towels

3 pts Food Temperature

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

Soups cooling under the counter

3 pts Sanitation

*14 When to wash hands before donning new gloves

3 pts Sanitation

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

Commuted meat stored over vegetables and or raw vegetables

JUL 16

2018

PASS 10 violations

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

3 pts Food Temperature

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

Whole cooked briskets cooling outside of refrigeration at 120.6 degrees

1 pts Sanitation

*45Physical Facilities Floors,Walls,Ceilings

Grout filled tile spaces that are not smooth and easily cleane

1 pts Sanitation

*45Utility lines/pipes cannot prevent cleaning

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

Back door open

3 pts Sanitation

*14 When to wash hands before donning new gloves

1 pts Other

*40 Reuse of single service articles

1 pts Food Temperature

*37 Container of food that is not time/temperature controlled for safety may be re-served from one c

Chili paste

2 pts Documentation & Training

*21 RFSM - Not On Site

JAN 17

2018

PASS 2 violations

3 pts Food Temperature

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

Lack of a quick cooling method on cooked beef bones at 83.4 degrees and 83.0 degrees Lack of quick cooling method on cooked tripe at 107.4 degrees Lack of quick cooling on soup (four gallons in a bu

1 pts Other

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

Beef bone buckets without lids (bucket in bucket)

JAN 8

2018

FAIL 19 violations

3 pts Food Temperature

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

Cooked Tripias at 46.9 degrees from 01-07-2018 Cooked Brisket at 50.8 degrees from 01-07-2018

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

1 pts Employee Hygiene

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

Open top employee beverages

3 pts Food Temperature

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

Boiled eggs cooling in room temperature water at 77.4 degrees

3 pts Sanitation

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

Raw hamburger meat stored over Ready to eat onions Raw brisket stored over Kim chee

2 pts Other

*31 Individual, disposable towels

Front hand sink

2 pts Other

*29 Sanitizing solutions, testing devices

2 pts Food Storage & Handling

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

Lack of date marking

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Under the counter refrigerator at 45.6 degrees

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Food Storage & Handling

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

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

1 pts Other

*45 Lockers to be used to store personal items

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

Missing self closing device

3 pts Other

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

2 pts Sanitation

*33 Warewashing sinks and drain boards, self-draining.

Missing an attached drain board at the three compartment sink

1 pts Sanitation

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

3 pts Sanitation

*14 When to wash hands before donning new gloves

Donning gloves without washing hands

3 pts Sanitation

*10 Clean Sight and Touch

Inside the dishwasher in need of cleaning

JAN 6

2018

FAIL 24 violations

3 pts Sanitation

*14 When to wash hands before donning new gloves

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

WD40 and vinegar

2 pts Sanitation

*32 Damaged Equipment

Broken leg on the prepration table Drain board on the defrost sink is made of bare wood

1 pts Food Storage & Handling

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

Card borad boxes of food containers in standing water on the kitchen floor

3 pts Other

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

Sauces and salt bowl

2 pts Food Temperature

*29 Food thermometers--small diameter probe

1 pts Sanitation

*36 Cloths in-use for wiping food spills used for no other purpose

Wiping rags used on hand instead of hand washing

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

2 pts Other

*21 Demonstrateion of knowledge by PIC

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Other

*03 Food products not maintained at 135øF or above

Cooked soup held under the counter at 97.1 degrees

3 pts Food Temperature

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

Para cooked chicken cooling on a five gallon bucket in the kitchen at 108.2 degrees

1 pts Other

*40 Reuse of single service articles

Coffee containers with salt inside

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held at 97.1 degrees Kim chee at 49.5 degrees - front area - top of the refrigerator

3 pts Sanitation

*10 Clean Sight and Touch

All food contact surfaces were covered in gross food particles Inside the dishwasher is dirty Under the counter shelves are dirty

2 pts Food Storage & Handling

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

2 pts Other

*31 Individual, disposable towels

Front hand sink

3 pts Sanitation

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

Raw meat stored over RTE Kim Chee

1 pts Employee Hygiene

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

Six employee drinks

1 pts Facility Condition

*42 Floors/walls/ceiling/nonfood dirty

A layer of dark water was covering the kitchen floor

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

Lack of water velocity

1 pts Facility Condition

*45 Floor covering, mats and duckboards

Card board used as flooor covereing

2 pts Food Storage & Handling

*24 Food Labeling- with common name of the food

Bulk items

JUL 6

2017

PASS 7 violations

1 pts Food Storage & Handling

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

1 pts Sanitation

*42 Dirty nonfood contact surfaces

clean the inside of the reach in coolers-food residue observed

1 pts Sanitation

*43 Clean vent syst:Intake/exhaust air ducts

2 pts Documentation & Training

*21 PIC ensures food handlers properly trained

all employees that deal with food preparation must obtain a valid food handler card

1 pts Facility Condition

*45Floor, wall, ceiling - Exposed material

repair ceiling tiles

2 pts Sanitation

*32 Damaged Equipment

replace air gaskets inside the reach in cooler

1 pts Other

*36 Cloths in-use for wiping between uses stored

JAN 12

2017

PASS 9 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Employee Hygiene

*15 Limit bare hand contact with all other foods

cutting cucumbers with bare hands.

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

leaking pipes under the 2-compartment sink

3 pts Sanitation

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

raw beef stored on the top shelf in the ric .

1 pts Food Storage & Handling

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

kimchi, raw pork, and flour stored on the floor of the storage area.

1 pts Sanitation

*36 Cloths in-use for wiping between uses stored

store cloth towels inside a sanitizer bucket when not in use

2 pts Sanitation

*31 Individual, disposable towels

needed at the handwash sink in the food prep area

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

washing utensils in the handwashing sink

3 pts Sanitation

*10 Clean Sight and Touch

clean the sides of the fryer/ovens.

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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