KING SPA DELI.

City of Dallas

2143 JOE FIELD RD · PRESTON HOLLOW, DALLAS

Last inspected 2021.

14 inspections on record since 2018 · Last inspected Jul 2021.

Last inspected Jul 2021. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

118

total on record

LAST INSPECTED

JUL 2021

INSPECTION HISTORY

JUL 7

2021

PASS 13 violations

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.

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.

2 pts Food Temperature

*29 Cold/hot hold unit thermometer easily viewable

EGG WARMER

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UP ON REQUEST.".

1 pts Facility Condition

*45 Premises shall be maintained in good repair

REPAIR LEAK FROM FAUCET AND EDGE OF THREE COMPARTMENT SINK.

1 pts Facility Condition

*44 Receptacles tight fitting lids, doors, or covers

KEEP DUMPSTER DOORS/ LID CLOSED

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEMS IN HAND SINK.

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

KEEP BACK DOOR IN GOOD REPAIR AND SEAL ALL GAPS.

1 pts Other

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

1 pts Food Storage & Handling

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

LABEL ALL FOOD PRODUCTS

3 pts Sanitation

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

STORE ALL RAW PRODUCTS BELOW COOKED PRODUCTS

1 pts Other

*36 Cloths in-use for wiping between uses stored

1 pts Employee Hygiene

*35 Hair Restraints effective

JAN 14

2021

PASS 3 violations

2 pts Food Storage & Handling

*24 Food Label - Nutrition Labeling

PREPACKAGED CRACKERS.

1 pts Sanitation

*47 Conditions of Permit-in use of food equipment

POST A SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UP ON REQUEST.".

1 pts Employee Hygiene

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

JUL 24

2020

PASS 5 violations

1 pts Employee Hygiene

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

NO DRINKING IN FOOD PREP. AREA ALLOWED.

2 pts Food Temperature

*29 Cold/hot hold unit thermometer easily viewable

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 Food Temperature

*05 Rapidly reheat 165øF for hot holding

DO NOT REHEAT ITEMS IN WARMER. OBSERVED FOLLOWING PRODUCTS REHEATING IN WARMER. BOILED EGG 78'F, RICE 76'F.

3 pts Sanitation

*18 Use toxic according to manufacturer direction

MAINTAIN MACHINE CHLORINE SANITIZER AT 50 PPM. TESTED AT 200 + PPM

JAN 22

2020

PASS 8 violations

2 pts Other

*26 Advisory-"consuming raw or undercooked#" text

FOR SUSHI BOWL OR ANY THING SERVED RAW

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

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM

1 pts Other

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

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. (

2 pts Documentation & Training

*21 RFSM - Not On Site

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

3 pts Sanitation

*18 Toxic items stored above food/utensils

DO NOT STORE CHEMICAL BOTTLE ABOVE RICE

JUN 22

2019

PASS 7 violations

3 pts Food Temperature

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

Bone soup at 80.1 degrees cooling under the counter

1 pts Other

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

Rolled up paperbags

3 pts Sanitation

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

Raw meat stored over cooked meat

1 pts Other

*40 Reuse of single service articles

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw meat held at 58.5 degrees on the counter without refrigeration

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

show all 14 inspections →

MAR 29

2019

PASS 2 violations

1 pts Food Temperature

*38 Thawing. under running water criteria -thawed RTE <41F

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

72.9 degrees pepper paste held at room temperature

MAR 3

2019

PASS 8 violations

3 pts Food Temperature

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Miso paste held at 71.2 degrees without refrigeration

2 pts Food Storage & Handling

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

1 pts Food Storage & Handling

*43 Light - 10 foot : Walk-in, Dry storage

3 pts Sanitation

*10 Clean Sight and Touch

Stove

2 pts Sanitation

*31 Handwashing lavatory - accessible

Hand sink was blocked with dirty dishes

3 pts Sanitation

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

Raw shell eggs stored over seaweed soup

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Point of usage refrigerator Eastr product temperature at 44.7 degrees - repeat Point of usage refrigerator product temperature at at 51.7 degrees Fish paste at 43.2 degrees in the top of the point

FEB 8

2019

PASS 10 violations

3 pts Food Temperature

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

Cooling foods on the counter

3 pts Other

*03 Food products not maintained at 135øF or above

Bone soup 71.2 degrees Soup at 72.1 degrees Soup 112.0 degrees

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

3 pts Sanitation

*14 When to wash hands between raw and RTE foods

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Other

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

Rolled up paper bags

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Milk at 48.2 milk - Point of usage refrigerator - repeat Egg Rolls at 68.1 degrees Par Cooked chicken at 58.2 degrees Fish Cake at 64.4 degrees

JAN 29

2019

PASS 12 violations

3 pts Sanitation

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

Raw chicken stored over ready to eat foods

1 pts Food Storage & Handling

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

3 pts Food Temperature

*03 Vending Machine. Hot Hold (135øF or higher)

Cooked dumplings held at 65.9 degrees

2 pts Other

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

3 pts Food Temperature

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

ALL SOUPS HELD WITHOUT REFRIGERTION SOURCE Soup held under the counter at 65.9 degrees Soup held under the counter at 85.2 degrees Soup held under the counter at 80.9 degrees Bone soup held under

3 pts Sanitation

*14 When to wash hands before donning new gloves

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Fluid milk held in a non working refrigerator at 46.6 degrees

1 pts Other

*40 Reuse of single service articles

2 pts Food Storage & Handling

*28 Date marking combined ingredients for RTE/ TCS food

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of sanitizing

DEC 28

2018

PASS 10 violations

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw meat held without refrigeration at 51.9 degrees Cooked dumplings held without refrigeration at 55.9 degrees Bean sprouts 51.3 degrees

3 pts Sanitation

*10 Clean Sight and Touch

2 pts Food Storage & Handling

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

3 pts Sanitation

*14 When to wash hands before donning new gloves

3 pts Food Temperature

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

Cooling cooked chicken at 61.3 degrees without a cooling method Bone soup - 10 gallons cooling without refrigeration at 64.9 degrees Bone soup at 66.1 degrees

2 pts Sanitation

*31 Handwashing lavatory - accessible

Hand sink used for egg storge

3 pts Sanitation

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

Raw fish stored over cooked food

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

3 pts Sanitation

*18 Toxic items stored above food/utensils

Raw shell eggs covered in soap for sale

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

DEC 10

2018

PASS 13 violations

2 pts Other

*21 Demonstrateion of knowledge by PIC

3 pts Sanitation

*14 Hands wash procedures-without soap

Food service manager washes her hands without soap

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

None

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Food Temperature

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

Bone soup held at 72.1 degrees without a refrigeration method Whole cooked chickens at 71.4 degrees without a refrigeration source Soup cooling at 76.8 degrees without a refrigeration source Cooked

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Kim chee held without refrigeration at 75.1 degrees Raw shell egg held at 75.0 degrees without refrigeration Bean sprout held at 68.2 degrees without refrigeration

1 pts Sanitation

*47 Food prep/utensil wash/mop sink not for hand wash

RFSM washes her hands in the mop sink without soap

1 pts Food Storage & Handling

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

3 pts Sanitation

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

Raw food products stored over cooked food products Washing dishes and washing vegetables in the same set of sinks

3 pts Food Temperature

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Bean paste held at 69.1 degrees without refrigeration

1 pts Sanitation

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

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

JUN 20

2018

PASS 9 violations

1 pts Other

*40 Reuse of single service articles

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

2 pts Other

*32 Wood & wood wicker can't used as food-contact surf

Wicker baskets for dumpling steaming

2 pts Sanitation

*31 Handwashing lavatory - accessible

Dishes stored in the kitchen hand sink

3 pts Other

*03 Food products not maintained at 135øF or above

The following hot foods were held on the counter without a heat source Soup at 79.7 degrees Soup at 71.2 degrees Whole chicken soup at 74.0 degrees Bone soup at 101.2 degrees

3 pts Sanitation

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

Raw shell eggs stored over ready to eat foods Raw meats stored over ready to eat vegetables (Kim Chee)

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

The following food products were held without a source of refrigeration Cooked egg rolls held at 58.9 degrees Kim Chee held at 61.3 degrees Cooked rice held at 65.3 degrees Coo

2 pts Food Storage & Handling

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

1 pts Other

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

Bulk food products stored in open bags

JUN 8

2018

PASS 11 violations

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Down stairs dish machine not working

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Milk held at 46.5 degrees in the refrigerator Kim Chee tofu soip held on thr counter at 76.5 degrees without refrigeration Cooked rice held at 77.5 without refrigeration

2 pts Food Storage & Handling

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

2 pts Sanitation

*21 PIC ensures effective handwashing being done

3 pts Sanitation

*14 When to wash hands before donning new gloves

1 pts Food Storage & Handling

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

Freezer

3 pts Sanitation

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

Raw shell eggs stored over ready to eat foods Raw salmon stored over readu to eat foods

3 pts Sanitation

*18 Toxic items storage adjacent to food/utensils

Frebreze stored with single service articles

1 pts Employee Hygiene

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

1 pts Other

*40 Reuse of single service articles

3 pts Food Temperature

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Red pepper paste not refrigerated after opening

FEB 24

2018

PASS 7 violations

3 pts Other

*19 One Inch Air Gap

3 pts Food Temperature

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

Chicken cooling on the counter

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held at 77.2 degrees

2 pts Food Storage & Handling

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

Salsa without date marking

3 pts Sanitation

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

Raw hamburgerstored over lettuce

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

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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