KORYO KALBI KOREAN BBQ.

City of Dallas

2560 ROYAL LN #105 · PRESTON HOLLOW, DALLAS

Last inspected 2020.

11 inspections on record since 2017 · Last inspected Jan 2020.

Last inspected Jan 2020. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

128

total on record

LAST INSPECTED

JAN 2020

INSPECTION HISTORY

JAN 23

2020

PASS 11 violations

2 pts Sanitation

*32 Damaged Equipment

REMOVE ALL DAMAGED AND MELTED CONTAINERS

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

*14 When to wash hands

AFTER THEY WALK IN FROM OUTSIDE

1 pts Facility Condition

*45 Floor& wall junctures- coved & sealed

REPAIR ALL DAMAGED FLOOR TILES FROM KITCHEN

1 pts Sanitation

*39 Equipment compartments, drainage

KEEP ALL ICE BIN DRAINED AT ALL TIMES

2 pts Documentation & Training

*21 RFSM - Not On Site

NONE

2 pts Sanitation

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

1 pts Employee Hygiene

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

NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED BEVERAGE STORED ON SHELVES ABOVE FOOD PREP. STATION

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

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR OF STANDING WATER, CLEAN VENT HOOD, WALK IN COOLERS SHELVES AND FANS.

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

JUL 9

2019

PASS 10 violations

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

2 pts Food Storage & Handling

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

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Mecanical dishwasher and manual dishwasher with

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

1 pts Food Storage & Handling

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

1 pts Plumbing & Waste

*37 Unpackaged food may not be stored in direct contact with undrained ice

Undrained ice bin

1 pts Sanitation

*42 Nonfood-contact surfaces material

Towels used under the cutting board

1 pts Sanitation

*45Utility lines/pipes cannot prevent cleaning

Drain lines from the three compartment sink

2 pts Sanitation

*31 Handwashing lavatory - accessible

Hand sink used for meat storage

JAN 25

2019

PASS 10 violations

1 pts Sanitation

*39 Store all equipment & utensil covered or inverted

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Facility Condition

*45 Floor contruction requirements

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

1 pts Sanitation

*42 Nonfood-contact surfaces material

Rusted shelves

3 pts Food Temperature

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

Beef broth 84.2 degrees

1 pts Other

*40 Reuse of single service articles

2 pts Food Storage & Handling

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

1 pts Food Storage & Handling

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

1 pts Chemical Safety

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

JAN 11

2019

PASS 16 violations

1 pts Sanitation

*42 Nonfood-contact surfaces material

News paper lined surfaces

2 pts Sanitation

*31 Handwashing lavatory - accessible

1 pts Facility Condition

*45 Floor& wall junctures- coved & sealed

1 pts Other

*40 Reuse of single service articles

1 pts Food Storage & Handling

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

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Observed employee wash utenisl without a hot soapy water solution and sanitize said utensils without a sanitizer

2 pts Sanitation

*32 Equipment & Utensils resistant pit,chip, crazing

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

3 pts Food Storage & Handling

*18 Toxic items labeling-non original container

2 pts Documentation & Training

*21 RFSM - Not On Site

3 pts Food Temperature

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

Oyster sauce held outside of refrigeration BBQ sauce with bean paste hald at 61.3 degrees

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Noodle salad held at 87.7 degrees Macaroni salad held at 48.2 degrees

3 pts Other

*03 Food products not maintained at 135øF or above

Miso soup at 121.1 degrees

DEC 26

2018

FAIL 15 violations

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lakc of a sanitizing rinse

2 pts Other

*31 No soap at handsink

3 pts Sanitation

*18 Toxic items stored above food/utensils

Motor oil stored over food

3 pts Sanitation

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

Raw fish and raw oysters

1 pts Food Storage & Handling

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

1 pts Sanitation

*45Floors easily cleanable

Replace floor tile as needed

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

3 pts Sanitation

*14 Cleaning procedure--steps Improper drying method

Reuing drying toweld

2 pts Documentation & Training

*21 PIC ensures employees are properly sanitizing equi

1 pts Employee Hygiene

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

3 pts Food Temperature

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

Potato salad cooling on the top of the point of usage refrgerator at 98.2 degress

1 pts Sanitation

*42 Floors/walls/ceiling/nonfood dirty

Floors are in need of cleaning

3 pts Sanitation

*18 Toxic items labeling-non original container

Spray bottles of cleaning compounds without labels

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Marinating raw fish held at 43.4 degrees - top of the point of usage refrigerator Seafood mix at 49.6 degrees

show all 11 inspections →

JUL 10

2018

PASS 10 violations

1 pts Sanitation

*45Utility lines/pipes cannot prevent cleaning

Potato salad cooling on the top of the

1 pts Sanitation

*42 Nonfood-contact surfaces material

Foil lined surfaces Bricks used for legs to equipment

1 pts Employee Hygiene

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

Cook

1 pts Facility Condition

*34 Outer door: solid,selfclosing,tightfitting

2 pts Food Storage & Handling

*32 Approved Food Contact Equip.

Open can used for food storage

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Bean sprouts at 44.4 degrees in the west point of usage refrigerator Bean sprouts at 44.3 degrees in the eat point of usage refrigerator

3 pts Sanitation

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

Raw food stored over cooked foods

3 pts Food Temperature

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

Cooling potato salad in the top of the point of usage refrigerator

2 pts Sanitation

*31 Handwashing lavatory - accessible

Meat cutting area

1 pts Food Storage & Handling

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

JUL 3

2018

FAIL 18 violations

1 pts Sanitation

*42 Dirty nonfood contact surfaces

Newspaper lined surfaces

1 pts Other

*34 Outer openings:closing holes, gaps

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing solution

3 pts Food Temperature

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

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 Sanitation

*10 Clean Sight and Touch

2 pts Food Storage & Handling

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

Date mark all cooked foods

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Bean sprouts at 81.2 degrees Chopped cabbage at 86.2 degrees Tofu at 43.3 degrres - middle refrigertor Fish and vegetable mixture at 43.5 degrees Macaroni salad at 48.8 degrees

1 pts Food Storage & Handling

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

2 pts Sanitation

*31 Handwashing lavatory - accessible

Blocked hand sink

2 pts Sanitation

*21 PIC ensures effective handwashing being done

1 pts Food Storage & Handling

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

2 pts Pest Activity

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Roaches and flies

3 pts Food Storage & Handling

*18 Toxic items labeling for original container

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

Lack of warm wash water

3 pts Sanitation

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

Raw beef stored over ready to eat foods

1 pts Sanitation

*45Horizontal utility lines/pipes can't sit on floor

Manual dishwasher lateral lines crossing the floor

JAN 23

2018

PASS 10 violations

1 pts Sanitation

*42 Nonfood-contact surfaces material

Foil and newspaper lined surfaces

2 pts Pest Activity

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Roaches

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse at the three compartment sink

1 pts Other

*34 Outer openings:closing holes, gaps

1 pts Facility Condition

*45Horizontal utility lines/pipes can't sit on floor

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Potato salas at 44.9 degrees Tofu 52.1 degrees in a broken refrigerator Pepper and bean paste held without refrigeration at 57.1 degrees

3 pts Food Temperature

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

Ice paddles need to be inserted inside the specific foods to cool quickly

1 pts Food Storage & Handling

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

Freezer and kitchen floor

3 pts Pest Activity

*18 Toxic items used according to law

Ortho Home Pest Control used by restaurant persons

2 pts Sanitation

*31 Handwashing lavatory - accessible

Blocked by a trash can

JAN 10

2018

PASS 13 violations

1 pts Other

*34 Outer openings:closing holes, gaps

2 pts Sanitation

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

Two drain boards are needed at the dish washing station

1 pts Sanitation

*42 Nonfood-contact surfaces material

News paper lined surfaces

1 pts Facility Condition

*45 Floor contruction requirements

Repair and or replace floor tile as needed

1 pts Other

*40 Reuse of single service articles

Mayonnaise container

3 pts Other

*03 Food products not maintained at 135øF or above

Food products held on counter without a heat source Beef stew at 116.3 degrrees Hamburger soup at 124.3 degrees

1 pts Employee Hygiene

*35 Hair Restraints effective

3 pts Sanitation

*14 When to wash hands before donning new gloves

2 pts Food Storage & Handling

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

Bean paste

3 pts Sanitation

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

Raw meat stored over cooked meat Raw chicken stored over fish

1 pts Food Temperature

*38 Thawing. under running water criteria - water velocity

3 pts Sanitation

*18 Toxic items stored above food/utensils

Butane containers stored over food and or utensils

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Bean sprouts held at 48.0 degrees - top of the South east refrigerator Tofu held at 45.7 degrees center south refrigerator Potato salad at 52.8 degrees in the side dish refrigerator

JUL 10

2017

PASS 8 violations

1 pts Facility Condition

*45 Floor& wall junctures- coved & sealed

3 pts Plumbing & Waste

*19 Water & Plumbing in good repair- per code

leaking pipe under the 3 compartment sink

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

raw egg measured at 60 degrees F

2 pts Food Temperature

*29 Food thermometers provided and accessible

corrected on site

1 pts Sanitation

*42 Dirty nonfood contact surfaces

dusty fan covers inside the reach in cooler

2 pts Pest Activity

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies observed in the food prep area

1 pts Facility Condition

*45Floor, wall, ceiling - Exposed material

repair holes/openings in the ceiling

JAN 17

2017

PASS 7 violations

3 pts Sanitation

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

raw beef stored above sauce in the walk in cooler

1 pts Food Storage & Handling

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

3 pts Sanitation

*10 Clean Sight and Touch

clean the sides of the fryer/oven

1 pts Facility Condition

*45Floor, wall, ceiling - Exposed material

repair holes in ceiling in the back area

2 pts Documentation & Training

*21 PIC ensures food handlers properly trained

all employees that work directly with food must obtain a valid food handler card.

1 pts Other

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath cutting board

2 pts Sanitation

*31 Handwashing lavatory - used for other purpose

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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