Koryo Kalbi Korean BBQ
2560 Royal Ln #105, Dallas, TX 75229 · 75229 · Restaurant
Passed most recently but 2 prior failures on record
2020-01-23 Pass Routine CRITICAL 11
*32 Damaged Equipment
REMOVE ALL DAMAGED AND MELTED CONTAINERS
*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
*14 When to wash hands
AFTER THEY WALK IN FROM OUTSIDE
*45 Floor& wall junctures- coved & sealed
REPAIR ALL DAMAGED FLOOR TILES FROM KITCHEN
*39 Equipment compartments, drainage
KEEP ALL ICE BIN DRAINED AT ALL TIMES
*21 RFSM - Not On Site
NONE
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*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
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request "
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR OF STANDING WATER, CLEAN VENT HOOD, WALK IN COOLERS SHELVES AND FANS.
*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
2019-07-09 Pass Routine CRITICAL 10
*47 RFSM Certificate - Not Display
*28 Date marking > 24 hrs,on site,temp 41F
*39 Store all equipment & utensil covered or inverted
*10 Chlorine sanitizer concentration, minimum temp.
Mecanical dishwasher and manual dishwasher with
*34 Outer door: solid,selfclosing,tightfitting
*41 Food storage containers, identified with common name of food.
*37 Unpackaged food may not be stored in direct contact with undrained ice
Undrained ice bin
*42 Nonfood-contact surfaces material
Towels used under the cutting board
*45Utility lines/pipes cannot prevent cleaning
Drain lines from the three compartment sink
*31 Handwashing lavatory - accessible
Hand sink used for meat storage
2019-01-25 Pass Routine CRITICAL 10
*39 Store all equipment & utensil covered or inverted
*21 RFSM - Not On Site
*45 Floor contruction requirements
*47 RFSM Certificate - Not Display
*42 Nonfood-contact surfaces material
Rusted shelves
*01 Cooling -- within 2 hours, 135-70øF
Beef broth 84.2 degrees
*40 Reuse of single service articles
*28 Date marking > 24 hrs,on site,temp 41F
*37 Storing the food at least 15 cm (6 inches) above the floor
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
2019-01-11 Pass w/ Conditions Routine CRITICAL 16
*42 Nonfood-contact surfaces material
News paper lined surfaces
*31 Handwashing lavatory - accessible
*45 Floor& wall junctures- coved & sealed
*40 Reuse of single service articles
*37 Storing the food at least 15 cm (6 inches) above the floor
*47 RFSM Certificate - Not Display
*10 Chlorine sanitizer concentration, minimum temp.
Observed employee wash utenisl without a hot soapy water solution and sanitize said utensils without a sanitizer
*32 Equipment & Utensils resistant pit,chip, crazing
*34 Outer door: solid,selfclosing,tightfitting
*33 Manual warewashing equipment, wash solution temp.
*18 Toxic items labeling-non original container
*21 RFSM - Not On Site
*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
*38 Thawing. under running water criteria - water velocity
*02 Cold Hold (41øF/45øF or below)
Noodle salad held at 87.7 degrees Macaroni salad held at 48.2 degrees
*03 Food products not maintained at 135øF or above
Miso soup at 121.1 degrees
2018-12-26 Fail Routine CRITICAL 15
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Lakc of a sanitizing rinse
FAILED: *31 No soap at handsink
FAILED: *18 Toxic items stored above food/utensils
Motor oil stored over food
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish and raw oysters
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *45Floors easily cleanable
Replace floor tile as needed
FAILED: *47 RFSM Certificate - Not Display
FAILED: *14 Cleaning procedure--steps Improper drying method
Reuing drying toweld
FAILED: *21 PIC ensures employees are properly sanitizing equi
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Potato salad cooling on the top of the point of usage refrgerator at 98.2 degress
FAILED: *42 Floors/walls/ceiling/nonfood dirty
Floors are in need of cleaning
FAILED: *18 Toxic items labeling-non original container
Spray bottles of cleaning compounds without labels
FAILED: *33 Manual warewashing equipment, wash solution temp.
FAILED: *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
2018-07-10 Pass Routine CRITICAL 10
*45Utility lines/pipes cannot prevent cleaning
Potato salad cooling on the top of the
*42 Nonfood-contact surfaces material
Foil lined surfaces Bricks used for legs to equipment
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Cook
*34 Outer door: solid,selfclosing,tightfitting
*32 Approved Food Contact Equip.
Open can used for food storage
*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
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw food stored over cooked foods
*01 Cooling -- within 2 hours, 135-70øF
Cooling potato salad in the top of the point of usage refrigerator
*31 Handwashing lavatory - accessible
Meat cutting area
*37 Storing the food at least 15 cm (6 inches) above the floor
2018-07-03 Fail Routine CRITICAL 18
FAILED: *42 Dirty nonfood contact surfaces
Newspaper lined surfaces
FAILED: *34 Outer openings:closing holes, gaps
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
FAILED: *01 Cooling -- total 6 hours, 135-41øF
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
FAILED: *40 Reuse of single service articles
FAILED: *10 Clean Sight and Touch
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Date mark all cooked foods
FAILED: *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
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *31 Handwashing lavatory - accessible
Blocked hand sink
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *43 Light - 10 foot : Walk-in, Dry storage
FAILED: *25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches and flies
FAILED: *18 Toxic items labeling for original container
FAILED: *33 Manual warewashing equipment, wash solution temp.
Lack of warm wash water
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw beef stored over ready to eat foods
FAILED: *45Horizontal utility lines/pipes can't sit on floor
Manual dishwasher lateral lines crossing the floor
2018-01-23 Pass Routine CRITICAL 10
*42 Nonfood-contact surfaces material
Foil and newspaper lined surfaces
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Roaches
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing rinse at the three compartment sink
*34 Outer openings:closing holes, gaps
*45Horizontal utility lines/pipes can't sit on floor
*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
*01 Cooling -- within 2 hours, 135-70øF
Ice paddles need to be inserted inside the specific foods to cool quickly
*37 Storing the food at least 15 cm (6 inches) above the floor
Freezer and kitchen floor
*18 Toxic items used according to law
Ortho Home Pest Control used by restaurant persons
*31 Handwashing lavatory - accessible
Blocked by a trash can
2018-01-10 Pass w/ Conditions Routine CRITICAL 13
*34 Outer openings:closing holes, gaps
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards are needed at the dish washing station
*42 Nonfood-contact surfaces material
News paper lined surfaces
*45 Floor contruction requirements
Repair and or replace floor tile as needed
*40 Reuse of single service articles
Mayonnaise container
*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
*35 Hair Restraints effective
*14 When to wash hands before donning new gloves
*28 Date marking > 24 hrs,on site,temp 41F
Bean paste
*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
*38 Thawing. under running water criteria - water velocity
*18 Toxic items stored above food/utensils
Butane containers stored over food and or utensils
*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
2017-07-10 Pass Routine CRITICAL 8
*45 Floor& wall junctures- coved & sealed
*19 Water & Plumbing in good repair- per code
leaking pipe under the 3 compartment sink
*27 Cooling, heating, and holding capacities. Equipment
*02 Cold Hold (41øF/45øF or below)
raw egg measured at 60 degrees F
*29 Food thermometers provided and accessible
corrected on site
*42 Dirty nonfood contact surfaces
dusty fan covers inside the reach in cooler
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
flies observed in the food prep area
*45Floor, wall, ceiling - Exposed material
repair holes/openings in the ceiling
2017-01-17 Pass Routine CRITICAL 7
*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
*37 Storing the food at least 15 cm (6 inches) above the floor
*10 Clean Sight and Touch
clean the sides of the fryer/oven
*45Floor, wall, ceiling - Exposed material
repair holes in ceiling in the back area
*21 PIC ensures food handlers properly trained
all employees that work directly with food must obtain a valid food handler card.
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath cutting board
*31 Handwashing lavatory - used for other purpose
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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