Royal Chopstix
9625 Webb Chapel Rd #400, Dallas, TX 75220 · 75220 · Restaurant
Passed all 15 inspections — critical violations noted
2023-12-05 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
Observed chicken wings @ 50.8 F, egg rolls @ 47.2 F, cooked beef @ 118 F
*10 Clean Sight and Touch
Observed clamato bottle stored inside ice machine, moldy ice machine, soiled ice scoop handless (debris accumulation), and dirty can opener blade
*24 Food Label- manufacture/packer/distrubtor name
On cheesecakes
*32 Equipment & Utensils resistant pit,chip, crazing
Observed peeling can opener blade
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Observed rust on walls of freezer and can opener, replace oxidized knife holder above 3-comp sink
*38 Thawing. under running water criteria
Thaw chicken under running water and completely submerged
*39 Store equipment & utensils in a clean, dry place
store ice scoops on clean surfaces
*42 Dirty nonfood contact surfaces
Clean dirty can opener and RIC/RIF gaskets
*43 Light bulbs, light shields provided
Repair venthood lights
*45 Premises shall be maintained in good repair
Repair leak on utility sink
2023-04-04 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
Observed eggroll @ 47.7 F and wings @ 46.2 F
*10 Clean Sight and Touch
Clean dirty can opener and inside all dirty RIC/RIFs
*37 Storing the food at least 15 cm (6 inches) above the floor
bag of rice
*39 Equipment in good repair and proper adjustment.
Repair ric door (chipped); Repair RIC. Observed not holding temp @ 41 F or lower
*32 Damaged Equipment
Repair torn gasket on RIC
*42 Dirty nonfood contact surfaces
clean exterior of equipment and storage shelves
2022-08-08 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
Cold hold food must be kept at 41 F or lower at all times. Observed chicken at 45.1 F and orange chicken 46.1 F and orange chick thigh at 45.6 F
*10 Clean Sight and Touch
Clean inside RICs in kitchen, inside ice machine (pink mold), and inside microwave (top)
*28 Date marking > 24 hrs,on site,temp 41F
Date mark cheesecake in RIC with date prepared
*32 Damaged Equipment
Repair gaskets inside RIC #2,
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep all food product 6 inch off floor. (sugar bag)
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
scoop for dry ingredients observed touching food product in kitchen
2022-01-05 Pass Routine 6
*10 Clean Sight and Touch
Observed dirty ice machine.
*24 Food Label- manufacture/packer/distrubtor name
Observed grab-and-go cheesecake without manufactures label.
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Observed sanitizer bucket stored on the floor.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food boxes stored on the floor.
*42 Dirty nonfood contact surfaces
Observed dirty RIC handles and RIF inside.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
2021-07-08 Pass Routine CRITICAL 10
*02 Cold Hold (41øF/45øF or below)
Observed chicken 54 degrees F, fried chicken 53.5 degrees F.
*14 Gloves single use
Observed rinsing gloves.
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket <10 ppm Cl
*21 RFSM - Not On Site
No RFSM on site at time of inspection
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed opened liquid butter on floor
*38 Thawing. under running water criteria - water velocity
Observed chicken thawing in standing water
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed towel taped around wok handle.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handle in product
*42 Dirty nonfood contact surfaces
Observed dirty wall, outsides of containers, shelves
*43 Ventilation hood-prevent grease dripping
Observed dirty and dripping vent hood. Last cleaning 3/15/21
2021-05-20 Pass w/ Conditions Routine CRITICAL 12
*02 Cold Hold (41øF/45øF or below)
Observed fried chicken 50 degrees F, noodles 56 degrees F, egg roll 44 degrees F.
*10 Sanitization after Cleaning
Observed not sanitizing prep table after cutting meat, not sanitizing cutting board and knife after washing.
*14 When to wash hands
Observed not changing gloves and washing hands between handling raw meat, cleaning, and cooking.
*18 Toxic items labeling-non original container
Observed chemical spray bottles not labeled
*21 RFSM - Not On Site
Register Manager Certificate w/ City of Dallas
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed using towels under cutting board and cold food containers, duct tape used in RIC.
*33 Rinsing procedures - 3 compartment sink
Set up 3-compartment sink to wash, rinse, and sanitize, in that order
*34 Pest Control
Observed cockroaches
*38 Thawing. Under refrigeration
Observed frozen beef sitting out at room temperature to thaw. Thaw in refrigeration or fully submerged in cool running water.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handles in product
*42 Dirty nonfood contact surfaces
Observed dirty floor and outsides of food containers
*45 Premises shall be maintained in good repair
Observed sinks detached from walls, minor faucet leak
2020-11-10 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
Observed fried chicken 49 degrees F
*07 Food safe, good condition, unadulterated, and honestly presented
Observed salt contaminated
*10 Clean Sight and Touch
Observed dirty can opener blade
*14 Gloves single use
Observed employee rinsing gloves off in 3-comp instead of washing hands properly and changing gloves.
*18 Toxic items stored above food/utensils
Observed sanitizer bucket over food and utensils
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed food uncovered
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed cups used as scoops
*45 Unnecessary articles prohibited
Observed personal items (phone, water bottles) on food prep surfaces.
*42 Dirty nonfood contact surfaces
Observed dirty walls, shelves, container exteriors
2020-04-07 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
Observed chicken 55 degrees F, egg 55.2 degrees F, shrimp 50.9 degrees F, RIC 50 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken over RTE food.
*10 Clean Sight and Touch
Observed dirty can opener blade
*18 Toxic items storage adjacent to food/utensils
Observed sanitizer spray bottle next to lids.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Observed duct tape lining bowl
*39 Equipment in good repair and proper adjustment.
Repair chest freezer, Observed damaged chest freezer lids.
2019-10-31 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
Observed egg noodle 46.8 degrees F, sweet+sour chicken 48.1 degrees F, shrimp 48.4 degrees F, RIC 49 degrees F, and RIC 50 degrees F.
*10 Clean Sight and Touch
Observed dirty can opener blade, dirty inside microwave.
*18 Toxic items labeling-non original container
Observed spray bottle and sanitizer bucket without label
*28 Date marking combined ingredients for RTE/ TCS food
No date marking observed
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard used as shelf liner. Surface must be durable, non-absorbent, and easily cleanable.
*39 Equipment in good repair and proper adjustment.
Observed damaged chest cooler lid, damaged RIC gaskets, and cracked bulk container lids. Observed deep cuts in cutting board -- replace or resurface.
*42 Dirty nonfood contact surfaces
Observed dirty wall near hand sink, dirty shelves, nd dirty outside of containers.
2019-04-21 Pass Routine CRITICAL 12
*41 Food storage containers, identified with common name of food.
*28 Date marking commercially prepared RTE/ TCS food
*45 Premises shall be maintained in good repair
*37 Storing the food at least 15 cm (6 inches) above the floor
*43 Light 20 foot : Reach-in cooler
*34 Outer door: solid,selfclosing,tightfitting
*24 Food Labeling- with common name of the food
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
*33 Manual ware washing, sink compartment requirement
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
2018-10-16 Pass Routine CRITICAL 4
*24 Food Labeling- with common name of the food
*28 Date marking commercially prepared of RTE/PHF
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath the cutting boards
*18 Toxic items labeling-non original container
label all toxic chemicals with the contents
2018-04-03 Pass Routine 6
*10 Clean Sight and Touch
can opener with food particles
*41 Food storage containers, identified with common name of food.
squeeze bottles must be labeled
*35 Hair Restraints effective
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*42 Dirty nonfood contact surfaces
hood with buil up
*45Floor, wall, ceiling - Exposed material
2017-09-14 Pass Routine CRITICAL 7
*28 Date marking > 24 hrs,on site,temp 41F
all food in RIC
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw Eggs above raw beef Raw eggs and soy sauces Store together
*02 Cold Hold (41øF/45øF or below)
beef 55° F chichen 57 °F
*42 Nonfood-contact surfaces material
No towel allw under food containers
*37 Storing the food at least 15 cm (6 inches) above the floor
all food must above floor 6 in
*21 RFSM - Not On Site
Register RFSM with city of Dallas
*22 Handlers-Certificate Not On Site
2017-04-05 Pass Routine CRITICAL 5
*07 Food safe, good condition, unadulterated, and honestly presented
replace all broken utensils
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw egg, noodle store together
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food in ric
*21 PIC ensures food handlers properly trained
2016-11-04 Pass Routine CRITICAL 4
*10 Clean Sight and Touch
provide cleaning for the rif
*07 Food safe, good condition, unadulterated, and honestly presented
no shopping bag allow to keep the food (broccoli
*28 Date marking > 24 hrs,on site,temp 41F
no date marking (broccoli, carrot)
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs and chili sauces store together
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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