Seoul Garden
2502 Royal Ln #103, Dallas, TX 75229 · 75229 · Restaurant
Mostly clean — 14 of 16 passed, one prior failure
2023-11-30 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*45 Premises shall be maintained in good repair
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*39 Utensils, single serve items 6 inches off - floor
*42 Floors/walls/ceiling/nonfood dirty
*10 Clean Sight and Touch
*36 Cloths in-use for wiping between uses stored
2023-04-04 Pass Routine CRITICAL 11
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE, SHELF LIFE UP TO 7 DAYS.
*01 Cooling -- total 6 hours, 135-41øF
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER/FREEZER.
*42 Floors/walls/ceiling/nonfood dirty
i.e. CLEAN FLOOR AREAS BELOW STOVE, WOK AND GRILL. CLEAN WALLS, CLEAN FLOOR OF WALK IN FREEZER. CLEAN DOORS' HANDLES OF ALL COOLERS AND FREEZERS.
*34 Controlling pests. Eliminating harborage conditions
DO NOT LEAVE TRASH AND UNCLEANED DISHES WITH FOOD DEBRIS IN KITCHEN OVER NIGHT.
*21 RFSM - Not On Site
NOT ON SITE
*14 When to wash hands
EMPLOYEE MUST WASH HANDS BETWEEN TASK, i.e. AFTER EATING.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING IN FOOD PREP. AREA ALLOWED, FEMALE KITCHEN EMPLOYEE WAS EATING IN PREP. AREA.
*45 Lockers to be used to store personal items
STORE PERSONAL ITEMS SUCH AS CLOTHING OR PURSE AWAY FROM FOOD AND FOOD EQUIPMENT.
*46 Covered waste receptacle for women's restroom
2022-11-02 Pass Routine CRITICAL 12
*31 Handwashing lavatory - used for other purpose
*36 Cloths in-use for wiping between uses stored
*42 Dirty nonfood contact surfaces
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*45 Unnecessary articles prohibited
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*18 Toxic items storage adjacent to food/utensils
*14 When to wash hands
*21 RFSM - Not On Site
*47 Other Violations
*28 Date marking > 24 hrs,on site,temp 41F
*44 Refuse/recyclables to be stored in proper contain.
2022-03-31 Pass Routine CRITICAL 7
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
SMALL COOLER
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPERS USED AS LINER FROM KITCHEN.
*47 Conditions of Permit-in use of food equipment
*45 Premises shall be maintained in good repair
REPLACE WORN GASKET
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
DRY STORAGE AREA
2021-09-28 Pass Routine CRITICAL 9
*10 Chlorine sanitizer concentration, minimum temp.
disher washer concerntration at 0PPM
*41 Food storage containers, identified with common name of food.
FOOD PREP IN STORAGE NOT Labeled AND NOT DATED
*32 Nonfood surfaces-design to be cleaned easily
REMOVE OR DISCONTINUE USE OR NEWSPAPER, CARDBOARD, AND FOIL SHELF LINERS
*35 Hair Restraints effective
EMPLOYEE'S WITH NO HAIR RESTRAINTS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
FOOD IN RIC AND WIC NOT COVERED
*39 Keep utensils handles upright or protected
STORE SCOOP WITH HANDLE EXTENDED OUT OF PRODUCT WHEN STORE INSIDE
*28 Date marking > 24 hrs,on site,temp 41F
DATE MARK PRODUCT PREP AND STORE FOR MORE THAN 7DAYS
*42 Floors/walls/ceiling/nonfood dirty
FLOOR UNDER SHELVES AND COOK LINE EQUIPMENT OBSERVED WITH HEAVY ACCUMILATION OF FOOD AND DEBRIS
*47 Other Violations
HANG MOP AND DISPOSE OF WAST WATER WHEN NOT IN USED
2021-03-18 Pass Routine CRITICAL 11
*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
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.
*35 Hair Restraints effective
*42 Floors/walls/ceiling/nonfood dirty
ALSO CLEAN HANDLES OF COOLERS , WALLS AND FLOOR OF KITCHEN AND COOLERS, WALK IN COOLER'S FANS AND FLOOR.
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."
*20 Grease Trap Tickets
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*21 RFSM - Not On Site
*39 Store equipment & utensils in a clean, dry place
STORE ALL FOOD EQUIPMENT OFF THE FLOOR
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*28 Date marking > 24 hrs,on site,temp 41F
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS
2020-09-14 Pass Routine CRITICAL 9
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL PRODUCTS FROM WALK IN COOLER N FREEZER
*31 Individual, disposable towels
*14 When to wash hands
MAKE SURE EMPLOYEE WASH HANDS BET1EEN TQSKE
*47 Conditions of Permit-in use of food equipment
POST SIGN " A copy of the most recent establishment inspection report is available upon request ".
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE DRINKS BY CLEAEND DISHES.
*42 Floors/walls/ceiling/nonfood dirty
WALL BY 3 COMPARTMENT SINK.
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE RAW PRODUCTS BELOW READY TO EAT PRODUCTS .
*10 Clean Sight and Touch
ICE MACHINE
2020-03-18 Pass Routine CRITICAL 8
*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
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
*22 Handlers-Certificate Not On Site
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINK ON FOOD PREP. TABLE
*21 RFSM - Not On Site
PLEASE APPLY FOOD MANGER CERTIFICATE
*47 Conditions of Permit-in use of food equipment
POST SING" A copy of the most recent establishment inspection report is available upon request"
*45 Premises shall be maintained in good repair
REPAIR WORN GASKET FROM COOLER
*02 Cold Hold (41øF/45øF or below)
TOFU 46'F, BEEF 46'F, PORK 46'F--TOFU COOLER
2019-07-12 Pass Routine CRITICAL 11
*47 Handwashing signage
HAND WASH SIGNS NEEDED FOR HAND SINKS MISSING THEM
*21 RFSM - Not On Site
EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
*22 Handlers-Certificate Not On Site
THE ENTIRE COOKING STAFF AT THE TIME OF INSPECTION ALL WORKING WITH EXPIRED FOOD HANDLER CERTIFICATES EXPIRED SINCE 05/ 2019
*28 Date marking commercially prepared RTE/ TCS food
COOKED FOOD ITEMS ( IN COOLERS ) NOT DATE MARKED
*31 Handwashing lavatory - used for other purpose
COOKING UTENSILS BEING STORED INSIDE KITCHEN HAND SINK
*32 Damaged Equipment
BROKEN REACH IN COOLER DOOR GASKETS
*45 Premises shall be maintained in good repair
DAMAGED FLOOR TILES IN THE KITCHEN AND WALK IN COOLER
*43 Clean vent syst:Intake/exhaust air ducts
DUSTY INTAKE VENTS
*29 Cold/hot hold unit thermometer easily viewable
*35 Hair Restraints effective
KITCHEN STAFF NOT WEARING HAIR RESTRAINTS UPON ARRIVAL
*42 Dirty nonfood contact surfaces
2019-01-08 Pass Routine CRITICAL 9
*38 Thawing. under running water criteria -thawed RTE <41F
*42 Dirty nonfood contact surfaces
Stoves covered in a heavy grease and food particles Floor in need of cleaning
*39 Store all equipment & utensil covered or inverted
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing dishes in the same set of sinks while preparing octopus in another sink
*31 Individual, disposable towels
*42 Nonfood-contact surfaces material
Rested metal shelf below the preparation table
*10 Clean Sight and Touch
The shelves in the refrigerator are caked on with gross food particles
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meats stored above ready to eat foods
*02 Cold Hold (41øF/45øF or below)
Raw shell eggs held outside of refrigeration at 53.9 degrees Tofu held outside of refrigeration at 46.8 degrees Pepper paste had at 54.6 degrees
2018-07-25 Pass Routine CRITICAL 7
*33 Manual warewashing equipment, wash solution temp.
Washing dishes in the hand sink
*02 Cold Hold (41øF/45øF or below)
Rice noodles held on the ice at 75.5 degrees Fish cake held on the ice at 92.8 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*10 Chlorine sanitizer concentration, minimum temp.
Lack of sanitizing of dishes that was washed in the hand sink
*27 Cooling, heating, and holding capacities. Equipment
A hot holding unit is needed to hold the hot foods hot
*31 Handwashing lavatory - accessible
Used for dishwashing
*03 Food products not maintained at 135øF or above
Cooked soup held at 109.8 degrees - held on the counter without a heat source Cooked chicken held at 121.2 degrees - held without a heat source
2018-07-16 Fail Routine CRITICAL 18
FAILED: *42 Floors/walls/ceiling/nonfood dirty
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meats stored over soy suace
FAILED: *40 Reuse of single service articles
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Raw shell eggs held outside of refrigeration at 62.6 degrees Tofu held on the counter at 45.2 degrees Cooked beef at 44.8 degrees in the top of the point of usage refrigerator
FAILED: *35 Hair Restraints effective
Missing beard nets
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
FAILED: *31 Handwashing lavatory - used for other purpose
Hand wash sink used for dish washing
FAILED: *19 Backflow prevention device - air gap
Ice maker in need of an air gap
FAILED: *02 Cold Hold (41øF/45øF or below)
Raw shell eggs held outside of refrigeration at 62.6 degrees Tofu held on the counter at 45.2 degrees Bean sprouts at 44.3 degrees
FAILED: *27 Cooling, heating, and holding capacities. Equipment
Need hot holding units for hot foods
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
FAILED: *38 Thawing. under running water criteria - water velocity
FAILED: *43 Light - 50 foot : Food and utensils area
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
Hand washing utensils in the hand sink
FAILED: *33 Manual warewashing equipment, wash solution temp.
Washing utensils without soapy water
FAILED: *03 Food products not maintained at 135øF or above
Cooked rice at 75.5 degrees
FAILED: *21 PIC ensures effective handwashing being done
FAILED: *21 RFSM - Not On Site
2018-01-22 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over soy sauce Raw beef stored over vegetables Raw beef stored over soy sauce
*37 Storing the food at least 15 cm (6 inches) above the floor
Raw meat in boxes on the floor Raw vegetables in boxes on the floor
*02 Cold Hold (41øF/45øF or below)
Cooked rice sticks held at 59.9 degrees
*10 Clean Sight and Touch
Sesame Seed container
*17 Toxic materials/ lubricants
Motor oil stored over clean pans
*01 Cooling -- within 2 hours, 135-70øF
Lack of a quick cool method for large pots of hot food
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee eating in the kitchen
*09 Preventing contamination when tasting
2018-01-09 Pass w/ Conditions Routine CRITICAL 14
*01 Cooling -- within 2 hours, 135-70øF
Cooked chicken cooling on the very top of the refrigerator at 85.0 degrees Cooked beef on the counter at 89.9 degrees Cooked beef on the counter at 110.1 degrees Lack of a quick cooling method
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw eggs stored over raw beef, both stored over raw vegetables Raw fish stored over ready to eat vegetables
*43 Ventilation hood systems, adequacy
Charcoal cooking stations in the dinning room without a vent a hood
*28 Date marking > 24 hrs,on site,temp 41F
*42 Nonfood-contact surfaces material
Wooden cabinet sujet to moisture in the wait area The mop sink has a broken keg The walk inrefrigerator door latch is in need of repair/replacement
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
*24 Food Labeling- with common name of the food
Foods in the walk in refrigerator in reused sou sauce buckets
*10 Clean Sight and Touch
A lack of cleaning is noted
*21 RFSM - Not On Site
*18 Medicines labeled and stored properly
*02 Cold Hold (41øF/45øF or below)
Raw cracked shell eggs held at 54.2 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
Int he kitchen and freezer
*31 Handwashing lavatory - accessible
Cooks hand sink
*35 Hair Restraints effective
Hair and beard nets msiingh
2017-08-03 Pass Routine CRITICAL 7
*37 Storing the food at least 15 cm (6 inches) above the floor
containers of food stored on the floor of the kitchen area
*21 PIC ensures food handlers properly trained
all employees that work directly with food preparation must possess a valid food handler card
*36 Cloths in-use for wiping food spills used for no other purpose
do not use cloth towels underneath the cutting boards
*19 One Inch Air Gap
one inch air gap needed by the hand wash sink closest to the ice machine
*42 Dirty nonfood contact surfaces
clean the dusty fan covers inside the walk in cooler
*32 Damaged Equipment
replace the door knob to the walk in cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored on the highest shelf above an open container of sauce inside the walk in cooler
2017-03-01 Pass Routine CRITICAL 5
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored adjacent to sliced watermelon in the walk in cooler
*02 Cold Hold (41øF/45øF or below)
raw eggs measured at 64.8 degrees F
*33 Warewashing machines auto. dispense detergents
*21 PIC ensures food handlers properly trained
All employees working directly with food must obtain a valid food handler card by next inspection( six months)
*37 Storing the food at least 15 cm (6 inches) above the floor
rice stored on the floor
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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