Yourim Restaurant
2525 Royal Ln Ste #317, Dallas, TX 75229 · 75229 · Restaurant
Passed all 8 inspections — critical violations noted
2020-01-29 Pass Routine CRITICAL 9
*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food
DO NOT STORE FOOD CONTAINER IN ICE MACHINE
*20 Grease Trap Tickets
*21 RFSM - Not On Site
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS
*29 Cold/hot hold unit thermometer easily viewable
*06 Discard TCS if date marked exceeds temp & time
REMOVE ALL EXPIRED FOOD PRODUCTS
*47 Permit/license posted
POST STATE OF TEXAS SALES TAX PERMIT AND FOOD ESTABLISHMENT PERMIT UP
*45 Premises shall be maintained in good repair
REPLACE WORN GASKET FROM COOLERS
*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
*10 Clean Sight and Touch
CLEAN INTERIOR OF REACH IN COOLER --- STANDING WATER.
2019-06-22 Pass Routine CRITICAL 11
*37 Storing the food at least 15 cm (6 inches) above the floor
*47 RFSM Certificate - Not Display
*20 Grease Trap Tickets
EarthTrek k 05-29-2019
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
GoEco 05-25-2019
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*40 Reuse of single service articles
*45 Living or sleeping quarters, separation
Repeated
*28 Date marking > 24 hrs,on site,temp 41F
*42 Nonfood-contact surfaces material
Gaskets to the reach in refrigerators in need of repair/replacment
*21 RFSM - Not On Site
*39 Store all equipment & utensil covered or inverted
2018-12-28 Pass Routine CRITICAL 9
*40 Reuse of single service articles
*47 RFSM Certificate - Not Display
one soup in a 8 gallon pot cooling on the counter at 122.7 degrees Soup cooling on the counter at 83.5 degrees
*31 Handwashing lavatory - accessible
*21 RFSM - Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over mayonnaise Washing dishes and washing potatoes in the same set of sinks
*22 Handlers-Certificate Not On Site
*42 Dirty nonfood contact surfaces
Storage room
*02 Cold Hold (41øF/45øF or below)
Tofu on the top of the point of usage refrigerator at 51.8 degrees
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
2018-12-08 Pass w/ Conditions Routine CRITICAL 12
*22 Handlers-Certificate Not On Site
*02 Cold Hold (41øF/45øF or below)
Bone soup at 73.9 degrees Tofu at 47.8 degrees
*47 RFSM Certificate - Not Display
*15 Contact RTE Products w/ Bare Hands
*45 Living or sleeping quarters, separation
This is a three time repeated violation
*21 PIC ensures employees are properly sanitizing equi
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
*42 Nonfood-contact surfaces material
Wood under the table
*14 When to wash hands before donning new gloves
*31 Individual, disposable towels
*18 Toxic items used according to law
Home pest control
*01 Cooling -- within 2 hours, 135-70øF
Boiled pig feet cooling in a five gallon bucket at 73.9 degrees without a quick cool methid
2018-06-08 Pass Routine CRITICAL 9
*22 Handlers-Certificate Not On Site
*31 No soap at handsink
*46 A ware washing sink not used for hand washing or dumping mop water
*32 Approved Food Contact Equip.
Newspaper used for bean sprouts
*45 Living or sleeping quarters, separation
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
*20 Grease Trap Tickets
*31 Handwashing lavatory - accessible
2018-01-26 Pass Routine CRITICAL 9
*31 No soap at handsink
*14 When to washWhen to wash hands after coughing/sneezing/eating/etc
*40 Reuse of single service articles
*45Utility service lines/pipes may not be exposed
*02 Cold Hold (41øF/45øF or below)
Tofu at 45.1 in the top portion of the point of usage refrigerator
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
*46 Toilet rooms, convenience and accessibility
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2017-04-20 Pass Routine CRITICAL 7
*32 Damaged Equipment
repair air gaskets inside the reach in cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs placed above ready to eat foods inside the reach in cooler
*31 Handwashing lavatory - used for other purpose
utensils/dishes placed in the hand wash sink
*20 Grease Trap Tickets
grease trap tickets needed on site
*31 No soap at handsink
*02 Cold Hold (41øF/45øF or below)
raw eggs measured at 57 degrees F
*36 Cloths in-use for wiping between uses stored
do not store cloth towels under the cutting board
2016-10-19 Pass Routine CRITICAL 8
*42 Dirty nonfood contact surfaces
clean gaskets in reach in coolers; repair also
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal cake and food stored in the same cooler intended for customers.
*21 RFSM - Not On Site
registered food service manager must be on site at all times
*20 Grease Trap Tickets
*32 Approved Food Contact Equip.
do not store food items in grocery bags. use ziplock bags instead
*31 Handwashing lavatory - accessible
trash can blocking/ in front of the hand wash sink in the food prep area.
*36 Cloths in-use for wiping between uses stored
store cloth inside a sanitizer bucket when not in use.
*14 When to wash hands as often as necessary during prep
always wash hands and change gloves when starting a new task.
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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