What is Ajoomma Sundae's health inspection score?

Ajoomma Sundae has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ajoomma Sundae last inspected?

Ajoomma Sundae was last inspected on August 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ajoomma Sundae have?

Ajoomma Sundae has 81 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ajoomma Sundae safe to eat at?

Ajoomma Sundae has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Ajoomma Sundae

Name: Ajoomma Sundae
Address: 2240 ROYAL LN #304, Dallas, 75229
Rating: 45

2240 ROYAL LN #304, Dallas

Data may be outdated — inspected 8/23/2023

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0Poor

North Dallas

Ranked #435 of 566 in North Dallas

Stable

10 inspections

Last: Aug 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.1

Avg Violations

34 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2240 ROYAL LN #304, Dallas, TX 75229

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Violation Timeline

Jul 2019

1 inspections

5 intermediate

3 basic

Jul

Jan 2020

1 inspections

1 intermediate

6 basic

Jul 2020

1 inspections

4 intermediate

4 basic

Jul

Jan 2021

1 inspections

3 intermediate

6 basic

Jul 2021

1 inspections

4 intermediate

8 basic

Jul

Aug 2021

1 inspections

7 basic

Feb 2022

1 inspections

1 intermediate

7 basic

Feb

Aug 2022

1 inspections

1 intermediate

5 basic

Feb 2023

1 inspections

1 intermediate

7 basic

Feb

Aug 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Aug 23

Routine InspectionLatestScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-8*18 Toxic items storage adjacent to food/utensils−5

Basic (6)

−12 pts

DAL-1*33 Rinsing procedures - 3 compartment sink−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*47 OTHER VIOLATIONS−2
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−22 pts

Feb 23

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
PROVIDE IT TO YOUR PREPACKAGED FOOD BOXES THAT USE TIME AS PUBLIC HEALTH CONTROL .

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN HANDLES OF COOLERS.
DAL-2*35 Hair Restraints effective−2
DAL-4*32 Approved Food Contact Equip.−2
DO NOT USE MILK CRATES AS FOOD CONTAINERS, USE STAINLESS STEEL FOOD CONTAINERS. REMOVE NEWSPAPER FROM BOTTOM OF COOLERS
DAL-5*47 Permit/license posted−2
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
TO YOUR BENTO BOXES
DAL-7*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE KNIVES IN THE GAP BETWEEN TABLES
DAL-8*31 No soap at handsink−2

Base deductions−19 pts

Aug 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*18 Use toxics according to additional condition−5
MAINTAIN SANITIZER (CHLORINE ) AT 50 PPM IN THREE COMPARTMENT SINK, TESTED AT 200 PLUS PPM.

Basic (5)

−10 pts

DAL-2*32 Approved Food Contact Equip.−2
DO NOT USE MILK CRATES AS FOOD CONTAINER.
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK.
DAL-5*45 Premises shall be maintained in good repair−2
REPLACE DAMAGED HANDLES FROM COOLER. REMOVE RUST FROM EXTERIOR OF FREEZER.
DAL-6*47 Handler-Certificate Not on site−2

Base deductions−15 pts

Feb 22

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (7)

−14 pts

DAL-1*45 Unnecessary articles prohibited−2
REMOVE ALL NEWSPAPER LINER AND ORGANIZE YOUR STORAGE AREA BY CASHIER.
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*32 Approved Food Contact Equip.−2
NO WOODEN UTENSIL ALLOWED, USE PLASTIC OR STAINLESS STEEL .
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
SOME ITEMS ARE NOT DATED.
DAL-6*46 Enclosed toilet room w/self closing doors−2
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-8*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLE AND COOLER.

Base deductions−19 pts

Aug 21

Follow-up InspectionScore: 93

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*47 Handwashing signage−2
DAL-2*45 Unnecessary articles prohibited−2
REMOVE ALL NEWSPAPER FROM KITCHEN AREA.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
STORE EMPLOYEE DRINK AT BOTTOM OF COOLER.
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
DAL-6*46 Enclosed toilet room w/self closing doors−2
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
KEEP FRONT DOOR CLOSED AT ALL TIMES.

Base deductions−14 pts

Jul 21

Routine InspectionScore: 78

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*06 Time as PHC:provide written procedures on site−5
No written procedures on sushi rice/ Sushi rolls missing labels and times
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket at 0 ppm
DAL-3*14 When to wash−5
Employee observed handling trash then dishes without washing hands
DAL-4*18 Toxic items storage adjacent to food/utensils−5
cleaner bottle on prep table

Basic (8)

−16 pts

DAL-5*21 RFSM - Not On Site−2
No RFSM on location
DAL-6*29 Sanitizing solutions, testing devices−2
Missing chemical test strips
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee personal items next to food ( drinks)
DAL-8*42 Nonfood-contact surfaces material−2
Soiled reach in cooler gaskets
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
Soiled air intake vents
DAL-10*47 Other Violations−2
Missing hand wash signs at hand was stations/ missing inspection report / choking poster needs spanish translation
DAL-11*45 Unnecessary articles prohibited−2
Unnecessary items in rear storage area
DAL-12*36 Cloths in-use for wiping between uses stored−2
Wiping cloths stored on table on food

Base deductions−36 pts

Jan 21

Routine InspectionScore: 81

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR 8 SECONDS,
DAL-5*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE PROCEDURE AND TIME LABEL TO ALL PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
DAL-8*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)−5
PROVIDE DOCUMENTATION FOR YOU CRAB MEAT TO PROOF IT HAS FINISHED PARASITE DESTRUCTION STEPS OTHERWISE THEY MUST BE FULLY COOKED BEFORE SERVE.

Basic (6)

−12 pts

DAL-1*47 Handler-Certificate Not on site−2
DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
DAL-4*26 Advisory- "consuming raw#." alternate text−2
FOR YOUR CRAB
DAL-6*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-7*24 Food Labeling- with common name of the food−2
LUNCH PACKAGES
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−27 pts

Jul 20

Routine InspectionScore: 81

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*18 Use toxic according to manufacturer direction−5
DAL-4*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER.
DAL-6*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)−5
PROVIDE DOCUMENTATION FOR YOU CRAB MEAT TO PROOF IT HAS PARASITE DESTRUCTION
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS

Basic (4)

−8 pts

DAL-1*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
KEEP FOOD HANDLER CERTIFICATES ON SITE
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
DAL-5*26 Advisory-"consuming raw or undercooked#" text−2
FOR YOUR CRAB
DAL-8*21 RFSM - Not On Site−2

Base deductions−28 pts

Jan 20

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
CRAB 50'F,

Basic (6)

−12 pts

DAL-1*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
CHECK YOU WATER HEATER TO MAKE SURE YOU HAVE ENOUGH HOT WATER AT ALL TIMES
DAL-3*45 Unnecessary articles prohibited−2
REMOVE ALL NEWSPAPER
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*32 Approved Food Contact Equip.−2
NO WOODEN SCOOPS
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*47 Handwashing signage−2
TO ALL HAND SINKS

Base deductions−17 pts

Jul 19

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Cooked pork cooling on the counter at 91.6 degrees
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Fish cake held at 58.2 degrees Cooked pork and vegetables held at 50.7 degrees
DAL-3*14 When to wash hands before donning new gloves−5
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Washing food in the hand sink
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution

Basic (3)

−6 pts

DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Open vegetable storage in the restroom vestibule
DAL-7*38 Thawing. under running water criteria - water velocity−2
DAL-8*31 Handwashing lavatory - accessible−2

Base deductions−31 pts

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Community Safety Reports

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Data source: Dallas DEH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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