What is Bbbop Seoul Kitchen's health inspection score?

Bbbop Seoul Kitchen has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bbbop Seoul Kitchen last inspected?

Bbbop Seoul Kitchen was last inspected on September 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bbbop Seoul Kitchen have?

Bbbop Seoul Kitchen has 55 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bbbop Seoul Kitchen safe to eat at?

Bbbop Seoul Kitchen has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Bbbop Seoul Kitchen

Name: Bbbop Seoul Kitchen
Address: 828 W DAVIS ST, Dallas, 75208
Rating: 50

828 W DAVIS ST, Dallas

Data may be outdated — inspected 9/17/2023

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0Fair

Oak Cliff

Ranked #272 of 400 in Oak Cliff

Stable

7 inspections

Last: Sep 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.9

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-8 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

828 W DAVIS ST, Dallas, TX 75208

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Violation Timeline

Nov 2018

1 inspections

3 intermediate

5 basic

Nov

Jun 2019

1 inspections

1 intermediate

5 basic

Dec 2019

1 inspections

4 intermediate

7 basic

Dec

Jul 2020

1 inspections

2 intermediate

10 basic

Aug 2022

1 inspections

2 intermediate

6 basic

Aug

Feb 2023

1 inspections

4 basic

Sep 2023

1 inspections

2 intermediate

4 basic

Sep

Inspection History

7 records on file

6 Routine1 Follow-up

Sep 23

Routine InspectionLatestScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
TOFU OBSERVED NOT TIME STAMPED
DAL-2*15 Bare hands contact with ready-to-eat foods−5
OBSERVED STAFF USING BARE HANDS TO CUT LETTUCE / USE SECOND BARRIER

Basic (4)

−8 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
OBSERVED UTENSILS INSIDE OF HAND SINK
DAL-4*32 Equipment and Utensils Durability and Strength−2
DO NOT REUSE SINGLE USE CONTAINERS
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOORS ( UNDERNEATH/ AROUND EQUIPMENT )
DAL-6*45 Premises shall be maintained in good repair−2
FLOOR OBSERVED IN COOK AREA NOT IN GOOD REPAIR CLEAN AND ORGANIZE THE BAR AREA - REDUCE CLUTTER

Base deductions−18 pts

Feb 23

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
no rfsm on site
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
heavy grease build up on floor
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
do not store in use container (bulk) ingredient
DAL-4*32 Equipment and Utensils Durability and Strength−2
provide commercial grade containers

Base deductions−8 pts

Aug 22

Routine InspectionScore: 88

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
OBSERVED GRIME BUILD UP ON ICE SHOOT OF COKE MACHINE, CLEAN AND SANITIZE
DAL-4*20 Grease Trap Tickets−5
MISSING JUNE GREASE TRAP TICKETS, HAVE ON SITE.

Basic (6)

−12 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED POOLING OF WATER, REMOVE HARBORING CONDITIONS.
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
STORE SANITIZER BUCKETS AWAY NOT ABOVE FOOD CONTACT SURFACES.
DAL-5*38 Thawing. under running water criteria - < 4 hours−2
OBSERVED THAWING IN STILL WATER, THAW UNDER RUNNING WATER.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
SPATULA STORED IN STILL WATER, STORE IN RUNNING WATER OR IN WATER THAT IS 135F+ OR ON CLEAN SURFACES.
DAL-7*42 Dirty nonfood contact surfaces−2
CLEAN GRIME BUILD UP ON WIRE SHELVES, CLEAN UNDERNEATH EQUIPMENT.
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
DUST BUILD UP/RUST ON INTAKE VENTS. CLEAN

Base deductions−22 pts

Jul 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-3*19 One Inch Air Gap−5
PROVIDE AT DISH MACHINE
DAL-4*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING

Basic (10)

−20 pts

DAL-1*44 Trash can provided for papertowel waste−2
PROVIDE FOR ALL
DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
IMPROPER DATE MARKING
DAL-5*39 Store equipment & utensils - avoid contamination−2
DETERGENT STORED ABOVE CLEAN DISHES
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP AREA
DAL-7*42 Dirty nonfood contact surfaces−2
CLEAN WIC DOOR GASKETS
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST IN CUSTOMER VIEW
DAL-10*24 Food Labeling- with common name of the food−2
PROVIDE FOR ALL
DAL-11*31 Handwashing lavatory - used for other purpose−2
OBSERVED EMPLOYEE DUMPING IN HAND SINK
DAL-12*21 RFSM - Not On Site−2
REGISTER CFM WITH CITY OF DALLAS

Base deductions−30 pts

Dec 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-6*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
LACK OF HAND WASHING
DAL-8*03 Food products not maintained at 135øF or above−5
FRIED CHICKEN 109*F,107*F STORED ON ROLLING RACK, EGG ROLLS 80*F IN HHU
DAL-10*06 Discard if TCS is in container w/ no date or day−5
FAILURE TO PROVIDE ACCURATE TIME ON TCS FOOD ITEMS
DAL-1*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEE HANDLING RTE FOOD WITH BARE HANDS

Basic (7)

−14 pts

DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED UTENSIL STORED IN STANDING WATER
DAL-3*47 Handwashing signage−2
PROVIDE FOR BAR
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED BOWL STORED IN FOOD ITEM
DAL-5*21 RFSM - Not On Site−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED IN PREP AREA
DAL-9*43 Light - 50 foot : Food and utensils area−2
DAL-11*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED IN PREP AREA

Base deductions−34 pts

Jun 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
al cooler units dirty inside and outside with food debris, grease and stagnant water must be clean to avoid contamination

Basic (5)

−10 pts

DAL-1*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
water heaters on and off during operational hours must be replace or repair water heater to maintain proper temperature 110 F at hand sinks 3c sink 120 F or more
DAL-3*43 Ventilation,mechanical−2
equipment outside vent hood must be inside vent hood area to avoid grease and soils contamination
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment dirty with food debris and soils residues must be clean when observed during operational hours
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-6*39 Equipment in good repair and proper adjustment.−2
gaskets on cooler units broken must be replace or repair to proper condition

Base deductions−15 pts

Nov 18

Follow-up InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
prep tables with food debris and soil accumulations PIC must be ensure food surfaces must be clean when contamination occurs during operational hours
DAL-4*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
equipment dirty inside and outside on all areas must be clean and sanitize when contamination is observed during operational hours use as public health control
DAL-7*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies

Basic (5)

−10 pts

DAL-1*39 Cooking equipment free of encrusted grease−2
fryers and griddle equipment encrusted with solis residues and food debris must be clean to avoid cross contamination
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on food items and squeeze bottles inside all cooler units must be date mark all food containers use as public health control
DAL-5*24 Food Labeling- with common name of the food−2
missing food labeling on some food containers must be label all food containers on all areas
DAL-6*34 Devices to stun/electrocute flying insects−2
missing stun lights must be have pest stun devices to prevent pest harboring
DAL-8*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have visible and working thermometers

Base deductions−25 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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