What is Chef Wang's health inspection score?

Chef Wang has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chef Wang last inspected?

Chef Wang was last inspected on July 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chef Wang have?

Chef Wang has 41 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chef Wang safe to eat at?

Chef Wang has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Chef Wang serve?

Chef Wang serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chef Wang

Name: Chef Wang
Address: 1201 MAIN ST, Dallas, 75202
Rating: 63

1201 MAIN ST, Dallas

Data may be outdated — inspected 7/12/2023

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0Fair

American•Downtown

Ranked #812 of 1000 in DowntownBetter than 17% of american restaurants

Stable

9 inspections

Last: Jul 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% 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

1201 MAIN ST, Dallas, TX 75202

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Violation Timeline

Dec 2018

1 inspections

2 intermediate

1 basic

Dec

Jul 2019

1 inspections

3 intermediate

9 basic

Dec 2019

2 inspections

1 intermediate

8 basic

Dec

Nov 2020

1 inspections

3 basic

May 2021

1 inspections

2 intermediate

4 basic

May

Feb 2022

1 inspections

1 intermediate

Dec 2022

1 inspections

4 basic

Dec

Jul 2023

1 inspections

1 intermediate

2 basic

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Repair leak at 3 compartment sink

Basic (2)

−4 pts

DAL-2*45 Drying Mops-air dry−2
Hang mop and dispose of mop water when not in use
DAL-3*43 Light bulbs, light shields provided−2
Replace broken light under vent hood

Base deductions−9 pts

Dec 22

Routine InspectionScore: 93

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 Maintain in Good Repair−2
PVC pipe used to hold up hand sink
DAL-2*21 RFSM - Not On Site−2
DAL-3*38 Thawing. under running water criteria - < 4 hours−2
DAL-4*22 Washing hands only at a designated hand sink−2

Base deductions−8 pts

Feb 22

Routine InspectionScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean Rice cookers

Base deductions−5 pts

May 21

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
chicken strips 46F tofu 53F cooked pasta 48F
DAL-4*01 Cooling -- total 6 hours, 135-41øF−5
Do not cool hot foods down at room temp.

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*32 Equipment and Utensils Multiuse Materials durable−2
Store food in food grade containers, not white bags.
DAL-5*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-6*45 Premises shall be maintained in good repair−2
Repair leak at 3 comp sink faucet.

Base deductions−18 pts

Nov 20

Routine InspectionScore: 94

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*27 Cooling, heating, and holding capacities. Equipment−2
deep freezer not in good repair
DAL-2*29 Food thermometers provided and accessible−2
no thermometer in deep freezer
DAL-3*33 Warewashing machines auto. dispense detergents−2
dishwasher produce lot of soap

Base deductions−6 pts

Dec 19

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*32 Maintain in Good Repair−2
DAL-2*38 Thawing. under running water criteria - < 4 hours−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-5*47 Other Violations−2

Base deductions−10 pts

Dec 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*01 Cooling -- within 2 hours, 135-70øF−5
Cooling cooked meat and seafood products in the top of a point of usage refrigerator

Basic (3)

−6 pts

DAL-1*37 Food, utensils & equip under open stairwell−2
DAL-3*33 Warewashing sinks and drain boards, self-draining.−2
Need one attached to the sink drain board
DAL-4*40 Handle & dispense of cleaned utensils, single-use−2
Customer single service dispensed flat

Base deductions−11 pts

Jul 19

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
shrimp 54.6F
DAL-2*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-3*03 Food products not maintained at 135øF or above−5
egg rolls 115.5

Basic (9)

−18 pts

DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
diarrhea and vomiting clean-up policy
DAL-5*22 Handlers-Certificate Not On Site−2
certify all staff
DAL-6*35 Hair Restraints effective−2
provide all employees hair restraints
DAL-7*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover all food to prevent cross contamination
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
utensils improperly stored in water
DAL-10*41 Food Labeling - Bulk food for self dispensing−2
Label bulk container ( rice )
DAL-11*45 Drying Mops-air dry−2
mop air dry
DAL-12*47 Conditions of Permit-in use of food equipment−2
Post sign “ Current Health inspection is available upon request”

Base deductions−33 pts

Dec 18

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-3*10 Clean Sight and Touch−5

Basic (1)

−2 pts

DAL-2*42 Dirty nonfood contact surfaces−2

Base deductions−12 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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