What is Dal Dong Nae's health inspection score?

Dal Dong Nae has a SafeDine safety score of 52 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dal Dong Nae last inspected?

Dal Dong Nae was last inspected on February 4, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dal Dong Nae have?

Dal Dong Nae has 61 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dal Dong Nae safe to eat at?

Dal Dong Nae has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dal Dong Nae serve?

Dal Dong Nae serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dal Dong Nae

Name: Dal Dong Nae
Address: 11445 EMERALD ST #109, Dallas, 75229
Rating: 52

11445 EMERALD ST #109, Dallas

Data may be outdated — inspected 2/4/2023

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0Fair

American•North Dallas

Ranked #370 of 566 in North DallasBetter than 17% of american restaurants

Stable

8 inspections

Last: Feb 4, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

39 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 hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

11445 EMERALD ST #109, Dallas, TX 75229

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

3 basic

Mar

Sep 2019

1 inspections

2 intermediate

3 basic

Apr 2020

1 inspections

4 basic

Apr

Oct 2020

1 inspections

1 intermediate

7 basic

Apr 2021

1 inspections

2 intermediate

8 basic

Apr

Nov 2021

1 inspections

1 intermediate

10 basic

Jul 2022

1 inspections

2 intermediate

6 basic

Jul

Feb 2023

1 inspections

3 intermediate

6 basic

Inspection History

8 records on file

8 Routine

Feb 23

Routine InspectionLatestScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*14 When to wash hands−5
BETWEEN TASK
DAL-7*18 Toxic items stored above food/utensils−5
STORE CHEMICAL BELOW FOOD AND BEVERAGE.
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER FROM TOP TO BOTTOM ACCORDING THE CHART I SENT YOU.

Basic (6)

−12 pts

DAL-1*39 Cutting surfaces.−2
REPLACE OR RESURFACE CUTTING BOARD WITH DEEP CUT.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR OF FOOD DEBRIS
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM FREEZER.
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
KEEP FRONT DOOR CLOSED.
DAL-6*21 RFSM - Not On Site−2
NONE ON SITE.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE, WITH SHELF LIFE OF 7 DAYS OR LESS.

Base deductions−27 pts

Jul 22

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 0 PPM.
DAL-7*18 Toxic items storage adjacent to food/utensils−5
OBSERVED CHEMICAL STORED ABOVE FOOD PROUDCTS.

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKET AND BROKEN HANDLES FROM COOLERS
DAL-4*32 Approved Food Contact Equip.−2
NO TAPED SCOOP ALLOWED.
DAL-5*35 Hair Restraints effective−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−22 pts

Nov 21

Routine InspectionScore: 83

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
MACHINE TESTED AT 0 PPM

Basic (10)

−20 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
KEEP EQUIPMENT OFF THE FLOOR AT LEAST 6 INCHES.
DAL-4*21 RFSM - Not On Site−2
DAL-6*46 Covered waste receptacle for women's restroom−2
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
KEEP ALL FOOD PRODUCTS OFF THE FLOOR.
DAL-10*32 Wood & wood wicker can't used as food-contact surf−2
REMOVE WOOD UTENSIL AT ONCE.
DAL-11*36 Cloths in-use for wiping between uses stored−2

Base deductions−25 pts

Apr 21

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RICE CAKE 48'F. GARLIC SAUCE 48'F
DAL-2*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASH THEIR HANDS WITH SOAP FOR LESS THAN 20 SECONDS.

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*35 Hair Restraints effective−2
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR WORN GASKETS FROM COOLERS.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-9*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK.
DAL-10*46 Covered waste receptacle for women's restroom−2

Base deductions−26 pts

Oct 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-7*10 Clean Sight and Touch−5
ICE MACHINE

Basic (7)

−14 pts

DAL-1*29 Sanitizing solutions, testing devices−2
TEST
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST SING " A copy of the most recent establishment inspection report is available upon request"
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*46 Covered waste receptacle for women's restroom−2
DAL-5*45 Premises shall be maintained in good repair−2
GASKETS
DAL-6*21 RFSM - Not On Site−2
DAL-8*22 Accredited food handler certificate - 60 days−2

Base deductions−19 pts

Apr 20

Routine InspectionScore: 94

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-2*47 Operate with a lapsed permit−2
Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. CALL PHONE # BELOW FOR DETAIL **PLEASE FOLLOW INSTRUCTION FROM BUILDING INSPECTOR REGARDING ALL STRUCTURE & EQUIPMENT REQUIREMENT. PLANS & PERMITTING OFFICE NUMBER: 214/948-4480
DAL-3*45 First Aid−2
DAL-4*21 RFSM - Not On Site−2

Base deductions−8 pts

Sep 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*03 Food products not maintained at 135øF or above−5
Cooked hot dogs held at 126.1 degrees Cooked vegetable held at 124.7 degrees
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Washing dishes and wash beans sprouts in the same set of sinks

Basic (3)

−6 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Wet towels nder the cutting bords
DAL-3*40 Reuse of single service articles−2
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
Lack of heating equipment for hot foods

Base deductions−16 pts

Mar 19

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*14 When to wash hands before donning new gloves−5
DAL-4*03 Food products not maintained at 135øF or above−5
Bone Soup held without a heating source ar 97.1 degrees Fish cake held at 124.5 degrees without a heat source
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Bean paste held at 49.3 degrees

Basic (3)

−6 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
Holding hot foods without equipement to maintain the foods at 135 degrees or abovr
DAL-6*38 Thawing. under running water criteria - < 4 hours−2

Base deductions−21 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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