What is Doma Seolleongtang's health inspection score?

Doma Seolleongtang has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Doma Seolleongtang last inspected?

Doma Seolleongtang was last inspected on October 19, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Doma Seolleongtang have?

Doma Seolleongtang has 80 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Doma Seolleongtang safe to eat at?

Doma Seolleongtang has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Doma Seolleongtang serve?

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

Official Health Record

Doma Seolleongtang

Name: Doma Seolleongtang
Address: 11441 N STEMMONS FRWY #137, Dallas, 75229
Rating: 39

11441 N STEMMONS FRWY #137, Dallas

Data may be outdated — inspected 10/19/2023

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0Poor

American•North Dallas

Ranked #471 of 566 in North DallasBetter than 17% of american restaurants

Stable

9 inspections

Last: Oct 19, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

30 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

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-17 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

11441 N STEMMONS FRWY #137, Dallas, TX 75229

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Violation Timeline

Mar 2019

1 inspections

6 intermediate

1 basic

Mar

Aug 2019

1 inspections

2 intermediate

5 basic

Mar 2020

1 inspections

1 intermediate

7 basic

Mar

Sep 2020

1 inspections

1 intermediate

6 basic

Sep 2021

1 inspections

3 intermediate

7 basic

Sep

Mar 2022

1 inspections

2 intermediate

9 basic

Oct 2022

1 inspections

1 intermediate

9 basic

Oct

Apr 2023

1 inspections

2 intermediate

9 basic

Oct 2023

1 inspections

1 intermediate

8 basic

Oct

Inspection History

9 records on file

9 Routine

Oct 23

Routine InspectionLatestScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-8*02 Cold Hold (41øF/45øF or below)−5
RADISH 46'F, KIMCHI 46'F

Basic (8)

−16 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*21 RFSM - Not On Site−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-4*37 Food, utensils and equipment in toilet room−2
DO NOT STORE SINGLE ARTICLE IN RESTROOMS
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-7*45 Premises shall be maintained in good repair−2
FINAL WARNING! REPLACE CRACKED GLASS FROM REACH IN COOLER DOOR.
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
i.e. TO GO CUPS

Base deductions−21 pts

Apr 23

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-5*14 When to wash hands−5
DAL-8*18 Medicines labeled and stored properly−5
OBSERVED A BOTTLE OF IBURPROFEN STORED ABOVE FOOD PRODUCTS.

Basic (9)

−18 pts

DAL-1*27 Cooling method, criteria - rapid cooling equipment−2
USE ICE OR SMALLER CONTAINER FOR COOLING.
DAL-2*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-3*21 RFSM - Not On Site−2
NONE
DAL-4*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
SALT
DAL-9*35 Hair Restraints effective−2
DAL-10*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKET FROM COOLER DOOR. REPLACE BROKEN COVER OF REACH IN FREEZER AND DAMAGED FLOOR TILES FROM STORAGE ROOM. REPLACE DAMAGED CEILING TILES FROM WOMEN'S RESTROOM. WARNING! REPLACE CRACKED GLASS FROM REACH IN COOLER DOOR.
DAL-11*46 Covered waste receptacle for women's restroom−2

Base deductions−28 pts

Oct 22

Routine InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY. OBSERVED RAW BEEF STORED ON THE TOP SHELF OF FREEZER.

Basic (9)

−18 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM FREEZERS.
DAL-3*39 No equipment, utensil & single use in toilet rooms−2
DO NOT STORE ANY TO GO CONTAINERS IN RESTROOM.
DAL-4*21 RFSM - Not On Site−2
WARNING! 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 NOT ISSUED BY THE CITY OF DALLAS. YOUR ESTABLISHMENT IS ALSO NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX 75238 AFTER YOU PROVIDE PROOF OF PASSING THE EXAM FROM AUTHORIZED ORGANIZATION.
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE
DAL-8*35 Hair Restraints effective−2
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREAS ALLOWED.
DAL-10*45 Premises shall be maintained in good repair−2
REPLACE CRACKED GLASS DOOR FROM COOLER

Base deductions−23 pts

Mar 22

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*18 Medicines labeled and stored properly−5
STORE ALL MEDICATIONS AWAY FROM FOOD PREP. AREA.
DAL-6*10 Clean Sight and Touch−5
REACH IN COOLERS

Basic (9)

−18 pts

DAL-2*45 Premises shall be maintained in good repair−2
REPAIR COLD WATER FAUCET FROM HAND SINK.
DAL-3*21 RFSM - Not On Site−2
NONE
DAL-4*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
STORE ALL FOOD PRODUCTS OFF THE FLOOR.
DAL-5*22 Accredited food handler certificate - 60 days−2
EXPIRED.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLWOED
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-10*39 No equipment, utensil & single use in toilet rooms−2
REMOVE ALL TO GO CONTAINERS FROM RESTROOM
DAL-11*43 Light - 50 foot : Food and utensils area−2
FIX ALL YOUR KITCHEN LIGHTS.

Base deductions−28 pts

Sep 21

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−5
Provide the guidance for the cleanup of bodily fluid and /or a bio hazard spill kit. Provide employee heath policies
DAL-4*19 Water & Plumbing in good repair- per code−5
Hand sink observed not working- repair within 24 hours.
DAL-10*01 Cooling -- within 2 hours, 135-70øF−5
Cool product from 135-70 in 24 hrs + 41 additional 4 hours

Basic (7)

−14 pts

DAL-1*21 RFSM - Not On Site−2
Certified food manager not present at time of inspection. Renew food manager certificate with the city of dallas. Certify more employees so a certified food manager is present during all hours of operation.
DAL-3*31 No soap at handsink−2
Provide soap and paper towels at hand sink
DAL-5*32 Approved Food Contact Equip.−2
Replace residential equipment with commercial > microwave. Remove all wood shelves and cardboard liners > all surfaces shall be cleanable / smooth/ non absorbent
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal food items away from customer product + clean equipment
DAL-7*39 Keep utensils handles upright or protected−2
Store utensils with handles extended out of product > observed laying on product
DAL-8*47 Other Violations−2
Dispose of mop water + hang mop when not in use
DAL-9*36 Wet wiping cloths shall be laundered daily.−2
Provide sanitizer buckets + cloths in all work/ service areas

Base deductions−29 pts

Sep 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*02 Cold Hold (41øF/45øF or below)−5
RADISH, KIM CHI 45'F.

Basic (6)

−12 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
DAL-2*45 First Aid−2
DAL-3*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-4*31 Handwashing lavatory - used for other purpose−2
DO NOT KEEP ANY ITEM IN HAND SINK.
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR LEAK AND PROVIDE HOT WATER TO HAND SINK
DAL-7*39 Keep utensils handles upright or protected−2

Base deductions−17 pts

Mar 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
4 CONTAINERS OF VEGETABLES ANDN 2 CONTAINERS OF NOODLES AT 59'F. VOLUNTARY DESTRUCTION INVENTORY ISSUED

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
EXPIRED
DAL-3*45 Premises shall be maintained in good repair−2
REPAIR LEAKING AND MISSING FAUCETS FROM HAND SINK AND MOP SINK
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-6*22 Handlers-Certificate Not On Site−2
DAL-7*47 Other Violations−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED

Base deductions−19 pts

Aug 19

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
DAL-7*01 Cooling -- within 2 hours, 135-70øF−5
Bone soup held at 84,3 degrees held on the counter without a refrigeration source - 10 gallon pot Kim Chee soup held at 92.6 degrees without a refrigeration source - ten gallon pot Broth held hed at 52.5 degrees in the refrigerator overnight - 10 gallon pot

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*42 Nonfood-contact surfaces material−2
Cardboard liners in the reach in refreigerator
DAL-4*45 Living or sleeping quarters, separation−2
DAL-5*39 Store all equipment & utensil covered or inverted−2
DAL-6*43 Light - 50 foot : Food and utensils area−2

Base deductions−20 pts

Mar 19

Routine InspectionScore: 80

6 Med1 Basic

7 total

68/100inspection score

−32 pts

Intermediate (6)

−30 pts

DAL-1*20 Grease Trap Tickets−5
DAL-2*10 Clean Sight and Touch−5
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Raw meat held in the point of usage refrigerator at 45.1 degrees
DAL-6*11 Food not re-served after being served or sold to consumer−5
Salt contianers
DAL-7*18 Toxic items storage adjacent to food/utensils−5

Basic (1)

−2 pts

DAL-5*33 Manual warewashing equipment, wash solution temp.−2

Base deductions−32 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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