What is Dongbosung's health inspection score?

Dongbosung has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dongbosung last inspected?

Dongbosung was last inspected on August 10, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dongbosung have?

Dongbosung has 98 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dongbosung safe to eat at?

Dongbosung has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dongbosung serve?

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

Official Health Record

Dongbosung

Name: Dongbosung
Address: 11445 EMERALD ST #115, Dallas, 75229
Rating: 29

11445 EMERALD ST #115, Dallas

Data may be outdated — inspected 8/10/2023

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0Poor

American•North Dallas

Ranked #493 of 566 in North DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Aug 10, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

35 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

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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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11445 EMERALD ST #115, Dallas, TX 75229

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Violation Timeline

Sep 2019

1 inspections

3 intermediate

4 basic

Sep

Mar 2020

1 inspections

4 intermediate

5 basic

Sep 2020

1 inspections

2 intermediate

5 basic

Sep

Mar 2021

1 inspections

2 intermediate

7 basic

Sep 2021

1 inspections

1 intermediate

14 basic

Sep

Nov 2021

2 inspections

3 intermediate

16 basic

Jul 2022

1 inspections

3 intermediate

7 basic

Jul

Feb 2023

1 inspections

2 intermediate

9 basic

Aug 2023

1 inspections

3 intermediate

8 basic

Aug

Inspection History

10 records on file

8 Routine2 Follow-up

Aug 23

Routine InspectionLatestScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 2 BOXES EGGS 53'F, 15 DOZ. EACH 1 CHICKEN 53'F. APPROX. 5 LBS 1 JELLY FISH 53'F APPROX. 5 LBS REASON PRODUCT WAS DESTROYED: OBSERVED ABOVE FOOD PRODUCTS FROM WALK IN COOLER AT 53'F DISPOSITION: EMPLOYEE DISCARD PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded
DAL-2*10 Clean Sight and Touch−5
COOLERS.
DAL-5*14 Wash hands after all other activities−5
EMPLOYEE MUSH WASH HANDS WHEN RETURNING FROM OUTSIDE.

Basic (8)

−16 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCT WITH USE BY DATE
DAL-4*34 Pest Control−2
OBSERVED RODENT DROPPING FROM NEAR DISHWASHING MACHINE.
DAL-6*35 Hair Restraints effective−2
DAL-7*43 Light - 50 foot : Food and utensils area−2
ABOVE DEEP FRYERS
DAL-8*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-9*38 Thawing. under running water criteria - water velocity−2
THAWING PRODUCTS UNDER RUNNING WATER.
DAL-10*45 Unnecessary articles prohibited−2
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−31 pts

Feb 23

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*18 Toxic items storage adjacent to food/utensils−5
DO NOT STORE CHEMICAL NEAR OR ABOVE FOOD PRODUCTS
DAL-9*10 Clean Sight and Touch−5
REACH IN COOLERS AND COOLER'S GASKETS.

Basic (9)

−18 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR.
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*32 Approved Food Contact Equip.−2
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED .
DAL-7*21 RFSM - Not On Site−2
EXPIRED
DAL-8*45 Lockers to be used to store personal items−2
DO NOT STORE PERSONAL ITEMS ON FOOD PREP. AREA, i.e. PHONE.
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN DUSTY SHELVES, VENT HOOD, WALLS AND CEILING, EXTERIOR OF EQUIPMENT.

Base deductions−28 pts

Jul 22

Routine InspectionScore: 83

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*10 Clean Sight and Touch−5
CLEAN ICE MACHINE,
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW MEAT ABOVE READY TO EAT FOOD IN COOLER.
DAL-9*18 Toxic items labeling-non original container−5

Basic (7)

−14 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS AND SHELVES, HANDLES OF COOLERS, FLOOR.
DAL-2*47 Conditions of Permit-in use of food equipment−2
DAL-3*45 Premises shall be maintained in good repair−2
TIGHTEN THE LOSS SCREW FROM INTERIOR OF ICE MACHINE. REPLACE WORN GASKET FROM COOLERS
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
CHOPSTICKS
DAL-8*34 Pest Control−2
OBSERVED FRUIT FLIES,
DAL-10*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−29 pts

Nov 21

Follow-up InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*35 Hair Restraints effective−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINK.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
REMOVE ICE FROM AREA BELOW SHELVES OF WALK IN FREEZER.
DAL-5*45 Premises shall be maintained in good repair−2
REPAIR DOOR OF WALK IN FREEZER, HARD TO CLOSE.
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
DAL-7*22 Accredited food handler certificate - 60 days−2

Base deductions−14 pts

Nov 21

Follow-up InspectionScore: 79

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-5*18 Medicines labeled and stored properly−5
DO NOT STORE MEDICINE BY FOOD AND FOOD EQUIPMENT.
DAL-7*10 Clean Sight and Touch−5
CLEAN INTERIOR OF ICE MACHINE.
DAL-12*14 When to wash hands−5
OBSERVED EMPLOYEE RETURN TO WORK AND START WORKING WITHOUT WASHING HANDS.

Basic (9)

−18 pts

DAL-1*47 Handwashing signage−2
DAL-2*34 Pest Control−2
OBSERVED RODENT DROPPING
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*45 Unnecessary articles prohibited−2
REMOVE ALL UNNECESSARY ARTICLES AND ORGANIZE ALL YOUR STORAGE AREAS.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN KITCHEN FLOOR, EXTERIOR OF FOOD EQUIPMENT, VENT HOOD. CLEAN ICE FROM WALK IN FREEZER FLOOR.
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-9*35 Hair Restraints effective−2
DAL-10*32 Approved Food Contact Equip.−2
DO NOT STORE ANY FOOD PRODUCTS IN OPENED CAN AND REMOVE ALL FOIL LINERS
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.

Base deductions−33 pts

Sep 21

Routine InspectionScore: 77

1 Med14 Basic

15 total

67/100inspection score

−33 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean equipment throughout kitchen, shelves, WIC, RIC.

Basic (14)

−28 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
DAL-5*31 Handwashing lavatory - accessible−2
Sink was used as dump sink.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverage on shelf in WIC next to customer products.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-8*41 Food storage containers, identified with common name of food.−2
DAL-9*42 Dirty nonfood contact surfaces−2
Clean fan covers and gaskets to coolers. Clean storage shelves and inside coolers.
DAL-10*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-11*45 Premises shall be maintained in good repair−2
Replace missing front panels to RIC units.
DAL-12*34 Controlling pests. Eliminating harborage conditions−2
Rodent droppings observed on bottom shelves and floor under prep table.
DAL-13*32 Equipment and Utensils Multiuse Materials durable−2
Use food grade plastic bags. Do not use to-go bags to store open product.
DAL-14*39 Equipment in good repair and proper adjustment.−2
Remove or repair broken equipment.
DAL-15*27 Cool TCS foods using other effective means−2
Cooked chicken cooling on prep table at room temp.

Base deductions−33 pts

Mar 21

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-5*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 MEAT STORED ABOVE PRODUCES.
DAL-7*10 Clean Sight and Touch−5
WARNING! ICE MACHINE INTERIOR, FOOD PREP. TABLES

Basic (7)

−14 pts

DAL-1*47 Handwashing signage−2
DAL-2*35 Hair Restraints effective−2
DAL-3*38 Thawing. under running water criteria - water velocity−2
THAW ALL FOOD PRODUCTS UNDER RUNNING WATER OR IN COOLER.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
WARNING! ALSO CLEAN SHELVES, MIXER EXTERIOR, EXTERIOR HANDLES OF COOLERS AND FREEZERS,
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH BIGGER WEATHER STRIPS.
DAL-8*45 Premises shall be maintained in good repair−2
DE-ICE WALK IN FREEZE , KEEP LADIES RESTROOM IN GOOD WORKING ORDER.
DAL-9*22 Accredited food handler certificate - 60 days−2
KEEP FOOD HANDLER CERTIFICATES AVAILABLE FOR INSPECTION.

Base deductions−24 pts

Sep 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
ICE MACHINE INTERIOR, TABLES
DAL-7*15 Bare hands contact with ready-to-eat foods−5

Basic (5)

−10 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED
DAL-3*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-4*22 Accredited food handler certificate - 60 days−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN SHELVES, MIXER EXTERIOR, EXTERIOR HANDLES OF COOLERS AND FREEZERS
DAL-6*45 Premises shall be maintained in good repair−2
DE ICE FLOOR OF WALK IN FREEZER.

Base deductions−20 pts

Mar 20

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
COOKED VEGETABLE 54'F
DAL-6*10 Clean Sight and Touch−5
ICE MACHINE
DAL-8*14 When to wash hands−5
AFTER COME IN FROM OUTSIDE
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
REMOVE SMELLED CHICKEN --COS

Basic (5)

−10 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*22 Handlers-Certificate Not On Site−2
DAL-4*45 First Aid−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
TOP OF DISHWASHING MACHINE , VENT HOOD, ICE ON FLOOR OF FREEZER
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−30 pts

Sep 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-2*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Bean Paste
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw prok stored over vegetables
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Raw shrimp held at 66.3 degrees in refrigerator Raw shrimp hled at 77.1 degrees without refrigeration

Basic (4)

−8 pts

DAL-1*42 Nonfood-contact surfaces material−2
Foil lined surfaces
DAL-4*29 Sanitizing solutions, testing devices−2
DAL-5*32 Approved Food Contact Equip.−2
Open cans used for food storage
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−23 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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