What is E Rae Korean Food's health inspection score?

E Rae Korean Food has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was E Rae Korean Food last inspected?

E Rae Korean Food was last inspected on March 18, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does E Rae Korean Food have?

E Rae Korean Food has 66 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is E Rae Korean Food safe to eat at?

E Rae Korean Food has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does E Rae Korean Food serve?

E Rae Korean Food serves Korean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

E Rae Korean Food

Name: E Rae Korean Food
Address: 11434 EMERALD ST #108, Dallas, 75229
Rating: 47

11434 EMERALD ST #108, Dallas

Data may be outdated — inspected 3/18/2021

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0Poor

Korean•North Dallas

Ranked #424 of 566 in North DallasBetter than 57% of korean restaurants

Stable

7 inspections

Last: Mar 18, 2021

low confidence

Directions Order

Inspections

Clean Rate

9.4

Avg Violations

64 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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-14 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

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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11434 EMERALD ST #108, Dallas, TX 75229

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Violation Timeline

Jan 2019

1 inspections

5 intermediate

10 basic

Jan

Feb 2019

1 inspections

4 intermediate

3 basic

Aug 2019

1 inspections

6 intermediate

5 basic

Aug

Sep 2019

1 inspections

3 intermediate

4 basic

Mar 2020

1 inspections

1 intermediate

7 basic

Mar

Sep 2020

1 inspections

1 intermediate

7 basic

Mar 2021

1 inspections

3 intermediate

7 basic

Mar

Inspection History

7 records on file

7 Routine

Mar 21

Routine InspectionLatestScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, 3 COMPARTMENT SINK TESTED AT 10 PPM.
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW MEAT
DAL-7*18 Medicines labeled and stored properly−5
STORE PERSONAL MEDICATION AWAY FROM FOOD PREP. TABLE

Basic (7)

−14 pts

DAL-1*46 Covered waste receptacle for women's restroom−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
VENT HOOD FILTERS
DAL-3*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINK
DAL-5*47 Permit/license posted−2
POST FOOD ESTABLISHMENT PERMIT UP. IF YOU CAN'T FIND YOUR PERMIT, PLEASE REQUEST DUPLICATE PERMIT WITH FORM 477.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
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.
DAL-10*45 Premises shall be maintained in good repair−2
REPAIR HOT WATER FAUCETS FROM SINKS

Base deductions−29 pts

Sep 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM.

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*45 Premises shall be maintained in good repair−2
REPAIR HOT WATER FAUCETS FROM SINKS
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
DO NOT KEEP ANY ITEMS IN HAND SINKS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM FREEZER
DAL-6*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-7*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".

Base deductions−19 pts

Mar 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
REMOVE RUST FROM STAINLESS TABLE ANS SINK , CLEAN ICE MACHINE

Basic (7)

−14 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-5*46 Covered waste receptacle for women's restroom−2
DAL-6*45 Premises shall be maintained in good repair−2
REPAIR HOT WATER FAUCETS OF FRONT 3 COMPARTMENT SINK
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*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−19 pts

Sep 19

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-4*19 One Inch Air Gap−5
Ice maker
DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
Display case food
DAL-6*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5

Basic (4)

−8 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Freezer
DAL-2*43 Ventilation hood-prevent grease dripping−2
Missing filters
DAL-3*31 Handwashing lavatory - accessible−2
DAL-7*42 Nonfood-contact surfaces material−2
Rocks

Base deductions−23 pts

Aug 19

Routine InspectionScore: 73

6 Med5 Basic

11 total

60/100inspection score

−40 pts

Intermediate (6)

−30 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
DAL-3*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
None
DAL-7*19 One Inch Air Gap−5
Ice maker drain hoses
DAL-9*20 Grease Trap Tickets−5
The grease 08-11-2019
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Sushi held without a refrigeration source at 82.7 degrees

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - accessible−2
DAL-4*29 Food thermometers provided and accessible−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Lack of date marjing
DAL-11*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2

Base deductions−40 pts

Feb 19

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over vegetables
DAL-3*03 Food products not maintained at 135øF or above−5
Hot dumpling held at 91.6 degrees - food products stacked above the capacity of the hot hold unit
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Cold sushi held at 83.6 degrees without a refrigeration and or time marking
DAL-5*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta−5
Unlicensed food manufacturer

Basic (3)

−6 pts

DAL-2*24 Food Label - Nutrition Labeling−2
DAL-6*33Drain board-large enough to accommodate all items−2
DAL-7*42 Nonfood-contact surfaces material−2
Rocks and or brick used as equipement legs

Base deductions−26 pts

Jan 19

Routine InspectionScore: 68

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over ready to eat food products
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-10*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Bean paste stored at room temperature
DAL-11*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta−5
DAL-15*02 Cold Hold (41øF/45øF or below)−5
Sushi hled at 71.3 degrees

Basic (10)

−20 pts

DAL-1*32 Approved Food Contact Equip.−2
Bowls used for scoops
DAL-3*40 Reuse of single service articles−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-6*47 RFSM Certificate - Not Display−2
DAL-7*21 RFSM - Not On Site−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-12*33 Manual warewashing equipment, wash solution temp.−2
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-14*22 Handlers-Certificate Not On Site−2

Base deductions−45 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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