What is Han Bat Shullung Tang's health inspection score?

Han Bat Shullung Tang 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 Han Bat Shullung Tang last inspected?

Han Bat Shullung Tang was last inspected on August 2, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Han Bat Shullung Tang have?

Han Bat Shullung Tang has 82 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Han Bat Shullung Tang safe to eat at?

Han Bat Shullung Tang has a safety score of 52/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Han Bat Shullung Tang

Name: Han Bat Shullung Tang
Address: 2257 ROYAL LN #101, Dallas, 75229
Rating: 52

2257 ROYAL LN #101, Dallas

Data may be outdated — inspected 8/2/2023

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0Fair

North Dallas

Ranked #372 of 566 in North Dallas

Declining

10 inspections

Last: Aug 2, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.2

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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-4 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 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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2257 ROYAL LN #101, Dallas, TX 75229

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Violation Timeline

Jan 2019

1 inspections

4 intermediate

5 basic

Jan

Jul 2019

1 inspections

5 intermediate

2 basic

Jan 2020

1 inspections

4 intermediate

6 basic

Jan

Apr 2020

1 inspections

1 intermediate

7 basic

Oct 2020

1 inspections

2 intermediate

8 basic

Oct

Apr 2021

1 inspections

3 intermediate

6 basic

Nov 2021

1 inspections

4 intermediate

7 basic

Nov

Jun 2022

1 inspections

1 intermediate

4 basic

Jan 2023

1 inspections

5 basic

Jan

Aug 2023

1 inspections

1 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Aug 23

Routine InspectionLatestScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
FINAL NOTICE! MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM

Basic (7)

−14 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-2*29 Sanitizing solutions, testing devices−2
DAL-3*39 Cloth napkins shall be laundered between each use−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
SHELVES, CEILING AND WALLS
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DO NOT STORE ANY FOOD ON THE FLOOR OF WALK IN FREEZER.
DAL-8*45 Premises shall be maintained in good repair−2
REPLACE CRACKED LID FROM ICE MACHINE.

Base deductions−19 pts

Jan 23

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
open soda can in RIC
DAL-2*36 Cloths in-use for wiping between uses stored−2
wiping cloths must be in sanitizer bucket
DAL-3*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk containers
DAL-4*42 Dirty nonfood contact surfaces−2
clean rusty shelves in WIC
DAL-5*31 Handwashing lavatory - used for other purpose−2
cannot have items in hand washing sink

Base deductions−10 pts

Jun 22

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*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

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE .
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*32 Approved Food Contact Equip.−2
DO NOT USE PITCHED AS FOOD OR BEVERAGE SCOOP. FILL WATER PITCHER FROM DISPENSER ONLY.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN EXTERIOR OF COOLERS

Base deductions−13 pts

Nov 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*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
DAL-4*14 When to wash hands−5
EMPLOYEE MUST WASH HANDS BETWEEN TASK AND AFTER LUNCH.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
STEAMED EGG 52'F, RADISH 53'F
DAL-11*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN IT AT 50 PPM, TESTED AT 10 PPM,

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPAIR ALL DAMAGED / CRACKED FLOOR TILES.
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
ON EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-5*38 Thawing. under running water criteria - water velocity−2
THAW PRODUCTS UNDER RUNNING WATER.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
KEEP FRONT DOOR CLOSED.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*31 Handwashing lavatory - accessible−2
DO NOT STORE ANY ITEM IN FRONT OF HAND SINK.

Base deductions−34 pts

Apr 21

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-6*14 Gloves single use−5
EMPLOYEE MUST WASHING HANDS AND CHANGING GLOVES BETWEEN TASK, OBSERVED EMPLOYEE ATTEMPTED TO USE THE SAME PAIR OF GLOVES FROM CLEANING TO CUTTING FOOD. COS.
DAL-8*10 Clean Sight and Touch−5
ICE MACHINE INTERIOR
DAL-9*03 Food products not maintained at 135øF or above−5
MAINTAIN ALL HOT FOOD PRODUCTS AT 135'F OR HIGHER AT ALL TIMES , RICE 120'F , EGG PATTIES 80'F. IF YOU WANT TO USE TIME AS PUBLIC HEALTH CONTROL, LABEL ALL YOUR FOOD PRODUCTS WITH TIME AND KEEP IT FOR NO MORE THAN 4 HOURS WITH WRITTEN PROCEDURE, THEN DISCARD PRODUCTS AFTER 4 HOURS.

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
REPLACE BROKEN TILES AND COVE MOLDING FROM KITCHEN FLOOR
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES AND FLOOR OF KITCHEN AND WALK IN FREEZER
DAL-3*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-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREAS ALLOWED, OBSERVED EMPLOYEES' DRINKS ON FOOD PREP. TABLE AND COOLER.
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-7*22 Accredited food handler certificate - 60 days−2
RENEW YOUR EXPIRED CERTIFICATES

Base deductions−27 pts

Oct 20

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*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
DAL-9*02 Cold Hold (41øF/45øF or below)−5
DICED POTATOES 48'F, RADISH 48'F, KIM CHI 48'F

Basic (8)

−16 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-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEE DRINK ON PREP. TABLE
DAL-5*31 Handwashing lavatory - accessible−2
DO NOT PLACE ANY ITEM IN FRONT OF HAND SINK
DAL-6*45 Unnecessary articles prohibited−2
CARDBOARD LINER
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*38 Thawing. under running water criteria - water velocity−2
OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE
DAL-10*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR.

Base deductions−26 pts

Apr 20

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*18 Toxic items stored above food/utensils−5
DETERGENT ABOVE ONION

Basic (7)

−14 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIP
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN DUSTY CEILING & WALLS
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*45 Floor& wall junctures- coved & sealed−2
REPACE ALL DAMAGED FLOOR TILESTILES
DAL-6*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-7*39 Keep utensils handles upright or protected−2
ICE SCOOP FROM ICE MACHINE
DAL-8*31 Handwashing lavatory - used for other purpose−2
DO NOT KEEP ANY ITEM IN / IN FRONT OF SINK

Base deductions−19 pts

Jan 20

Routine InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed rice held at 114 Degrees F.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw beef stored over cucumbers.
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Observed multipurpose cleaner stored next to potatoes.
DAL-4*19 One Inch Air Gap−5
Need a 1" air gap at drains.

Basic (6)

−12 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Need to datemark items held for longer than 24 hours for no more than 7 days.
DAL-6*36 Cloths in-use for wiping between uses stored−2
Wet towels must be held in sanitizer between use.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food stored in coolers need to be covered.
DAL-8*41 Food storage containers, identified with common name of food.−2
Need to label the bulk containers of kimchi.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean the walls and the floors.
DAL-10*47 Conditions of Permit-in use of food equipment−2
Need a sign about the inspection report.

Base deductions−32 pts

Jul 19

Routine InspectionScore: 81

5 Med2 Basic

7 total

71/100inspection score

−29 pts

Intermediate (5)

−25 pts

DAL-2*14 When to wash hands as often as necessary during prep−5
The hand sink was used for storage
DAL-3*18 Toxic items stored above food/utensils−5
Rubbing alcohol stored over the food preparation table
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing rince
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Ground beef stored over vegetables Raw shell eggs stored over vegetables
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
Kim chee in jars without label information

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*31 Handwashing lavatory - accessible−2

Base deductions−29 pts

Jan 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cooked eggs held at 67.8 degrees
DAL-7*01 Cooling -- within 2 hours, 135-70øF−5
Soups cooling under the counter
DAL-8*14 When to wash hands before donning new gloves−5
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Commuted meat stored over vegetables and or raw vegetables

Basic (5)

−10 pts

DAL-2*31 Handwashing lavatory - accessible−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*45 Floor contruction requirements−2
Floors in need of repair/ replacments
DAL-5*38 Thawing. under running water criteria - water velocity−2
DAL-6*31 Individual, disposable towels−2

Base deductions−30 pts

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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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