What is Hanmiri's health inspection score?

Hanmiri has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hanmiri last inspected?

Hanmiri was last inspected on January 27, 2020. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hanmiri have?

Hanmiri has 33 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hanmiri safe to eat at?

Hanmiri has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hanmiri serve?

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

Official Health Record

Hanmiri

Name: Hanmiri
Address: 2216 ROYAL LN #119, Dallas, 75229
Rating: 55

2216 ROYAL LN #119, Dallas

Data may be outdated — inspected 1/27/2020

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0Fair

American•North Dallas

Stable

4 inspections

Last: Jan 27, 2020

low confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

78 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

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

-9 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 52/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) which is computed during our regular data sync.

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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2216 ROYAL LN #119, Dallas, TX 75229

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Violation Timeline

Jan 2019

2 inspections

6 intermediate

12 basic

Jan

Jul 2019

1 inspections

2 intermediate

3 basic

Jan 2020

1 inspections

2 intermediate

8 basic

Jan

Inspection History

4 records on file

4 Routine

Jan 20

Routine InspectionLatestScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED FOOD EQUIPMENT WITH DETERGENT ONLY. MUST SANITIZE ALL FOOD EQUIPMENT WITH SANITIZER AFTER CLEANING
DAL-8*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 (8)

−16 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN STORAGE SHELVES OF DUSTS AND STAINS
DAL-3*36 Cloths in-use for wiping food spills used for no other purpose−2
DO NOT USE WIPING CLOTH AS CUTTING BOARD RESISTANCE
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS FROM COOLER WITH USE BE DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-6*45 Unnecessary articles prohibited−2
REMOVE ALL NEWSPAPER USED AS LINER AT ONCE
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINK STORED ON TOP OF MEAT SLICER
DAL-9*47 Handwashing signage−2
POST HAND WASHING SIGN TO ALL YOUR HAND SINKS
DAL-10*32 Approved Food Contact Equip.−2
REMOVE WOOD AND PLASTIC WRAP FROM ICE MACHINE

Base deductions−26 pts

Jul 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Cooked tofu at 82.3 degrees on top of the refrigerator Kim Chee at 103.5 under the counter Cooked chicken cooling on the counter at 88.4 degrees Cooked beef cooling on the counter at 77.7 degrees Cooked pork cooling on the counter at 87.3 degrees
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Kim Chee at 57.5 degrees - in the Point of usage refrigerator

Basic (3)

−6 pts

DAL-2*31 Handwashing lavatory - accessible−2
Front hand sink
DAL-4*43 Ventilation,mechanical−2
Frying foods, fryer was not under the went a hood
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−16 pts

Jan 19

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-2*01 Cooling -- within 2 hours, 135-70øF−5
Cooling meat on the counter at 88.5 degrees

Basic (3)

−6 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
DAL-3*33 Manual warewashing equipment, wash solution temp.−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−11 pts

Jan 19

Routine InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-3*01 Cooling -- within 2 hours, 135-70øF−5
Soup cooling on the counter at 72.1 degrees
DAL-4*14 When to wash hands before donning new gloves−5
DAL-8*07 Food safe, good condition, unadulterated, and honestly presented−5
Refrigerator condensate water dripping into the food products
DAL-10*03 Food products not maintained at 135øF or above−5
Cooked meat held on the counter at 112.7 degrees Cooked meat held on the counter at 66.4 degrees
DAL-14*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing rinse

Basic (9)

−18 pts

DAL-1*33 Manual warewashing equipment, wash solution temp.−2
Lack of manual wash water solution to wash utensils
DAL-2*31 Handwashing lavatory - accessible−2
Front hand sink
DAL-5*21 PIC ensures employees are properly sanitizing equi−2
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-7*29 Food thermometers--small diameter probe−2
DAL-9*40 Handle & dispense of cleaned utensils, single-use−2
Dispensed non inverted
DAL-11*38 Thawing. under running water criteria - water velocity−2
Lack of water - defrosting on the counter, under the counter and on the floor
DAL-12*39 Store all equipment & utensil covered or inverted−2
DAL-13*45 Physical Facilities Premises-absorbent materials on floors−2
Newspaper stored on the floor to absorb water

Base deductions−43 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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