What is Hinodeya Raman & Bar's health inspection score?

Hinodeya Raman & Bar 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 Hinodeya Raman & Bar last inspected?

Hinodeya Raman & Bar was last inspected on January 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hinodeya Raman & Bar have?

Hinodeya Raman & Bar has 50 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hinodeya Raman & Bar safe to eat at?

Hinodeya Raman & Bar 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 Hinodeya Raman & Bar serve?

Hinodeya Raman & Bar serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hinodeya Raman & Bar

Name: Hinodeya Raman & Bar
Address: 2023 GREENVILLE AVE #130, Dallas, 75226
Rating: 47

2023 GREENVILLE AVE #130, Dallas

Data may be outdated — inspected 1/28/2024

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0Poor

American•Deep Ellum

Ranked #223 of 270 in Deep EllumBetter than 22% of american restaurants

Declining

6 inspections

Last: Jan 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

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

-11 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 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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2023 GREENVILLE AVE #130, Dallas, TX 75226

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Violation Timeline

Sep 2019

1 inspections

4 intermediate

2 basic

Sep

Mar 2020

1 inspections

2 intermediate

10 basic

Jul 2021

1 inspections

6 intermediate

9 basic

Jul

Sep 2022

1 inspections

1 intermediate

1 basic

Mar 2023

1 inspections

1 intermediate

6 basic

Mar

Jan 2024

1 inspections

3 intermediate

5 basic

Inspection History

6 records on file

6 Routine

Jan 24

Routine InspectionLatestScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw eggs stored over ready to eat foods (WIC)
DAL-6*06 Time as PHC:provide written procedures on site−5
No time stamp on hot food stored out of temperature - spinach noodles/regular noodles
DAL-8*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Debris build-up on wall (underneath dish machine). Encrusted grease build on food equipment
DAL-2*34 Outer openings:closing holes, gaps−2
DAylight seen underneath back door - repair
DAL-3*45 Premises shall be maintained in good repair−2
replace small leak at 3 comp sink
DAL-4*24 Food Labeling- with common name of the food−2
Label all food squeezes with common name
DAL-7*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot handsink - bar hot water needs to be repaired (owner stated)

Base deductions−25 pts

Mar 23

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
Need at least 1" air gap at floor drain piping.

Basic (6)

−12 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site during inspection.
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark prepared food items for no more than 7 days.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at back door.
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty WIC fan covers.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor under equipment.
DAL-7*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−17 pts

Sep 22

Routine InspectionScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine (mold)

Basic (1)

−2 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean dirty venthood

Base deductions−7 pts

Jul 21

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-4*10 Clean Sight and Touch−5
UNSANITARY CONDITIONS- CLEAN ALL
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY PREPPING IN 3COMP WHILE TOXICS CHEMICALS ARE 3 COMP SINK
DAL-9*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOODS ( ALL FOOD IN WIC )
DAL-10*03 Food products not maintained at 135øF or above−5
PORK 82.5
DAL-12*02 Cold Hold (41øF/45øF or below)−5
D. TOFU 52.4, S. CHICKEN 59.9F, EGG DROP 45.6,
DAL-13*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
NO RFSM ONSITE DURING INSPECTION- ARRIVE ON END
DAL-2*47 Handler-Certificate Not on site−2
PROVIDE
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT FROM FLIES
DAL-5*47 Handwashing signage−2
PROVIDE HAND WASHING SIGNS
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSILS IMPROPER STORED IN WATER
DAL-8*34 Outer openings:closing holes, gaps−2
CLOSE ALL GAPS
DAL-11*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FLIES
DAL-14*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL & REMOVE BUILD-UP- FRP, WALLS , FLOORS , DRAINS ,BACK DOOR, GASKETS & FAN VENT COVERS
DAL-15*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ALL ABSORBENT MATERIALS

Base deductions−48 pts

Mar 20

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-8*02 Cold Hold (41øF/45øF or below)−5
S. PORK 59.3
DAL-11*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION R. EGGS STORE VEGGIES

Basic (10)

−20 pts

DAL-1*34 Outer openings:closing holes, gaps−2
RESEAL AROUND BACK DOOR
DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ABSORBENT MATERIALS ( PAPER TOWEL)
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
PROVIDE SPLASH GUARD BETWEEN HAND SINK AND ICE BEN
DAL-4*21 RFSM - Not On Site−2
NO RFSM WITH THE CITY DALLAS
DAL-5*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF
DAL-6*43 Light bulbs, light shields provided−2
REPLACE LIGHTING UNDER VENT HOOD SYSTEM
DAL-7*42 Dirty nonfood contact surfaces−2
CLEAN FAN VENT COVERS IN WIC, REMOVE ALL DUST FROM CEILING IN PREP AREA &CLEAN CURTAINS
DAL-9*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
DAL-10*31 Handwashing lavatory - used for other purpose−2
SANITIZER WITH WIPING CLOTHES STORED IN HAND SINK
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSIL IMPROPERLY STORED IN WATER

Base deductions−30 pts

Sep 19

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*19 Hand sink water temperature below 110'F−5
hot < 110F within 20 sec (warning)
DAL-3*06 Discard if TCS is in container w/ no date or day−5
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement raw meat stored above RTE food
DAL-6*20 Conveying Sewage−5
improper disposal of waste water ( warning)

Basic (2)

−4 pts

DAL-2*21 RFSM - Not On Site−2
no RFSM on duty during inspection
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
clean floors behind equipment

Base deductions−24 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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