What is HO Mei Express Chinese Kitchens's health inspection score?

HO Mei Express Chinese Kitchens has a SafeDine safety score of 26 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was HO Mei Express Chinese Kitchens last inspected?

HO Mei Express Chinese Kitchens was last inspected on December 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does HO Mei Express Chinese Kitchens have?

HO Mei Express Chinese Kitchens has 30 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is HO Mei Express Chinese Kitchens safe to eat at?

HO Mei Express Chinese Kitchens has a safety score of 26/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

HO Mei Express Chinese Kitchens

Name: HO Mei Express Chinese Kitchens
Address: 1820 W MOCKINGBIRD LN #9, Dallas, 75235
Rating: 26

1820 W MOCKINGBIRD LN #9, Dallas

Data may be outdated — inspected 12/17/2023

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0Poor

Love Field

Ranked #371 of 396 in Love Field

Stable

3 inspections

Last: Dec 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-22 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

+2 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

1820 W MOCKINGBIRD LN #9, Dallas, TX 75235

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Violation Timeline

Dec 2022

1 inspections

7 intermediate

5 basic

Dec

Mar 2023

1 inspections

4 intermediate

3 basic

Dec 2023

1 inspections

4 intermediate

7 basic

Dec

Inspection History

3 records on file

3 Routine

Dec 23

Routine InspectionLatestScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-5*15 Contact RTE Products w/ Bare Hands−5
Observed cook touch cooked chicken with bare hand.
DAL-6*14 When to wash hands as often as necessary during prep−5
Employee did not was hands between tasks.
DAL-9*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw eggs above RTE food.
DAL-11*03 Food products not maintained at 135øF or above−5
shrimp - 102F

Basic (7)

−14 pts

DAL-1*38 Thawing. under running water criteria - < 4 hours−2
Observed raw meat thawing in sink without running water.
DAL-2*27 Cooling method, criteria - smaller portions−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*42 Dirty nonfood contact surfaces−2
Clean vent hood and filters.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
sauces
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Knife was stored between equipment.
DAL-10*41 Food storage containers, identified with common name of food.−2
corn starch, etc.

Base deductions−34 pts

Mar 23

Routine InspectionScore: 85

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed teriyaki chicken @ 88.7 F, eggroll @ 119.2 F, fried chciken 56.8 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
not store raw chicken over raw beef and raw egg over veggies
DAL-3*10 Clean Sight and Touch−5
Clean inside dirty microwave
DAL-4*18 Toxic items labeling-non original container−5

Basic (3)

−6 pts

DAL-5*42 Dirty nonfood contact surfaces−2
Clean exterior of RIC and remove new equipment tape
DAL-6*46 Covered waste receptacle for women's restroom−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
Remove wet-cloths from under cutting boards

Base deductions−26 pts

Dec 22

Routine InspectionScore: 73

7 Med5 Basic

12 total

55/100inspection score

−45 pts

Intermediate (7)

−35 pts

DAL-2*20 Grease Trap Tickets−5
Provide grease trap ticket
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed to go cup inside the sauce containers
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat above produce
DAL-6*10 Clean Sight and Touch−5
Provide cleaning for the cooler
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken store next to raw meat
DAL-10*02 Cold Hold (41øF/45øF or below)−5
fried chicken: 50"f
DAL-11*03 Food products not maintained at 135øF or above−5
Sweet and sour chicken: 123'f, 115'f, 132'f wing: 109'f shrimp: 115'f

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all sauces container above floor 6 in
DAL-7*22 Accredited food handler certificate - 60 days−2
All employees who working with the food must have food handler card
DAL-9*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-12*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide lid/cover for all food containers

Base deductions−45 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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