What is Hotstone's health inspection score?

Hotstone has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hotstone last inspected?

Hotstone was last inspected on May 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hotstone have?

Hotstone has 76 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hotstone safe to eat at?

Hotstone has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hotstone serve?

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

Official Health Record

Hotstone

Name: Hotstone
Address: 2330 ROYAL LN #300, Dallas, 75229
Rating: 53

2330 ROYAL LN #300, Dallas

Data may be outdated — inspected 5/17/2023

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0Fair

American•North Dallas

Ranked #356 of 566 in North DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: May 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Employee hygiene

Personal hygiene practices not followed

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 63/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (53/100) 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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2330 ROYAL LN #300, Dallas, TX 75229

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Violation Timeline

Jan 2019

1 inspections

3 intermediate

3 basic

Jan

Jul 2019

2 inspections

8 intermediate

9 basic

Feb 2020

1 inspections

3 intermediate

6 basic

Feb

Aug 2020

1 inspections

3 intermediate

2 basic

Mar 2021

1 inspections

1 intermediate

7 basic

Mar

Sep 2021

1 inspections

3 intermediate

8 basic

Mar 2022

1 inspections

1 intermediate

5 basic

Mar

Nov 2022

1 inspections

1 intermediate

7 basic

May 2023

1 inspections

1 intermediate

5 basic

May

Inspection History

10 records on file

10 Routine

May 23

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
BEAN AND VEGETABLES 61'F

Basic (5)

−10 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
STORE ALL FOOD EQUIPMENT OFF THE FLOOR.
DAL-3*45 Unnecessary articles prohibited−2
REMOVE ALL NEWSPAPER USED AS LINER.
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL YOUR PREPACKAGED FOOD PRODUCTS
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN.
DAL-6*21 RFSM - Not On Site−2

Base deductions−15 pts

Nov 22

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*35 Hair Restraints effective−2
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DAL-8*38 Thawing. under running water criteria -thawed RTE <41F−2

Base deductions−19 pts

Mar 22

Routine InspectionScore: 89

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages−5
PROVIDE TIME LABELS AND PROCEDURES TO ANY FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.

Basic (5)

−10 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
DAL-2*27 Cooling method, criteria - using ice bath−2
COOLING FOOD RAPID METHODS SUCH AS ICE BATH.
DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL PREPACKAGED FOOD PRODUCTS.
DAL-4*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ".
DAL-6*32 Damaged Equipment−2
REMOVE ALL DAMAGED CLAY POTS.

Base deductions−15 pts

Sep 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-6*19 Water & Plumbing in good repair- per code−5
Repair leak at 3 compartment sink
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−5
Provide the guidance for the clean up of bodily fluids and / or a biohazard spill kit. Provide Employee health policies
DAL-9*03 Food products not maintained at 135øF or above−5
The following items observed out of hot hold temperature : thick soy bean paste79, thin soybean soup 81.2, fish fillets 93.7,

Basic (8)

−16 pts

DAL-1*32 Approved Food Contact Equip.−2
Remove peel/ tape from side and front of ice cream machine
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food inside reach in coolers and walk in cooler
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors inside walk in cooler > observed with food debris / accumulation
DAL-4*43 Ventilation,mechanical−2
Replace (x2 ) broken lights under vent hood
DAL-5*39 Keep utensils handles upright or protected−2
USe proper scoops to dispense product> observed bowls being used for product inside RIC units and dry ingredients. Store rice spoon in water 135 or greater or dipper well > observed in stagnant water container 76
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all product held longer than 24 hrs with a use by date not to exceed 7 days
DAL-10*32 Approved Food Contact Equip.−2
Replace residential equipment with commercial > microwave and (x2) reach in cooler
DAL-11*41 Food storage containers, identified with common name of food.−2

Base deductions−31 pts

Mar 21

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*06 Time as PHC:provide written procedures on site−5
LABEL FOOD PRODUCTS WITH TIME LABEL BEFORE PLACE IT ON FRONT SERVING TABLE.

Basic (7)

−14 pts

DAL-1*45 Unnecessary articles prohibited−2
REMOVE FOIL LINER FROM COOLER
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-6*26 Advisory-"consuming raw or undercooked#" text−2
RAW CRAB
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
EXTERIOR OF EQUIPMENT, i.e. DISHWASHING MACHINE.
DAL-8*38 Thawing. under running water criteria - water velocity−2
THAW ALL FOOD PRODUCTS UNDER RUNNING WATER OR STORE IN COOLER TO THAW.

Base deductions−19 pts

Aug 20

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DO NOT STORE RAW MEAT ABOVE READY TO EAT PRODUCTS.
DAL-2*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
PROVIDE PROCEDURES AND TIME LABEL TO FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD.
DAL-5*02 Cold Hold (41øF/45øF or below)−5
BEEF 47'F, PORK 47'F FROM COOLER.

Basic (2)

−4 pts

DAL-3*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-4*45 Premises shall be maintained in good repair−2
CHECK YOUR COOLER TO MAKE SURE IT CAN MAINTAIN FOOD AT 41'F OR LOWER AT ALL TIMES. TURN YOUR SETTING DOWN AND MONITOR THE TEMPERATURE.

Base deductions−19 pts

Feb 20

Routine InspectionScore: 85

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM . TESTED AT 0 PPM
DAL-5*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD
DAL-8*14 When to wash hands−5
MAKE SURE YOUR EMPLOYEE WASH HAND BETWEEN TASK.

Basic (6)

−12 pts

DAL-1*47 Handwashing signage−2
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
KEEP BACK DOOR CLOSED.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*45 First Aid−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DISHWASHING MACHINE

Base deductions−27 pts

Jul 19

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Lack of quick cooling methods baby napa with beef Soup 119.1 degrees Bone soup at 89.8 Cooked beef cooling on the counter at 70.9 degrees
DAL-3*02 Cold Hold (41øF/45øF or below)−5
raw beef at 44.3 degrees
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw fish over mung beans

Basic (2)

−4 pts

DAL-2*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−19 pts

Jul 19

Routine InspectionScore: 76

5 Med7 Basic

12 total

61/100inspection score

−39 pts

Intermediate (5)

−25 pts

DAL-3*19 One Inch Air Gap−5
Ice maker drains in need of air gaps
DAL-6*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
DAL-9*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Canned jalepeno peppers at 79.1 ledl at room temperature instead of in the refrigerator Red pepper paste with bean paste held at 76.7 degrees
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Fish cake at 59.6 degrees - non refrigerated Tofu at 68.7 degrees and bean sprouts at 49.8 degrees both in the top of the point of usage refrigerator - cooks line Raw beef at 50.2 degrees - second refrigerator at the cooks line Potato kim chee wait station at 50.2 degrees
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw cornish game beans stored over kim chee Washing pans in the vegetable sink

Basic (7)

−14 pts

DAL-1*42 Nonfood-contact surfaces material−2
Foil lined surfaces
DAL-2*35 Hair Restraints effective−2
DAL-4*25 HACCP-Plan submitted−2
Sushi rice without a Hazardous Critical Control Program (HACCP) plan Sushi rice at 103.7 degrees
DAL-5*29 Thermometers to be accurate +/-1.5 'C−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*40 Reuse of single service articles−2
DAL-12*43 Ventilation hood-prevent grease dripping−2
Lack of a ansul tyoe system at the vent a hood

Base deductions−39 pts

Jan 19

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Less than 50 ppm
DAL-3*03 Food products not maintained at 135øF or above−5
Bean paste soup held at 108.7 degrees without a heat source
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat beans sprouts

Basic (3)

−6 pts

DAL-1*31 Handwashing lavatory - accessible−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*42 Nonfood-contact surfaces material−2
Foil lined surfaces

Base deductions−21 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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