What is Howard Wang China Grill's health inspection score?

Howard Wang China Grill has a SafeDine safety score of 34 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Howard Wang China Grill last inspected?

Howard Wang China Grill was last inspected on January 10, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Howard Wang China Grill have?

Howard Wang China Grill has 98 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Howard Wang China Grill safe to eat at?

Howard Wang China Grill has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Howard Wang China Grill

Name: Howard Wang China Grill
Address: 4343 W NORTHWEST HWY #345, Dallas, 75220
Rating: 34

4343 W NORTHWEST HWY #345, Dallas

Data may be outdated — inspected 1/10/2024

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0Poor

Northwest Dallas

Ranked #367 of 430 in Northwest Dallas

Stable

10 inspections

Last: Jan 10, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

29 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

Unsafe food source

Food obtained from unapproved or unsafe source

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-14 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

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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4343 W NORTHWEST HWY #345, Dallas, TX 75220

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Violation Timeline

Jun 2019

1 inspections

3 intermediate

5 basic

Jun

Dec 2019

1 inspections

2 intermediate

10 basic

May 2020

1 inspections

2 intermediate

9 basic

May

Dec 2020

1 inspections

3 intermediate

6 basic

May 2021

1 inspections

4 intermediate

4 basic

May

Dec 2021

1 inspections

4 intermediate

9 basic

Jan 2022

1 inspections

3 intermediate

7 basic

Jan

Aug 2022

1 inspections

3 intermediate

4 basic

Jun 2023

1 inspections

3 intermediate

6 basic

Jun

Jan 2024

1 inspections

3 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-4*14 Gloves single use−5
gloves not being used properly
DAL-5*10 Q.A. PPM - follow manufacturer's direction−5
sanitizer at the dishwasher reading 0ppm
DAL-8*20 Grease Trap Tickets−5
provide updated grease trap (last service was 5/23)

Basic (8)

−16 pts

DAL-1*34 Outer openings:closing holes, gaps−2
Gap at the bottom of back door
DAL-2*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
store sanitizer buckets 6 inches off the ground
DAL-3*43 Light bulbs, light shields provided−2
Provide light shield for light in WIC: light out under vent hood
DAL-6*39 Soda nozzles and ice bin clean to remove soil−2
clean soda nozzle
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean floor throughout kitchen
DAL-9*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
cannot have food box on top of trash can
DAL-10*38 Thawing. Under refrigeration−2
unapproved thawing method, cannot be thawed out at room temperature
DAL-11*29 Food thermometers provided and accessible−2
provide thermometer for WIC

Base deductions−31 pts

Jun 23

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-6*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Cannot have raw food (scallops) above ready to eat food (cooked shrimp)
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer for dishwasher too low, reading 0 ppm
DAL-9*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
keep time/record of out of temperature products/ food max- 4 hours

Basic (6)

−12 pts

DAL-1*34 Outer openings:closing holes, gaps−2
Provide weather strip for bottom of back door/ gap at the the bottom
DAL-2*42 Dirty nonfood contact surfaces−2
clean shelves
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover/lid for food in RIC (lettuce)
DAL-4*24 Food Labeling- with common name of the food−2
label squeeze bottles
DAL-5*43 Light bulbs, light shields provided−2
Repair/replace missing light bulb under vent hood
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wiping cloths in sanitizer bucket

Base deductions−27 pts

Aug 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
Weak Chlorine sanitizer concentration at dish machine

Basic (4)

−8 pts

DAL-1*29 Sanitizing solutions, testing devices−2
Provide chlorine Sanitizer test strips
DAL-2*34 Pest control-routine inspections for−2
Fruit flies observed
DAL-5*21 RFSM - Not On Site−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Keep foods covered

Base deductions−23 pts

Jan 22

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-3*03 Food products not maintained at 135øF or above−5
Flat noodles held at room temp
DAL-4*10 Clean Sight and Touch−5
Interior of coolers

Basic (7)

−14 pts

DAL-2*37 Food, utensils & equip under other sources−2
Ice scoop handle in ice
DAL-5*44 Trash can provided for papertowel waste−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*29 Food thermometers provided and accessible−2
DAL-10*31 Handwashing lavatory - used for other purpose−2
Do not store wiping cloth in hand sink

Base deductions−29 pts

Dec 21

Routine InspectionScore: 75

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-3*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw meat stored over ready to eat items
DAL-4*10 Clean Sight and Touch−5
Can opener blade, mold on food racks, reach in coolers and freezers
DAL-11*03 Food products not maintained at 135øF or above−5

Basic (9)

−18 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
Replace dead bulb at vent hood
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*21 RFSM - Not On Site−2
DAL-7*29 Sanitizing solutions, testing devices−2
Provide chlorine test strips for dish machine
DAL-8*41 Food storage containers, identified with common name of food.−2
DAL-9*31 Individual, disposable towels−2
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-12*47 Handler-Certificate Not on site−2
DAL-13*44 Trash can provided for papertowel waste−2

Base deductions−38 pts

May 21

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef over shrimp in walk in cooler
DAL-7*20 Grease Trap Tickets−5
DAL-8*10 Clean Sight and Touch−5
Interior of reach in cooler

Basic (4)

−8 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*21 PIC ensures food handlers properly trained−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*39 Store all equipment & utensil covered or inverted−2
Clean plates

Base deductions−28 pts

Dec 20

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-5*10 Clean Sight and Touch−5
Clean interior of coolers, interior of ice machine
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard dented cans
DAL-8*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*21 RFSM - Not On Site−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food inside walk in cooler
DAL-9*47 Handler-Certificate Not on site−2

Base deductions−27 pts

May 20

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-4*18 Licensed pest control applicator only−5
DAL-11*02 Cold Hold (41øF/45øF or below)−5

Basic (9)

−18 pts

DAL-1*37 Food, utensils & equip under other sources−2
Leak from cooler condensation unit
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
Keep wiping cloth 6 inches off the floor
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-6*43 Light bulbs, light shields provided−2
DAL-7*34 Pest control-routine inspections for−2
Roach infestation. Manager has two weeks to get rid of roaches. Inspector will return after month end for follow up.
DAL-8*44 Trash can provided for papertowel waste−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink to store utensils

Base deductions−28 pts

Dec 19

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Dish machine sanitizer observed at 5ppm. Maintain at 50ppm
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Veggies held at 47F

Basic (10)

−20 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-3*44 Trash can provided for papertowel waste−2
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*39 Loosely cover cooling foods−2
keep food items in cooler covered
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*47 Other Violations−2
Do not store clorox containers in dump sink
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*29 Sanitizing solutions, testing devices−2
Provide sanitizer test strips
DAL-11*37 Food storage, prohibited areas under other sources−2
Do not store ice scoop handle in ice
DAL-12*42 Dirty nonfood contact surfaces−2
Exterior of food storage containers in walk in cooler

Base deductions−30 pts

Jun 19

Routine InspectionScore: 82

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-5*10 Clean Sight and Touch−5
Interior of freezers
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw shrimp over lettuce in walk in cooler

Basic (5)

−10 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
in walk in cooler
DAL-2*31 No soap at handsink−2
DAL-3*29 Sanitizing solutions, testing devices−2
DAL-6*21 RFSM - Not On Site−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−25 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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