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

Howard Wang's China Grill has a SafeDine safety score of 40 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's China Grill last inspected?

Howard Wang's China Grill was last inspected on January 26, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Howard Wang's China Grill have?

Howard Wang's China Grill has 32 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Howard Wang's China Grill safe to eat at?

Howard Wang's China Grill has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Howard Wang's China Grill serve?

Howard Wang's China Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Howard Wang's China Grill

Name: Howard Wang's China Grill
Address: 921 W COMMERCE ST #106, Dallas, 75208
Rating: 40

921 W COMMERCE ST #106, Dallas

Data may be outdated — inspected 1/26/2024

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0Poor

American•Oak Cliff

Ranked #334 of 400 in Oak CliffBetter than 17% of american restaurants

Declining

4 inspections

Last: Jan 26, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

27 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-13 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

921 W COMMERCE ST #106, Dallas, TX 75208

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Violation Timeline

Jul 2022

1 inspections

2 intermediate

4 basic

Jul

Jan 2023

1 inspections

1 intermediate

4 basic

Aug 2023

1 inspections

9 basic

Aug

Jan 2024

1 inspections

2 intermediate

10 basic

Inspection History

4 records on file

4 Routine

Jan 24

Routine InspectionLatestScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Utensils/peeler observed dirty
DAL-2*18 Galvanized metal may not used with acdic food−5
Pineapple juice observed in can it came in>cannot leave acidic food in cans they came in

Basic (10)

−20 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
No date marking observed on prepared (fried chicken)> anything that is made & last for 24 hrs or more must be date mark
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide chlorine test strips
DAL-5*32 Approved Food Contact Equip.−2
Do not store foods in grocery store bags
DAL-6*34 Pest control-routine inspections for−2
Observed ants by 3-compartment sink
DAL-7*36 Cloths in-use for wiping between uses stored−2
Keep wet wiping towels in sanitizer solution
DAL-8*39 Cutting surfaces.−2
Replace worn cutting boards
DAL-9*31 Handwashing lavatory - used for other purpose−2
Observed raw chicken being held in hand sink
DAL-10*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Boxes of chicken observed on floor>do not leave/allow boxes to touch floor
DAL-11*42 Dirty nonfood contact surfaces−2
Clean gaskets of all cooling units
DAL-12*47 Handler-Certificate Not on site−2
Have copies of food handler certificates on site

Base deductions−30 pts

Aug 23

Routine InspectionScore: 86

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

DAL-1*21 RFSM - Not On Site−2
A CERTIFIED FOOD MANAGER SHALL BE PRESENT ALL HOURS OF OPERATION
DAL-2*22 Accredited food handler certificate - 60 days−2
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES NOT MANAGER CERTIFIED WITHIN 30 DAYS OF EMPLOYMENT
DAL-3*29 Sanitizing solutions, testing devices−2
PROVIDE CHLORINE TEST STRIPS TO TEST BLEACH SANITIZER
DAL-4*31 Handwashing lavatory - used for other purpose−2
OBSERVED HAND SINK OBSTRUCTED WITH STRAINER INSIDE
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE CARDBOARD SHELF LINERS ON COOK LINE
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
PROVIDE SANITIZER BUCKETS FOR ALL WORK STATIONS
DAL-7*41 Food storage containers, identified with common name of food.−2
PROVIDE COMMON NAME LABEL FOR ALL FOOD CONTAINERS WHEN REMOVED FROM ORIGINAL PKG/CONTAINER
DAL-8*42 Dirty nonfood contact surfaces−2
GASKETS OF RIC / RIF OBSERVED MOLDY & W. PRODUCT DEBRIS ACCUMULATION
DAL-9*43 Light bulbs, light shields provided−2
REPLACE BROKEN LIGHT UNDER VENT HOOD

Base deductions−18 pts

Jan 23

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
eggs cannot be above milk and raw chicken cannot be above ready to eat food (bell peppers)

Basic (4)

−8 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
store wiping cloths in sanitizer bucket
DAL-3*39 Cutting surfaces.−2
resurface cutting boards
DAL-4*21 RFSM - Not On Site−2
need rfsm
DAL-5*22 Accredited food handler certificate - 60 days−2
need food handler certificate

Base deductions−13 pts

Jul 22

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Carrots found at 47'f keep at 41'f or lower
DAL-2*15 Bare hands contact with ready-to-eat foods−5
No bare hand contact with RTE food

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
Obtain RFSM from city of Dallas
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark RTE food
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food items on floor
DAL-6*42 Dirty nonfood contact surfaces−2
Clean bottom of RIC

Base deductions−18 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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