What is Howard Wang's Uptown's health inspection score?

Howard Wang's Uptown has a SafeDine safety score of 69 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 Uptown last inspected?

Howard Wang's Uptown was last inspected on December 15, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Howard Wang's Uptown have?

Howard Wang's Uptown has 76 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Howard Wang's Uptown safe to eat at?

Howard Wang's Uptown has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Howard Wang's Uptown

Name: Howard Wang's Uptown
Address: 3223 LEMMON AVE 103, Dallas, 75204
Rating: 69

3223 LEMMON AVE 103, Dallas

Data may be outdated — inspected 12/15/2022

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0Fair

Uptown

Ranked #406 of 745 in Uptown

Declining

9 inspections

Last: Dec 15, 2022

low confidence

Directions Order

Inspections

Clean Rate

8.4

Avg Violations

40 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

-31

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

-16 pts

Latest

100% weight

2nd

60% 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

3223 LEMMON AVE 103, Dallas, TX 75204

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Violation Timeline

Jan 2019

1 inspections

4 intermediate

5 basic

Jan

Jul 2019

1 inspections

2 intermediate

7 basic

Jan 2020

1 inspections

4 intermediate

6 basic

Jan

Aug 2020

1 inspections

3 intermediate

4 basic

Feb 2021

1 inspections

3 intermediate

4 basic

Feb

Sep 2021

1 inspections

3 intermediate

7 basic

Feb 2022

1 inspections

5 intermediate

10 basic

Feb

Jun 2022

1 inspections

2 basic

Dec 2022

1 inspections

2 intermediate

5 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 22

Routine InspectionLatestScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
DAL-6*10 Clean Sight and Touch−5

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*45 Lockers to be used to store personal items−2
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
Fruit flies in kitchen
DAL-4*32 Maintain in Good Repair−2
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−20 pts

Jun 22

Routine InspectionScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-2*35 Hair Restraints effective−2
prep and cook employees

Base deductions−4 pts

Feb 22

Routine InspectionScore: 70

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Damaged cans observed in kitchen
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw food next to and above cooked food in WIC
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket at 0 ppm
DAL-4*14 When to wash hands−5
No employees observed washing hands before handling RTE food
DAL-5*15 Bare hands contact with ready-to-eat foods−5
Employees handling RTE food with bare hands

Basic (10)

−20 pts

DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
Missing date marking on food items over 24 hrs in WIC
DAL-7*29 Food thermometers provided and accessible−2
Restaurant unable to provide food thermometer
DAL-8*31 No soap at handsink−2
No soap at bar hand washing sink
DAL-9*33 Warewashing machines not apply to pumped rinse−2
Dish washer unable to pump sanitizer ( employees continued washing dishes in dish washer)
DAL-10*35 Hair Restraints effective−2
Employees missing hair restraint
DAL-11*36 Cloths in-use for wiping between uses stored−2
Wiping cloths left on line prep counter
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on floor in WIC
DAL-13*38 Thawing. under running water criteria -thawed RTE <41F−2
Raw ground meat left on prep counter to defrost
DAL-14*42 Dirty nonfood contact surfaces−2
Cooler gaskets soiled at WIC
DAL-15*43 Clean vent syst:Intake/exhaust air ducts−2
Air intake vents in kitchen soiled

Base deductions−45 pts

Sep 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
BOTTOM SHELVES OF RIF & RIC UNITS WITH PRODUCT DEBRIS ACCUMULATION AND EXTERIOR NOT CLEAN TO THE TOUCH. INSIDE UPPER PANEL OF ICE MACHINE OBSERVED WITH PINK & BLACK MOLD-LIKE SUBSTANCE
DAL-2*19 Water System Maintained−5
REPAIR LEAK AT 3 COMPARTMENT SINK
DAL-4*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE TOUCHING READY TO EAT VEGGIES WITH BAREHAND > USE GLOVES

Basic (7)

−14 pts

DAL-3*31 Individual, disposable towels−2
PROVIDE PAPER TOWELS FOR HANDSINK ON COOK LINE
DAL-5*32 Approved Food Contact Equip.−2
REMOVE WOOD SHELF LINER FROM BOTTOM SHELF IN BACK PREP AREA; PEEL PROTECTIVE PLASTIC COVER FROM LEFT SIDE OF RIF; REMOVE CARDBOARD SHELF LINERS FROM DRY STORAGE SHELF - REPLACE W/APPROVED MATERIAL > NON-ABSORBANT THAT CAN BE CLEANED & SANITIZED
DAL-6*36 Cloths in-use for wiping between uses stored−2
MAINTAIN MOIST WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE
DAL-7*39 Equipment and Utensils Storage−2
OBSERVED SCOOP STORED INSIDE ICE MACHINE
DAL-8*42 Dirty nonfood contact surfaces−2
GASKETS OF WIC&RIC&RIF OBSERVED DIRTY/MOLDY; BLACK FAN IN PREP AREA & IN WIC PREP AREA OBSERVED W/DUST ACCUMULATION
DAL-9*43 Light - 50 foot : Food and utensils area−2
REPLACE BROKEN LIGHT UNDER VENT HOOD
DAL-10*45Floor, wall, ceiling - Exposed material−2
SEAL ALL STATIONARY EQUIPMENT TO THE WALL PROPERLY. PATCH HOLES IN FRP WALL THROUGHOUT WHERE NEEDED

Base deductions−29 pts

Feb 21

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Store raw chicken separate from RTE foods
DAL-2*10 Clean Sight and Touch−5
Clean shelves in RIC
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
raw meats should me stored in an area that minimizes exposure to possible contamination

Basic (4)

−8 pts

DAL-4*32 Maintain in Good Repair−2
Repair shelving base and RIC door handles
DAL-5*42 Dirty nonfood contact surfaces−2
Clean floors and equipment surfaces
DAL-6*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cover foods in RIC
DAL-7*39 Store equipment & utensils - avoid contamination−2
Store tongs upright

Base deductions−23 pts

Aug 20

Routine InspectionScore: 86

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw eggs over RTE. Carrots stored under raw animal products
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Dish machine 0 ppm Cl, bucket 0 ppm QA.
DAL-3*18 Toxic items labeling-non original container−5
label chemical spray bottles

Basic (4)

−8 pts

DAL-4*27 Cooling method, criteria - smaller portions−2
Cool food in smaller portions on ice
DAL-5*34 Remove dead/trapped pests−2
Observed dead cockroach nymphs
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed carrots on floor.
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles in food

Base deductions−23 pts

Jan 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-3*10 Clean Sight and Touch−5
SODA GUNS
DAL-4*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-9*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-10*38 Thawing. under running water criteria−2

Base deductions−32 pts

Jul 19

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW SOFT SHELL CRAB OVER RTE FOOD IN COOLER, WIC RAW BEEF OVER VEGETABLES -COS
DAL-8*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 52 DEGREE F, COOKED CHICKEN 74 DEGREE F-COS

Basic (7)

−14 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE MARK CUT VEGETABLES AND OTHER ITEMS IN FOOD SAFE BAGS
DAL-3*39 Equipment in good repair and proper adjustment.−2
AMBIENT TEMP 50+ DEGREE F
DAL-4*31 No soap at handsink−2
AT ALL HAND SINKS- COOK LINE AND BAR
DAL-5*45 Premises shall be maintained in good repair−2
CEILING TILES- REPLACE
DAL-6*34 Remove dead/trapped pests−2
REMOVE FLY TRAPS FROM OVER FOOD PREP AREA- COS
DAL-7*47 Handwashing signage−2
AT ALL HAND SINKS- COOK LINE AND BAR
DAL-9*43 Light 20 foot : Reach-in cooler−2

Base deductions−24 pts

Jan 19

Routine InspectionScore: 81

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES
DAL-4*02 Cold Hold (41øF/45øF or below)−5
RAW SHRIMP 47, 44 DEGREE F, RAW BEEF 46 DEGREE F
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW BEEF OVER GREEN ONIONS IN WIC

Basic (5)

−10 pts

DAL-3*21 RFSM - Not On Site−2
EXPIRED, RE REGISTER
DAL-5*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
RICE SCOOPS
DAL-8*41 Food storage containers, identified with common name of food.−2
LABEL SPICES IN NON ORIGINAL CONTAINERS
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
LACK OF DATE MARKING

Base deductions−30 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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