What is King Jjamppong's health inspection score?

King Jjamppong has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was King Jjamppong last inspected?

King Jjamppong was last inspected on August 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does King Jjamppong have?

King Jjamppong has 53 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is King Jjamppong safe to eat at?

King Jjamppong has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does King Jjamppong serve?

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

Official Health Record

King Jjamppong

Name: King Jjamppong
Address: 2216 ROYAL LN #119, Dallas, 75229
Rating: 47

2216 ROYAL LN #119, Dallas

Data may be outdated — inspected 8/22/2023

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0Poor

American•North Dallas

Ranked #420 of 566 in North DallasBetter than 22% of american restaurants

Improving

5 inspections

Last: Aug 22, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.6

Avg Violations

34 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+14 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

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2216 ROYAL LN #119, Dallas, TX 75229

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Violation Timeline

Sep 2021

1 inspections

3 intermediate

10 basic

Sep

Oct 2021

1 inspections

3 intermediate

9 basic

Nov 2021

1 inspections

2 intermediate

8 basic

Nov

Feb 2023

1 inspections

3 intermediate

8 basic

Aug 2023

1 inspections

1 intermediate

6 basic

Aug

Inspection History

5 records on file

4 Routine1 Follow-up

Aug 23

Routine InspectionLatestScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*47 Other Violations−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*21 RFSM - Not On Site−2

Base deductions−17 pts

Feb 23

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
REMOVE EXPIRED FOOD AT ONCE, i.e. TOFU 1-17-23. COS.
DAL-3*20 Grease Trap Tickets−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE RAW MEAT BELOW READY TO EAT FOOD

Basic (8)

−16 pts

DAL-2*32 Approved Food Contact Equip.−2
REMOVE ALL NEWSPAPER USED AS LINERS
DAL-4*21 RFSM - Not On Site−2
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
STORE ALL FOOD EQUIPMENT OFF THE FLOOR.
DAL-6*35 Hair Restraints effective−2
DAL-8*42 Dirty nonfood contact surfaces−2
CLEAN DUSTY CEILING
DAL-9*45 Premises shall be maintained in good repair−2
ENCLOSE WATER HEATER.
DAL-10*47 OTHER VIOLATIONS−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-11*22 Accredited food handler certificate - 60 days−2

Base deductions−31 pts

Nov 21

Follow-up InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Store food products on the shelves of cooler/freezer from top to bottom according to the following order: 1) ready to eat products 2) raw seafood products. 3) raw pork products. 4) raw beef products. 5) raw poultary products
DAL-6*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY. MUST WASH, RINSE AND SANITIZE ALL FOOD EQUIPMENT IN THREE COMPARTMENT SINK.

Basic (8)

−16 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL CONDIMENT CONTAINERS.
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
STORE ALL FOOD PRODUCTS AND EQUIPMENT 5 INCH OFF THE FLOOR.
DAL-4*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
ENCLOSED WATER HEATER.
DAL-5*21 RFSM - Not On Site−2
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*45 Premises shall be maintained in good repair−2
REPLACE MISSING COVER FROM ELECTRIC MAIN SWITCH BOX.
DAL-10*33 Rinsing procedures - 3 compartment sink−2
SET UP SINK IN THE ORDER OF WASH , RINSE AND SANITIZE.

Base deductions−26 pts

Oct 21

Routine InspectionScore: 78

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-3*14 When to wash hands−5

Basic (9)

−18 pts

DAL-7*33 Rinsing procedures - 3 compartment sink−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*38 Thawing. under running water criteria - water velocity−2
DAL-11*39 Utensils, single serve items 6 inches off - floor−2
DAL-12*45 Premises shall be maintained in good repair−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
DAL-6*32 Approved Food Contact Equip.−2

Base deductions−33 pts

Sep 21

Routine InspectionScore: 75

3 Med10 Basic

13 total

65/100inspection score

−35 pts

Intermediate (3)

−15 pts

DAL-4*19 Water & Plumbing in good repair- per code−5
Repair leak at 3 comp sink and handwash sink.
DAL-6*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Sanitizer tested over 200 ppm chlorine.
DAL-12*20 Grease Trap Tickets−5

Basic (10)

−20 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Remove cardboard and foil shelf liners. Remove tape from front of fryer.
DAL-2*31 Handwashing lavatory - accessible−2
Items were placed inside handwash sink.
DAL-3*45 Premises shall be maintained in good repair−2
Patch holes in wall where needed.
DAL-5*21 RFSM - Not On Site−2
DAL-7*29 Sanitizing solutions, testing devices−2
DAL-8*30 Food Establishment Permit−2
DAL-9*41 Food storage containers, identified with common name of food.−2
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-11*22 Accredited food handler certificate - 60 days−2
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−35 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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