What is KO MO NE's health inspection score?

KO MO NE has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was KO MO NE last inspected?

KO MO NE was last inspected on July 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does KO MO NE have?

KO MO NE has 89 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is KO MO NE safe to eat at?

KO MO NE has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does KO MO NE serve?

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

Official Health Record

KO MO NE

Name: KO MO NE
Address: 11407 EMERALD ST #107, Dallas, 75229
Rating: 36

11407 EMERALD ST #107, Dallas

Data may be outdated — inspected 7/13/2023

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0Poor

American•North Dallas

Ranked #483 of 566 in North DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Jul 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.9

Avg Violations

35 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

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 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

0 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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11407 EMERALD ST #107, Dallas, TX 75229

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

6 basic

Feb

Aug 2019

1 inspections

4 intermediate

6 basic

Sep 2019

1 inspections

3 intermediate

3 basic

Sep

Mar 2020

1 inspections

1 intermediate

7 basic

Sep 2020

1 inspections

8 basic

Sep

Mar 2021

1 inspections

1 intermediate

7 basic

Sep 2021

1 inspections

1 intermediate

10 basic

Sep

Mar 2022

1 inspections

4 intermediate

4 basic

Nov 2022

1 inspections

2 intermediate

9 basic

Nov

Jul 2023

1 inspections

2 intermediate

9 basic

Inspection History

10 records on file

10 Routine

Jul 23

Routine InspectionLatestScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-6*03 Food products not maintained at 135øF or above−5
DAL-8*18 Toxic items storage adjacent to food/utensils−5

Basic (9)

−18 pts

DAL-1*27 Cooling method, criteria - rapid cooling equipment−2
DAL-2*39 Keep utensils handles upright or protected−2
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*40 Store single-service item in original package−2
DAL-7*33 Rinsing procedures - 3 compartment sink−2
DAL-9*47 Conditions of Permit-in use of food equipment−2
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−28 pts

Nov 22

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
maintain food at 41 degrees or lower
DAL-9*18 Toxic items storage adjacent to food/utensils−5
keep chemicals away from food equipment

Basic (9)

−18 pts

DAL-1*45 Unnecessary articles prohibited−2
Cardboard cant be on the floor
DAL-2*39 Utensils, single serve items 6 inches off - floor−2
Remove containers off the floor
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
keep door closed
DAL-5*35 Hair Restraints effective−2
employees must wear hair net
DAL-6*27 Cooling method, criteria - rapid cooling equipment−2
Use ice baths to cool food products down rapidly
DAL-7*33 Rinsing procedures - 3 compartment sink−2
3 compartment sink needs to be wash, rinse, and sanitize
DAL-8*36 Cloths in-use for wiping between uses stored−2
keep towels in sanitizer in between use
DAL-10*47 Health permit posted−2
post food permit
DAL-11*22 Accredited food handler certificate - 60 days−2
need food handler certificate

Base deductions−28 pts

Mar 22

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-3*18 Toxic items storage adjacent to food/utensils−5
DO NOT STORE CHEMICAL BY FOOD EQUIPMENT.
DAL-4*02 Cold Hold (41øF/45øF or below)−5
TOFU 47'F
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
DAL-8*03 Food products not maintained at 135øF or above−5
MAINTAIN HOT FOOD AT 135'F OR HIGHER AT ALL TIMES, VEGETABLE SOUP 107'F

Basic (4)

−8 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
DAL-2*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*21 RFSM - Not On Site−2
DAL-7*22 Accredited food handler certificate - 60 days−2

Base deductions−28 pts

Sep 21

Routine InspectionScore: 81

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-10*19 Water & Plumbing in good repair- per code−5

Basic (10)

−20 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Remove newspaper from prep table shelf. Use food grade bags to store product. Do not use grocery bags.
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*29 Sanitizing solutions, testing devices−2
DAL-4*30 Food Establishment Permit−2
DAL-5*41 Food storage containers, identified with common name of food.−2
squeeze bottles, seasonings
DAL-6*42 Dirty nonfood contact surfaces−2
Clean interior and exterior doors of RIC.
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*21 RFSM - Not On Site−2
DAL-9*22 Accredited food handler certificate - 60 days−2
DAL-11*45 Premises shall be maintained in good repair−2

Base deductions−25 pts

Mar 21

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-3*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
LABEL PRODUCTS WITH TIME LABEL WITH WRITTEN PROCEDURE.

Basic (7)

−14 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-2*35 Hair Restraints effective−2
DAL-4*31 Handwashing lavatory - used for other purpose−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*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
KEEP BEEF SOUP COVERED, IS TO CLOSE TO THE SINK.
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-8*22 Accredited food handler certificate - 60 days−2

Base deductions−19 pts

Sep 20

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*38 Thawing. under running water criteria - water velocity−2
OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE
DAL-4*47 OTHER VIOLATIONS−2
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-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*45 First Aid−2
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
KEEP ALL OUTSIDE DOORS CLOSED AND TIGHTFITTING AT ALL 5IMES.
DAL-8*35 Hair Restraints effective−2

Base deductions−16 pts

Mar 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
ICE MACHINE

Basic (7)

−14 pts

DAL-2*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-3*34 Outer door: solid,selfclosing,tightfitting−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
DAL-6*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-7*45 First Aid−2
DAL-8*22 Handlers-Certificate Not On Site−2

Base deductions−19 pts

Sep 19

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*01 Cooling -- within 2 hours, 135-70øF−5
Cooling soup at 105.1 degrees on the counter
DAL-5*19 One Inch Air Gap−5
Ice bin
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Radish Kim Che held at 47.1 - top of the refrigerator

Basic (3)

−6 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*39 Utensils, single serve items 6 inches off - floor−2

Base deductions−21 pts

Aug 19

Routine InspectionScore: 78

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw beef stored over cooked and ready to eat foods
DAL-4*01 Cooling -- within 2 hours, 135-70øF−5
Bone soup cooling in warm water at 96.4 degrees
DAL-6*02 Cold Hold (41øF/45øF or below)−5
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing silution

Basic (6)

−12 pts

DAL-1*21 Demonstrateion of knowledge by PIC−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*31 Handwashing lavatory - accessible−2
DAL-7*43 Light - 50 foot : Food and utensils area−2
DAL-9*24 Food Labeling- with common name of the food−2
DAL-10*39 Store all equipment & utensil covered or inverted−2

Base deductions−32 pts

Feb 19

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-4*01 Cooling -- total 6 hours, 135-41øF−5
Cooked eggs cooling on top of the point of usage refrigerator at 88.7 degrees Cooling soup in the reach in refrigerator at 48.5 degrees without a quick cool method
DAL-7*18 Toxic items used according to law−5
Raid for self pest control

Basic (6)

−12 pts

DAL-1*42 Nonfood-contact surfaces material−2
Foil lined surfaces Egg crate lined surfaces
DAL-2*39 Store all equipment & utensil covered or inverted−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*47 RFSM Certificate - Not Display−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−22 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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