What is Korea House's health inspection score?

Korea House has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Korea House last inspected?

Korea House was last inspected on July 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Korea House have?

Korea House has 66 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Korea House safe to eat at?

Korea House has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Korea House serve?

Korea House serves Korean cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Korea House

Name: Korea House
Address: 2598 ROYAL LN, Dallas, 75229
Rating: 56

2598 ROYAL LN, Dallas

Data may be outdated — inspected 7/12/2023

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0Fair

Korean•North Dallas

Ranked #315 of 566 in North DallasBetter than 61% of korean restaurants

Improving

9 inspections

Last: Jul 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

34 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

Employee illness

Sick employee handling food — illness transmission risk

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

-45

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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

2598 ROYAL LN, Dallas, TX 75229

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Violation Timeline

Jan 2019

1 inspections

4 intermediate

4 basic

Jan

Jul 2019

1 inspections

1 intermediate

7 basic

Feb 2020

1 inspections

1 intermediate

7 basic

Feb

Aug 2020

1 inspections

6 basic

Mar 2021

1 inspections

2 intermediate

8 basic

Mar

Sep 2021

1 inspections

1 intermediate

7 basic

Mar 2022

1 inspections

1 intermediate

3 basic

Mar

Nov 2022

1 inspections

3 intermediate

6 basic

Jul 2023

1 inspections

5 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*45 Premises shall be maintained in good repair−2

Base deductions−10 pts

Nov 22

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-6*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5

Basic (6)

−12 pts

DAL-1*45 Premises shall be maintained in good repair−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*41 Food Labeling - Bulk Food w/ Card or Sign−2
DAL-7*21 RFSM - Not On Site−2
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-9*39 Equipment and Utensils Storage−2

Base deductions−27 pts

Mar 22

Routine InspectionScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*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

Basic (3)

−6 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-2*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINK
DAL-4*45 Premises shall be maintained in good repair−2
CLOSE ANY OPENING FROM CEILING AND REPLACE MISSING FLOOR TILES.

Base deductions−11 pts

Sep 21

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−5
Provide the guidance for clean up of bodily fluid for bio hazard spill kit

Basic (7)

−14 pts

DAL-1*45 Premises shall be maintained in good repair−2
Replace missing tile/close open gaps in walk in dish pit area, Repair floor where needed > broken / missing floor tiles throughout
DAL-2*39 Keep utensils handles upright or protected−2
Observed ice scoop inside ice machine
DAL-3*31 Individual, disposable towels−2
Provide paper towels for hand sink on cook line
DAL-4*32 Approved Food Contact Equip.−2
Store product in approved food grade plastic bags > observed various meat items in plastic bags with red ink
DAL-6*41 Food storage containers, identified with common name of food.−2
Label all food containers with common name label> Sugar bottles, seasonings shakers, dry ingredient bin
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all prepared product held longer than 24hrs with use by date not to exceed 7 days
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−19 pts

Mar 21

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
PORK 48'F, BEEF 47'F, HOT DOG AND VEGETABLES 52'F
DAL-8*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. OBSERVED RAW CHICKEN OVER BEEF AND RAW BEEF OVER SEAFOOD

Basic (8)

−16 pts

DAL-1*31 Individual, disposable towels−2
KITCHEN
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-5*45 Premises shall be maintained in good repair−2
1) REPLACE MISSING FLOOR TILES BY DISHWASHING MACHINE.
DAL-6*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-7*26 Advisory-"consuming raw or undercooked#" text−2
FOR RAW SUSHI PRODUCTS
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
AIR VENTS

Base deductions−26 pts

Aug 20

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
KEEP WIPING CLOTHES IN SANITIZER BETWEEN USE.
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*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY CEILING VENTS
DAL-4*21 RFSM - Not On Site−2
EXPIRED
DAL-5*43 Light bulbs, light shields provided−2
REPLACE MISSING END CAPS FROM LIGHT SHIELDS
DAL-6*45 Premises shall be maintained in good repair−2
REPLACE DAMAGED / MISSING TILES FROM WALL AND FLOOR OF DISHWASHING AREA.

Base deductions−12 pts

Feb 20

Routine InspectionScore: 87

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
OBSERVED RAW MEAT STORED ABOVE READY TO EAT PRODUCTS AND RAW SEAFOOD

Basic (7)

−14 pts

DAL-1*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*45 Floor& wall junctures- coved & sealed−2
REPAIR DAMAGE FLOOR TILES. i.e. WALK IN COOLER
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
STORE ALL WIPING CLOTHES IN SANITIZER BETWEEN USE
DAL-7*22 Handlers-Certificate Not On Site−2
RENEW ALL EXPIRED FOOD HANDLER CERTIFICATE
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIPS

Base deductions−19 pts

Jul 19

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
SUSHI MICROWAVE IN NEED OF CLEANING FOOD SOIL PRESENT

Basic (7)

−14 pts

DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
DATE MARKING OF COOKED FOOD ITEMS NECESSARY COOKED FOOD ITEMS IN THE WALK IN COOLER NOT DATE MARKED
DAL-3*31 Handwashing lavatory - used for other purpose−2
HAND WASH SINK IN THE SUSHI AREA WITH COOKING UTENSILS RESTING INSIDE THE BASIN
DAL-4*32 Damaged Equipment−2
BROKEN REACH IN COOLER DOOR GASKETS
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
KITCHEN COOK OBSERVED DRINKING FROM AN OPEN PERSONAL DRINK IN THE FOOD PREPARATION AREA
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
KITCHEN COOK'S PERSONAL CELL PHONE RESTING ON A FOOD PREPARATION TABLE
DAL-7*42 Dirty nonfood contact surfaces−2
DIRTY REACH IN COOLER FAN COVERS
DAL-8*45 Walls and ceilings, studs, joists, and rafters−2
REPLACE ALL DAMAGED CEILING TILES DUE TO MOISTURE THROUGHOUT STORE

Base deductions−19 pts

Jan 19

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken stored over ready to eat food products
DAL-4*19 Backflow prevention device - installed−5
Attached hose hanging below the flood level rim of the stock pot
DAL-5*10 Clean Sight and Touch−5
Clean pans with old labels
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held on the counter at 62.3 degrees Cooked rice held on the counter at 59.5 degrees Cooked egg in the sushi refrigerator at 46.3 degrees

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*40 Reuse of single service articles−2

Base deductions−28 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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