What is Koryo Kalbi Korean Bbq's health inspection score?

Koryo Kalbi Korean Bbq has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Koryo Kalbi Korean Bbq last inspected?

Koryo Kalbi Korean Bbq was last inspected on January 23, 2020. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Koryo Kalbi Korean Bbq have?

Koryo Kalbi Korean Bbq has 61 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Koryo Kalbi Korean Bbq safe to eat at?

Koryo Kalbi Korean Bbq has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Koryo Kalbi Korean Bbq

Name: Koryo Kalbi Korean Bbq
Address: 2560 ROYAL LN #105, Dallas, 75229
Rating: 49

2560 ROYAL LN #105, Dallas

Data may be outdated — inspected 1/23/2020

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0Poor

North Dallas

Ranked #410 of 566 in North Dallas

Stable

5 inspections

Last: Jan 23, 2020

low confidence

Directions Order

Inspections

Clean Rate

12.2

Avg Violations

76 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 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

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 44/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (49/100) which is computed during our regular data sync.

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

2560 ROYAL LN #105, Dallas, TX 75229

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Violation Timeline

Dec 2018

1 inspections

7 intermediate

8 basic

Dec

Jan 2019

2 inspections

5 intermediate

20 basic

Jul 2019

1 inspections

1 intermediate

9 basic

Jul

Jan 2020

1 inspections

2 intermediate

9 basic

Inspection History

5 records on file

5 Routine

Jan 20

Routine InspectionLatestScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*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-3*14 When to wash hands−5
AFTER THEY WALK IN FROM OUTSIDE

Basic (9)

−18 pts

DAL-1*32 Damaged Equipment−2
REMOVE ALL DAMAGED AND MELTED CONTAINERS
DAL-4*45 Floor& wall junctures- coved & sealed−2
REPAIR ALL DAMAGED FLOOR TILES FROM KITCHEN
DAL-5*39 Equipment compartments, drainage−2
KEEP ALL ICE BIN DRAINED AT ALL TIMES
DAL-6*21 RFSM - Not On Site−2
NONE
DAL-7*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED BEVERAGE STORED ON SHELVES ABOVE FOOD PREP. STATION
DAL-9*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-10*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR OF STANDING WATER, CLEAN VENT HOOD, WALK IN COOLERS SHELVES AND FANS.
DAL-11*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

Base deductions−28 pts

Jul 19

Routine InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Mecanical dishwasher and manual dishwasher with

Basic (9)

−18 pts

DAL-1*47 RFSM Certificate - Not Display−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*39 Store all equipment & utensil covered or inverted−2
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-7*37 Unpackaged food may not be stored in direct contact with undrained ice−2
Undrained ice bin
DAL-8*42 Nonfood-contact surfaces material−2
Towels used under the cutting board
DAL-9*45Utility lines/pipes cannot prevent cleaning−2
Drain lines from the three compartment sink
DAL-10*31 Handwashing lavatory - accessible−2
Hand sink used for meat storage

Base deductions−23 pts

Jan 19

Routine InspectionScore: 86

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-6*01 Cooling -- within 2 hours, 135-70øF−5
Beef broth 84.2 degrees

Basic (9)

−18 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
DAL-2*21 RFSM - Not On Site−2
DAL-3*45 Floor contruction requirements−2
DAL-4*47 RFSM Certificate - Not Display−2
DAL-5*42 Nonfood-contact surfaces material−2
Rusted shelves
DAL-7*40 Reuse of single service articles−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-10*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−23 pts

Jan 19

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
Observed employee wash utenisl without a hot soapy water solution and sanitize said utensils without a sanitizer
DAL-11*18 Toxic items labeling-non original container−5
DAL-13*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Oyster sauce held outside of refrigeration BBQ sauce with bean paste hald at 61.3 degrees
DAL-15*02 Cold Hold (41øF/45øF or below)−5
Noodle salad held at 87.7 degrees Macaroni salad held at 48.2 degrees

Basic (11)

−22 pts

DAL-1*42 Nonfood-contact surfaces material−2
News paper lined surfaces
DAL-2*31 Handwashing lavatory - accessible−2
DAL-3*45 Floor& wall junctures- coved & sealed−2
DAL-4*40 Reuse of single service articles−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*47 RFSM Certificate - Not Display−2
DAL-8*32 Equipment & Utensils resistant pit,chip, crazing−2
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
DAL-10*33 Manual warewashing equipment, wash solution temp.−2
DAL-12*21 RFSM - Not On Site−2
DAL-14*38 Thawing. under running water criteria - water velocity−2

Base deductions−42 pts

Dec 18

Routine InspectionScore: 68

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Lakc of a sanitizing rinse
DAL-3*18 Toxic items stored above food/utensils−5
Motor oil stored over food
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw fish and raw oysters
DAL-8*14 Cleaning procedure--steps Improper drying method−5
Reuing drying toweld
DAL-11*01 Cooling -- within 2 hours, 135-70øF−5
Potato salad cooling on the top of the point of usage refrgerator at 98.2 degress
DAL-13*18 Toxic items labeling-non original container−5
Spray bottles of cleaning compounds without labels
DAL-15*02 Cold Hold (41øF/45øF or below)−5
Marinating raw fish held at 43.4 degrees - top of the point of usage refrigerator Seafood mix at 49.6 degrees

Basic (8)

−16 pts

DAL-2*31 No soap at handsink−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*45Floors easily cleanable−2
Replace floor tile as needed
DAL-7*47 RFSM Certificate - Not Display−2
DAL-9*21 PIC ensures employees are properly sanitizing equi−2
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
Floors are in need of cleaning
DAL-14*33 Manual warewashing equipment, wash solution temp.−2

Base deductions−51 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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