What is Monkey King Noodle, CO's health inspection score?

Monkey King Noodle, CO has a SafeDine safety score of 34 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Monkey King Noodle, CO last inspected?

Monkey King Noodle, CO was last inspected on September 14, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Monkey King Noodle, CO have?

Monkey King Noodle, CO has 86 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Monkey King Noodle, CO safe to eat at?

Monkey King Noodle, CO has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Monkey King Noodle, CO

Name: Monkey King Noodle, CO
Address: 2933 MAIN ST, Dallas, 75226
Rating: 34

2933 MAIN ST, Dallas

Data may be outdated — inspected 9/14/2023

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0Poor

Deep Ellum

Ranked #235 of 270 in Deep Ellum

Improving

10 inspections

Last: Sep 14, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

33 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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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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2933 MAIN ST, Dallas, TX 75226

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Violation Timeline

Dec 2018

1 inspections

3 intermediate

6 basic

Dec

Jun 2019

1 inspections

3 intermediate

3 basic

Mar 2020

1 inspections

5 basic

Mar

Feb 2021

1 inspections

3 intermediate

5 basic

Sep 2021

1 inspections

3 intermediate

5 basic

Sep

Apr 2022

1 inspections

6 basic

Dec 2022

1 inspections

3 intermediate

9 basic

Dec

Jan 2023

1 inspections

3 intermediate

8 basic

Aug 2023

1 inspections

4 intermediate

8 basic

Aug

Sep 2023

1 inspections

1 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Sep 23

Routine InspectionLatestScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
LABEL ALL SPRAY BOTTLES

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*29 Sanitizing solutions, testing devices−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*39 Keep utensils handles upright or protected−2
DAL-7*45 Clean facilities as often as necessary.−2
DAL-8*42 Dirty nonfood contact surfaces−2
CLEAN THE INSIDE BOTTOM OF REACH IN COOLERS
DAL-9*34 Outer openings:closed,tight-fitting windows−2

Base deductions−21 pts

Aug 23

Routine InspectionScore: 76

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
TCS FOOD ITEMS SHALL BE STORED AT 41'F OR LESS. OBSERVED SOME TCS FOODS BETWEEN 46-47'F IN OPEN TOP REACH IN COOLER.
DAL-2*03 Food products not maintained at 135øF or above−5
COOKED BEEF SHALL BE HELD AT 135'F OR ABOVE. STORED AT 80'F
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
RAW BEEF STORED OVER READY TO EAT FOOD ITEMS IN REACH IN COOLER
DAL-4*18 Toxic items labeling-non original container−5
LABEL ALL SPRAY BOTTLES

Basic (8)

−16 pts

DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
TOP LID MISSING ON REACH IN COOLER. THIS IS KEEPING THE TCS FOOD ITEMS FROM BEING 41'F OR LESS.
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*32 Approved Food Contact Equip.−2
DO USE ORIGINAL METAL CONTAINERS AS FOOD STORAGE. SHALL STORE IN APPROVED FOOD CONTACT CONTAINERS
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Food preparation−2
COVER RAW PROTEINS IN REACH IN COOLER
DAL-10*42 Dirty nonfood contact surfaces−2
BOTTOM OF REACH IN COOLERS NEED TO CLEANED
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-12*21 RFSM - Not On Site−2

Base deductions−36 pts

Jan 23

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-3*20 Grease Trap Tickets−5
DAL-5*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Store raw food items below ready to eat foods
DAL-10*18 Toxic items labeling-non original container−5
Label spray bottles with accurate chemical name

Basic (8)

−16 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
Label bulk containers
DAL-2*32 Maintain in Good Repair−2
DAL-4*21 RFSM - Not On Site−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-9*45 Lockers to be used to store personal items−2
DAL-11*42 Dirty nonfood contact surfaces−2

Base deductions−31 pts

Dec 22

Routine InspectionScore: 77

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-3*03 Food products not maintained at 135øF or above−5
Beef 108, Ground Pork 108; Degrees F.
DAL-8*10 Sanitization after Cleaning−5
Quat ammonia in 3 comp sink observed at 0 ppm. Change every 3-4 hours or as needed to maintain concentration b/w 200-400 ppm.
DAL-10*20 Grease Trap Tickets−5
Service grease trap every 90 days and maintain manifest on file to present upon inspection.

Basic (9)

−18 pts

DAL-1*39 Equipment in good repair and proper adjustment.−2
Use proper scoops/ladles to dispense product/sauces.
DAL-2*35 Hair Restraints effective−2
Observed kitchen male employee w/o proper hair control.
DAL-4*21 RFSM - Not On Site−2
A certified food manager shall be present all hours of operation. Post certificate in public view.
DAL-5*30 Food Establishment Permit−2
Post health permit in public view.
DAL-6*22 Accredited food handler certificate - 60 days−2
Provide food handler certificates for all employees & maintain on file to present upon inspection.
DAL-7*29 Sanitizing solutions, testing devices−2
Provide quat test strips to test sanitizer concentration.
DAL-9*47 Other Violations−2
Provide pest control records. Maintain on file to present upon inspection.
DAL-11*46 Covered waste receptacle for women's restroom−2
Provide a covered trash can for restrooms.
DAL-12*31 Handwashing lavatory - accessible−2

Base deductions−33 pts

Apr 22

Routine InspectionScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*31 Handwashing lavatory - accessible−2
DAL-3*32 Equipment & Utensils resistant pit,chip, crazing−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-6*47 Handwashing signage−2

Base deductions−12 pts

Sep 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN MORE OFTEN
DAL-2*19 Plumbing System Construction−5
DAL-3*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*29 Sanitizing solutions, testing devices−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−25 pts

Feb 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*10 Clean Sight and Touch−5
DAL-3*19 Plumbing System Construction−5

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*31 Individual, disposable towels−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-8*47 Handwashing signage−2

Base deductions−25 pts

Mar 20

Routine InspectionScore: 95

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-2*36 Cloths in-use for wiping food spills used for no other purpose−2
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*38 Thawing. under running water criteria -thawed RTE <41F−2
DAL-5*43 Clean vent syst:Intake/exhaust air ducts−2

Base deductions−10 pts

Jun 19

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*14 When to wash hands before donning new gloves−5
DAL-5*18 Toxic items labeling-non original container−5
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
DAL-4*38 Thawing. under running water criteria−2

Base deductions−21 pts

Dec 18

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-4*18 Toxic items labeling-non original container−5
DAL-8*02 Cold Hold (41øF/45øF or below)−5

Basic (6)

−12 pts

DAL-2*31 No soap at handsink−2
DAL-3*47 Handwashing signage−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-9*39 Equipment and Utensils Storage−2

Base deductions−27 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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