What is Namoo Korean Restaurant House OF Trees's health inspection score?

Namoo Korean Restaurant House OF Trees 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 Namoo Korean Restaurant House OF Trees last inspected?

Namoo Korean Restaurant House OF Trees was last inspected on September 14, 2019. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Namoo Korean Restaurant House OF Trees have?

Namoo Korean Restaurant House OF Trees has 43 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Namoo Korean Restaurant House OF Trees safe to eat at?

Namoo Korean Restaurant House OF Trees has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Namoo Korean Restaurant House OF Trees

Name: Namoo Korean Restaurant House OF Trees
Address: 11425 GOODNIGHT LN, Dallas, 75220
Rating: 36

11425 GOODNIGHT LN, Dallas

Data may be outdated — inspected 9/14/2019

▲Improving

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0Poor

Northwest Dallas

Ranked #363 of 430 in Northwest Dallas

Improving

4 inspections

Last: Sep 14, 2019

low confidence

Directions Order

Inspections

Clean Rate

10.8

Avg Violations

82 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-14 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

3rd

30% weight

Real-time Score: 29/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (36/100) 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

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11425 GOODNIGHT LN, Dallas, TX 75220

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Violation Timeline

Jan 2019

1 inspections

2 intermediate

3 basic

Jan

Jul 2019

2 inspections

11 intermediate

17 basic

Sep 2019

1 inspections

5 intermediate

5 basic

Sep

Inspection History

4 records on file

4 Routine

Sep 19

Routine InspectionLatestScore: 77

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored over vegetables
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Tofu 50.0 degrees top of the point of usage refrigerator
DAL-5*14 When to wash hands before donning new gloves−5
Two different employees donning gloves without washing hands
DAL-8*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution
DAL-10*19 Backflow prevention device - air gap−5
Attached hose at the three compartment sink

Basic (5)

−10 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*21 RFSM - Not On Site−2
DAL-6*34 Live animals not allowed−2
Cat with potty pan is the food storage/food preparation area
DAL-7*31 Hand sinks: number installed for convenient use−2
The room storing the meat saw needs a hand sink
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Foods in the walk in refrigerator

Base deductions−35 pts

Jul 19

Routine InspectionScore: 69

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Walk in refrigerator tofu held at 48.0 degrees Point of usage refrgerator - west end at 61.5 degrees - top of the pour - cooked noodles in water Point of usage refrgerator - east end at 45.5 degrees - top of the pour - wont ons in water Point of usage refrgerator - south side at 45.5 degrees - top of the pour - cooked meat Point of usage refrgerator - wait station cucumber kim chee at
DAL-7*10 Clean Sight and Touch−5
Dried meat and blood on the meat saw
DAL-10*01 Cooling -- within 2 hours, 135-70øF−5
Green salsa cooling a shelf in the store room without a refrigeration source at 78.7 degrees
DAL-12*18 Toxic items used according to law−5
Ortho home defense

Basic (11)

−22 pts

DAL-1*34 Live animals not allowed−2
Observed a cat in the store room - repeated - citation written
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Lack of date marking
DAL-4*43 Light - 50 foot : Food and utensils area−2
DAL-5*29 Food thermometers--small diameter probe−2
DAL-6*31 Hand sinks: number installed for convenient use−2
Meat cutting saw used in the store room without a hand sink
DAL-8*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Go eco 07-03-2019
DAL-9*40 Reuse of single service articles−2
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2
Onions in the store room floor
DAL-14*21 PIC ensures food properly and rapidly cooled−2
DAL-15*42 Nonfood-contact surfaces material−2
Cardboard lined shelves in the walk in refrigerator

Base deductions−42 pts

Jul 19

Routine InspectionScore: 73

7 Med6 Basic

13 total

53/100inspection score

−47 pts

Intermediate (7)

−35 pts

DAL-3*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
Bean oaste held at 78.2 degrees
DAL-6*18 Galvanized metal may not used with acdic food−5
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored over cooked vegetables Raw meat stored over raw vegetables
DAL-10*14 When to wash hands before donning new gloves−5
DAL-11*02 Cold Hold (41øF/45øF or below)−5
Cooked potato held at 80.5 degrees Raw squid held at 45.2 degres
DAL-12*15 Bare hands contact with ready-to-eat foods−5
Handling ice with bare hands
DAL-13*20 Grease Trap Tickets−5
Out of date

Basic (6)

−12 pts

DAL-2*34 Live animals not allowed−2
Cat complete with potty pan in the food storage area
DAL-4*38 Thawing. under running water criteria - < 4 hours−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-7*42 Nonfood-contact surfaces material−2
Cardboard lined shelves in the walk in cooler
DAL-1*39 Utensils, single serve items 6 inches off - floor−2
DAL-9*40 Reuse of single service articles−2

Base deductions−47 pts

Jan 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Cooked potatoes held at 80.2 degrees on the counter without refrigeration
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat stored over cooked meat

Basic (3)

−6 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-3*43 Light - 50 foot : Food and utensils area−2
DAL-5*38 Thawing. under running water criteria - water velocity−2

Base deductions−16 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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