What is Nurungji Chicken's health inspection score?

Nurungji Chicken has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nurungji Chicken last inspected?

Nurungji Chicken was last inspected on December 15, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nurungji Chicken have?

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

Is Nurungji Chicken safe to eat at?

Nurungji Chicken has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Nurungji Chicken

Name: Nurungji Chicken
Address: 11407 EMERALD ST #115, Dallas, 75229
Rating: 68

11407 EMERALD ST #115, Dallas

Data may be outdated — inspected 12/15/2022

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0Fair

North Dallas

Ranked #134 of 566 in North Dallas

Stable

9 inspections

Last: Dec 15, 2022

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

40 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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

11407 EMERALD ST #115, Dallas, TX 75229

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Violation Timeline

Feb 2019

1 inspections

1 intermediate

2 basic

Feb

Sep 2019

1 inspections

2 intermediate

5 basic

Mar 2020

1 inspections

2 intermediate

5 basic

Mar

Sep 2020

1 inspections

1 intermediate

5 basic

Mar 2021

1 inspections

2 intermediate

8 basic

Mar

Sep 2021

1 inspections

1 intermediate

12 basic

Oct 2021

1 inspections

3 intermediate

5 basic

Oct

Apr 2022

1 inspections

8 basic

Dec 2022

1 inspections

1 intermediate

3 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 22

Routine InspectionLatestScore: 92

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

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 WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-2*31 Handwashing lavatory - accessible−2
REPAIR HOT WATER FAUCET OF HAND SINK, PROVIDE SOAP AND PAPER TO HAND SINK.
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".

Base deductions−11 pts

Apr 22

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*31 Individual, disposable towels−2
DAL-2*43 Light - 50 foot : Food and utensils area−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*40 Single use articel wrapped or dispensed−2
DAL-6*47 Conditions of Permit-in use of food equipment−2
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−16 pts

Oct 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*14 When to wash hands before donning new gloves−5
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5

Basic (5)

−10 pts

DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*47 Handwashing signage−2
DAL-7*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil−2
DAL-8*32 Approved Food Contact Equip.−2

Base deductions−25 pts

Sep 21

Routine InspectionScore: 79

1 Med12 Basic

13 total

71/100inspection score

−29 pts

Intermediate (1)

−5 pts

DAL-4*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Tested 0 ppm chlorine at dishwasher.

Basic (12)

−24 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Remove cardboard and foil shelf liners.
DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
No hot water at handwash sink at back prep area.
DAL-3*29 Sanitizing solutions, testing devices−2
DAL-5*31 Handwashing lavatory - accessible−2
Items stored in front handwash sink.
DAL-6*35 Hair Restraints effective−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Utensil was in water at 72 F.
DAL-9*41 Food storage containers, identified with common name of food.−2
DAL-10*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-11*45 Premises shall be maintained in good repair−2
Seal 3 comp sink to wall properly.
DAL-12*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-13*22 Accredited food handler certificate - 60 days−2

Base deductions−29 pts

Mar 21

Routine InspectionScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN SANITIZER AT 50 PPM, TESTED AT 0 PPM,
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
REMOVE ALL RUSTED FOOD CANS

Basic (8)

−16 pts

DAL-1*39 Store equipment & utensils in a clean, dry place−2
STORE ALL FOOD TRAYS OFF THE FLOOR.
DAL-2*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-4*35 Hair Restraints effective−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-7*22 Accredited food handler certificate - 60 days−2
DAL-8*29 Cold/hot hold unit thermometer easily viewable−2
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
DAL-10*45 Premises shall be maintained in good repair−2
REPAIR HOT WATER FAUCET FROM HAND SINK

Base deductions−26 pts

Sep 20

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
SODA NOZZLES

Basic (5)

−10 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*31 No soap at handsink−2
KITCHEN HAND SIK
DAL-3*22 Accredited food handler certificate - 60 days−2
DAL-4*45 First Aid−2
DAL-6*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 "

Base deductions−15 pts

Mar 20

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
SODA NOZZLES
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 (5)

−10 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE FOOD WITH USE BY DATE
DAL-5*45 Premises shall be maintained in good repair−2
REPLACE MISSING HANDLE FROM FREEZER
DAL-6*32 Approved Food Contact Equip.−2
NO HOME STYLE REFRIGERATOR ALLOWED
DAL-7*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 "

Base deductions−20 pts

Sep 19

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meats stored over raw garlic
DAL-6*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Home style refrigerators
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
DAL-4*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
Go Eco 08-15-2019
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-7*31 Handwashing lavatory - accessible−2
Kitchen

Base deductions−20 pts

Feb 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5

Basic (2)

−4 pts

DAL-1*31 Hand sinks: number installed for convenient use−2
Chicken room without a hand sink
DAL-3*45Utility lines/pipes cannot prevent cleaning−2

Base deductions−9 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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