What is Royal Chopstix's health inspection score?

Royal Chopstix has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Royal Chopstix last inspected?

Royal Chopstix was last inspected on December 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Royal Chopstix have?

Royal Chopstix has 85 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Royal Chopstix safe to eat at?

Royal Chopstix has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Royal Chopstix serve?

Royal Chopstix serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Royal Chopstix

Name: Royal Chopstix
Address: 9625 WEBB CHAPEL RD #400, Dallas, 75220
Rating: 42

9625 WEBB CHAPEL RD #400, Dallas

Data may be outdated — inspected 12/5/2023

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•Northwest Dallas

Ranked #340 of 430 in Northwest DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Dec 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

30 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 41/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (42/100) 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

Open location in Google Maps →

9625 WEBB CHAPEL RD #400, Dallas, TX 75220

Open in Maps

View Menu Order Online

Violation Timeline

Apr 2019

1 inspections

2 intermediate

10 basic

Apr

Oct 2019

1 inspections

3 intermediate

4 basic

Apr 2020

1 inspections

4 intermediate

2 basic

Apr

Nov 2020

1 inspections

5 intermediate

4 basic

May 2021

1 inspections

4 intermediate

8 basic

May

Jul 2021

1 inspections

3 intermediate

7 basic

Jan 2022

1 inspections

1 intermediate

5 basic

Jan

Aug 2022

1 inspections

2 intermediate

5 basic

Apr 2023

1 inspections

2 intermediate

4 basic

Apr

Dec 2023

1 inspections

2 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 84

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chicken wings @ 50.8 F, egg rolls @ 47.2 F, cooked beef @ 118 F
DAL-2*10 Clean Sight and Touch−5
Observed clamato bottle stored inside ice machine, moldy ice machine, soiled ice scoop handless (debris accumulation), and dirty can opener blade

Basic (8)

−16 pts

DAL-3*24 Food Label- manufacture/packer/distrubtor name−2
On cheesecakes
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
Observed peeling can opener blade
DAL-5*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Observed rust on walls of freezer and can opener, replace oxidized knife holder above 3-comp sink
DAL-6*38 Thawing. under running water criteria−2
Thaw chicken under running water and completely submerged
DAL-7*39 Store equipment & utensils in a clean, dry place−2
store ice scoops on clean surfaces
DAL-8*42 Dirty nonfood contact surfaces−2
Clean dirty can opener and RIC/RIF gaskets
DAL-9*43 Light bulbs, light shields provided−2
Repair venthood lights
DAL-10*45 Premises shall be maintained in good repair−2
Repair leak on utility sink

Base deductions−26 pts

Apr 23

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed eggroll @ 47.7 F and wings @ 46.2 F
DAL-2*10 Clean Sight and Touch−5
Clean dirty can opener and inside all dirty RIC/RIFs

Basic (4)

−8 pts

DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
bag of rice
DAL-4*39 Equipment in good repair and proper adjustment.−2
Repair ric door (chipped); Repair RIC. Observed not holding temp @ 41 F or lower
DAL-5*32 Damaged Equipment−2
Repair torn gasket on RIC
DAL-6*42 Dirty nonfood contact surfaces−2
clean exterior of equipment and storage shelves

Base deductions−18 pts

Aug 22

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold food must be kept at 41 F or lower at all times. Observed chicken at 45.1 F and orange chicken 46.1 F and orange chick thigh at 45.6 F
DAL-2*10 Clean Sight and Touch−5
Clean inside RICs in kitchen, inside ice machine (pink mold), and inside microwave (top)

Basic (5)

−10 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark cheesecake in RIC with date prepared
DAL-4*32 Damaged Equipment−2
Repair gaskets inside RIC #2,
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all food product 6 inch off floor. (sugar bag)
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
scoop for dry ingredients observed touching food product in kitchen

Base deductions−20 pts

Jan 22

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine.

Basic (5)

−10 pts

DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
Observed grab-and-go cheesecake without manufactures label.
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Observed sanitizer bucket stored on the floor.
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food boxes stored on the floor.
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty RIC handles and RIF inside.
DAL-6*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−15 pts

Jul 21

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chicken 54 degrees F, fried chicken 53.5 degrees F.
DAL-2*14 Gloves single use−5
Observed rinsing gloves.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket <10 ppm Cl

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
No RFSM on site at time of inspection
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed opened liquid butter on floor
DAL-6*38 Thawing. under running water criteria - water velocity−2
Observed chicken thawing in standing water
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed towel taped around wok handle.
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle in product
DAL-9*42 Dirty nonfood contact surfaces−2
Observed dirty wall, outsides of containers, shelves
DAL-10*43 Ventilation hood-prevent grease dripping−2
Observed dirty and dripping vent hood. Last cleaning 3/15/21

Base deductions−29 pts

May 21

Routine InspectionScore: 77

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed fried chicken 50 degrees F, noodles 56 degrees F, egg roll 44 degrees F.
DAL-2*10 Sanitization after Cleaning−5
Observed not sanitizing prep table after cutting meat, not sanitizing cutting board and knife after washing.
DAL-3*14 When to wash hands−5
Observed not changing gloves and washing hands between handling raw meat, cleaning, and cooking.
DAL-4*18 Toxic items labeling-non original container−5
Observed chemical spray bottles not labeled

Basic (8)

−16 pts

DAL-5*21 RFSM - Not On Site−2
Register Manager Certificate w/ City of Dallas
DAL-6*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed using towels under cutting board and cold food containers, duct tape used in RIC.
DAL-7*33 Rinsing procedures - 3 compartment sink−2
Set up 3-compartment sink to wash, rinse, and sanitize, in that order
DAL-8*34 Pest Control−2
Observed cockroaches
DAL-9*38 Thawing. Under refrigeration−2
Observed frozen beef sitting out at room temperature to thaw. Thaw in refrigeration or fully submerged in cool running water.
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles in product
DAL-11*42 Dirty nonfood contact surfaces−2
Observed dirty floor and outsides of food containers
DAL-12*45 Premises shall be maintained in good repair−2
Observed sinks detached from walls, minor faucet leak

Base deductions−36 pts

Nov 20

Routine InspectionScore: 81

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed fried chicken 49 degrees F
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed salt contaminated
DAL-3*10 Clean Sight and Touch−5
Observed dirty can opener blade
DAL-4*14 Gloves single use−5
Observed employee rinsing gloves off in 3-comp instead of washing hands properly and changing gloves.
DAL-5*18 Toxic items stored above food/utensils−5
Observed sanitizer bucket over food and utensils

Basic (4)

−8 pts

DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food uncovered
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoops
DAL-8*45 Unnecessary articles prohibited−2
Observed personal items (phone, water bottles) on food prep surfaces.
DAL-9*42 Dirty nonfood contact surfaces−2
Observed dirty walls, shelves, container exteriors

Base deductions−33 pts

Apr 20

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chicken 55 degrees F, egg 55.2 degrees F, shrimp 50.9 degrees F, RIC 50 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over RTE food.
DAL-3*10 Clean Sight and Touch−5
Observed dirty can opener blade
DAL-4*18 Toxic items storage adjacent to food/utensils−5
Observed sanitizer spray bottle next to lids.

Basic (2)

−4 pts

DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed duct tape lining bowl
DAL-6*39 Equipment in good repair and proper adjustment.−2
Repair chest freezer, Observed damaged chest freezer lids.

Base deductions−24 pts

Oct 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed egg noodle 46.8 degrees F, sweet+sour chicken 48.1 degrees F, shrimp 48.4 degrees F, RIC 49 degrees F, and RIC 50 degrees F.
DAL-2*10 Clean Sight and Touch−5
Observed dirty can opener blade, dirty inside microwave.
DAL-3*18 Toxic items labeling-non original container−5
Observed spray bottle and sanitizer bucket without label

Basic (4)

−8 pts

DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
No date marking observed
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as shelf liner. Surface must be durable, non-absorbent, and easily cleanable.
DAL-6*39 Equipment in good repair and proper adjustment.−2
Observed damaged chest cooler lid, damaged RIC gaskets, and cracked bulk container lids. Observed deep cuts in cutting board -- replace or resurface.
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty wall near hand sink, dirty shelves, nd dirty outside of containers.

Base deductions−23 pts

Apr 19

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-9*01 Cooling -- ingredients from ambient within 4 hours to 41øF−5
DAL-12*02 Cold Hold (41øF/45øF or below)−5

Basic (10)

−20 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
DAL-2*28 Date marking commercially prepared RTE/ TCS food−2
DAL-3*45 Premises shall be maintained in good repair−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*43 Light 20 foot : Reach-in cooler−2
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
DAL-7*24 Food Labeling- with common name of the food−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-10*33 Manual ware washing, sink compartment requirement−2
DAL-11*22 Handlers-Certificate Not On Site−2

Base deductions−30 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Dallas American Restaurants Best in Dallas All Texas Restaurants