What is San Jang Korean Restaurant's health inspection score?

San Jang Korean Restaurant has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was San Jang Korean Restaurant last inspected?

San Jang Korean Restaurant was last inspected on July 29, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does San Jang Korean Restaurant have?

San Jang Korean Restaurant has 78 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is San Jang Korean Restaurant safe to eat at?

San Jang Korean Restaurant has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

San Jang Korean Restaurant

Name: San Jang Korean Restaurant
Address: 11276 HARRY HINES BLVD #102, Dallas, 75229
Rating: 62

11276 HARRY HINES BLVD #102, Dallas

Data may be outdated — inspected 7/29/2022

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0Fair

North Dallas

Ranked #236 of 566 in North Dallas

Unknown

8 inspections

Last: Jul 29, 2022

low confidence

Directions Order

Inspections

Clean Rate

9.8

Avg Violations

47 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

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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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11276 HARRY HINES BLVD #102, Dallas, TX 75229

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Violation Timeline

Apr 2019

1 inspections

4 intermediate

8 basic

Apr

May 2019

1 inspections

4 intermediate

4 basic

Nov 2019

1 inspections

1 intermediate

11 basic

Nov

Aug 2020

1 inspections

1 intermediate

9 basic

Mar 2021

1 inspections

1 intermediate

6 basic

Mar

Sep 2021

1 inspections

2 intermediate

12 basic

Nov 2021

1 inspections

2 intermediate

6 basic

Nov

Jul 2022

1 inspections

3 intermediate

4 basic

Inspection History

8 records on file

7 Routine1 Follow-up

Jul 22

Routine InspectionLatestScore: 87

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE DIFFERENT TYPE OF MEAT IN DIFFERENT CONTAINER.
DAL-5*10 Clean Sight and Touch−5
COOLERS IINTERIOR
DAL-6*19 Water & Plumbing in good repair- per code−5
REPAIR SPRAYER FROM THREE COMPARTMENT SINK.

Basic (4)

−8 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR OF FOOD DEBRIS ESPECIALLY BEHIND AND BELOW EQUIPMENT. EXTERIOR OF COOLERS AND HANDLES, EXTERIOR OF RICE COOKER AND DISHWASHING MACHINE.
DAL-4*45 Premises shall be maintained in good repair−2
DAL-7*46 Covered waste receptacle for women's restroom−2

Base deductions−23 pts

Nov 21

Follow-up InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
COOLERS, RICE WARMERS, MICROWAVE.
DAL-7*18 Toxic items labeling-non original container−5
SPRAY BOTTLES

Basic (6)

−12 pts

DAL-2*45 Unnecessary articles prohibited−2
ORGANIZE YOUR STORAGE AREA AND REMOVE ANY UNNECESSARY ARTICLES.
DAL-3*21 RFSM - Not On Site−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS. SOME PRODUCTS ARE DATED.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
WARNING! CLEAN FLOOR , TOP OF DISH WASHING MACHINE, CLEAN WALLS AND CEILING OF WALK IN COOLER.
DAL-8*47 Conditions of Permit-in use of food equipment−2
POST A SIGN" A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

Base deductions−22 pts

Sep 21

Routine InspectionScore: 77

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-12*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
DAL-14*10 A chemical sanitizer used: contact times criteria−5
dishwasher tested at 0 ppm chlorine

Basic (12)

−24 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Clean cooler door gaskets. Clean fan covers at WIC.
DAL-2*32 Equipment and Utensils Multiuse Materials durable−2
Use food grade bags to store open food products.
DAL-3*21 RFSM - Not On Site−2
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*31 No soap at handsink−2
DAL-6*47 Handwashing signage−2
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-8*41 Food storage containers, identified with common name of food.−2
DAL-9*45 Drying Mops-air dry−2
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-11*36 Cloths in-use for wiping between uses stored−2
DAL-13*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−34 pts

Mar 21

Routine InspectionScore: 88

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
WARING ! COOLEERS, FREEZERS , CUTTING BOARDS, SINKS,

Basic (6)

−12 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
WARNING! ALSO CLEAN FLOOR, FREEZERS, STOVES, WALLS, FANS AND SHELVES OF TRASH AND GREASE
DAL-2*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request."
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-5*45 Premises shall be maintained in good repair−2
REMOVE ALL RUST FROM FREEZER, REPLACE MISSING HANDLES FROM COOLERS
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE A WORKING THERMOMETER TO ALL COOLERS AND FREEZERS
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL YOUR FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

Base deductions−17 pts

Aug 20

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
COOLEERS, FREEZERS , CUTTING BOARDS, SINKS,

Basic (9)

−18 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
DAL-3*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
REPAIR BROKEN FAUCET FROM TWO COMPARTMENT SINK AND
DAL-4*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-5*45 Unnecessary articles prohibited−2
REMOVE ALL UNNECESSARY ARTICLES FROM KITCHEN AND STORAGE AREA
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR, STOVES, WALLS, FANS AND SHELVES OF TRASH AND GREASE
DAL-7*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINKS
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL YOUR FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
SEAL OPENED AREA FROM BACK DOOR
DAL-10*43 Light bulbs, light shields provided−2
WALK IN COOLER

Base deductions−23 pts

Nov 19

Routine InspectionScore: 82

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN INSIDE OF ICE MACHINE

Basic (11)

−22 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*29 Food thermometers provided and accessible−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
DAL-5*32 Approved Food Contact Equip.−2
CANNOT STORE FOOD IN GROCERY BAGS
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*41 Food storage containers, identified with common name of food.−2
DAL-9*38 Thawing. under running water criteria−2
DAL-10*42 Dirty nonfood contact surfaces−2
DAL-11*45 Lockers to be used to store personal items−2
DAL-12*47 Handwashing signage−2

Base deductions−27 pts

May 19

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-3*01 Cooling -- within 2 hours, 135-70øF−5
Fish cake cooling on the counter at 125.7 degrees without a refrigeratin source
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Tofu at 57.8 degrees held without refrigeration
DAL-8*18 Toxic items stored above food/utensils−5
Bleach stored over corn syrup

Basic (4)

−8 pts

DAL-1*31 Handwashing lavatory - accessible−2
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−28 pts

Apr 19

Routine InspectionScore: 77

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held at 55.8 degree stacked above the refrigeration line Raw meat held on a shelf at 55.2 degrees Tofu held outside of refrigeration at 58.3 degrees
DAL-4*20 Grease Trap Tickets−5
DAL-5*01 Cooling -- within 2 hours, 135-70øF−5
Cooked fish cake at 78.4 degrees and cooked potatoes at 80.1 degrees cooling on the top of the point of usage refrigerator
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (8)

−16 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DAL-8*32 Approved Food Contact Equip.−2
Painted wood counter
DAL-9*38 Thawing. under running water criteria - water velocity−2
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Rolled up paper bags of food
DAL-11*47 RFSM Certificate - Not Display−2
Nan 38858 01/2021
DAL-12*31 Handwashing lavatory - accessible−2

Base deductions−36 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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