What is Seoul Garden's health inspection score?

Seoul Garden has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Seoul Garden last inspected?

Seoul Garden was last inspected on November 30, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Seoul Garden have?

Seoul Garden has 95 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Seoul Garden safe to eat at?

Seoul Garden has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Seoul Garden serve?

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

Official Health Record

Seoul Garden

Name: Seoul Garden
Address: 2502 ROYAL LN #103, Denton, 75229
Rating: 37

2502 ROYAL LN #103, Denton

Data may be outdated — inspected 11/30/2023

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0Poor

American•North Dallas

Ranked #479 of 566 in North DallasBetter than 17% of american restaurants

Improving

10 inspections

Last: Nov 30, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

29 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

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-63

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

2502 ROYAL LN #103, Denton, TX 75229

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Violation Timeline

Jan 2019

1 inspections

4 intermediate

5 basic

Jan

Jul 2019

1 inspections

11 basic

Mar 2020

1 inspections

2 intermediate

6 basic

Mar

Sep 2020

1 inspections

3 intermediate

6 basic

Mar 2021

1 inspections

3 intermediate

8 basic

Mar

Sep 2021

1 inspections

1 intermediate

8 basic

Mar 2022

1 inspections

1 intermediate

6 basic

Mar

Nov 2022

1 inspections

2 intermediate

10 basic

Apr 2023

1 inspections

2 intermediate

9 basic

Apr

Nov 2023

1 inspections

2 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Nov 23

Routine InspectionLatestScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-7*10 Clean Sight and Touch−5
DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5

Basic (6)

−12 pts

DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−22 pts

Apr 23

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*01 Cooling -- total 6 hours, 135-41øF−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 BEEF SOUP 20 GAL. REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS AT 101'F , EMPLOYEE STATED IT WAS COOKED YESTERDAY. DISPOSITION: EMPLOYEE DISCARD PRODUCTS ON SIE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human
DAL-8*14 When to wash hands−5
EMPLOYEE MUST WASH HANDS BETWEEN TASK, i.e. AFTER EATING.

Basic (9)

−18 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE, SHELF LIFE UP TO 7 DAYS.
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER/FREEZER.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
i.e. CLEAN FLOOR AREAS BELOW STOVE, WOK AND GRILL. CLEAN WALLS, CLEAN FLOOR OF WALK IN FREEZER. CLEAN DOORS' HANDLES OF ALL COOLERS AND FREEZERS.
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
DO NOT LEAVE TRASH AND UNCLEANED DISHES WITH FOOD DEBRIS IN KITCHEN OVER NIGHT.
DAL-7*21 RFSM - Not On Site−2
NOT ON SITE
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING IN FOOD PREP. AREA ALLOWED, FEMALE KITCHEN EMPLOYEE WAS EATING IN PREP. AREA.
DAL-10*45 Lockers to be used to store personal items−2
STORE PERSONAL ITEMS SUCH AS CLOTHING OR PURSE AWAY FROM FOOD AND FOOD EQUIPMENT.
DAL-11*46 Covered waste receptacle for women's restroom−2

Base deductions−28 pts

Nov 22

Routine InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-7*18 Toxic items storage adjacent to food/utensils−5
DAL-8*14 When to wash hands−5

Basic (10)

−20 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-5*45 Unnecessary articles prohibited−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-9*21 RFSM - Not On Site−2
DAL-10*47 Other Violations−2
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-12*44 Refuse/recyclables to be stored in proper contain.−2

Base deductions−30 pts

Mar 22

Routine InspectionScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
SMALL COOLER

Basic (6)

−12 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-3*45 Unnecessary articles prohibited−2
REMOVE ALL NEWSPAPERS USED AS LINER FROM KITCHEN.
DAL-4*47 Conditions of Permit-in use of food equipment−2
DAL-5*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKET
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
DRY STORAGE AREA

Base deductions−17 pts

Sep 21

Routine InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
disher washer concerntration at 0PPM

Basic (8)

−16 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
FOOD PREP IN STORAGE NOT Labeled AND NOT DATED
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
REMOVE OR DISCONTINUE USE OR NEWSPAPER, CARDBOARD, AND FOIL SHELF LINERS
DAL-4*35 Hair Restraints effective−2
EMPLOYEE'S WITH NO HAIR RESTRAINTS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
FOOD IN RIC AND WIC NOT COVERED
DAL-6*39 Keep utensils handles upright or protected−2
STORE SCOOP WITH HANDLE EXTENDED OUT OF PRODUCT WHEN STORE INSIDE
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK PRODUCT PREP AND STORE FOR MORE THAN 7DAYS
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
FLOOR UNDER SHELVES AND COOK LINE EQUIPMENT OBSERVED WITH HEAVY ACCUMILATION OF FOOD AND DEBRIS
DAL-9*47 Other Violations−2
HANG MOP AND DISPOSE OF WAST WATER WHEN NOT IN USED

Base deductions−21 pts

Mar 21

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*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
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.
DAL-6*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-3*35 Hair Restraints effective−2
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN HANDLES OF COOLERS , WALLS AND FLOOR OF KITCHEN AND COOLERS, WALK IN COOLER'S FANS AND FLOOR.
DAL-5*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-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
DAL-8*21 RFSM - Not On Site−2
DAL-9*39 Store equipment & utensils in a clean, dry place−2
STORE ALL FOOD EQUIPMENT OFF THE FLOOR
DAL-10*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS

Base deductions−31 pts

Sep 20

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-3*14 When to wash hands−5
MAKE SURE EMPLOYEE WASH HANDS BET1EEN TQSKE
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE RAW PRODUCTS BELOW READY TO EAT PRODUCTS .
DAL-9*10 Clean Sight and Touch−5
ICE MACHINE

Basic (6)

−12 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL PRODUCTS FROM WALK IN COOLER N FREEZER
DAL-2*31 Individual, disposable towels−2
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*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE DRINKS BY CLEAEND DISHES.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
WALL BY 3 COMPARTMENT SINK.
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−27 pts

Mar 20

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*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
DAL-8*02 Cold Hold (41øF/45øF or below)−5
TOFU 46'F, BEEF 46'F, PORK 46'F--TOFU COOLER

Basic (6)

−12 pts

DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINK ON FOOD PREP. TABLE
DAL-5*21 RFSM - Not On Site−2
PLEASE APPLY FOOD MANGER CERTIFICATE
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST SING" A copy of the most recent establishment inspection report is available upon request"
DAL-7*45 Premises shall be maintained in good repair−2
REPAIR WORN GASKET FROM COOLER

Base deductions−22 pts

Jul 19

Routine InspectionScore: 83

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

DAL-1*47 Handwashing signage−2
HAND WASH SIGNS NEEDED FOR HAND SINKS MISSING THEM
DAL-2*21 RFSM - Not On Site−2
EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
DAL-3*22 Handlers-Certificate Not On Site−2
THE ENTIRE COOKING STAFF AT THE TIME OF INSPECTION ALL WORKING WITH EXPIRED FOOD HANDLER CERTIFICATES EXPIRED SINCE 05/ 2019
DAL-4*28 Date marking commercially prepared RTE/ TCS food−2
COOKED FOOD ITEMS ( IN COOLERS ) NOT DATE MARKED
DAL-5*31 Handwashing lavatory - used for other purpose−2
COOKING UTENSILS BEING STORED INSIDE KITCHEN HAND SINK
DAL-6*32 Damaged Equipment−2
BROKEN REACH IN COOLER DOOR GASKETS
DAL-7*45 Premises shall be maintained in good repair−2
DAMAGED FLOOR TILES IN THE KITCHEN AND WALK IN COOLER
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
DUSTY INTAKE VENTS
DAL-9*29 Cold/hot hold unit thermometer easily viewable−2
DAL-10*35 Hair Restraints effective−2
KITCHEN STAFF NOT WEARING HAIR RESTRAINTS UPON ARRIVAL
DAL-11*42 Dirty nonfood contact surfaces−2

Base deductions−22 pts

Jan 19

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Washing dishes in the same set of sinks while preparing octopus in another sink
DAL-7*10 Clean Sight and Touch−5
The shelves in the refrigerator are caked on with gross food particles
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meats stored above ready to eat foods
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held outside of refrigeration at 53.9 degrees Tofu held outside of refrigeration at 46.8 degrees Pepper paste had at 54.6 degrees

Basic (5)

−10 pts

DAL-1*38 Thawing. under running water criteria -thawed RTE <41F−2
DAL-2*42 Dirty nonfood contact surfaces−2
Stoves covered in a heavy grease and food particles Floor in need of cleaning
DAL-3*39 Store all equipment & utensil covered or inverted−2
DAL-5*31 Individual, disposable towels−2
DAL-6*42 Nonfood-contact surfaces material−2
Rested metal shelf below the preparation table

Base deductions−30 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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