What is Shin Chon Market & Foodcourt's health inspection score?

Shin Chon Market & Foodcourt has a SafeDine safety score of 24 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shin Chon Market & Foodcourt last inspected?

Shin Chon Market & Foodcourt was last inspected on August 11, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shin Chon Market & Foodcourt have?

Shin Chon Market & Foodcourt has 87 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shin Chon Market & Foodcourt safe to eat at?

Shin Chon Market & Foodcourt has a safety score of 24/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Shin Chon Market & Foodcourt

Name: Shin Chon Market & Foodcourt
Address: 11422 HARRY HINES BLVD #210, Dallas, 75229
Rating: 24

11422 HARRY HINES BLVD #210, Dallas

Data may be outdated — inspected 8/11/2023

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

North Dallas

Ranked #496 of 566 in North Dallas

Improving

7 inspections

Last: Aug 11, 2023

low confidence

Directions Order

Inspections

Clean Rate

12.4

Avg Violations

32 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

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

-76

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 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

11422 HARRY HINES BLVD #210, Dallas, TX 75229

Open in Maps

View Menu Order Online

Violation Timeline

Dec 2020

1 inspections

1 intermediate

10 basic

Dec

Jun 2021

1 inspections

2 intermediate

12 basic

Jul 2021

1 inspections

1 intermediate

11 basic

Jul

Feb 2022

1 inspections

4 intermediate

11 basic

Nov 2022

1 inspections

2 intermediate

9 basic

Nov

Jul 2023

1 inspections

5 intermediate

10 basic

Aug 2023

1 inspections

2 intermediate

7 basic

Aug

Inspection History

7 records on file

2 Follow-up5 Routine

Aug 23

Follow-up InspectionLatestScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
i.e. CUTTING BOARDS
DAL-6*02 Cold Hold (41øF/45øF or below)−5
TOFU 47'F,

Basic (7)

−14 pts

DAL-1*24 Food Label- manufacture/packer/distrubtor name−2
PREPACKAGED PRODUCTS
DAL-2*47 Other Violations−2
Heimlich maneuver sign 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*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS , CEILING , FANS OF PRODUCE COOLER. CLEAN FLOOR OF STANDING WATER. CLEAN WALLS
DAL-5*35 Hair Restraints effective−2
DAL-7*38 Thawing. under running water criteria - water velocity−2
KEEP THAWING PRODUCTS UNDER RUNNING WATER. DO NOT THAW PRODUCTS AT ROOM TEMPERATURE.
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINK.

Base deductions−24 pts

Jul 23

Routine InspectionScore: 71

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
DAL-5*10 Clean Sight and Touch−5
DAL-6*03 Food products not maintained at 135øF or above−5
DAL-7*18 Toxic items labeling-non original container−5
DAL-9*02 Cold Hold (41øF/45øF or below)−5

Basic (10)

−20 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
DAL-8*40 Store single-service item in original package−2
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-11*24 Food Label- manufacture/packer/distrubtor name−2
DAL-12*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-13*32 Approved Food Contact Equip.−2
DAL-14*31 Handwashing lavatory - accessible−2
DAL-15*47 OTHER VIOLATIONS−2

Base deductions−45 pts

Nov 22

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-7*10 Clean Sight and Touch−5
DAL-8*6 Discard PHF is exceeds time/temp combinations−5

Basic (9)

−18 pts

DAL-1*34 Pest Control−2
DAL-2*24 Food Label- manufacture/packer/distrubtor name−2
DAL-3*45 Unnecessary articles prohibited−2
DAL-4*35 Hair Restraints effective−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*47 Health permit posted−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2

Base deductions−28 pts

Feb 22

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*19 Plumbing design, construction, and install.−5
K- GRILL, DIRECT OVER FLOW DRAIN PIPE AWAY FROM THREE COMPARTMENT SINK.
DAL-5*10 Sanitization after Cleaning−5
EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY, WITHOUT SANITIZER
DAL-6*18 Toxic items stored above food/utensils−5
DAL-12*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
KIM AND BAB, PROVIDE TIME LABELS AND PROCEDURES FOR ALL YOUR FOOD USING TIME AS PUBLIC HEALTH CONTROL

Basic (11)

−22 pts

DAL-1*29 Thermometer calibrated to ensure accuracy−2
PROVIDE WORKING THERMOMETER TO WALK IN FREEZER.
DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*45 Lockers to be used to store personal items−2
KIM AND BAB STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT, OBSERVED PHONE STORE ON TOP OF CUTTING BOARD.
DAL-7*36 Cloths in-use for wiping between uses stored−2
ALL KITCHENS
DAL-8*34 Pest Control−2
OBSERVED FRUIT FLIES FROM AREA NEAR ICE MACHINE .
DAL-9*39 Keep utensils handles upright or protected−2
SPOONS AND FORKS
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
K-GRILL ,DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS.
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
KEEP ALL FOOD PRODUCTS OFF THE FLOOR FROM ICE MACHINE ROOM AND MEAT MARKET
DAL-13*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL YOUR PREPACKAGED FOOD PRODUCTS.
DAL-14*31 Handwashing lavatory - accessible−2
KEEP MEAT MARKET HAND SINK ACCESSIBLE AT ALL TIMES. DO NOT STORE ANY ITEM IN FRONT OF THE HAND SINK.
DAL-15*21 RFSM - Not On Site−2

Base deductions−42 pts

Jul 21

Follow-up InspectionScore: 81

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
WARNING! ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 PORK APPROX. 1/2 LBS 2 SHRIMPS APPROX. 1/4 LBS EACH. 1 SQUID APPROX. 1/4 LBS EACH REASON PRODUCT WAS DESTROYED: DISPOSITION: 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 tha

Basic (11)

−22 pts

DAL-1*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-2*22 Accredited food handler certificate - 60 days−2
DAL-3*24 Food Labeling- with common name of the food−2
PROVIDE LABELS TO ALL PREPACKAGED FOOD PRODUCTS.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
KEEP ALL FOOD PRODUCTS BY KITCHEN CASHIER COVERED AT ALL TIMES.
DAL-5*46 Enclosed toilet room w/self closing doors−2
DAL-6*34 Pest Control−2
OBSERVED FRUIT FLIES BY BACK DOOR.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWEDL.
DAL-9*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINK.
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS,
DAL-11*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-12*45 Premises shall be maintained in good repair−2
REPLACE RUST PANEL FROM WALK IN FREEZER FLOOR.

Base deductions−27 pts

Jun 21

Routine InspectionScore: 77

2 Med12 Basic

14 total

66/100inspection score

−34 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 SHRIMP 1/2 LB 1 SQUID 1/2 LB 1 MUSHROOM 1/4 LB 2 PORK 1 LB 1 CHICKEN 1 LB 1 GLASS NOODLE 2 LBS REASON PRODUCT WAS DESTROYED: OBSERVED ABOVE PRODUCTS STORED IN
DAL-8*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 (12)

−24 pts

DAL-1*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-2*47 Permit/license posted−2
DISPLAY / PROVIDE YOUR STATE OF TEXAS FOOD MANUFACTURE PERMIT AND STATE OF TEXAS FOOD MANUFACTURE PERMIT.
DAL-3*41 Food Label - Bulk food w/ manufatuter labeling−2
PROVIDE LABELS TO ALL PREPACKAGED PRODUCTS.
DAL-4*31 Handwashing lavatory - accessible−2
DO NOT STORE ANY ITEM INSIDE OF IN FRONT OF ANY HAND SINK.
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DO NOT STORE PERSONAL BEVERAGE ABOVE FOOD AND EQUIPMENT. NO EATING OR DRINKING IN KITCHEN AREA ALLOWED.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-10*45 Premises shall be maintained in good repair−2
REPAIR ANY OUT OF ORDER FAUCETS, DEICE FROM WALK IN FREEZER DOOR. REPLACE RUST PANEL FROM WALK IN FREEZER FLOOR.
DAL-11*30 Food Establishment Permit−2
FOOD ESTABLISHMENT THAT OPERATE UNDER THEIR OWN SALES TAX PERMIT MUST OBTAIN THEIR OWN FOOD ESTABLISHMENT. Apply for new Health permit for Damma stand, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy and $300.00 application fees for Health permit. **PLEASE FOLLOW INSTRUCTION FROM BUILDING INSPECTOR REGARDING ALL STRUCTURE & EQUIPMENT REQUIREMENT. PLANS & PERMITTING OFFICE NUMBER: 214/948-4480
DAL-12*46 Enclosed toilet room w/self closing doors−2
DAL-13*36 Cloths in-use for wiping between uses stored−2
DAL-14*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."

Base deductions−34 pts

Dec 20

Routine InspectionScore: 81

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-6*6 Discard PHF is exceeds time/temp combinations−5
MILK NOV 17, 2020. TOFU NOV 21,20. COS.

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-2*47 Permit/license posted−2
DISPLAY / PROVIDE YOUR STATE OF TEXAS FOOD MANUFACTURE PERMIT.
DAL-3*32 Approved Food Contact Equip.−2
DO NOT USE HOME REFRIGERATOR FOR TCS FOOD PRODUCTS
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN ANY HAND SINK.
DAL-7*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-8*22 Accredited food handler certificate - 60 days−2
DAL-9*45 Premises shall be maintained in good repair−2
REPAIR ANY OUT OF ORDER FAUCETS
DAL-10*24 Food Label- manufacture/packer/distrubtor name−2
ALSO PROVIDE NAME OF PRODUCTS ON LABEL.
DAL-11*46 Enclosed toilet room w/self closing doors−2

Base deductions−25 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 Unknown Restaurants Best in Dallas All Texas Restaurants