What is You Jin Bbq Chicken's health inspection score?

You Jin Bbq Chicken has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was You Jin Bbq Chicken last inspected?

You Jin Bbq Chicken was last inspected on June 27, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does You Jin Bbq Chicken have?

You Jin Bbq Chicken has 72 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is You Jin Bbq Chicken safe to eat at?

You Jin Bbq Chicken has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does You Jin Bbq Chicken serve?

You Jin Bbq Chicken serves BBQ cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

You Jin Bbq Chicken

Name: You Jin Bbq Chicken
Address: 2240 ROYAL LN 103, Dallas, 75229
Rating: 50

2240 ROYAL LN 103, Dallas

Data may be outdated — inspected 6/27/2023

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0Fair

BBQ•North Dallas

Ranked #394 of 566 in North Dallas

Declining

10 inspections

Last: Jun 27, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

12x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 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

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2240 ROYAL LN 103, Dallas, TX 75229

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Violation Timeline

Aug 2019

2 inspections

8 intermediate

16 basic

Aug

Sep 2019

1 inspections

2 basic

Apr 2020

1 inspections

1 intermediate

6 basic

Apr

Oct 2020

1 inspections

2 intermediate

5 basic

Mar 2021

1 inspections

1 intermediate

6 basic

Mar

Sep 2021

1 inspections

1 intermediate

2 basic

Mar 2022

1 inspections

2 intermediate

5 basic

Mar

Nov 2022

1 inspections

1 intermediate

5 basic

Jun 2023

1 inspections

1 intermediate

8 basic

Jun

Inspection History

10 records on file

10 Routine

Jun 23

Routine InspectionLatestScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-9*18 Toxic items storage adjacent to food/utensils−5
STORE ALL CHEMICAL BOTTLES AWAY FROM FOOD AND EQUIPMENT, DRY STORAGE AREA SHELF BY BACK DOOR AND CHEMICAL BOTTLES STORED ABOVE CHICKEN MIXER.

Basic (8)

−16 pts

DAL-1*43 Light - 20 foot : Buffet, salad, produce−2
VENT HOOD LIGHT BULB IS OUT.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
ALSO CLEAN VENT HOOD. EXTERIOR OF COOLER.
DAL-4*39 Keep utensils handles upright or protected−2
KEEP ALL HANDLES UPRIGHT.
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*22 Accredited food handler certificate - 60 days−2
NEW RULE CHANGED TO 30 DAYS.
DAL-7*24 Food Labeling- with common name of the food−2
SEASONING CONTAINERS.
DAL-8*21 RFSM - Not On Site−2

Base deductions−21 pts

Nov 22

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5

Basic (5)

−10 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-3*32 Approved Food Contact Equip.−2
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*47 Handler-Certificate Not on site−2

Base deductions−15 pts

Mar 22

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
CHICKEN BREAST 67'F
DAL-4*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL CONTAINERS ON THE TOP SHELF OF STORAGE AREA.

Basic (5)

−10 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
DAL-2*22 Accredited food handler certificate - 60 days−2
RENEW ALL YOUR EXPIRED CERTIFICATES.
DAL-5*43 Light bulbs, light shields provided−2
REPLACE MISSING LIGHT SHIELDS FROM FOOD AREA.
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
SHELVES,

Base deductions−20 pts

Sep 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Repair leak at 3 compartment sink and hand sink

Basic (2)

−4 pts

DAL-2*32 Approved Food Contact Equip.−2
Remove cardboard and foil shelf liners, news paper from bottom shelf RIC. Replace residential freezer with commercial. Replace residential microwave with commercial. Use approved commercial bags to store product.
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood/observe with heavy grease build up. Replace broken lights under vent hood

Base deductions−9 pts

Mar 21

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHED GLASSES WITH DETERGENT.

Basic (6)

−12 pts

DAL-1*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-2*42 Dirty nonfood contact surfaces−2
CLEAN FLOOR, CEILING AND VENT HOOD OF DEEP FRYERS' AREA. HANDLES OF COOLERS.
DAL-3*45 Premises shall be maintained in good repair−2
REPAIR LEAKING SPRAYER AND FAUCET FROM SINKS.
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-6*22 Accredited food handler certificate - 60 days−2
KEEP CURRENT FOOD HANDLES CERTIFICATES FOR ALL FOOD EMPLOYEES .
DAL-7*43 Light bulbs, light shields provided−2
STORAGE AREA.

Base deductions−17 pts

Oct 20

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items storage adjacent to food/utensils−5
SPRAY BOTTLES
DAL-4*10 Clean Sight and Touch−5
ICE MACHINE

Basic (5)

−10 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
DAL-3*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.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
VENT HOOD
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"
DAL-7*34 Insect control devices-not over food/food prep−2
FLIES TAPE ABOVE EQUIPMENT SHELF

Base deductions−20 pts

Apr 20

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-1*45 First Aid−2
DAL-3*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-4*39 Store all equipment & utensil covered or inverted−2
STORAGE SHELVES
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
ALSO VENT HOOD
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP.AREA ALLOED
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2

Base deductions−17 pts

Sep 19

Routine InspectionScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
DAL-2*21 RFSM - Not On Site−2
Park 08/2024 520555

Base deductions−4 pts

Aug 19

Routine InspectionScore: 78

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-3*18 Toxic items labeling for original container−5
DAL-6*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of a sanitizing solution
DAL-9*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Time controlled for saftey foods stored in the mop sink Raw shell eggs stored over ready to eat produce
DAL-11*02 Cold Hold (41øF/45øF or below)−5
Finley chopped cabbage held at 50.0 degrees without a refrigeration source

Basic (7)

−14 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-4*42 Nonfood-contact surfaces material−2
Foied covered surfaces
DAL-5*32 Approved Food Contact Equip.−2
Open metal cans of ketchuo used to store ketchup
DAL-7*33 Manual warewashing equipment, wash solution temp.−2
Lack of soap water to wash dishes
DAL-8*45 Walls easily cleanable and light in color−2
DAL-10*21 PIC ensures effective handwashing being done−2

Base deductions−34 pts

Aug 19

Routine InspectionScore: 75

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands after handling soiled equip/utensil−5
DAL-2*03 Food products not maintained at 135øF or above−5
Cooked chicken held at 90.4 degrees
DAL-7*19 One Inch Air Gap−5
Filler hose to the chicken marinading bin Three compartment sink
DAL-12*10 Clean Sight and Touch−5

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*47 RFSM Certificate - Not Display−2
DAL-5*40 Reuse of single service articles−2
DAL-6*21 PIC ensures employees are properly sanitizing equi−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*42 Nonfood-contact surfaces material−2
Masking tape Foil lined shelves
DAL-10*31 Handwashing lavatory - accessible−2
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-13*34 Outer openings:closed,tight-fitting windows−2

Base deductions−38 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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