RecordWell Data

Seoul Garden

2502 ROYAL LN #103, Dallas, TX 75229 · Dallas County

154cited violations
44serious tier
16inspections

Historical record. Historical: the City of Dallas published this dataset from October 2016 to February 2024 and then ended it (dataset ended 2024). Later inspections are not in it. Points follow the Texas inspection form: Priority items 3 points (shown as serious), Priority Foundation 2, Core 1.

Establishment

Type
Food establishment
Inspected by
City of Dallas Code Compliance (2016–2024 dataset)
Official record
City of Dallas Code Compliance (2016–2024 dataset) inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20232194
20222193
20212204
20202175
20192204
201844720
20172124

Inspections

  1. Nov 30, 2023 Routine Score 87
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

    • Not serious Priority Foundation (2 points)

      A establishment shall have written procedures for employees to follow when responding to vomitin

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

    • Not serious Core (1 points)

      Utensils, single serve items 6 inches off - floor

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

    • Serious Priority (3 points)

      Clean Sight and Touch

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

  2. Apr 4, 2023 Routine Score 83
    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      DATE ALL FOOD PRODUCTS WITH USE BY DATE, SHELF LIFE UP TO 7 DAYS.

    • Serious Priority (3 points)

      Cooling -- total 6 hours, 135-41øF

      ------------------------------------------------------------------------------------------------------------------------------ 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 consumption, misbranded or otherwise unlawful ----------------------------------------------------------------------------------------------------------------------------------- -----------------------------------------------------------------------------------------------------------------------------------

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

      COVER ALL FOOD PRODUCTS FROM WALK IN COOLER/FREEZER.

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      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.

    • Not serious Core (1 points)

      Controlling pests. Eliminating harborage conditions

      DO NOT LEAVE TRASH AND UNCLEANED DISHES WITH FOOD DEBRIS IN KITCHEN OVER NIGHT.

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      NOT ON SITE

    • Serious Priority (3 points)

      When to wash hands

      EMPLOYEE MUST WASH HANDS BETWEEN TASK, i.e. AFTER EATING.

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      NO EATING IN FOOD PREP. AREA ALLOWED, FEMALE KITCHEN EMPLOYEE WAS EATING IN PREP. AREA.

    • Not serious Core (1 points)

      Lockers to be used to store personal items

      STORE PERSONAL ITEMS SUCH AS CLOTHING OR PURSE AWAY FROM FOOD AND FOOD EQUIPMENT.

    • Not serious Core (1 points)

      Covered waste receptacle for women's restroom

  3. Nov 2, 2022 Routine Score 81
    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

    • Not serious Core (1 points)

      Unnecessary articles prohibited

    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

    • Serious Priority (3 points)

      Toxic items storage adjacent to food/utensils

    • Serious Priority (3 points)

      When to wash hands

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

    • Not serious Core (1 points)

      Other Violations

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

    • Not serious Core (1 points)

      Refuse/recyclables to be stored in proper contain.

  4. Mar 31, 2022 Routine Score 91
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      SMALL COOLER

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      NO DRINKING IN FOOD PREP. AREA ALLOWED.

    • Not serious Core (1 points)

      Unnecessary articles prohibited

      REMOVE ALL NEWSPAPERS USED AS LINER FROM KITCHEN.

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      REPLACE WORN GASKET

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      DRY STORAGE AREA

  5. Sep 28, 2021 Routine Score 87
    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      disher washer concerntration at 0PPM

    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

      FOOD PREP IN STORAGE NOT Labeled AND NOT DATED

    • Not serious Priority Foundation (2 points)

      Nonfood surfaces-design to be cleaned easily

      REMOVE OR DISCONTINUE USE OR NEWSPAPER, CARDBOARD, AND FOIL SHELF LINERS

    • Not serious Core (1 points)

      Hair Restraints effective

      EMPLOYEE'S WITH NO HAIR RESTRAINTS

    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

      FOOD IN RIC AND WIC NOT COVERED

    • Not serious Core (1 points)

      Keep utensils handles upright or protected

      STORE SCOOP WITH HANDLE EXTENDED OUT OF PRODUCT WHEN STORE INSIDE

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      DATE MARK PRODUCT PREP AND STORE FOR MORE THAN 7DAYS

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      FLOOR UNDER SHELVES AND COOK LINE EQUIPMENT OBSERVED WITH HEAVY ACCUMILATION OF FOOD AND DEBRIS

    • Not serious Core (1 points)

      Other Violations

      HANG MOP AND DISPOSE OF WAST WATER WHEN NOT IN USED

  6. Mar 18, 2021 Routine Score 81
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      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

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 0 PPM.

    • Not serious Core (1 points)

      Hair Restraints effective

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      ALSO CLEAN HANDLES OF COOLERS , WALLS AND FLOOR OF KITCHEN AND COOLERS, WALK IN COOLER'S FANS AND FLOOR.

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

      POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."

    • Serious Priority (3 points)

      Grease Trap Tickets

    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

      COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

    • Not serious Core (1 points)

      Store equipment & utensils in a clean, dry place

      STORE ALL FOOD EQUIPMENT OFF THE FLOOR

    • Not serious Core (1 points)

      Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE UP TO 7 DAYS

  7. Sep 14, 2020 Routine Score 84
    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

      COVER ALL PRODUCTS FROM WALK IN COOLER N FREEZER

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

    • Serious Priority (3 points)

      When to wash hands

      MAKE SURE EMPLOYEE WASH HANDS BET1EEN TQSKE

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

      POST SIGN " A copy of the most recent establishment inspection report is available upon request ".

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      OBSERVED EMPLOYEE DRINKS BY CLEAEND DISHES.

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      WALL BY 3 COMPARTMENT SINK.

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      STORE RAW PRODUCTS BELOW READY TO EAT PRODUCTS .

    • Serious Priority (3 points)

      Clean Sight and Touch

      ICE MACHINE

  8. Mar 18, 2020 Routine Score 86
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      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

    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

      COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE DRINK ON FOOD PREP. TABLE

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      PLEASE APPLY FOOD MANGER CERTIFICATE

    • Not serious Core (1 points)

      Conditions of Permit-in use of food equipment

      POST SING" A copy of the most recent establishment inspection report is available upon request"

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      REPAIR WORN GASKET FROM COOLER

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      TOFU 46'F, BEEF 46'F, PORK 46'F--TOFU COOLER

  9. Jul 12, 2019 Routine Score 83
    • Not serious Core (1 points)

      Handwashing signage

      HAND WASH SIGNS NEEDED FOR HAND SINKS MISSING THEM

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      EXPIRED CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      THE ENTIRE COOKING STAFF AT THE TIME OF INSPECTION ALL WORKING WITH EXPIRED FOOD HANDLER CERTIFICATES EXPIRED SINCE 05/ 2019

    • Not serious Priority Foundation (2 points)

      Date marking commercially prepared RTE/ TCS food

      COOKED FOOD ITEMS ( IN COOLERS ) NOT DATE MARKED

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      COOKING UTENSILS BEING STORED INSIDE KITCHEN HAND SINK

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      BROKEN REACH IN COOLER DOOR GASKETS

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      DAMAGED FLOOR TILES IN THE KITCHEN AND WALK IN COOLER

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

      DUSTY INTAKE VENTS

    • Not serious Priority Foundation (2 points)

      Cold/hot hold unit thermometer easily viewable

    • Not serious Core (1 points)

      Hair Restraints effective

      KITCHEN STAFF NOT WEARING HAIR RESTRAINTS UPON ARRIVAL

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

  10. Jan 8, 2019 Routine Score 82
    • Not serious Core (1 points)

      Thawing. under running water criteria -thawed RTE <41F

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      Stoves covered in a heavy grease and food particles Floor in need of cleaning

    • Not serious Core (1 points)

      Store all equipment & utensil covered or inverted

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Washing dishes in the same set of sinks while preparing octopus in another sink

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      Rested metal shelf below the preparation table

    • Serious Priority (3 points)

      Clean Sight and Touch

      The shelves in the refrigerator are caked on with gross food particles

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw meats stored above ready to eat foods

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      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

  11. Jul 25, 2018 Routine Score 84
    • Not serious Priority Foundation (2 points)

      Manual warewashing equipment, wash solution temp.

      Washing dishes in the hand sink

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Rice noodles held on the ice at 75.5 degrees Fish cake held on the ice at 92.8 degrees

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      Lack of sanitizing of dishes that was washed in the hand sink

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      A hot holding unit is needed to hold the hot foods hot

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

      Used for dishwashing

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Cooked soup held at 109.8 degrees - held on the counter without a heat source Cooked chicken held at 121.2 degrees - held without a heat source

  12. Jul 16, 2018 Routine Score 64
    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw meats stored over soy suace

    • Not serious Core (1 points)

      Reuse of single service articles

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Raw shell eggs held outside of refrigeration at 62.6 degrees Tofu held on the counter at 45.2 degrees Cooked beef at 44.8 degrees in the top of the point of usage refrigerator

    • Not serious Core (1 points)

      Hair Restraints effective

      Missing beard nets

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      Hand wash sink used for dish washing

    • Serious Priority (3 points)

      Backflow prevention device - air gap

      Ice maker in need of an air gap

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Raw shell eggs held outside of refrigeration at 62.6 degrees Tofu held on the counter at 45.2 degrees Bean sprouts at 44.3 degrees

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      Need hot holding units for hot foods

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

    • Not serious Core (1 points)

      Thawing. under running water criteria - water velocity

    • Not serious Core (1 points)

      Light - 50 foot : Food and utensils area

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      Hand washing utensils in the hand sink

    • Not serious Priority Foundation (2 points)

      Manual warewashing equipment, wash solution temp.

      Washing utensils without soapy water

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Cooked rice at 75.5 degrees

    • Not serious Priority Foundation (2 points)

      PIC ensures effective handwashing being done

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

  13. Jan 22, 2018 Routine Score 80
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw shell eggs stored over soy sauce Raw beef stored over vegetables Raw beef stored over soy sauce

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      Raw meat in boxes on the floor Raw vegetables in boxes on the floor

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Cooked rice sticks held at 59.9 degrees

    • Serious Priority (3 points)

      Clean Sight and Touch

      Sesame Seed container

    • Serious Priority (3 points)

      Toxic materials/ lubricants

      Motor oil stored over clean pans

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Lack of a quick cool method for large pots of hot food

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      Employee eating in the kitchen

    • Serious Priority (3 points)

      Preventing contamination when tasting

  14. Jan 9, 2018 Routine Score 72
    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Cooked chicken cooling on the very top of the refrigerator at 85.0 degrees Cooked beef on the counter at 89.9 degrees Cooked beef on the counter at 110.1 degrees Lack of a quick cooling method

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw eggs stored over raw beef, both stored over raw vegetables Raw fish stored over ready to eat vegetables

    • Not serious Core (1 points)

      Ventilation hood systems, adequacy

      Charcoal cooking stations in the dinning room without a vent a hood

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      Wooden cabinet sujet to moisture in the wait area The mop sink has a broken keg The walk inrefrigerator door latch is in need of repair/replacement

    • Not serious Core (1 points)

      Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

    • Not serious Priority Foundation (2 points)

      Food Labeling- with common name of the food

      Foods in the walk in refrigerator in reused sou sauce buckets

    • Serious Priority (3 points)

      Clean Sight and Touch

      A lack of cleaning is noted

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

    • Serious Priority (3 points)

      Medicines labeled and stored properly

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Raw cracked shell eggs held at 54.2 degrees

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      Int he kitchen and freezer

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

      Cooks hand sink

    • Not serious Core (1 points)

      Hair Restraints effective

      Hair and beard nets msiingh

  15. Aug 3, 2017 Routine Score 87
    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      containers of food stored on the floor of the kitchen area

    • Not serious Priority Foundation (2 points)

      PIC ensures food handlers properly trained

      all employees that work directly with food preparation must possess a valid food handler card

    • Not serious Core (1 points)

      Cloths in-use for wiping food spills used for no other purpose

      do not use cloth towels underneath the cutting boards

    • Serious Priority (3 points)

      One Inch Air Gap

      one inch air gap needed by the hand wash sink closest to the ice machine

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      clean the dusty fan covers inside the walk in cooler

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      replace the door knob to the walk in cooler

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw beef stored on the highest shelf above an open container of sauce inside the walk in cooler

  16. Mar 1, 2017 Routine Score 89
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw beef stored adjacent to sliced watermelon in the walk in cooler

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      raw eggs measured at 64.8 degrees F

    • Not serious Priority Foundation (2 points)

      Warewashing machines auto. dispense detergents

    • Not serious Priority Foundation (2 points)

      PIC ensures food handlers properly trained

      All employees working directly with food must obtain a valid food handler card by next inspection( six months)

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      rice stored on the floor

Source: City of Dallas Code Compliance (2016–2024 dataset). History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.