Hotstone

2330 ROYAL LN #300, Dallas, TX 75229

103cited violations

32serious tier

13inspections

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

Year	Inspections	Violations	Serious
2023	1	6	1
2022	2	14	2
2021	2	19	4
2020	2	14	6
2019	3	23	11
2018	3	27	8

Inspections

May 17, 2023 Routine Score 90
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
  
  STORE ALL FOOD EQUIPMENT OFF THE FLOOR.
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  BEAN AND VEGETABLES 61'F
- Not serious Core (1 points)
  Unnecessary articles prohibited
  
  REMOVE ALL NEWSPAPER USED AS LINER.
- Not serious Priority Foundation (2 points)
  Food Label- manufacture/packer/distrubtor name
  
  TO ALL YOUR PREPACKAGED FOOD PRODUCTS
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
  
  POST A SIGN.
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
Nov 2, 2022 Routine Score 88
- 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
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Core (1 points)
  Hair Restraints effective
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
- Not serious Priority Foundation (2 points)
  Food Label- manufacture/packer/distrubtor name
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Not serious Core (1 points)
  Thawing. under running water criteria -thawed RTE <41F
Mar 14, 2022 Routine Score 89
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Not serious Priority Foundation (2 points)
  Cooling method, criteria - using ice bath
  
  COOLING FOOD RAPID METHODS SUCH AS ICE BATH.
- Not serious Priority Foundation (2 points)
  Food Label- manufacture/packer/distrubtor name
  
  TO ALL PREPACKAGED FOOD PRODUCTS.
- 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)
  Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
  
  PROVIDE TIME LABELS AND PROCEDURES TO ANY FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
- Not serious Priority Foundation (2 points)
  Damaged Equipment
  
  REMOVE ALL DAMAGED CLAY POTS.
Sep 22, 2021 Routine Score 80
- Not serious Priority Foundation (2 points)
  Approved Food Contact Equip.
  
  Remove peel/ tape from side and front of ice cream machine
- Not serious Core (1 points)
  Food protected from cross contamination by storing the food in packages, covered containers, or
  
  Cover all food inside reach in coolers and walk in cooler
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  Clean floors inside walk in cooler > observed with food debris / accumulation
- Not serious Core (1 points)
  Ventilation,mechanical
  
  Replace (x2 ) broken lights under vent hood
- Not serious Core (1 points)
  Keep utensils handles upright or protected
  
  USe proper scoops to dispense product> observed bowls being used for product inside RIC units and dry ingredients. Store rice spoon in water 135 or greater or dipper well > observed in stagnant water container 76
- Serious Priority (3 points)
  Water & Plumbing in good repair- per code
  
  Repair leak at 3 compartment sink
- Serious Priority (3 points)
  A establishment shall have written procedures for employees to follow when responding to vomitin
  
  Provide the guidance for the clean up of bodily fluids and / or a biohazard spill kit. Provide Employee health policies
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
  
  Date mark all product held longer than 24 hrs with a use by date not to exceed 7 days
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  The following items observed out of hot hold temperature : thick soy bean paste79, thin soybean soup 81.2, fish fillets 93.7,
- Not serious Priority Foundation (2 points)
  Approved Food Contact Equip.
  
  Replace residential equipment with commercial > microwave and (x2) reach in cooler
- Not serious Core (1 points)
  Food storage containers, identified with common name of food.
Mar 9, 2021 Routine Score 89
- Not serious Core (1 points)
  Unnecessary articles prohibited
  
  REMOVE FOIL LINER FROM COOLER
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Serious Priority (3 points)
  Time as PHC:provide written procedures on site
  
  LABEL FOOD PRODUCTS WITH TIME LABEL BEFORE PLACE IT ON FRONT SERVING TABLE.
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
- 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."
- Not serious Priority Foundation (2 points)
  Advisory-"consuming raw or undercooked#" text
  
  RAW CRAB
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  EXTERIOR OF EQUIPMENT, i.e. DISHWASHING MACHINE.
- Not serious Core (1 points)
  Thawing. under running water criteria - water velocity
  
  THAW ALL FOOD PRODUCTS UNDER RUNNING WATER OR STORE IN COOLER TO THAW.
Aug 26, 2020 Routine Score 89
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  DO NOT STORE RAW MEAT ABOVE READY TO EAT PRODUCTS.
- Serious Priority (3 points)
  Time as PHC: 4 hours provide written procedures methods of compliance
  
  PROVIDE PROCEDURES AND TIME LABEL TO FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD.
- 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)
  Premises shall be maintained in good repair
  
  CHECK YOUR COOLER TO MAKE SURE IT CAN MAINTAIN FOOD AT 41'F OR LOWER AT ALL TIMES. TURN YOUR SETTING DOWN AND MONITOR THE TEMPERATURE.
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  BEEF 47'F, PORK 47'F FROM COOLER.
Feb 24, 2020 Routine Score 85
- Not serious Core (1 points)
  Handwashing signage
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  KEEP BACK DOOR CLOSED.
- 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)
  Storing the food at least 15 cm (6 inches) above the floor
- Serious Priority (3 points)
  Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
  
  FOR ALL YOUR TIME AS PUBLIC HEALTH CONTROL FOOD
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Not serious Core (1 points)
  First Aid
- Serious Priority (3 points)
  When to wash hands
  
  MAKE SURE YOUR EMPLOYEE WASH HAND BETWEEN TASK.
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  CLEAN DISHWASHING MACHINE
Jul 29, 2019 Routine Score 89
- Serious Priority (3 points)
  Cooling -- within 2 hours, 135-70øF
  
  Lack of quick cooling methods baby napa with beef Soup 119.1 degrees Bone soup at 89.8 Cooked beef cooling on the counter at 70.9 degrees
- Not serious Core (1 points)
  Thawing. under running water criteria (70 degrees Fahrenheit) or below;
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  raw beef at 44.3 degrees
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw fish over mung beans
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
Jul 3, 2019 Routine Score 76
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Foil lined surfaces
- Not serious Core (1 points)
  Hair Restraints effective
- Serious Priority (3 points)
  One Inch Air Gap
  
  Ice maker drains in need of air gaps
- Not serious Priority Foundation (2 points)
  HACCP-Plan submitted
  
  Sushi rice without a Hazardous Critical Control Program (HACCP) plan Sushi rice at 103.7 degrees
- Not serious Priority Foundation (2 points)
  Thermometers to be accurate +/-1.5 'C
- Serious Priority (3 points)
  Time as PHC: 4 hours provide written procedures methods of compliance
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
- Not serious Core (1 points)
  Reuse of single service articles
- Serious Priority (3 points)
  Cooling -- ingredients from ambient within 4 hours to 41øF
  
  Canned jalepeno peppers at 79.1 ledl at room temperature instead of in the refrigerator Red pepper paste with bean paste held at 76.7 degrees
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Fish cake at 59.6 degrees - non refrigerated Tofu at 68.7 degrees and bean sprouts at 49.8 degrees both in the top of the point of usage refrigerator - cooks line Raw beef at 50.2 degrees - second refrigerator at the cooks line Potato kim chee wait station at 50.2 degrees
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw cornish game beans stored over kim chee Washing pans in the vegetable sink
- Not serious Core (1 points)
  Ventilation hood-prevent grease dripping
  
  Lack of a ansul tyoe system at the vent a hood
Jan 4, 2019 Routine Score 87
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - accessible
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  Less than 50 ppm
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Bean paste soup held at 108.7 degrees without a heat source
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Foil lined surfaces
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw meat beans sprouts
Jul 5, 2018 Routine Score 83
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw shell eggs stored over ready to eat foods
- Not serious Priority Foundation (2 points)
  No soap at handsink
- Not serious Priority Foundation (2 points)
  Demonstrateion of knowledge by PIC
- Not serious Priority Foundation (2 points)
  Food thermometers--small diameter probe
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
- Not serious Priority Foundation (2 points)
  Cooling, heating, and holding capacities. Equipment
  
  Hot hold units are needed to keep the soups at 135.0 degrees
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
- Serious Priority (3 points)
  Time as PHC: 4 hours provide written procedures methods of compliance
Jan 16, 2018 Routine Score 91
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Priority Foundation (2 points)
  Food-contact surfaces. smooth, non-absorbent and easily cleanable
  
  Cardboard used for non food contact surfaces
- Not serious Priority Foundation (2 points)
  Approved Food Contact Equip.
  
  Open cans used for food storage
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw shell eggs stored over cooked foods
Jan 4, 2018 Routine Score 69
- Not serious Priority Foundation (2 points)
  Manual ware washing, sink compartment requirement
  
  Using the preparation sink for dishwashing
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Cardboard lined surfaces
- Serious Priority (3 points)
  When to wash hands between raw and RTE foods
  
  Wash hands after handling raw fish
- Not serious Priority Foundation (2 points)
  Obtain variance: Molluscan shellfish life-support system display tank
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Priority Foundation (2 points)
  PIC ensures effective handwashing being done
- Serious Priority (3 points)
  Cooling -- within 2 hours, 135-70øF
  
  Rice, stew, and soups cooled on the counter without refrigeration Rice at 91.2 degrees Soup at 75.5 degrees Soup at 115.6 degrees
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Point of usage refrigerator Tofu at 44.5 degrees
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - accessible
- Not serious Core (1 points)
  RFSM Certificate - Not Display
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
- Serious Priority (3 points)
  Molluscan shellfish life-support system display only
  
  Clams need to be in a separate fish tank from sea urchin and or flounder
- Not serious Core (1 points)
  Hair Restraints effective
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Food needs to be off the floor in the kitchen and walk in freezer
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.

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.