What is Hong Kong Che's health inspection score?

Hong Kong Che has a SafeDine safety score of 35 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hong Kong Che last inspected?

Hong Kong Che was last inspected on December 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hong Kong Che have?

Hong Kong Che has 104 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hong Kong Che safe to eat at?

Hong Kong Che has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hong Kong Che serve?

Hong Kong Che serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hong Kong Che

Name: Hong Kong Che
Address: 9780 WALNUT ST #360B, Dallas, 75243
Rating: 35

9780 WALNUT ST #360B, Dallas

Data may be outdated — inspected 12/6/2023

▲Improving

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0Poor

American•Lake Highlands

Ranked #657 of 727 in Lake HighlandsBetter than 22% of american restaurants

Improving

10 inspections

Last: Dec 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.4

Avg Violations

31 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-16 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

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9780 WALNUT ST #360B, Dallas, TX 75243

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Violation Timeline

Jul 2019

1 inspections

4 intermediate

11 basic

Jul

Aug 2019

1 inspections

2 intermediate

7 basic

Feb 2020

1 inspections

7 intermediate

7 basic

Feb

Mar 2020

1 inspections

3 intermediate

6 basic

Sep 2020

1 inspections

3 intermediate

6 basic

Sep

Feb 2021

1 inspections

3 intermediate

8 basic

Sep 2021

1 inspections

1 intermediate

8 basic

Sep

Jan 2023

1 inspections

3 intermediate

2 basic

Aug 2023

1 inspections

4 intermediate

10 basic

Aug

Dec 2023

1 inspections

1 intermediate

8 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Dec 23

Routine InspectionLatestScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean and sanitize inside microwave and air fryer.

Basic (8)

−16 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food held over one and milk tea.
DAL-3*32 Equipment & Utensils resistant pit,chip, crazing−2
Dispose of damaged/broken utensils and shelves.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer bucket.
DAL-5*41 Food storage containers, identified with common name of food.−2
Label bulk containers.
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean under and behind equipment.
DAL-7*43 Clean vent syst:Intake/exhaust air ducts−2
Clean vent hood.
DAL-8*45 Premises shall be maintained in good repair−2
Replace ceiling tiles. Repair wall damage behind 3-comaprtment sink and grill.
DAL-9*44 Frequency. Refuse, recyclables/returnables removed−2
Remove trash from back hallway.

Base deductions−21 pts

Aug 23

Routine InspectionScore: 74

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-2*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
use time stamps for food on serving line
DAL-3*10 Clean Sight and Touch−5
Clean and sanitize ice chest
DAL-5*14 Wash hands after all other activities−5
Hand sink soap dispenser not work, didn't see anyone wash hands
DAL-6*18 Toxic items storage adjacent to food/utensils−5
Do not store soap or medication near food or utensils

Basic (10)

−20 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
Provide food handler certification
DAL-4*31 No soap at handsink−2
Provide functioning soap dispenser
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food, discard spoiled moldy foods
DAL-8*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths in sanitizer solution
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in WIC and spices
DAL-10*39 Equipment in good repair and proper adjustment.−2
replace damaged and broken utensils and containers
DAL-11*40 Reuse of single service articles−2
Do not reuse single-use items (milk jugs)
DAL-12*41 Food identity and accurate representation−2
Label all bulk foods items (flour, sugar, rice)
DAL-13*42 Dirty nonfood contact surfaces−2
Clean all shelves, food storage containers, coolers and cooler gaskets, vent hood WIC unit
DAL-14*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use cardboard or foil as a liner

Base deductions−40 pts

Jan 23

Routine InspectionScore: 87

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Temperatures not maintained at 135 degrees F or above. Violations marked with * jellys 75* 114* chicken / vegetable 117* Pork 92*
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
bottom of container sitting directly on food- cross contamination
DAL-5*10 Clean Sight and Touch−5
clean rice cookers and ice container

Basic (2)

−4 pts

DAL-2*32 Equipment & Utensils smooth easily cleanable−2
can not use cloth under cutting board- get cutting board mats can not use newspaper in the kitchen not sterile and no way to clean paint or cover the bottom shelves that are rusty- shelf liner
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
must date mark any food not used with in 24 hours

Base deductions−19 pts

Sep 21

Routine InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-9*19 Water & Plumbing in good repair- per code−5
Repair leak at 3 compartment sink

Basic (8)

−16 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Place dates on foods prepared 24 hours or more prior to storage
DAL-2*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Cover items in walk in cooler to avoid contamination
DAL-3*32 Approved Food Contact Equip.−2
Replace residential microwave with commercial
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*42 Dirty nonfood contact surfaces−2
Clean fans and gaskets
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
DAL-7*31 Individual, disposable towels−2
DAL-8*29 Sanitizing solutions, testing devices−2

Base deductions−21 pts

Feb 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
To use TPHC, you must properly label the food items and you must provide a document describing your procedures.
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken stored over vegetables in walk-in-cooler.
DAL-3*10 Clean Sight and Touch−5
Observed dirty prep table, dirty cooking-condiments containers[salt, sugar, squeeze-bottles], and dirty dish-drying rack..

Basic (8)

−16 pts

DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-5*31 No soap at handsink−2
Observed no soap at a handsink.
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Observed grocery bags used for direct-contact food storage. Observed newspaper used as a liner.
DAL-7*36 Cloths in-use maintained dry−2
Observed wet wiping cloths.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Must cover food not in use to protect against possible contamination.
DAL-9*39 Cooking equipment free of encrusted grease−2
Must clean caked-on carbon deposits from cooking pots, pans, and stove. Clean all other equipment as necessary.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floors and walls throughout the kitchen.
DAL-11*45 Mats / Duckboards nonabsorbent−2
Observed cardboard used as a floor mat.

Base deductions−31 pts

Sep 20

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
fish 120'f, chicken 130'f
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw and cooke meat, food, produce all store together
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine

Basic (6)

−12 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food in cooler
DAL-5*31 Individual, disposable towels−2
DAL-6*47 Handler-Certificate Not on site−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*45 Clean facilities as often as necessary.−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers

Base deductions−27 pts

Mar 20

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Pudding measured at 54 degrees.
DAL-2*10 Clean Sight and Touch−5
Ice machine needs to be cleaned.
DAL-3*18 Toxic items labeling-non original container−5
Sanitizer bucket needs to be labeled.

Basic (6)

−12 pts

DAL-4*32 Maintain in Good Repair−2
Freezer unit contains cracks inside.
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*40 Reuse of single service articles−2
Milk jugs may not be reused to store other liquids.
DAL-7*42 Dirty nonfood contact surfaces−2
Clean shelves, walls, ceilings, and stains on stove top.
DAL-8*43 Light bulbs, light shields provided−2
Walk in cooler has insufficient lighting.
DAL-9*45Floor, wall, ceiling - Exposed material−2
Tile have gaps, wall corners, baseboard in bad condition.

Base deductions−27 pts

Feb 20

Routine InspectionScore: 71

7 Med7 Basic

14 total

51/100inspection score

−49 pts

Intermediate (7)

−35 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sprouts held at room temperature(65 Degrees F).
DAL-2*03 Food products not maintained at 135øF or above−5
Observed meatball soup held at 89 Degrees F. Corrected on site.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed moldy cabbage held in WIC.
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed shell eggs held over broccoli and cabbage.
DAL-5*10 Clean Sight and Touch−5
Observed dirty cutting board in kitchen.
DAL-6*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket at 200 ppm CL.
DAL-7*19 One Inch Air Gap−5
Need 1" air gap at drains.

Basic (7)

−14 pts

DAL-8*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed newspaper and cardboard used for food storage.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food not covered in WIC.
DAL-10*38 Thawing. under running water criteria -thawed RTE <41F−2
Observed food defrosting at room temperature[in water](68 Degrees F).
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop handle in the ice. Observed bowl used as a scoop in bulk container.
DAL-12*41 Food storage containers, identified with common name of food.−2
Need to label bulk containers.
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean floors, walls, ceiling, and shelves(All very dirty).
DAL-14*45 Unnecessary articles prohibited−2
Need to remove all unnecessary articles.

Base deductions−49 pts

Aug 19

Follow-up InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN CUTTING BOARD
DAL-6*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
FINAL NOTICE! PROVIDE TIME LABEL TO FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.

Basic (7)

−14 pts

DAL-1*43 Light - 10 foot : Walk-in, Dry storage−2
WALK IN COOLER IS NOT BRIGHT ENOUGH.
DAL-2*41 Food storage containers, identified with common name of food.−2
SUGAR?? AND SYRUP???
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
FINAL NOTICE! DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE O F 7 DAY
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES, EXTERIOR OF POTS, MOP SINK, DUSTY CEILING AND CEILING AIR VENTS
DAL-7*32 Approved Food Contact Equip.−2
REMOVE ALL NEWSPAPER LINER
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
SEAL ALL GAP BETWEEN FLOOR TILES
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−24 pts

Jul 19

Routine InspectionScore: 72

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-5*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded−5
PROVIDE TIME LABEL TO FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL WITH TIME LIMIT NO MORE THAN 4 HOURS
DAL-9*10 Clean Sight and Touch−5
CLEAN ICE MACHINE , CUTTING BOARD.
DAL-13*03 Food products not maintained at 135øF or above−5
CHICKEN WITH VEGETABLES 120'F, CHICKEN W VEG SOUP 120'F
DAL-15*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 (11)

−22 pts

DAL-1*39 Equipment and Utensils Storage−2
1) DO NOT STORE ANY FOOD EQUIPMENT IN HAND SINK. 2) DO NOT STORE EQUIPMENT IN HAND SINK
DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-3*43 Light - 50 foot : Food and utensils area−2
VENT HOOD
DAL-4*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL YOUR PREPACKAGED PRODUCTS
DAL-6*35 Hair Restraints effective−2
DAL-7*41 Food storage containers, identified with common name of food.−2
FOR ALL POWER TYPE OF FOOD PRODUCTS
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL YOUR FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-10*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-11*45 Unnecessary articles prohibited−2
REMOVE ITEM FROM HALLWAY
DAL-12*31 No soap at handsink−2
HAND SINK DISPENSER IS NOT WORKING
DAL-14*42 Floors/walls/ceiling/nonfood dirty−2
1) CLEAN EXTERIOR OF POTS, PANS, VENT HOODS, FLOOR 2) WALK IN COOLER WALL, CEILING WALL N FANS

Base deductions−42 pts

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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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