Yuk Dae Jang
Last inspected: Feb 13, 2026
100
Score
Going back to 2024, Yuk Dae Jang has five inspections in the public record. The most recent report on file is from Feb 13, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around zero violations across recent inspections versus roughly five violations before.
When inspectors have written things up, “refrigerated storage” has been the most frequent reason, cited two times.
Among Houston restaurants, the typical score is 88; Yuk Dae Jang is comfortably above that bar. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 13, 2026
Routine
No violations found.
100
Feb 12, 2026
Routine Inspection (001)
6 minor violations. 3 corrected on site.
View 6 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above.
(corrected on site)
20-21.03(c)(02)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
(corrected on site)
20-21.03(b)(10)b
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
General. automatic detergent dispensers / wetting agent dispensers / liquid sanitizer injectors, if any, not properly installed / maintained.
20-21.13(a)
Presence and use, restrictions, conditions of use. poisonous / toxic materials unnecessary for the operation / maintenance of the establishment / cleaning and sanitization of equipment and utensils / control of insects and rodents are prohibited in the food establishment; provided, this requirement does not apply to packaged poisonous / toxic materials that are for retail sale. restricted use pesticides specified in item (03)c of this subsection shall meet the requirements specified in 40 cfr 152, subpart i, classification of pesticides.
(corrected on site)
20-21.27(a)(01)
74
Jul 4, 2025
Reinspection (002)
4 minor violations.
View 4 violations
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
20-21.05(f)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
20-21.10(a)(07)
Wiping cloths. moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.
20-21.11(c)(02)
82
Jan 30, 2025
Reinspection (002)
8 minor violations. 2 corrected on site.
View 8 violations
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Hand-washing sink faucets. hand-washing sink not equipped to provide water at a temperature of at least 100°f (38°c) through a mixing valve or combination faucet. hand-washing sinks in facilities providing custodial care for preschool age children that are used only by the children may provide only cold running water.
20-21.19(b)
Insect control devices, design and installation. devices used to electrocute flying insects that may impel insects or insect fragments not installed so that the device is not located over a food preparation area / not so that dead insects and insect fragments are prevented from falling on or being impelled onto exposed food / clean equipment / utensils / linens and unwrapped single-service articles.
(corrected on site)
20-21.21(c)(01)b
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
67
Jun 11, 2024
Routine Inspection (001)
9 minor violations. 6 corrected on site.
View 9 violations
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
(corrected on site)
20-19(d)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
(corrected on site)
20-21.07(a)(03)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
(corrected on site)
20-21.10(a)(07)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
(corrected on site)
20-26(c)
The person in charge of the food establishment unable to demonstrate knowledge of rules and regulations of the houston food ordinance.
20-53(e)
Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.
(corrected on site)
21-244(b)
64
Frequently Asked Questions
When was Yuk Dae Jang last inspected?
The most recent health inspection at Yuk Dae Jang on file is from Feb 13, 2026. The public record contains five inspections in total.
What is the most common violation at Yuk Dae Jang?
Across the inspection record, “refrigerated storage” has been cited two times, more than any other issue at Yuk Dae Jang.
How does Yuk Dae Jang compare to other restaurants in Houston?
Yuk Dae Jang most recently scored 100 out of 100, which is higher than the Houston average of 88.
Has Yuk Dae Jang's inspection record improved over time?
Yes. Recent inspections at Yuk Dae Jang have averaged around zero violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Yuk Dae Jang means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yuk Dae Jang inspected?
Based on the inspection history on file, Yuk Dae Jang is inspected around three times per year on average.
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