What is AW Shucks's health inspection score?

AW Shucks has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was AW Shucks last inspected?

AW Shucks was last inspected on January 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does AW Shucks have?

AW Shucks has 53 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is AW Shucks safe to eat at?

AW Shucks has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does AW Shucks serve?

AW Shucks serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

AW Shucks

Name: AW Shucks
Address: 3601 GREENVILLE AVE, Dallas, 75206
Rating: 63

3601 GREENVILLE AVE, Dallas

Data may be outdated — inspected 1/9/2023

▲Improving

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0Fair

American•Greenville

Ranked #199 of 462 in GreenvilleBetter than 17% of american restaurants

Improving

6 inspections

Last: Jan 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

40 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+36 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

3601 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Jan 2019

1 inspections

5 intermediate

3 basic

Jan

Aug 2019

1 inspections

3 intermediate

4 basic

Mar 2020

1 inspections

4 intermediate

6 basic

Mar

Nov 2021

1 inspections

4 intermediate

6 basic

Apr 2022

1 inspections

4 intermediate

11 basic

Apr

Jan 2023

1 inspections

3 basic

Inspection History

6 records on file

6 Routine

Jan 23

Routine InspectionLatestScore: 97

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at front door.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor under and behind equipment.
DAL-3*43 Light bulbs, light shields provided−2
No light shield above dish machine.

Base deductions−6 pts

Apr 22

Routine InspectionScore: 70

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*10 Clean Sight and Touch−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5
DAL-13*19 Water & Plumbing in good repair- per code−5

Basic (11)

−22 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*21 RFSM - Not On Site−2
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
DAL-8*38 Thawing. under running water criteria−2
DAL-9*45 Premises shall be maintained in good repair−2
DAL-10*24 Shellfish tags kept for 90 days: do not mix shellstock−2
DAL-11*34 Outer openings:closing holes, gaps−2
DAL-12*39 Cutting surfaces.−2
DAL-14*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-15*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2

Base deductions−42 pts

Nov 21

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
BARE HAND CONTACT ON RTE FOOD (SHRIMP)
DAL-3*02 Cold Hold (41øF/45øF or below)−5
P.C. CHICKEN 48.8 & T. SAUCE 64.1
DAL-5*19 Water & Plumbing in good repair- per code−5
LEAKING PIPES AT HAND SINK
DAL-7*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING

Basic (6)

−12 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*24 Food packaged in a establishment, shall be labeled as specified in law−2
DAL-6*39 Store all equipment & utensil covered or inverted−2
INVERT / COVER ALL DISHES
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
DAL-10*35 Hair Restraints effective−2

Base deductions−32 pts

Mar 20

Routine InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-3*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD ITEMS
DAL-4*02 Cold Hold (41øF/45øF or below)−5
C. SLAW 50.1, S. TOMATOES 50.6
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
CROSS CONTAMINATION BY STORAGE RAW SEAFOOD STORED WITH RTE FOOD IN SMALL CONTAINER
DAL-9*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS

Basic (6)

−12 pts

DAL-1*38 Thawing. under running water criteria−2
IMPROPER THAWING OF FISH
DAL-2*35 Jewelry Prohibition−2
NO JEWELRY ALLOWED ( WATCHES & BRACELETS)
DAL-5*31 Handwashing lavatory - used for other purpose−2
FOOD EQUIPMENT STORE ON AND IN HAND WASHING SINK IN PREP AREA
DAL-7*39 Keep utensils handles upright or protected−2
PROVIDE SCOOP WITH A HANDLE FOR FOOD & ICE
DAL-8*37 Unpackaged food may not be stored in direct contact with undrained ice−2
UNPACKAGED FOOD STORED DIRECTLY IN ICE
DAL-10*24 Shellfish tags to remain attached to container−2
PROVIDE THE LAST DATE SHELL FISH WAS SOLD ON TAG

Base deductions−32 pts

Aug 19

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
algae in both ice machines
DAL-3*02 Cold Hold (41øF/45øF or below)−5
more ice in the bath *coleslaw 60.9 * tarter sauce 64.3
DAL-4*01 Cooling -- within 2 hours, 135-70øF−5
chicken wings cooked at 10 am were still at 80 degrees f well over the 4 hour

Basic (4)

−8 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
can not use cloth under cutting board- get cutting board mats can not have card board on the floor- fire hazard
DAL-5*31 Handwashing lavatory - used for other purpose−2
hand sink used for other purposes- dumpsink
DAL-6*45 Lockers to be used to store personal items−2
cell phones in production area
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink on prep surface

Base deductions−23 pts

Jan 19

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Have coolers RIC WIC serviced immediately
DAL-2*19 Water & Plumbing in good repair- per code−5
fix leak at handsink
DAL-4*18 Toxic items labeling-non original container−5
unlabeled chemical spray bottles Must label all chemicals not in their original container with common name
DAL-5*10 Clean Sight and Touch−5
algae and mildew in the outside ice machine
DAL-6*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw fish on top of tarter sauce and next to cabbage

Basic (3)

−6 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drink by utensils
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
clean build up and splash on walls ceilings equipment and floors
DAL-8*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
repair handle on RIC remove duct tape- there is no way to clean it

Base deductions−31 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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