What is Catfish Floyd's's health inspection score?

Catfish Floyd's has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Catfish Floyd's last inspected?

Catfish Floyd's was last inspected on January 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Catfish Floyd's have?

Catfish Floyd's has 107 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Catfish Floyd's safe to eat at?

Catfish Floyd's has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Catfish Floyd's

Name: Catfish Floyd's
Address: 710 E ANN ARBOR AVE, Dallas, 75216
Rating: 44

710 E ANN ARBOR AVE, Dallas

Data may be outdated — inspected 1/5/2024

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0Poor

South Dallas

Ranked #405 of 489 in South Dallas

Improving

10 inspections

Last: Jan 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

10.7

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-56

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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

710 E ANN ARBOR AVE, Dallas, TX 75216

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Violation Timeline

Aug 2019

1 inspections

4 intermediate

7 basic

Aug

Mar 2020

1 inspections

1 intermediate

3 basic

Apr 2021

1 inspections

2 intermediate

13 basic

Apr

Aug 2021

1 inspections

5 intermediate

10 basic

Mar 2022

1 inspections

3 intermediate

12 basic

Mar

Apr 2022

1 inspections

4 intermediate

7 basic

Dec 2022

1 inspections

2 intermediate

6 basic

Dec

Jun 2023

1 inspections

1 intermediate

8 basic

Dec 2023

1 inspections

2 intermediate

11 basic

Dec

Jan 2024

1 inspections

1 intermediate

5 basic

Inspection History

10 records on file

8 Routine2 Follow-up

Jan 24

Routine InspectionLatestScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-4*10 Clean Sight and Touch−5
microwave in top section inside shall be clean to sight

Basic (5)

−10 pts

DAL-1*31 Individual, disposable towels−2
RR shall have paper towel / soap
DAL-2*29 Sanitizing solutions, testing devices−2
test strips supply is missing
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
counter top clean to sight fixtures/ walls
DAL-5*34 Outer openings:closing holes, gaps−2
ceiling has openings , must be sealed or tight fit
DAL-6*43 Light bulbs, light shields provided−2
light bulb in freezer is out, needs to be replaced

Base deductions−15 pts

Dec 23

Routine InspectionScore: 79

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Catfish in cooler reading between 48 F-52 F & its from saturday
DAL-2*10 Clean Sight and Touch−5
Clean microwave

Basic (11)

−22 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
No date marking on any prepped foods
DAL-4*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink as dump sink
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not line equipment with cardboard
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
Eliminate harboring conditions> all built up grease & food under fryers
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Clean knife rack of all grease
DAL-8*39 Cutting surfaces.−2
Replace worn cutting boards
DAL-9*41 Food storage containers, identified with common name of food.−2
Label bulk ingredient containers
DAL-10*42 Dirty nonfood contact surfaces−2
Clean any food debris throughout establishment
DAL-11*44 Maintaining refuse areas and enclosures−2
Clean dumpster area
DAL-12*45 Premises shall be maintained in good repair−2
repalce water damaged ceiling tiles
DAL-13*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−32 pts

Jun 23

Routine InspectionScore: 87

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
REPAIR LEAK AT 3 COMPARTMENT SINK

Basic (8)

−16 pts

DAL-2*29 Sanitizing solutions, testing devices−2
PROVIDE CHLORINE TEST STRIPS TO TEST BLEACH SANITIZER
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
DISCONTINUE USE OF CARDBOARD SHELF LINERS > IE RIC REPLACE CARDBOARD FLOOR MATS W/ APPROVED COMERCIAL
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PROVIDE HAIR RESTRAINTS FOR ALL EMPLOYEES & BEARD GUARDS
DAL-5*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
PROVIDE SANITIZER BUCKETS FOR ALL WORK/ SERVICE AREAS
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD INSIDE WIC
DAL-7*42 Nonfood-contact surfaces material−2
DAL-8*45 Premises shall be maintained in good repair−2
REPAIR DETACHED COUNTER, RESEAL HAND SINK WALL PROPERLY
DAL-9*44 Outdoor enclosures constructed−2
MAINTAIN OUTSIDE DUMPSTER DOORS CLOSED WHEN NOT IN USE

Base deductions−21 pts

Dec 22

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
Clean to remove food build up inside RIC (front aqua/ cook Line)
DAL-5*20 Grease Trap Tickets−5
Provide current grease trap invoice

Basic (6)

−12 pts

DAL-1*31 Individual, disposable towels−2
Provide paper towels at hand sink - restroom
DAL-2*45 Drying Mops-air dry−2
Hang wet mop to dry. Dispose of dirty water
DAL-4*41 Food Label - Bulk food w/ manufatuter labeling−2
Label bulk ingredient bins ( meal/fryer ingredients)
DAL-6*32 Maintain in Good Repair−2
Observed rusted shelving inside WIC
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide used by dates on cooked turkeys
DAL-8*43 Ventilation hood-prevent grease dripping−2
Detail clean vent a hood filter

Base deductions−22 pts

Apr 22

Follow-up InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-3*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
OBSERVED EGGS STORED NEXT TO RTE FOODS IN RIC
DAL-6*14 When to wash hands between raw and RTE foods−5
LACK OF HANDWASHING
DAL-7*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-11*02 Cold Hold (41øF/45øF or below)−5
TARTER SAUCE 63*F, 57*F, JALAPENO 57*F STORED AT FRONT COUNTER , RAW FISH IN WIC 42*F

Basic (7)

−14 pts

DAL-1*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
OBSERVED UTENSIL STORED IN WATER
DAL-5*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-8*45 Clean facilities as often as necessary.−2
CLEAN ALL
DAL-9*32 Approved Food Contact Equip.−2
OBSERVED TOWELS UNDER CUTTING BOARDS
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL

Base deductions−34 pts

Mar 22

Routine InspectionScore: 75

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-6*07 Food prepared in a private home, unlicensed food manufacturer, wholesaler, may not use in a esta−5
OBSERVED ICE FROM UNAPPROVED SOURCE: NO LABEL
DAL-13*02 Cold Hold (41øF/45øF or below)−5
JALAPENO 52.9*F, TARTER SAUCE 52.2*F

Basic (12)

−24 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
TONGS STORES ON COUNTER
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-4*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-5*38 Thawing. under running water criteria−2
RAW FISH STORED IN 3 COMP SINK
DAL-7*45 Clean facilities as often as necessary.−2
CLEAN ALL
DAL-8*31 Handwashing lavatory - used for other purpose−2
OBSERVED ITEMS STORED IN HANDSINK
DAL-9*24 Food Label- manufacture/packer/distrubtor name−2
NO LABEL PROVIDED FOR ICE
DAL-10*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE FOR ALL
DAL-11*32 Approved Food Contact Equip.−2
REMOVE EXPOSED WOOD RACKS
DAL-12*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-14*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL FOOD STORED IN PREP AREA
DAL-15*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEMS STORED ON FLOOR

Base deductions−39 pts

Aug 21

Follow-up InspectionScore: 68

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-7*18 Toxic items stored above food/utensils−5
CHEMICAL STORED ABOVE FOOD ITEMS
DAL-10*19 Water & Plumbing in good repair- per code−5
REPAIR AT 3 COMP SINK
DAL-13*02 Cold Hold (41øF/45øF or below)−5
TARTER SAUCE 53*F, JALAPENO 57*F STORED AT ROOM TEMPERATURE (COS)
DAL-15*14 When to wash hands as often as necessary during prep−5
LACK OF HAND WASHING

Basic (10)

−20 pts

DAL-1*38 Thawing. under running water criteria−2
RAW FISH STORED IN 3 COMP SINK
DAL-3*21 RFSM - Not On Site−2
DAL-4*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-5*39 Precleaning food debris of utenlsils - flush, soak−2
CLEAN ALL FOOD CONTAINERS THOROUGHLY
DAL-6*33 Warewashing machine, sink - cleaned before use−2
CLEAN
DAL-8*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-9*32 Equipment clearance of cleaning space−2
PROVIDE FOR DEEP FREEZERS
DAL-11*45 Ceiling easily cleanable and light in color−2
REPLACE ALL CEILING TILE EXPOSED TO MOISTURE
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-14*47 Handwashing signage−2
PROVIDE IN RESTROOM

Base deductions−45 pts

Apr 21

Routine InspectionScore: 76

2 Med13 Basic

15 total

64/100inspection score

−36 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
TARTER SAUCE 62.5*F STORED AT ROOM TEMPERATURE, JALAPENO 59.3*F
DAL-15*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY

Basic (13)

−26 pts

DAL-2*47 Handler-Certificate Not on site−2
PROVIDE FOR ALL
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED GAPS IN EXIT
DAL-4*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-5*38 Thawing. under running water criteria−2
RAW FISH STORED IN STANDING WATER
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
UTENSIL STORED ON COUNTER
DAL-7*32 Approved Food Contact Equip.−2
REMOVE ALL CARDBOARD LINING
DAL-8*28 Date marking commercially prepared RTE/ TCS food−2
PROVIDE FOR ALL
DAL-9*45 Clean facilities as often as necessary.−2
CLEAN ALL
DAL-10*31 Individual, disposable towels−2
PROVIDE FOR ALL
DAL-11*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL
DAL-12*21 RFSM - Not On Site−2
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN
DAL-14*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS

Base deductions−36 pts

Mar 20

Routine InspectionScore: 94

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-3*15 Bare hands contact with ready-to-eat foods−5

Basic (3)

−6 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
DAL-2*42 Dirty nonfood contact surfaces−2
CLEAN MOP SINK AREA, WALK IN COOLER, FRYERS
DAL-4*35 Hair Restraints effective−2

Base deductions−11 pts

Aug 19

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-2*14 Wash hands after all other activities−5
LACK OF HAND WASHING
DAL-4*02 Cold Hold (41øF/45øF or below)−5
DAL-7*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-11*18 Licensed pest control applicator only−5
OBSERVED RAID IN ESTABLISHMENT

Basic (7)

−14 pts

DAL-1*45 Clean facilities as often as necessary.−2
CLEAN ALL THOROUGHLY
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED ON AND WITH ITEMS FOR CUSTOMER
DAL-5*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-6*34 Outer openings:closing holes, gaps−2
SEAL ALL HOLES AND GAPS
DAL-8*39 Utensils, single serve items 6 inches off - floor−2
SINGLE SERVICE ARTICLE STORED ON FLOOR
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-10*31 Handwashing lavatory - used for other purpose−2
ITEMS STORED IN HAND SINK

Base deductions−34 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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