What is Crab House's health inspection score?

Crab House has a SafeDine safety score of 37 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Crab House last inspected?

Crab House was last inspected on September 9, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crab House have?

Crab House has 56 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crab House safe to eat at?

Crab House has a safety score of 37/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Crab House

Name: Crab House
Address: 2508 MAPLE AVE, Dallas, 75201
Rating: 37

2508 MAPLE AVE, Dallas

Data may be outdated — inspected 9/9/2021

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0Poor

Downtown

Ranked #623 of 1000 in Downtown

Stable

5 inspections

Last: Sep 9, 2021

low confidence

Directions Order

Inspections

Clean Rate

11.2

Avg Violations

56 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-69

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-19 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 31/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (37/100) which is computed during our regular data sync.

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

2508 MAPLE AVE, Dallas, TX 75201

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Violation Timeline

Sep 2019

1 inspections

1 intermediate

7 basic

Sep

Mar 2020

1 inspections

2 intermediate

8 basic

Sep 2020

1 inspections

2 intermediate

10 basic

Sep

Mar 2021

1 inspections

3 intermediate

8 basic

Sep 2021

1 inspections

5 intermediate

10 basic

Sep

Inspection History

5 records on file

5 Routine

Sep 21

Routine InspectionLatestScore: 63

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cold hold not able to maintain 42
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Ice machines interior soiled / rotten molded oranges being used
DAL-3*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Broken raw eggs on cooked crab./ Raw catfish over cooed chicken wings in walk in cooler
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Dishwasher at 10 ppm chlorine/ sanitizer bucket at 0 ppm
DAL-5*19 Water & Plumbing in good repair- per code−5
Prep sink leaking

Basic (10)

−20 pts

DAL-6*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
hot water unable to exceed 88
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
No date markings on items in walk in cooler
DAL-8*31 Handwashing lavatory - accessible−2
Items in hand sink (certificate of occupancy and metal sheets)
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drinks on prep table
DAL-10*36 Cloths in-use for wiping between uses stored−2
Wiping cloths left on prep surfaces
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on floor in walk in cooler and walkways.
DAL-12*39 Utensils, single serve items 6 inches off - floor−2
Utensils stored on floor throughout restaurant
DAL-13*42 Floors/walls/ceiling/nonfood dirty−2
Ceiling and floors are soiled
DAL-14*43 Clean vent syst:Intake/exhaust air ducts−2
air intake vents covered in dust
DAL-15*45 Premises shall be maintained in good repair−2
Damaged floor and ceiling tiles and floor drains

Base deductions−45 pts

Mar 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
Maintain cold holding temperature at 41 and below
DAL-7*10 Clean Sight and Touch−5
Keep reach in coolers clean
DAL-10*20 Grease Trap Tickets−5
Provide grease trap manifest

Basic (8)

−16 pts

DAL-1*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
remove chicken wings under leak (walk in cooler)
DAL-2*32 Maintain in Good Repair−2
Replace gaskets (WIC door)
DAL-3*42 Dirty nonfood contact surfaces−2
Clean floor drains
DAL-4*45 Premises shall be maintained in good repair−2
Walk in cooler door must self close
DAL-6*31 Individual, disposable towels−2
Keep hand sinks supplied with paper towels
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
observed fruit flies
DAL-9*39 Store equipment & utensils in a clean, dry place−2
Obtain holder for ice scoop handle
DAL-11*21 RFSM - Not On Site−2

Base deductions−31 pts

Sep 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw food products stored above rte/cooked food in walk in cooler raw eggs stored above drinks in walk in cooler
DAL-8*10 Clean Sight and Touch−5
clean ice machine, clean warmer-dirty water in and smell bad

Basic (10)

−20 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*47 Handwashing signage−2
provide hand washing sign
DAL-4*29 Sanitizing solutions, testing devices−2
provide sanitizer test strips qua
DAL-5*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler doors, clean shelves in walk in cooler, reach in freezer, reach in coolers
DAL-6*34 Outer openings:closing holes, gaps−2
gap at doors
DAL-7*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
provide food handler cards
DAL-9*31 Handwashing lavatory - used for other purpose−2
observed utensisl in hand sink
DAL-10*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off floor
DAL-11*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-12* 21 RFSM notify 10 days & replacement in 45 days−2
obtain rfsm certificate from the City of Dallas within 45 days

Base deductions−30 pts

Mar 20

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*26 Food Consumer Advisory-raw food−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*31 Handwashing lavatory - accessible−2
DAL-7*39 No equipment & utensil under contamination sources−2
OBSERVED TOWELS UNDER CUTTING BOARD
DAL-8*41 Food storage containers, identified with common name of food.−2
DAL-9*46 Covered waste receptacle for women's restroom−2
DAL-10*47 Conditions of Permit-in use of food equipment−2

Base deductions−26 pts

Sep 19

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
BOUDIN BALLS 59 DEGREE F

Basic (7)

−14 pts

DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
RICE SCOOP
DAL-3*41 Food storage containers, identified with common name of food.−2
LABEL SPICES
DAL-4*43 Ventilation hood-prevent grease dripping−2
CLEAN GREASE DRIPPING
DAL-5*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
PROVIDE THERMOMETERS IN ALL COOLERS
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
STORE FOOD IN COOLER 6 IN OFF GROUND
DAL-8*21 RFSM - Not On Site−2
REGISTER WITH THE CITY OF DALLAS

Base deductions−19 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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