What is Flying Fish's health inspection score?

Flying Fish has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Flying Fish last inspected?

Flying Fish was last inspected on December 16, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Flying Fish have?

Flying Fish has 66 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Flying Fish safe to eat at?

Flying Fish has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Flying Fish

Name: Flying Fish
Address: 1838 IRVING BLVD, Dallas, 75207
Rating: 48

1838 IRVING BLVD, Dallas

Data may be outdated — inspected 12/16/2023

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0Poor

Design District

Ranked #327 of 422 in Design District

Stable

10 inspections

Last: Dec 16, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-53

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 47/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (48/100) 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

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1838 IRVING BLVD, Dallas, TX 75207

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

7 basic

Apr

Oct 2019

1 inspections

3 intermediate

6 basic

Apr 2020

1 inspections

2 intermediate

3 basic

Apr

Oct 2020

1 inspections

2 intermediate

2 basic

Apr 2021

1 inspections

2 intermediate

2 basic

Apr

Oct 2021

1 inspections

3 intermediate

3 basic

Apr 2022

1 inspections

4 intermediate

4 basic

Apr

Oct 2022

1 inspections

5 intermediate

2 basic

Apr 2023

1 inspections

7 basic

Apr

Dec 2023

1 inspections

1 intermediate

7 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
Observed employee used bare hands to touch cooked corn cooling in walk-in-coolers.

Basic (7)

−14 pts

DAL-2*24 Food Labeling- with common name of the food−2
DAL-3*32 Maintain in Good Repair−2
Rusted / door &shelving in walk in cooler ( including can openers)
DAL-4*36 Cloths in-use for wiping between uses stored−2
Properly store wet wiping towels in sanitizing solution.
DAL-5*39 Air-drying required after cleaning & sanitiziing−2
Observed cup/ glasses stacked wet.
DAL-6*41 Food storage containers, identified with common name of food.−2
label bulk ingredient bins with common name
DAL-7*42 Ventilation hood systems−2
Detail clean vent a hood filters/ dirty
DAL-8*45 Premises shall be maintained in good repair−2
Replace missing floor tiles (grill) Low grout seen throughout floor - at cookline

Base deductions−19 pts

Apr 23

Routine InspectionScore: 92

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*29 Sanitizing solutions, testing devices−2
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
GASKETS IN RIC UNITS
DAL-7*47 Handwashing signage−2

Base deductions−14 pts

Oct 22

Routine InspectionScore: 82

5 Med2 Basic

7 total

71/100inspection score

−29 pts

Intermediate (5)

−25 pts

DAL-1*18 Restricted use pesticides−5
Observed fly catcher on top open top cooler and prep table
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 200 ppm chlorine maintain it at 100 ppm chlorine
DAL-3*10 Clean Sight and Touch−5
Provide cleaning for the ice machine
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw fish store next to cooked shrimp
DAL-6*02 Cold Hold (41øF/45øF or below)−5
corn 57'f, potato 51

Basic (2)

−4 pts

DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
Provide cleaning for the floor (observed standing water in wic)
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the shrimp

Base deductions−29 pts

Apr 22

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 200 ppm chlorine
DAL-6*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
observed raw shrimp store next to dressing raw meat above cooked crawfish
DAL-7*02 Cold Hold (41øF/45øF or below)−5
squash 51'f
DAL-8*07 Food safe, good condition, unadulterated, and honestly presented−5
No paper towel allow under the catfish

Basic (4)

−8 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Observed no date marking for the cheese, fishes containers
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed ice in the hand sink
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide lid/cover for all food containers in wic

Base deductions−28 pts

Oct 21

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket 200 ppm chlroine
DAL-4*02 Cold Hold (41øF/45øF or below)−5
slice squash 52'f cole slaw 50'f
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat, raw seafood store together with produce

Basic (3)

−6 pts

DAL-1*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for frog container
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the coolers

Base deductions−21 pts

Apr 21

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw seafood store next to dressing
DAL-4*10 Clean Sight and Touch−5
provide cleaning for the ice machine

Basic (2)

−4 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all seafood containers in the coolers
DAL-2*36 Cloths in-use for wiping between uses stored−2

Base deductions−14 pts

Oct 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw oyster store next to raw fish
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
200 ppm chlorine

Basic (2)

−4 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food in wic
DAL-4*34 Outer openings:closing holes, gaps−2
seal open gaps for the back door

Base deductions−14 pts

Apr 20

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine
DAL-2*18 Pesticides/ toxic tracking powder−5
observed fly catcher above flour

Basic (3)

−6 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
seafood
DAL-5*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−16 pts

Oct 19

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw seafood
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
0 ppm chlorine
DAL-3*18 Prevent contamination from pesticides−5
observed pest control device above the deep fried flour

Basic (6)

−12 pts

DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all seafood in coolers
DAL-6*31 Handwashing lavatory - used for other purpose−2
observed ice in the hand sik
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food container
DAL-9*42 Nonfood-contact surfaces material−2
no towel allow under the utensils

Base deductions−27 pts

Apr 19

Routine InspectionScore: 90

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-6*10 Q.A. PPM - follow manufacturer's direction−5

Basic (7)

−14 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
DAL-2*42 Dirty nonfood contact surfaces−2
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-5*41 Food storage containers, identified with common name of food.−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

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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