What is Imoto-1st Floor's health inspection score?

Imoto-1st Floor has a SafeDine safety score of 53 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Imoto-1st Floor last inspected?

Imoto-1st Floor was last inspected on March 19, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Imoto-1st Floor have?

Imoto-1st Floor has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Imoto-1st Floor safe to eat at?

Imoto-1st Floor has a safety score of 53/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Imoto-1st Floor serve?

Imoto-1st Floor serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Imoto-1st Floor

Name: Imoto-1st Floor
Address: 2400 VICTORY PARK LN, Dallas, 75219
Rating: 53

2400 VICTORY PARK LN, Dallas

Data may be outdated — inspected 3/19/2022

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0Fair

American•Oak Lawn

Ranked #236 of 311 in Oak Lawn

Stable

7 inspections

Last: Mar 19, 2022

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

51 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

21x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 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

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2400 VICTORY PARK LN, Dallas, TX 75219

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Violation Timeline

Nov 2018

1 inspections

4 intermediate

4 basic

Nov

May 2019

1 inspections

6 intermediate

7 basic

Jun 2019

1 inspections

2 basic

Jun

Jan 2020

1 inspections

5 basic

Feb 2021

1 inspections

6 basic

Feb

Sep 2021

1 inspections

2 intermediate

5 basic

Mar 2022

1 inspections

10 basic

Mar

Inspection History

7 records on file

6 Routine1 Follow-up

Mar 22

Routine InspectionLatestScore: 89

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

DAL-1*26 Consumer Advisory Disclosure---asterisking−2
NEEDED ON MENU
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AREA FOR EMPLOYEE FOOD AND DRINK
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*39 Keep utensils handles upright or protected−2
STORE KNIVES PROPERLY
DAL-6*40 Reuse of single service articles−2
CANT BE USED AS MEASURING DEVICES AS SCOOPS
DAL-7*41 Food Labeling - Bulk Food w/ Card or Sign−2
LABEL CONTAINERS
DAL-8*42 Dirty nonfood contact surfaces−2
CLEAN FAN COVERS
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-10*47 Other Violations−2
NO HEALTH NOTICE POSTED

Base deductions−20 pts

Sep 21

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*20 Grease Trap Tickets−5
NEED CURRENT RECORDS
DAL-7*02 Cold Hold (41øF/45øF or below)−5
TEMPS ABOVE 41F

Basic (5)

−10 pts

DAL-2* 21 RFSM notify 10 days & replacement in 45 days−2
EXPIRED
DAL-3*31 Individual, disposable towels−2
NEED INDIVIDUAL PAPER TOWELS
DAL-4*32 Damaged Equipment−2
DAMAGED DOOR GASKETS AT SUSHI STATIONS; NEED TO REPLACE BROKEN LIDS (POINTED OUT TO MANAGER)
DAL-5*39 Keep utensils handles upright or protected−2
CAN'T USE PLASTIC CONTAINERS AS MEASURING DEVICES , MUST HAVE A HANDLE KEEP KNIVES STORED IN DRY PLACE CLEAN SODA GUNS
DAL-6*42 Dirty nonfood contact surfaces−2
DIRTY FAN COVERS IN WIC/ CEILING TILES OVER PREP STATION

Base deductions−20 pts

Feb 21

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*40 Single use articel wrapped or dispensed−2
CONTAINERS CANT BE USED FOR SCOPS OR MEASURING CUPS
DAL-2*32 Damaged Equipment−2
PLACE/ REPAIR DOOR GASKETS ON LINE (REACH IN COOLER)
DAL-3*31 Handwashing lavatory - allow convenient−2
SHOULD NOT BE BLOCKED BY Containers OF OIL, JUST GOT DELIVERY
DAL-4*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
VENTS, CEILING TILES ARE DUSTY PREP AREA
DAL-6*39 Soda nozzles and ice bin clean to remove soil−2
NEED CLEANING IN THE BAR

Base deductions−12 pts

Jan 20

Routine InspectionScore: 94

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*31 Individual, disposable towels−2
provide
DAL-2*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
food cannot touch the lights or ceiling in the WIC
DAL-3*39 Soda nozzles and ice bin clean to remove soil−2
clean in bar area
DAL-4*42 Dirty nonfood contact surfaces−2
clean fan covers in WIC, open product and produce can be cross contamination from heavy buildup
DAL-5*43 Light bulbs, light shields provided−2
change out burnt bulb

Base deductions−10 pts

Jun 19

Follow-up InspectionScore: 96

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−4 pts

May 19

Routine InspectionScore: 72

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-2*19 Hand sink water temperature below 110'F−5
HAND SINK AT SUSHI BAR 84.7 DEGREE F- REQUEST SERVICE
DAL-3*14 When to wash hands before donning new gloves−5
DAL-5*15 Bare hands contact with ready-to-eat foods−5
WITH CUT CARROTS
DAL-7*02 Cold Hold (41øF/45øF or below)−5
SEVERAL ITEMS AT COOLERS ABOVE 41 DEGREE F
DAL-11*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN OVER SEAFOOD, RAW SALMON OVER RTE FOOD- COS
DAL-12*18 Toxic items labeling for original container−5
RELABEL SANITIZE BUCKET

Basic (7)

−14 pts

DAL-1*25 HACCP-Method for monitoring & controlling−2
PROVIDE HACCP PLAN FOR SUSHI RICE
DAL-4*37 Food shall be protected from cross contamination by protecting food containers that are received−2
ICE TEA URN MUST BE COVERED AFTER BREWING-COS
DAL-6*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD, NO TOWELS AS LINER AT SUSHI BAR
DAL-8*41 Food storage containers, identified with common name of food.−2
LABEL SPICES IN NON ORIGINAL CONTAINER AT SUSHI BAR-COS
DAL-9*39 Equipment in good repair and proper adjustment.−2
PANTRY COOLER 60 DEGREE F AMBIENT TEMP
DAL-10*21 RFSM - Not On Site−2
DAL-13*26 Consumer Advisory Disclosure---asterisking−2
ON LUNCH AND DINNER MENU

Base deductions−44 pts

Nov 18

Routine InspectionScore: 80

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*19 Hand sink water temperature below 110'F−5
HW SINK AT PANTRY 81 DEGREE F
DAL-4*02 Cold Hold (41øF/45øF or below)−5
RAW EGG 60 DEGREE F
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED OVER RTE FOOD, RAW SEAFOOD STORED OVER VEGGIES

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
ITEMS PAST 7 DAYS
DAL-6*25 HACCP-Method for monitoring & controlling−2
NEED PH LOG FOR SUSHI RICE
DAL-7*26 Consumer Advisory Disclosure---asterisking−2
ON MENU
DAL-8*31 Handwashing lavatory - used for other purpose−2
HAND SINK FOR HW ONLY

Base deductions−28 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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