What is John's Seafood & Chicken's health inspection score?

John's Seafood & Chicken 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 John's Seafood & Chicken last inspected?

John's Seafood & Chicken was last inspected on February 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does John's Seafood & Chicken have?

John's Seafood & Chicken has 69 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is John's Seafood & Chicken safe to eat at?

John's Seafood & Chicken 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 John's Seafood & Chicken serve?

John's Seafood & Chicken serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

John's Seafood & Chicken

Name: John's Seafood & Chicken
Address: 8336 LAKE JUNE RD, Dallas, 75217
Rating: 53

8336 LAKE JUNE RD, Dallas

Data may be outdated — inspected 2/28/2024

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0Fair

Seafood•Pleasant Grove

Ranked #196 of 371 in Pleasant GroveBetter than 58% of seafood restaurants

Declining

10 inspections

Last: Feb 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.9

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

11x

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

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

-4 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 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

8336 LAKE JUNE RD, Dallas, TX 75217

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Violation Timeline

Jun 2019

1 inspections

1 intermediate

8 basic

Jun

Jan 2020

1 inspections

1 intermediate

6 basic

Jul 2020

1 inspections

2 intermediate

7 basic

Jul

Jan 2021

1 inspections

1 intermediate

4 basic

Jul 2021

1 inspections

1 intermediate

6 basic

Jul

Jan 2022

1 inspections

7 basic

Jul 2022

1 inspections

8 basic

Jul

Feb 2023

1 inspections

4 basic

Aug 2023

1 inspections

1 intermediate

5 basic

Aug

Feb 2024

1 inspections

1 intermediate

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 91

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*06 Time as PHC:provide written procedures on site−5
provide written procedures on site

Basic (6)

−12 pts

DAL-1*43 Light bulbs, light shields provided−2
light bulb in freezer
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink bottles sit on prep table
DAL-3*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
frozen food sit in the water -cold running water
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed food sit on floor store food 6 inches off the floor
DAL-6*42 Dirty nonfood contact surfaces−2
clean coolers, gaskets, liners, freezers, shelves, dust in dining room
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket

Base deductions−17 pts

Aug 23

Routine InspectionScore: 92

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
WIC observed raw chicken stored together on some container with precooked shrimp.

Basic (5)

−10 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Other scoop cup and sizes along with scoop . Only use scoop or store outside of container.
DAL-2*41 Food Labeling - Bulk food for self dispensing−2
Squeeze bottle need to be labeled wit h correct name
DAL-3*45Physical Facilities Floors,Walls,Ceilings−2
Clean ceiling fans from dust and debris, vent induct on ceiling needs cleaning
DAL-4*36 Cloths in-use for wiping between uses stored−2
wiping cloths need to be stored in sanitizer buckets
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Racks, walls, floors, under grill, ceilings fan, need to be cleaned; cardboards on floor/ also ceiling vents need cleaning ; wood needs to be removed in WIC

Base deductions−15 pts

Feb 23

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, clean freezer bottom, gaskets, fans in walk in cooler, clean plastic container in walk in cooler (used us support)
DAL-2*41 Food storage containers, identified with common name of food.−2
provide label for squeeze bottles
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark TCS food for 7 days
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
use utensils with handle to scoop food no bowls

Base deductions−8 pts

Jul 22

Routine InspectionScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
food handler card expired
DAL-2*42 Dirty nonfood contact surfaces−2
clean shelves in walk in cooler, clean walk in cooler walls/door/floor, clean gaskets, freezer
DAL-3*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off floor
DAL-4*32 Approved Food Contact Equip.−2
provide original lid for food storage container not card board table cloths
DAL-5*34 Outer openings:closing holes, gaps−2
repair gap at back door, entrance
DAL-6*41 Food storage containers, identified with common name of food.−2
provide label for squeeze bottles
DAL-7*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches above the floor

Base deductions−16 pts

Jan 22

Routine InspectionScore: 91

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean shelves, gaskets, caulk
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off the floor
DAL-4*36 Cloths in-use for wiping between uses stored−2
store wet cloths in sanitizer bucket
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
store utensils 6 inches off the floor
DAL-6*21 RFSM - Not On Site−2
manager not on site
DAL-7*45 Premises shall be maintained in good repair−2
repair damaged tiles, walls

Base deductions−14 pts

Jul 21

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw shell eggs stored above ready to eat items in WIC

Basic (6)

−12 pts

DAL-1*39 Equipment and Utensils Storage−2
Utensil boxes stored on floor
DAL-2*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
Use approved thawing method
DAL-3*21 RFSM - Not On Site−2
RFSM not on site
DAL-5*42 Dirty nonfood contact surfaces−2
Clean gaskets and behind three compartment sink. Clean vent cover.
DAL-6*34 Outer openings:closing holes, gaps−2
repair gap under back door
DAL-7*45 Mats / Duckboards nonabsorbent−2
No cardboard on floor

Base deductions−17 pts

Jan 21

Routine InspectionScore: 91

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-4*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr−5
provide

Basic (4)

−8 pts

DAL-1*21 RFSM - Not On Site−2
manager with RFSM certificate not on site
DAL-2*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-3*42 Dirty nonfood contact surfaces−2
clean gaskets around cooler/freezer doors, shelves
DAL-5*32 Maintain in Good Repair−2
repair lid on freezer, repair physical barrier between hand sink and 3 com sink

Base deductions−13 pts

Jul 20

Routine InspectionScore: 87

2 Med7 Basic

9 total

76/100inspection score

−24 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 eggs stored above drinks in walk in cooler
DAL-4*10 Clean Sight and Touch−5
all food containers and equipment need to be cleaned before open the establishment.

Basic (7)

−14 pts

DAL-1*39 No equipment & utensil under contamination sources−2
dust
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal drink
DAL-5*34 Outer openings:closing holes, gaps−2
gap
DAL-6*42 Dirty nonfood contact surfaces−2
clean coolers, freezers, fans in walk in cooler, prep tables
DAL-7*45 Premises shall be maintained in good repair−2
constructions in kitchen
DAL-8*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-9*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
food exposed to dust

Base deductions−24 pts

Jan 20

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw shelled eggs stored above rte food in walk in cooler

Basic (6)

−12 pts

DAL-1*42 Dirty nonfood contact surfaces−2
clean freezers, shelves, gaskets
DAL-2*36 Cloths in-use for wiping between uses stored−2
store wet cloth in sanitizer bucket
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-5*22 Washing hands only at a designated hand sink−2
observed employee washed hands at 3 com sink
DAL-6*35 Hair Restraints effective−2
DAL-7*45 Premises shall be maintained in good repair−2
ceiling tiles damaged

Base deductions−17 pts

Jun 19

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
MAYONNAISE OUT OF TEMPERATURE (78'F)

Basic (8)

−16 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-4*32 Approved Food Contact Equip.−2
DO NOT USE CARDBOARD ON FLOOR
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*38 Thawing. under running water criteria - water velocity−2
DAL-8*43 Light bulbs, light shields provided−2
DAL-9*45Physical Facilities Floors,Walls,Ceilings−2

Base deductions−21 pts

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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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