What is Juicy Seafood And Bar's health inspection score?

Juicy Seafood And Bar has a SafeDine safety score of 25 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Juicy Seafood And Bar last inspected?

Juicy Seafood And Bar was last inspected on January 23, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Juicy Seafood And Bar have?

Juicy Seafood And Bar has 73 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Juicy Seafood And Bar safe to eat at?

Juicy Seafood And Bar has a safety score of 25/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Juicy Seafood And Bar serve?

Juicy Seafood And Bar serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Juicy Seafood And Bar

Name: Juicy Seafood And Bar
Address: 39779 LBJ FRWY #170, Dallas, 75237
Rating: 25

39779 LBJ FRWY #170, Dallas

Data may be outdated — inspected 1/23/2024

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0Poor

Seafood•Dallas

Ranked #986 of 1000 in DallasBetter than 59% of seafood restaurants

Stable

8 inspections

Last: Jan 23, 2024

low confidence

Directions Order

Inspections

Clean Rate

9.1

Avg Violations

27 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

Cross-contamination

Raw and cooked foods not properly separated

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-75

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 pts

Potential hazards • 5 pts each

Basic

-14 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

39779 LBJ FRWY #170, Dallas, TX 75237

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Violation Timeline

Jul 2020

1 inspections

6 basic

Jul

Jan 2021

1 inspections

1 intermediate

6 basic

Jul 2021

1 inspections

4 intermediate

9 basic

Jul

Aug 2021

1 inspections

2 intermediate

5 basic

Mar 2022

1 inspections

1 intermediate

7 basic

Mar

Oct 2022

1 inspections

3 intermediate

8 basic

Apr 2023

1 inspections

5 intermediate

5 basic

Apr

Jan 2024

1 inspections

3 intermediate

8 basic

Inspection History

8 records on file

8 Routine

Jan 24

Routine InspectionLatestScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
eggs observed on the top shelves above tcs food in ric
DAL-2*10 Q.A. PPM - hardness of water−5
no sanitizer on dishwashing machine 0ppm, microwave dirty
DAL-3*19 Water & Plumbing in good repair- per code−5
faucet leaking water, must be fixed

Basic (8)

−16 pts

DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
properly date mark rte and tcs food
DAL-5*29 Food thermometers provided and accessible−2
missing thermometer on ric and rif
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed employee drinking while cooking
DAL-7*36 Cloths in-use for wiping between uses stored−2
observed wet wiping cloths with no sanitizer and water on sanitizing buckets
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
food inside wic must be 6 inch off the floor
DAL-9*39 Keep utensils handles upright or protected−2
utensils put facing upward
DAL-10*42 Dirty nonfood contact surfaces−2
observed card board on the floor
DAL-11*45Physical Facilities Floors,Walls,Ceilings−2
observed water leaking from the roof/ ceilings

Base deductions−31 pts

Apr 23

Routine InspectionScore: 79

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
Observed employee handling cooked sausage with bare hands.
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Food stored in open galvanized metal can.
DAL-4*14 Wash hands after all other activities−5
DAL-7*02 Cold Hold (41øF/45øF or below)−5
jumbo shrimp 55 F
DAL-8*10 A chemical sanitizer used: contact times criteria−5
0 ppm chlorine at mechanical dishwasher.

Basic (5)

−10 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Store personal food and drinks in designated area.
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not use cardboard to line shelves. Remove rust from WIC shelves.
DAL-6*41 Food storage containers, identified with common name of food.−2
DAL-9*45 Drying Mops-air dry−2
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
bar

Base deductions−35 pts

Oct 22

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*15 Contact RTE Products w/ Bare Hands−5
DAL-3*14 When to wash hands before donning new gloves−5
DAL-10*07 Food safe, good condition, unadulterated, and honestly presented−5
Food stored on galvanized metal

Basic (8)

−16 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
DAL-5*39 Store equipment & utensils in a clean, dry place−2
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-9*47 Other Violations−2
DAL-11*40 Reuse of single service articles−2

Base deductions−31 pts

Mar 22

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Leak observed at prep sink

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
Renew registration and register all food manager certificates with the city of dallas
DAL-3*31 No soap at handsink−2
Provide soap for hand sink by back door
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Remove card board shelf liners throughout. Observed on dunnager racks in dry storage and on shelves under and above
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide protocol for clean up for bodily fluid and bio hazard spill kit
DAL-6*45Physical Facilities Floors,Walls,Ceilings−2
Seal hand sinks to wall properly
DAL-7*38 Thawing. under running water criteria−2
Observed frozen shrimp thawing in stagnant water. Place food under continuous running water
DAL-8*45 Drying Mops-air dry−2
Hang mop or store mop inverted when not in use

Base deductions−19 pts

Aug 21

Routine InspectionScore: 89

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
UNLABELED CHEMICAL SPRAY BOTTLES
DAL-2*20 Grease Trap Tickets−5
LAST LIQUID WASTE MANIFEST ON SITE WAS FROM 04/ 2021

Basic (5)

−10 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
EMPLOYEES EATING IN THE KITCHEN DISHWASHER CHEWING GUM
DAL-4*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DISH BOWL RESTING DIRECTLY ON TOP OF RAW FISH
DAL-5*42 Dirty nonfood contact surfaces−2
VERY DIRTY / SOILED VENT HOOD FILTERS
DAL-6*43 Light bulbs, light shields provided−2
INADEQUATE LIGHTING IN THE WALK IN COOLER
DAL-7*46 Physical Facilities Premises−2
FECAL MATTER ( WOMEN'S RESTROOM) TOILET SEAT

Base deductions−20 pts

Jul 21

Routine InspectionScore: 77

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
ICE MACHINE IS DIRTY
DAL-2*15 Contact RTE Products w/ Bare Hands−5
EMPLOYEES HANDLING FOOD WITH BARE HANDS
DAL-3*18 Toxic items labeling-non original container−5
UNMARKED / UNLABELED CHEMICAL SPRAY BOTTLES
DAL-13*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW POULTRY STORED ABOVE COOKED FOOD AND VEGETABLES

Basic (9)

−18 pts

DAL-4*21 RFSM - Not On Site−2
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
DAL-5*29 Sanitizing solutions, testing devices−2
NO SANITIZING TEST STRIPS
DAL-6*35 Hair Restraints effective−2
NO HAIR RESTRAINTS BEING WORN BY THE FOOD PREPARATION STAFF
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
PERSONAL EMPLOYEE FOOD STORED NEXT TO FOODS INTENDED FOR CUSTOMER CONSUMPTION
DAL-8*41 Food storage containers, identified with common name of food.−2
BULK FOOD CONTAINERS MISSING LABELS
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
SOILED FLOORS AND DRAINS
DAL-10*43 Clean vent syst:Intake/exhaust air ducts−2
DUSTY INTAKE VENTS
DAL-11*44 Maintaining refuse areas and enclosures−2
TRASH DEBRIS OUTSIDE OF THE GARBAGE CONTAINER
DAL-12*45 Unnecessary articles prohibited−2
UNNECESSARY ITEMS IN KITCHEN ( EMPTY BOTTLES, CRATES, ETC )

Base deductions−38 pts

Jan 21

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
UNLOCKED CHEMICAL SPRAY BOTTLES THROUGHOUT ESTABLISHMENT

Basic (6)

−12 pts

DAL-2*24 Food Labeling- with common name of the food−2
UNLABELED BULK FOOD INGREDIENT CONTAINER ( RICE / FLOUR )
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OPEN PERSONAL DRINK ( KITCHEN ) PERSONAL DRINK RESTING ON FOOD PREPARATION TABLE
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
SODA SYRUP BOXES RESTING ON THE FLOOR
DAL-5*31 Handwashing lavatory - used for other purpose−2
HAND TOWEL RESTING IN HAND SINK
DAL-6*47 Handler-Certificate Not on site−2
FOOD HANDLER CARDS FOR STAFF
DAL-7*34 Outer openings:closing holes, gaps−2
BACK DOOR AJAR TO ESTABLISHMENT

Base deductions−17 pts

Jul 20

Routine InspectionScore: 90

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE
DAL-2*24 Food Labeling- with common name of the food−2
LABEL THREE ( UNLABELED BULK FOOD INGREDIENT CONTAINERS )
DAL-3*31 Handwashing lavatory - used for other purpose−2
TOWELS RESTING IN THE KITCHEN HAND SINK
DAL-4*35 Hair Restraints effective−2
KITCHEN WORKERS NOT WEARING HAIR RESTRAINTS
DAL-5*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
IMPROPER THAW OF FROZEN FISH
DAL-6*28 Date marking commercially prepared RTE/ TCS food−2

Base deductions−12 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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