What is KU Sushi's health inspection score?

KU Sushi has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was KU Sushi last inspected?

KU Sushi was last inspected on February 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does KU Sushi have?

KU Sushi has 73 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is KU Sushi safe to eat at?

KU Sushi has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does KU Sushi serve?

KU Sushi serves Sushi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

KU Sushi

Name: KU Sushi
Address: 11661 PRESTON RD #160, Dallas, 75230
Rating: 54

11661 PRESTON RD #160, Dallas

Data may be outdated — inspected 2/13/2024

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0Fair

Sushi•North Dallas

Ranked #348 of 566 in North DallasBetter than 52% of sushi restaurants

Stable

10 inspections

Last: Feb 13, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

28 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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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11661 PRESTON RD #160, Dallas, TX 75230

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Violation Timeline

Jun 2019

1 inspections

1 intermediate

8 basic

Jun

Jan 2020

1 inspections

4 intermediate

4 basic

Aug 2020

1 inspections

5 intermediate

2 basic

Aug

Jan 2021

1 inspections

3 intermediate

6 basic

Jul 2021

1 inspections

4 intermediate

4 basic

Jul

Feb 2022

1 inspections

3 intermediate

3 basic

Aug 2022

1 inspections

4 intermediate

2 basic

Aug

Feb 2023

1 inspections

1 intermediate

7 basic

Aug 2023

1 inspections

1 intermediate

5 basic

Aug

Feb 2024

1 inspections

6 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 91

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*39 Keep utensils handles upright or protected−2
use scooper with a handle
DAL-2*41 Food storage containers, identified with common name of food.−2
label squeeze bottles
DAL-3*29 Food thermometers provided and accessible−2
provide thermometers for reach in coolers/display cooler
DAL-4*25 Prevention of Clostridium Botulinum by ph 4.6<−2
provide pH testing kit to test ph for sushi rice
DAL-5*36 Cloths in-use for wiping between uses stored−2
store wet wiping cloths in sanitizer bucket
DAL-6*31 Handwashing lavatory - used for other purpose−2
use hand washing sink for hand washing only

Base deductions−12 pts

Aug 23

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-6*10 Clean Sight and Touch−5
clean ice machine

Basic (5)

−10 pts

DAL-1*43 Light bulbs, light shields provided−2
lights out under vent hood
DAL-2*31 Individual, disposable towels−2
Provide paper towels for hand sink at sushi bar
DAL-3*41 Food identity and accurate representation−2
label squeeze bottles
DAL-4*42 Dirty nonfood contact surfaces−2
clean bottom of RIC/RIF
DAL-5*22 Accredited food handler certificate - 60 days−2
Provide food handlers certificates for employees

Base deductions−15 pts

Feb 23

Routine InspectionScore: 88

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-5*06 Discard if TCS is in container w/ no date or day−5
keep time record for sushi rice

Basic (7)

−14 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
use hand washing sink for hand washing only
DAL-2*41 Food Labeling - Bulk Food w/ Card or Sign−2
label bulk containers
DAL-3*42 Dirty nonfood contact surfaces−2
clean equipment
DAL-4*43 Light bulbs, light shields provided−2
light out under vent hood
DAL-6*34 Outer openings:closing holes, gaps−2
gap at the bottom of the back door
DAL-7*35 Hair Restraints effective−2
employees must wear hair cover
DAL-8*22 Accredited food handler certificate - 60 days−2
update food handlers certificates for employees

Base deductions−19 pts

Aug 22

Routine InspectionScore: 85

4 Med2 Basic

6 total

76/100inspection score

−24 pts

Intermediate (4)

−20 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
Hand sink faucet
DAL-3*02 Cold Hold (41øF/45øF or below)−5
DAL-4*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
DAL-5*10 Clean Sight and Touch−5
Interior of Ice Maker

Basic (2)

−4 pts

DAL-1*28 Original cont. of RTE/PHF/Day1= day of opening−2
DAL-6*45 Premises shall be maintained in good repair−2
Area below hand sink

Base deductions−24 pts

Feb 22

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*02 Untreated shell eggs need to be at 45§F or <−5
DAL-4*19 Water & Plumbing in good repair- per code−5
Repair faucet leak
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw chicken over raw beef

Basic (3)

−6 pts

DAL-1*41 Food storage containers, identified with common name of food.−2
DAL-2*47 Handler-Certificate Not on site−2
DAL-5*43 Light - 50 foot : Food and utensils area−2
Replace dead light bulb at vent hood

Base deductions−21 pts

Jul 21

Routine InspectionScore: 83

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair faucet by dish machine. Repair leak at dump sink
DAL-6*02 Cold Hold (41øF/45øF or below)−5
DAL-7*10 Clean Sight and Touch−5
Clean interior of ice maker

Basic (4)

−8 pts

DAL-2*43 Light - 50 foot : Food and utensils area−2
DAL-4*39 Equipment-doors, seal hinges adjusted/intact−2
Repair damaged cooler gaskets
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-8*44 Trash can provided for papertowel waste−2

Base deductions−28 pts

Jan 21

Routine InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
DAL-4*10 Clean Sight and Touch−5
Interior of ice maker
DAL-8*19 Water & Plumbing in good repair- per code−5
Pipe leak under 3 comp sink, hand sink faucet

Basic (6)

−12 pts

DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
Do not use a hand sink for string items
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*43 Light - 50 foot : Food and utensils area−2
Replace dead light bulb at vent hood
DAL-9*39 Equipment-doors, seal hinges adjusted/intact−2
Repair damaged cooler gaskets

Base deductions−27 pts

Aug 20

Routine InspectionScore: 82

5 Med2 Basic

7 total

71/100inspection score

−29 pts

Intermediate (5)

−25 pts

DAL-1*10 Food thermometer cleaned before use−5
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair faucet leak
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain sanitizer at 50ppm
DAL-5*03 Food products not maintained at 135øF or above−5
DAL-6*02 Cold Hold (41øF/45øF or below)−5

Basic (2)

−4 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-7*31 Handwashing lavatory - used for other purpose−2
Do not use hand sink for cleaning thermometers

Base deductions−29 pts

Jan 20

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
Leak at 3 comp sink
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meat over veggies in freezer
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Maintain dish machine sanitizer solution conc. at 50PPM
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Shredded crab held at 46F. Maintain at 41F or below.

Basic (4)

−8 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-5*44 Trash can provided for papertowel waste−2
DAL-7*31 Handwashing lavatory - accessible−2
DAL-8*39 Equipment in good repair and proper adjustment.−2
Repair cooler gaskets

Base deductions−28 pts

Jun 19

Routine InspectionScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-6*19 Water & Plumbing in good repair- per code−5
repair leak at 3 comp sink faucet

Basic (8)

−16 pts

DAL-1*29 Sanitizing solutions, testing devices−2
DAL-2*31 Handwashing lavatory - used for other purpose−2
dumping ice in hand sink
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*39 Equipment in good repair and proper adjustment.−2
Repair reach in cooler gaskets
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-7*43 Ventilation hood systems, adequacy−2
repair ventilation hood system
DAL-8*44 Trash can provided for papertowel waste−2
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−21 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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