What is Nick & Sam's Steak & Fish's health inspection score?

Nick & Sam's Steak & Fish has a SafeDine safety score of 43 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nick & Sam's Steak & Fish last inspected?

Nick & Sam's Steak & Fish was last inspected on June 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nick & Sam's Steak & Fish have?

Nick & Sam's Steak & Fish has 60 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nick & Sam's Steak & Fish safe to eat at?

Nick & Sam's Steak & Fish has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Nick & Sam's Steak & Fish serve?

Nick & Sam's Steak & Fish serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Nick & Sam's Steak & Fish

Name: Nick & Sam's Steak & Fish
Address: 3008 MAPLE AVE, Dallas, 75201
Rating: 43

3008 MAPLE AVE, Dallas

Data may be outdated — inspected 6/9/2023

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0Poor

American•Downtown

Ranked #834 of 1000 in DowntownBetter than 17% of american restaurants

Stable

9 inspections

Last: Jun 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

20x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 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

-3 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

3008 MAPLE AVE, Dallas, TX 75201

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Violation Timeline

Feb 2019

1 inspections

4 intermediate

3 basic

Feb

Sep 2019

1 inspections

4 intermediate

5 basic

Apr 2020

1 inspections

1 intermediate

2 basic

Apr

Nov 2020

1 inspections

1 intermediate

4 basic

Apr 2021

1 inspections

1 intermediate

1 basic

Apr

Oct 2021

1 inspections

2 intermediate

7 basic

Jun 2022

1 inspections

2 intermediate

7 basic

Jun

Dec 2022

1 inspections

8 basic

Jun 2023

1 inspections

2 intermediate

6 basic

Jun

Inspection History

9 records on file

9 Routine

Jun 23

Routine InspectionLatestScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
Interior walls of ice machine observed w/ black mold-like substance accumulation
DAL-3*19 Water & Plumbing in good repair- per code−5
Fix leak at 3 compartment sink & hand sinks where needed

Basic (6)

−12 pts

DAL-1*32 Damaged Equipment−2
Replace torn gaskets on RIF, RIC units where needed & WIC
DAL-4*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting - Oute−2
Seal back door properly to prevent entrance of insects & rodents
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee personal food observed inside WIC next to customer product & employee beverages observed on prep table next to clean equipment & supplies
DAL-6*36 Cloths in-use for wiping between uses stored−2
Observed moist/soiled cloths on prep tables & under cutting board>maintain in sanitizer buckets in between uses
DAL-7*42 Dirty nonfood contact surfaces−2
Fan covers inside of WICs observed with dust accumulation.
DAL-8*45Physical Facilities Floors,Walls,Ceilings−2
Replace broken/missing floor tiles & covering where needed

Base deductions−22 pts

Dec 22

Routine InspectionScore: 89

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
DAL-2*32 Nonfood surfaces-design to be cleaned easily−2
Remove aluminum lining
DAL-3*42 Dirty nonfood contact surfaces−2
DAL-4*39 Store equipment & utensils in a clean, dry place−2
DAL-5*45 Drying Mops-air dry−2
DAL-6*31 Individual, disposable towels−2
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
DAL-8*36 Cloths in-use for wiping between uses stored−2

Base deductions−16 pts

Jun 22

Routine InspectionScore: 85

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
Cooked chicken (shrimp/sushi station) must be time stamped
DAL-2*15 Bare hands contact with ready-to-eat foods−5
Observed staff using bare hands to touch bread (COS)

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM on site- expired
DAL-4*22 Accredited food handler certificate - 60 days−2
All food handlers must be trained
DAL-5*39 Keep utensils handles upright or protected−2
Do not store utensils- inside of container
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bulk ingredient bin. Label the food squeeze bottles
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floors- cook line
DAL-8*45 Premises shall be maintained in good repair−2
Repair leak at 3 compartment sink. WIC 38F, seafood cooler 45F. Properly store personal drinks in a designated area. Observed gaps in the vent a hood system
DAL-9*47 Other Violations−2
Provide a current grease trap ticket and pest control

Base deductions−24 pts

Oct 21

Routine InspectionScore: 86

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Ice machine Soiled
DAL-2*15 Contact RTE Products w/ Bare Hands−5
Employee observed touching Food with bare hands

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
Must have RFSM on site during serving hours
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drinking bottles next to food.
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wiping cloths must be kept in sanitizer buckets
DAL-6*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
Food must be 6 inches off the floor
DAL-7*45 Premises shall be maintained in good repair−2
Missing ceiling tiles
DAL-8*43 Clean vent syst:Intake/exhaust air ducts−2
Must clean air intake vents
DAL-9*42 Dirty nonfood contact surfaces−2
Must clean cooler gaskets

Base deductions−24 pts

Apr 21

Routine InspectionScore: 95

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
clean can opener and algae in the ice machine

Basic (1)

−2 pts

DAL-2*32 Equipment & Utensils smooth easily cleanable−2
can not use cloth to catch moisture can not store utensils on cloth can not put plastic wrap over equipment

Base deductions−7 pts

Nov 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean can opener

Basic (4)

−8 pts

DAL-2*32 Smooth Contact Surfaces−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Bread may not be stored without covering (RIC)
DAL-5*42 Dirty nonfood contact surfaces−2
Ice buildup (WIF)

Base deductions−13 pts

Apr 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
Clean can opener blade, meat slicer and inside ice machine.

Basic (2)

−4 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not store utensils on cloth liner or use towels under cutting board.
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
sugar

Base deductions−9 pts

Sep 19

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN INSIDE BAR RIC
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
MOLDED BERRIES IN COOLER-COS
DAL-5*02 Cold Hold (41øF/45øF or below)−5
CALIMARI 50+ DEGREE F- COS
DAL-9*18 Toxic items stored above food/utensils−5
SANITIZER BUCKET ABOVE EQUIPMENT BY SUSHI

Basic (5)

−10 pts

DAL-2*47 Handwashing signage−2
AT HAND SINK BY SUSHI
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
KNIFE AT MEAT STATION
DAL-6*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL ITEMS STORED OVER 24 HOURS SAUCES AT SUSHI STATION, ITEMS IN BIG COOLER- LOBSTER TARTER DATED 9/19-9/25. MUST DISCARD BY USE BY DATE
DAL-8*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS MUST BE STORED IN SANITIZER IN BETWEEN USE

Base deductions−30 pts

Feb 19

Routine InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
DAL-3*02 Cold Hold (41øF/45øF or below)−5
RIBS 52 DEGREE F
DAL-4*18 Toxic items stored above food/utensils−5
SANITIZER BUCKET STORED ON FOOD PREP TABLE
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW QUAIL EGGS STORED OVER SALMON

Basic (3)

−6 pts

DAL-1*24 Shellstock tags not commingled−2
DATES ON PULLED TAGS
DAL-6*39 Store all equipment & utensil covered or inverted−2
TO GO CONTAINER
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
CUT FRUIT AND VEGETABLES

Base deductions−26 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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