What is Nobu's health inspection score?

Nobu has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Nobu last inspected?

Nobu was last inspected on September 20, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Nobu have?

Nobu has 42 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Nobu safe to eat at?

Nobu has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Nobu

Name: Nobu
Address: 400 CRESCENT CT #300, Dallas, 75201
Rating: 66

400 CRESCENT CT #300, Dallas

Data may be outdated — inspected 9/20/2023

▲Improving

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0Fair

Downtown

Ranked #851 of 1000 in Downtown

Improving

9 inspections

Last: Sep 20, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 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

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400 CRESCENT CT #300, Dallas, TX 75201

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Violation Timeline

Mar 2019

1 inspections

1 intermediate

5 basic

Mar

Sep 2019

1 inspections

1 intermediate

4 basic

Jul 2020

1 inspections

2 intermediate

5 basic

Jul

Jan 2021

1 inspections

3 intermediate

Aug 2021

1 inspections

1 intermediate

8 basic

Aug

Jan 2022

1 inspections

3 basic

Sep 2022

1 inspections

2 intermediate

1 basic

Sep

Mar 2023

1 inspections

4 basic

Sep 2023

1 inspections

2 basic

Sep

Inspection History

9 records on file

9 Routine

Sep 23

Routine InspectionLatestScore: 97

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*32 Maintain in Good Repair−2
REMOVE PLASTIC FROM SIDE OF RIF . REPLACE TORN GASKETS OF RIC UNITS ON COOK LINE & WHERE NEEDED .
DAL-2*40 Store single-service item in original package−2
MAINTAIN COFFEE FILTERS IN PLASTIC BAG WHEN NOT IN USE

Base deductions−4 pts

Mar 23

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*32 Nonfood surfaces-design to be cleaned easily−2
Remove aluminum lining on stoves
DAL-2*42 Dirty nonfood contact surfaces−2
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
DAL-4*45 Lockers to be used to store personal items−2

Base deductions−8 pts

Sep 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw seafood Stored next to cooled seafood in display cooler
DAL-2*18 Toxic items storage adjacent to food/utensils−5
Sanitizer bucket stored on food prep surface

Basic (1)

−2 pts

DAL-3*36 Cloths in-use for wiping between uses stored−2
Wiping cloth left on the food prep surface

Base deductions−12 pts

Jan 22

Routine InspectionScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*21 RFSM - Not On Site−2
Must have RFSM on site during all serving hours
DAL-2*35 Hair Restraints effective−2
Observed employee preparing food with no hair restraint
DAL-3*39 Keep utensils handles upright or protected−2
Observed cup with no handle being used as scoop in flour bin

Base deductions−6 pts

Aug 21

Routine InspectionScore: 84

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
Water leaking from hand wash sink near pastry area

Basic (8)

−16 pts

DAL-2*21 RFSM - Not On Site−2
No RFSM certificate available
DAL-3*24 If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold i−2
Parasite destruction proof was available
DAL-4*25 HACCP-Verify employee is following standard−2
Unable to test pH level no distilled water available
DAL-5*27 Cooling, heating, and holding capacities. Equipment−2
Reach in coolers above 42 degrees
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Numerous employee water bottles next to restaurant food
DAL-7*36 Cloths in-use for wiping between uses stored−2
Wiping cloths left on prep counters
DAL-8*42 Dirty nonfood contact surfaces−2
Soiled cooler gaskets
DAL-9*31 Handwashing lavatory - accessible−2
cutting board over hand wash sink

Base deductions−21 pts

Jan 21

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * mushrooms 52* 50* seaweed 53*
DAL-2*18 Toxic items storage adjacent to food/utensils−5
Chemicals can not go above or next to food / utensils or prep surfaces
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
bottom of bowl sitting directly on mushrooms- cross contamination

Base deductions−15 pts

Jul 20

Routine InspectionScore: 85

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*25 Reduces oxygen package−5
PROVIDE HACCP
DAL-4*02 Cold Hold (41øF/45øF or below)−5
SLICED AVOCADO 50'F AND LETTUCE 50'F

Basic (5)

−10 pts

DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
REMOVE ALL TOWELS USE AS LINER FROM COOLERS
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PRPE. AREA. OBSERVED OPENED SODA CAN FROM COOLER
DAL-5*26 Consumer Advisory Disclosure---asterisking−2
DAL-6*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
MAINTAIN FOOD HANDLER CERTIFICATE ON SITE
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

Base deductions−20 pts

Sep 19

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-5*10 Clean Sight and Touch−5
EXCESS CONDENSATION AT COOLER

Basic (4)

−8 pts

DAL-3*43 Light 20 foot : Reach-in cooler−2
IN RIC-COS
DAL-1*42 Nonfood-contact surfaces material−2
NO TOWELS UNDER CUTTING BOARD- COS
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ITEMS IN COOLER- COS ICE CREAM DAY 1 = PREP DATE
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AREA FOR PERSONAL ITEM- COS

Base deductions−13 pts

Mar 19

Routine InspectionScore: 90

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-2*10 Clean Sight and Touch−5
INSIDE RIC

Basic (5)

−10 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
FOOD IN COOLER (COVERING)
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
ENSURE PROPER DATE MARKING
DAL-4*43 Light 20 foot : Reach-in cooler−2
REPLACE
DAL-5*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;−2
DAL-6*24 Shellstock tags not commingled−2
OYSTER TAGS

Base deductions−15 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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