What is Oec Tokyo's health inspection score?

Oec Tokyo has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oec Tokyo last inspected?

Oec Tokyo was last inspected on March 21, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oec Tokyo have?

Oec Tokyo has 44 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oec Tokyo safe to eat at?

Oec Tokyo has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Oec Tokyo serve?

Oec Tokyo serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Oec Tokyo

Name: Oec Tokyo
Address: 1820 W MOCKINGBIRD LN #9, Dallas, 75235
Rating: 45

1820 W MOCKINGBIRD LN #9, Dallas

Data may be outdated — inspected 3/21/2022

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0Poor

American•Love Field

Better than 17% of american restaurants

Stable

5 inspections

Last: Mar 21, 2022

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

49 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-18 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

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 40/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (45/100) which is computed during our regular data sync.

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

1820 W MOCKINGBIRD LN #9, Dallas, TX 75235

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Violation Timeline

Feb 2020

1 inspections

3 intermediate

6 basic

Feb

Sep 2020

1 inspections

2 intermediate

6 basic

Mar 2021

1 inspections

2 intermediate

5 basic

Mar

Sep 2021

1 inspections

2 intermediate

8 basic

Mar 2022

1 inspections

5 intermediate

5 basic

Mar

Inspection History

5 records on file

5 Routine

Mar 22

Routine InspectionLatestScore: 77

5 Med5 Basic

10 total

65/100inspection score

−35 pts

Intermediate (5)

−25 pts

DAL-2*03 Food products not maintained at 135øF or above−5
Rice 120'f without PH control
DAL-4*07 Food safe, good condition, unadulterated, and honestly presented−5
No towel allow under the foods (shrimp)
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Observed fried chicken, vegetable at the table without time of temp control
DAL-8*10 Clean Sight and Touch−5
Provide cleaning for the coolers, the containers inside the wic
DAL-9*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat and raw sea food above the sauses

Basic (5)

−10 pts

DAL-1*25 HACCP-PIC action to be taken−2
The HACCP is not complete, must complete it everyday
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers in the wic
DAL-7*21 RFSM - Not On Site−2
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
Observed no date marking for all foods in the wic

Base deductions−35 pts

Sep 21

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-6*20 Grease Trap Tickets−5
Provide grease trap ticket
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw shrimp raw chicken above meat raw shrimp store together with produce raw seafood above produce

Basic (8)

−16 pts

DAL-1*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for all food containers
DAL-2*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back door
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the wic
DAL-4*25 Compliance HACCP Monitoring CCP−2
Complete HACCP every day
DAL-5*31 No soap at handsink−2
DAL-8*42 Dirty nonfood contact surfaces−2
no towel allow under the cutting board
DAL-9*47 Handler-Certificate Not on site−2
Expired food handler card
DAL-10*36 Cloths in-use for wiping between uses stored−2

Base deductions−26 pts

Mar 21

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken, seafood, beef store together
DAL-2*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-3*25 HACCP-PIC action to be taken−2
provide HACCP for the sushi
DAL-4*47 Handler-Certificate Not on site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all the food in the coolers
DAL-6*29 Sanitizing solutions, testing devices−2
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−20 pts

Sep 20

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken store next to raw beef
DAL-2*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-3*47 Handler-Certificate Not on site−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in cooler
DAL-5*29 Sanitizing solutions, testing devices−2
provide sanitizer test strip
DAL-6*25 HACCP-Plan submitted−2
DAL-7*39 Cloth napkins shall be laundered between each use−2
DAL-8*39 Keep utensils handles upright or protected−2
no cup allow to use as a scoop

Base deductions−22 pts

Feb 20

Routine InspectionScore: 82

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
sushi rice 110 F without PH control
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken next to carrot
DAL-3*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all foods in wic
DAL-5*25 HACCP-PIC action to be taken−2
must have HACCP for the sushi
DAL-6*31 Handwashing lavatory - accessible−2
hand sink was blocked
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
provide cover for all food containers
DAL-9*40 Handle & dispense of cleaned utensils, single-use−2
no bowl allow to use as a scoop

Base deductions−27 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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