What is Oishii's health inspection score?

Oishii has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oishii last inspected?

Oishii was last inspected on March 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oishii have?

Oishii has 29 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oishii safe to eat at?

Oishii has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Oishii

Name: Oishii
Address: 5627 SMU BLVD, Dallas, 75206
Rating: 65

5627 SMU BLVD, Dallas

Data may be outdated — inspected 3/13/2023

▲Improving

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0Fair

Greenville

Ranked #194 of 472 in Greenville

Improving

4 inspections

Last: Mar 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

40 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+22 pts

Latest

100% weight

2nd

60% 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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5627 SMU BLVD, Dallas, TX 75206

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Violation Timeline

Apr 2020

1 inspections

6 basic

Apr

Mar 2021

1 inspections

4 intermediate

8 basic

Sep 2022

1 inspections

5 intermediate

3 basic

Sep

Mar 2023

1 inspections

1 intermediate

2 basic

Inspection History

4 records on file

4 Routine

Mar 23

Routine InspectionLatestScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Sanitization after Cleaning−5
Observed dish machine sanitizer tested at 0 ppm Cl. COS

Basic (2)

−4 pts

DAL-2*34 Pest control-routine inspections for−2
Observed fruit flies at bar area.
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed accumulation of dust on fan covers in WIC.

Base deductions−9 pts

Sep 22

Routine InspectionScore: 81

5 Med3 Basic

8 total

69/100inspection score

−31 pts

Intermediate (5)

−25 pts

DAL-1*19 One Inch Air Gap−5
the pipe under 3 comp sink needs to have gap for inch
DAL-2*6 Discard PHF is exceeds time/temp combinations−5
chicken : 9/14 Pork: 9/15
DAL-5*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw seafood store next to cooked chicken
DAL-6*15 Contact RTE Products w/ Bare Hands−5
bare hand contact with fish
DAL-8*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed the employee prep the fish on the towel

Basic (3)

−6 pts

DAL-3*42 Nonfood-contact surfaces material−2
No towel allow under the cutting board
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all food in wic ( duck, shrimp)
DAL-7*36 Cloths in-use for wiping between uses stored−2

Base deductions−31 pts

Mar 21

Routine InspectionScore: 80

4 Med8 Basic

12 total

64/100inspection score

−36 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING DURING OF RAW FOODS
DAL-4*15 Contact RTE Products w/ Bare Hands−5
OBSERVED EMPLOYEES HANDLING RTE FOOD WITH BARE HANDS
DAL-5*02 Cold Hold (41øF/45øF or below)−5
C. MUSHROOMS 46.7, C. SHRIMP 49.7, R. CRABS 48.5, SALMON 48.2, OCTOPUS 45.8F
DAL-10*06 Discard if TCS is in container w/ no date or day−5
NO DATE MAKING ON PREPARED FOOD

Basic (8)

−16 pts

DAL-1*43 Light bulbs, light shields provided−2
REPLACE LIGHTING UNDER VENT HOOD SYSTEM
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FAN VENT COVERS, GASKETS & FLOORS ( UNDER & BEHIND EQUIPMENT )
DAL-7*34 Outer openings:closing holes, gaps−2
CLOSED ALL HOLES IN CEILINGS
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED THROUGHOUT PREP AREA
DAL-11*39 Store all equipment & utensil covered or inverted−2
INVERT/ COVER ALL DISHES
DAL-12*47 Handwashing signage−2
PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS

Base deductions−36 pts

Apr 20

Routine InspectionScore: 93

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*31 Handwashing lavatory - used for other purpose−2
utensils in handwash sink
DAL-2*41 Food storage containers, identified with common name of food.−2
no label for bulk food container
DAL-3*36 Cloths in-use for wiping between uses stored−2
wet wiping cloth on prep table
DAL-4*42 Dirty nonfood contact surfaces−2
clean fans in WIC
DAL-5*43 Light bulbs, light shields provided−2
replace light bulb in vent hood
DAL-6*47 Handwashing signage−2
provide handwash signage for handsink

Base deductions−12 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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