What is Oishii's health inspection score?

Oishii 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 Oishii last inspected?

Oishii was last inspected on December 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oishii have?

Oishii has 90 total violations across 3 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 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Oishii serve?

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

Official Health Record

Oishii

Name: Oishii
Address: 2525 WYCLIFF AVE STE #110, Dallas, 75219
Rating: 43

2525 WYCLIFF AVE STE #110, Dallas

Data may be outdated — inspected 12/8/2023

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0Poor

American•Oak Lawn

Ranked #280 of 311 in Oak LawnBetter than 22% of american restaurants

Declining

10 inspections

Last: Dec 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

13x

Food storage

Food not properly stored or protected

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 50/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (43/100) 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

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2525 WYCLIFF AVE STE #110, Dallas, TX 75219

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

7 basic

Feb

Aug 2019

1 inspections

3 intermediate

7 basic

Feb 2020

1 inspections

3 intermediate

7 basic

Feb

Sep 2020

1 inspections

6 intermediate

6 basic

Oct 2020

1 inspections

1 intermediate

2 basic

Oct

Apr 2021

1 inspections

3 intermediate

7 basic

Oct 2021

1 inspections

3 intermediate

7 basic

Oct

Apr 2022

1 inspections

7 intermediate

3 basic

Mar 2023

1 inspections

6 basic

Mar

Dec 2023

1 inspections

1 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours−5
MUST USE TIME (4 HRS) ON FOOD STORED OUT OF TEMPERATURE (CHICKEN/ETC)

Basic (8)

−16 pts

DAL-2*23 Water capacity specifications−2
NO HOT WATER AT HAND SINK ( MAIN SUSHI BAR)
DAL-3*24 Food Labeling- with common name of the food−2
LABEL ALL FOOD SQUEEZE BOTTLES (SUSHI) MAIN BAR
DAL-4*31 Individual, disposable towels−2
NO PAPER TOWELS AT THE HAND SINK
DAL-5*36 Cloths in-use for wiping between uses stored−2
OBSERVED WET WIPING TOWELS IN A SANITIZING SOLUTION
DAL-6*38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed−2
OBSERVED FOOD THAWING AT ROOM TEMPERATURE ; PORK
DAL-7*39 Equipment and Utensils Storage−2
OBSERVED IN USE CONTAINERS / UTENSILS IN BULK FOOD CONTAINERS (YELLOW/ BLUE)
DAL-8*42 Ventilation hood systems−2
DETAIL CLEAN VENT-A- HOOD FILTERS
DAL-9*45 Premises shall be maintained in good repair−2

Base deductions−21 pts

Mar 23

Routine InspectionScore: 92

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark items after being in the RIC/WIC after 24 hours of being stored in there
DAL-2*25 Maintain CCP Documentation Records−2
log Ph for sushi rice
DAL-3*36 Cloths in-use for wiping between uses stored−2
store wiping cloths in sanitizer bucket
DAL-4*46 Covered waste receptacle for women's restroom−2
provide covered trash can for female products in restroom
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food has to be stored 6 inches off the floor (fish)
DAL-6*41 Food storage containers, identified with common name of food.−2
label squeeze bottles

Base deductions−12 pts

Apr 22

Routine InspectionScore: 75

7 Med3 Basic

10 total

59/100inspection score

−41 pts

Intermediate (7)

−35 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
observer raw chicken store next to ginger water
DAL-2*20 Grease Trap Tickets−5
Provide grease trap cleaning for every 3months
DAL-3*03 Food products not maintained at 135øF or above−5
Sushi rice (without ph control): 82'f
DAL-6*02 Cold Hold (41øF/45øF or below)−5
Observed broccoli, bell pepper, onion containers at prep table without tempt or time control ( bell pepper 51'f, broccoli 46'f ) avocado 50'f, salmon 49'f, tuna 48'f
DAL-8*06 Discard TCS if date marked exceeds temp & time−5
spicy tuna exp 4/15
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
No towel allow to wrap the eggroll's meat
DAL-10*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to tea pitcher

Basic (3)

−6 pts

DAL-4*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, ric
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-7*25 HACCP Plan Record to be maintained−2
Must follow the HACCP plan guidelines

Base deductions−41 pts

Oct 21

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-7*02 Cold Hold (41øF/45øF or below)−5
Tofu 52'f
DAL-9*10 Clean Sight and Touch−5
Provide cleaning for the ice machine, sushi cooler
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw fish store next to avocado raw beef store next to cooked shrimp, egg noodles

Basic (7)

−14 pts

DAL-1*39 Keep utensils handles upright or protected−2
DAL-2*25 HACCP Plan Record to be maintained−2
Complete the HACCP plan daily
DAL-3*31 Individual, disposable towels−2
Provide paper towel for the hand sink
DAL-4*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-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for the rice, carrot, crabs...
DAL-6*21 RFSM - Not On Site−2
DAL-8*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back doors

Base deductions−29 pts

Apr 21

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw chicken and dressing, beef, store together
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
no towel allow to wrapping the rice
DAL-9*20 Grease Trap Tickets−5

Basic (7)

−14 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed big bowl of fried onion on the floor -> provide cover and lift it off the floor to prevent contamination
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for left over foods, fish
DAL-5*31 Individual, disposable towels−2
provide paper towel for the hand sink
DAL-6*25 HACCP-Plan submitted−2
provide HACCP plan for the sushi Last warning before issue the ciation
DAL-8*21 RFSM - Not On Site−2
DAL-10*34 Pest control-routine inspections for−2

Base deductions−29 pts

Oct 20

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
observed sanitizer bucket store next to food

Basic (2)

−4 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*25 HACCP-Plan submitted−2

Base deductions−9 pts

Sep 20

Routine InspectionScore: 75

6 Med6 Basic

12 total

58/100inspection score

−42 pts

Intermediate (6)

−30 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
food exp 9/16
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
observed towel wrapping the food
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw seafood store next to produce,
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*15 Contact RTE Products w/ Bare Hands−5
observed bare hand contact with sushi
DAL-8*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-6*47 Handler-Certificate Not on site−2
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers
DAL-9*34 Pest Control−2
observed flies in the prep area
DAL-10*36 Cloths in-use for wiping between uses stored−2
DAL-11*37 Storing the food at least 15 cm (6 inches) above the floor−2
observed bowl of food on the floor
DAL-12*42 Nonfood-contact surfaces material−2
no towel allow under the containers, cutting board

Base deductions−42 pts

Feb 20

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
no towel allow to wrap the food
DAL-2*15 Contact RTE Products w/ Bare Hands−5
bare hand contact with cucumber, jalapeno
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw seafood store next to lemongrass

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*25 Compliance HACCP Monitoring CCP−2
no HACCP plan for sushi
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
carrot, onion
DAL-7*31 Individual, disposable towels−2
DAL-8*34 Outer openings:closing holes, gaps−2
seal open gaps for back doors
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*42 Nonfood-contact surfaces material−2
no towel allow under the cutting board

Base deductions−29 pts

Aug 19

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*12 Gloves Single Use−5
OBSERVED EMPLOYEE AT SUSHI RINSE GLOVES AT HAND SINK INSTEAD OF WASHING HANDS AND REPLACING GLOVES
DAL-3*02 Cold Hold (41øF/45øF or below)−5
YELLOW TAIL RAW FISH- 47 DEGREE F (LEFT HAND DISPLAY CASE)
DAL-5*10 Clean Sight and Touch−5
CLEAN INSIDE RIC AT SUSHI STATION

Basic (7)

−14 pts

DAL-1*39 Keep utensils handles upright or protected−2
HANDLE IN ICE AT SERVER STATION
DAL-4*42 Dirty nonfood contact surfaces−2
CLEAN OUTSIDE OF BULK BINS
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
BUCKET WITH FISH STORED ON GROUND IN WIC
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
ENSURE EMPLOYEES PUT PERSONAL ITEMS IN DESIGNATED AREAS
DAL-8*47 Handwashing signage−2
AT ALL HAND SINKS
DAL-9*31 Individual, disposable towels−2
AT ALL HAND SINKS
DAL-10*21 RFSM - Not On Site−2
RECOMMEND ADDITIONAL RFSM RFSM MUST BE ON SITE DURING ALL HOURS OF OPERATION

Base deductions−29 pts

Feb 19

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
SANITIZER BUCKET STORED NEXT TO ONIONS-COS
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGG OVER SEAFOOD IN COOLER- COS
DAL-6*14 When to wash hands before donning new gloves−5

Basic (7)

−14 pts

DAL-2*29 Cold/hot hold unit thermometer easily viewable−2
AT FRONT SUSHI CASE
DAL-3*31 Handwashing lavatory - used for other purpose−2
USED TO WASH KNIFE AT SUSHI STATION- MUST BE USED TO WASH HANDS ONLY
DAL-4*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
OBSERVED LIVE ROACH CRAWLING ON TABLE BY SUSHI AREA- RECENT PEST CONTROL APPLICATION
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*43 Light bulbs, light shields provided−2
REPLACE LIGHT SHIELD ABOVE DISHWASHER
DAL-9*47 Handwashing signage−2
AT BAR HAND SINK
DAL-10*21 RFSM - Not On Site−2
NOT ON SITE

Base deductions−29 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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