What is Poke Sushi Roll's health inspection score?

Poke Sushi Roll 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 Poke Sushi Roll last inspected?

Poke Sushi Roll was last inspected on August 26, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Poke Sushi Roll have?

Poke Sushi Roll has 29 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Poke Sushi Roll safe to eat at?

Poke Sushi Roll 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

Poke Sushi Roll

Name: Poke Sushi Roll
Address: 5706 E MOCKINGBIRD LN #100, Dallas, 75206
Rating: 65

5706 E MOCKINGBIRD LN #100, Dallas

Data may be outdated — inspected 8/26/2023

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0Fair

Greenville

Ranked #190 of 472 in Greenville

Stable

6 inspections

Last: Aug 26, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

34 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

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

-2 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

+4 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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5706 E MOCKINGBIRD LN #100, Dallas, TX 75206

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

2 basic

Mar

Sep 2019

1 inspections

5 basic

Mar 2020

1 inspections

5 intermediate

4 basic

Mar

Aug 2022

1 inspections

3 intermediate

4 basic

Feb 2023

1 inspections

1 basic

Feb

Aug 2023

1 inspections

3 basic

Inspection History

6 records on file

6 Routine

Aug 23

Routine InspectionLatestScore: 94

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
Provide all food prep employee to obtain a food handler card.
DAL-2*25 Maintain CCP Documentation Records−2
pH log not completed for 8/25 and 8/26.
DAL-3*29 Sanitizing solutions, testing devices−2
Provide test strips

Base deductions−6 pts

Feb 23

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
Food handler certificates not on site.

Base deductions−2 pts

Aug 22

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-5*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw fish store next to tofu
DAL-6*07 Food safe, good condition, unadulterated, and honestly presented−5
No paper towel allow to wrap the onion
DAL-7*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket : 200 ppm chlorine maintain it at 100 ppm

Basic (4)

−8 pts

DAL-1*42 Nonfood-contact surfaces material−2
No towel allow under any equipment, containers
DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in wic
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*22 Accredited food handler certificate - 60 days−2

Base deductions−23 pts

Mar 20

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*19 Hand sink water temperature below 110'F−5
MAINTAIN HOT WATER AT 110F
DAL-2*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS & FAILURE TO WASH HANDS AFTER & DURING PREP
DAL-3*02 Cold Hold (41øF/45øF or below)−5
SHRIMP 58.4, TUNA 45.7, S. TUNA 49.2
DAL-7*03 Food products not maintained at 135øF or above−5
RICE 78.0F
DAL-8*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD ITEMS

Basic (4)

−8 pts

DAL-4*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
OBSERVED PAPER TOWELS STORED IN FOOD
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
PROVIDE SNEEZE GUARD FOR SAUCES AT SELF SERVICE COUNTER
DAL-6*35 Hair Restraints effective−2
PROVIDE HAIR RESTRAINTS FOR KITCHEN STAFF
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN WALLS AND REMOVE DUST FROM CEILING

Base deductions−33 pts

Sep 19

Routine InspectionScore: 92

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*32 Equipment and Utensils Multiuse Materials durable−2
Do not use cardboard to line shelves.
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*41 Food storage containers, identified with common name of food.−2
DAL-4*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-5*22 Handlers-Certificate Not On Site−2

Base deductions−10 pts

Mar 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
raw next to chopped veggies, raw fish over oranges
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below.

Basic (2)

−4 pts

DAL-1*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
paper towels below dishes in WIC card board on shelves bubble wrap on shelves paper towels below squeezr bottles
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee food on prep surface employee drink above food

Base deductions−14 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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