What is Ragin Crab's health inspection score?

Ragin Crab has a SafeDine safety score of 44 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ragin Crab last inspected?

Ragin Crab was last inspected on May 26, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ragin Crab have?

Ragin Crab has 69 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ragin Crab safe to eat at?

Ragin Crab has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ragin Crab serve?

Ragin Crab serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ragin Crab

Name: Ragin Crab
Address: 2100 GREENVILLE AVE, Dallas, 75206
Rating: 44

2100 GREENVILLE AVE, Dallas

Data may be outdated — inspected 5/26/2021

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0Poor

Seafood•Greenville

Ranked #399 of 472 in GreenvilleBetter than 53% of seafood restaurants

Improving

6 inspections

Last: May 26, 2021

low confidence

Directions Order

Inspections

Clean Rate

11.5

Avg Violations

61 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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-62

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-16 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 38/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (44/100) 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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2100 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

9 basic

Feb

Sep 2019

1 inspections

4 intermediate

10 basic

Oct 2019

1 inspections

2 intermediate

9 basic

Oct

Apr 2020

1 inspections

3 intermediate

8 basic

Dec 2020

1 inspections

5 intermediate

6 basic

Dec

May 2021

1 inspections

2 intermediate

9 basic

Inspection History

6 records on file

6 Routine

May 21

Routine InspectionLatestScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Soda gun nozzles at bar observed with black mold-like substance accumulation.
DAL-3*20 Grease Trap Tickets−5
Service grease trap ASAP and maintain service every 90 days. Maintain manifest on file at location to provide upon request.

Basic (9)

−18 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
Provide the guidance for clean up of bodily fluids and or biohazard spill kit.
DAL-4*22 Accredited food handler certificate - 60 days−2
Provide food handler certificates for all employees not manager certified and maintain on file at location to present upon inspection.
DAL-5*39 Equipment in good repair and proper adjustment.−2
Remove/repair broken ice machine and RIC on cook line. Replace torn gaskets on WIC/RIC doors throughout. Replace multiple residential RIF units with commercial.
DAL-6*34 Pest control-routine inspections for−2
Flies observed throughout BOH.
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Do not store sanitizer buckets on the floor.
DAL-8*41 Food storage containers, identified with common name of food.−2
Label all food containers with common name. Label when removed from its original container; seasoning shakers.
DAL-9*43 Light bulbs, light shields provided−2
Replace broken light under vent hood.
DAL-10*45 Premises shall be maintained in good repair−2
Replace/repair broken and missing floor tiles in prep, cook, and storage areas.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
Exterior of equipment and FRP wall observed sticky to the touch.

Base deductions−28 pts

Dec 20

Routine InspectionScore: 76

5 Med6 Basic

11 total

63/100inspection score

−37 pts

Intermediate (5)

−25 pts

DAL-1*14 Gloves single use−5
change gloves when performing different tasks and wash hands before donning new gloves
DAL-2*10 Clean Sight and Touch−5
thoroughly clean and sanitize the soda gun nozzle and holster
DAL-3*18 Toxic items labeling-non original container−5
label all spray bottles
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
keep all ready to eat products towards the top and above all raw foods inside the reach in cooler
DAL-6*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-5*45 Walls easily cleanable and light in color−2
food splatter/debris on the walls
DAL-7*39 Keep utensils handles upright or protected−2
DAL-8* 21 RFSM notify 10 days & replacement in 45 days−2
DAL-9*31 Individual, disposable towels−2
replenish every disposable towel dispenser
DAL-10*34 Outer openings:closing holes, gaps−2
to prevent pest entry at the back door
DAL-11*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fruit flies in the bar area

Base deductions−37 pts

Apr 20

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Raw eggs stored above RTE food.
DAL-2*10 Clean Sight and Touch−5
Mold observed inside RIC.
DAL-3*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*31 No soap at handsink−2
DAL-6*34 Controlling pests. Eliminating harborage conditions−2
fruit flies
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
onions
DAL-9*39 Store all equipment & utensil covered or inverted−2
DAL-10*42 Dirty nonfood contact surfaces−2
DAL-11*45 Premises shall be maintained in good repair−2
Repair broken WIC door handle.

Base deductions−31 pts

Oct 19

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
cut lemons and tomatoes in the same container with lettuce
DAL-6*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
raw shrimp over rte

Basic (9)

−18 pts

DAL-1*39 Utensils, single serve items 6 inches off - floor−2
utensils must be stored 6 inches off the floor
DAL-2*43 Light bulbs, light shields provided−2
need a on the light in the dry goods
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
gaskets on all coolers and freezers clean splash and build up on walls ceilings and equipment
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
replace door on ice machine- you are not able to sanitize (tape)
DAL-7*38 Thawing. under running water criteria - water velocity−2
can not thaw shrimp in standing water use drip pans
DAL-8*45 Lockers to be used to store personal items−2
personal items can not go above oor next to food or utensils or on/above food or utensils
DAL-9*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
thawing shrimp in standing water
DAL-10*21 RFSM - Not On Site−2
no RFSM on Site
DAL-11*35 Hair Restraints effective−2
must wear hair nets hats or visors

Base deductions−28 pts

Sep 19

Routine InspectionScore: 74

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
floor drain blocked in kitchen. have it fixed no later than 10-1-19 or citation will be issued Hand sink is slow draining
DAL-4*10 Clean Sight and Touch−5
algae in the sada gun holders- clean soda gun and sada gun holders clean knife holder clean microwave
DAL-5*02 Cold Hold (41øF/45øF or below)−5
temperatures not maintained at 41 degrees or below *move perishables to ric up front
DAL-14*03 Vending Machine. Hot Hold (135øF or higher)−5
temperatures must be maintained at 135 degrees f or below

Basic (10)

−20 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
hand sink used as a dump sink
DAL-3*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
separate potable ice from around soda lines prevent contamination from other sources- water on the floor in production area cover grease trap with solid rubber mat (1") can not be left uncovered
DAL-6*32 Damaged Equipment−2
replace door on ice machine- you can not clean or sanitize it
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
employee drinks can not be on prep surfaces or above or next to food and utensils
DAL-8*45 Premises shall be maintained in good repair−2
fix floor going into dry goods storage - so employees do not fall through back door must remain unlocked during business hours (no pad lock)
DAL-9*43 Light bulbs, light shields provided−2
replace all bulbs that are not working replace broken or cracked light guards in production area and missing one in the back
DAL-10*27 Cooling, heating, and holding capacities. Equipment−2
madeline and walk in cooler are above 50 degrees f WIC 57 degrees F Makeline 62 degrees f they must be serviced and able to maintain temperatures below 41 degrees f tiliapia *57 green peppers *58.8 wic *57 cheese* 68 sauce * 105.8 bbq sauce *108 The make line and walk in cooler must be fixed by 10-1-19 and temperature able to be maintained a 41 degrees F or below. if not a citation for both pieces of equipment
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN: all gaskets on coolers and make lines all walls ceilings floors and equipment to remove build up exteriors of all coolers and freezers dust on the a/c vents
DAL-12*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting−2
back door must be sealed to limit the entrance of rodents and other pests
DAL-13*21 RFSM - Not On Site−2
must have register food manager course with the city of dallas there must be a RFSM on site at all times food is being produced

Base deductions−40 pts

Feb 19

Routine InspectionScore: 84

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
temperature not maintained at 41 degrees F or below- have 2 RIC serviced items in the top of the make line not below 4- need deeper containers
DAL-10*10 Clean Sight and Touch−5
clean make line

Basic (9)

−18 pts

DAL-2*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting - Oute−2
sea back door to prevent entrance of pests. No fly strips allowed
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
flour and onions on the floor- must be 6 inches off
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
utensils must be 6" off floor
DAL-5*45 Premises shall be maintained in good repair−2
need light switch cover on WIC light
DAL-6*32 Approved Food Contact Equip.−2
must use food grade equiptment
DAL-7*38 Thawing. under running water criteria−2
food can not be thawed in standing water
DAL-8*40 Handle & dispense of cleaned utensils, single-use−2
can not use a cup (styrofoam) must have handle
DAL-9*45 Lockers to be used to store personal items−2
personal items next to and above food and utensils (cell phones) can not be stored next to or above food.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
dust on ceilings walls and vent a hood clean splash and build up on floors and equipment walls ceilings

Base deductions−28 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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