What is Seafood Shack's health inspection score?

Seafood Shack has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Seafood Shack last inspected?

Seafood Shack was last inspected on July 12, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Seafood Shack have?

Seafood Shack has 37 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Seafood Shack safe to eat at?

Seafood Shack has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Seafood Shack

Name: Seafood Shack
Address: 11625 WEBB CHAPEL RD, Dallas, 75229
Rating: 64

11625 WEBB CHAPEL RD, Dallas

Data may be outdated — inspected 7/12/2023

▲Improving

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0Fair

North Dallas

Ranked #203 of 566 in North Dallas

Improving

9 inspections

Last: Jul 12, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.1

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 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

+6 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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11625 WEBB CHAPEL RD, Dallas, TX 75229

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

3 basic

Mar

Sep 2019

1 inspections

2 intermediate

2 basic

Mar 2020

1 inspections

2 intermediate

4 basic

Mar

Sep 2020

1 inspections

2 intermediate

3 basic

Mar 2021

1 inspections

2 intermediate

1 basic

Mar

Sep 2021

1 inspections

1 intermediate

4 basic

Mar 2022

1 inspections

1 intermediate

2 basic

Mar

Nov 2022

1 inspections

2 intermediate

1 basic

Jul 2023

1 inspections

3 basic

Jul

Inspection History

9 records on file

9 Routine

Jul 23

Routine InspectionLatestScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*27 Cool TCS foods using other effective means−2
DAL-2*45 Premises shall be maintained in good repair−2
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2

Base deductions−6 pts

Nov 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN CAN OPENER
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY. OBSERVED COOKED FOOD STORED BELOW RAW FOOD FROM WALK IN COOLER.

Basic (1)

−2 pts

DAL-2*36 Cloths in-use for wiping between uses stored−2

Base deductions−12 pts

Mar 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
SALSA 47'F, OCTOPUS 48'F

Basic (2)

−4 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
DAL-2*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKET FROM COOLER.

Base deductions−9 pts

Sep 21

Routine InspectionScore: 93

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.

Basic (4)

−8 pts

DAL-1*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ".
DAL-3*34 Insect control devices-not over food/food prep−2
DO NOT STORE FLY TAPES ABOVE FOOD PREP. TABLE.
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN BOTTOM OF BEER COOLER, WALK IN COOLER WALL AND CEILING OF DUST.
DAL-5*39 Keep utensils handles upright or protected−2
STORE ICE SCOOP UPRIGHT OR ON THE SIDE OF ICE MACHINE.

Base deductions−13 pts

Mar 21

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR 5 SECONDS.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.

Basic (1)

−2 pts

DAL-2*31 Individual, disposable towels−2
BACK HAND SINK.

Base deductions−12 pts

Sep 20

Routine InspectionScore: 91

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-2*15 Bare hands contact with ready-to-eat foods−5
COOK LINE EMPLOYEE. COS.
DAL-5*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEES WASHED HER HANDS WITH SOAP FOR 3 SECONDS.

Basic (3)

−6 pts

DAL-1*39 Keep utensils handles upright or protected−2
ICE SCOOPS
DAL-3*47 Conditions of Permit-in use of food equipment−2
POST SIGN "A copy of the most recent food establishment inspection report is available upon request"
DAL-4*47 Other Violations−2
Please follow COVID-19 Minimum recommended Health Protocols for Restaurants & Bars below. https://www.dshs.state.tx.us/coronavirus/opentexas.aspx#restbar i.e. CUSTOMERS 6 FEET AWAY

Base deductions−16 pts

Mar 20

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
CRAB 112'F
DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM. TESTED AT 10 PPM

Basic (4)

−8 pts

DAL-1*26 Consumer Advisory Disclosure---asterisking−2
DAL-2*36 Cloths in-use for wiping food spills used for no other purpose−2
DO NOT USE WIPING CLOTHES AS CUTTING BOARD RESISTANCE. USE CUTTING BOARD MAT
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP
DAL-6*47 Other Violations−2
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

Base deductions−18 pts

Sep 19

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
leaking pipe under the hand wash sink in the front area
DAL-4*15 Bare hands contact with ready-to-eat foods−5

Basic (2)

−4 pts

DAL-2*26 Consumer Advisory Disclosure---asterisking−2
DAL-3*35 Hair Restraints effective−2
beard guards needed

Base deductions−14 pts

Mar 19

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
cooked shrimp measured at 47 degrees F inside the walk in cooler
DAL-5*10 Clean Sight and Touch−5
soda nozzle

Basic (3)

−6 pts

DAL-2*41 Food storage containers, identified with common name of food.−2
DAL-3*27 Cooling, heating, and holding capacities. Equipment−2
walk in cooler was measured at 50 degrees F(defrost mode) but was immediately corrected.
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
containers missing lids

Base deductions−16 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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