What is Sharks, Fish And Chicken's health inspection score?

Sharks, Fish And Chicken has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sharks, Fish And Chicken last inspected?

Sharks, Fish And Chicken was last inspected on September 12, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sharks, Fish And Chicken have?

Sharks, Fish And Chicken has 55 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sharks, Fish And Chicken safe to eat at?

Sharks, Fish And Chicken has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sharks, Fish And Chicken serve?

Sharks, Fish And Chicken serves Chicken cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sharks, Fish And Chicken

Name: Sharks, Fish And Chicken
Address: 9759 FOREST LN STE #120, Dallas, 75041
Rating: 50

9759 FOREST LN STE #120, Dallas

Data may be outdated — inspected 9/12/2021

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0Fair

Chicken•Dallas

Ranked #1000 of 1000 in DallasBetter than 97% of chicken restaurants

Stable

6 inspections

Last: Sep 12, 2021

low confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

56 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-55

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-14 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 45/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (50/100) 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

9759 FOREST LN STE #120, Dallas, TX 75041

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

7 basic

Apr

Oct 2019

1 inspections

4 intermediate

5 basic

Mar 2020

1 inspections

1 intermediate

9 basic

Mar

Sep 2020

1 inspections

2 intermediate

5 basic

Mar 2021

1 inspections

1 intermediate

7 basic

Mar

Sep 2021

1 inspections

3 intermediate

8 basic

Inspection History

6 records on file

6 Routine

Sep 21

Routine InspectionLatestScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
DAL-4*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness−5
DAL-9*10 Clean Sight and Touch−5

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-3*45 Premises shall be maintained in good repair−2
DAL-5*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*39 Store all equipment & utensil covered or inverted−2
DAL-8*43 Light - 10 foot : Walk-in, Dry storage−2
DAL-10*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-11*32 Equipment & Utensils resistant pit,chip, crazing−2

Base deductions−31 pts

Mar 21

Routine InspectionScore: 86

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
FRIED CHICKEN 63

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*24 Food Labeling- with common name of the food−2
LABEL PIES
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-6*32 Maintain in Good Repair−2
REPLACE BROKEN GASKETS
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
DAL-8*45 Lockers to be used to store personal items−2

Base deductions−19 pts

Sep 20

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*19 Water & Plumbing in good repair- per code−5
DAL-7*10 Clean Sight and Touch−5

Basic (5)

−10 pts

DAL-2*45 Premises shall be maintained in good repair−2
cooler gasket
DAL-3*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-4*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>−2
DAL-5*29 Mechanical holding unit, thermometer location−2
DAL-6*47 Handwashing signage−2

Base deductions−20 pts

Mar 20

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*19 One Inch Air Gap−5
Need at least 1" air gap at drains.

Basic (9)

−18 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
All coolers must have thermometers.
DAL-4*32 Damaged Equipment−2
Repair all broken cooler gaskets.
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at back door.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food must be covered while in storage.
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed a bowl used as a scoop.
DAL-8*41 Food storage containers, identified with common name of food.−2
Must label bulk food containers.
DAL-9*42 Dirty nonfood contact surfaces−2
Must clean the cooler shelves and the handwash sink.
DAL-10*45 Premises shall be maintained in good repair−2
Repair broken toilet seat.

Base deductions−23 pts

Oct 19

Routine InspectionScore: 83

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING EQUIPMENT WITH DETERGENT ONLY. MUST SANITIZE WITH SANITIZER AT ALL TIMES
DAL-5*19 Water & Plumbing in good repair- per code−5
REPAIR LEAKING FANS FROM WALK IN COOLER AND FREEZER
DAL-6*06 Discard TCS if date marked exceeds temp & time−5
MILK 10-8-19
DAL-8*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR ABOUT 5 SECONDS. PLEASE MAKE SURE THEY WASH THEIR HANDS FOR 20 SECONDS

Basic (5)

−10 pts

DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
SELF GAP FROM LOWER PART OF BACK DOOR
DAL-3*45 Premises shall be maintained in good repair−2
REPAIR MISSING TOILET SEAT FROM RESTROOM. RE-ADJUST RESTROOM DOOR
DAL-4*41 Food storage containers, identified with common name of food.−2
LABEL FOOD CONTAINER
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN SHELVES FROM WALK IN COOLER
DAL-9*36 Cloths in-use for wiping between uses stored−2

Base deductions−30 pts

Apr 19

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-2*14 When to wash hands before donning new gloves−5
OBSERVED EMPLOYEE DONNING NEW GLOVES WITHOUT HAND WASH
DAL-8*02 Cold Hold (41øF/45øF or below)−5
FRIED WING 62'F
DAL-10*20 Grease Trap Tickets−5

Basic (7)

−14 pts

DAL-1*22 Handlers-Certificate Not On Site−2
DAL-3*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.
DAL-4*45 Premises shall be maintained in good repair−2
REPLACE DAMAGED MIRROR AND MISSING WATER TANK COVER FROM RESTROOMS
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED A CUP OF DRINK ON FOOD PREP. TABLE
DAL-7*21 RFSM - Not On Site−2
YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF THE CERTIFICATE IS NOT ISSUED BY THE CITY OF DALLAS. YOUR ESTABLISHMENT IS ALSO NOT IN COMPLIANCE IF THE EMPLOYEE IS NOT ON-SITE FOR ANY REASON AT THE TIME OF THE INSPECTION. RFSM CERTIFICATE CAN BE OBTAINED AT 7901 GOFORTH RD, DALLAS, TX 75238 AFTER YOU PROVIDE PROOF OF PASSING THE EXAM FROM AUTHORIZED ORGANIZATION.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DIRTY AIR VENTS

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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