What is Shinsei Restaurant's health inspection score?

Shinsei Restaurant has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Shinsei Restaurant last inspected?

Shinsei Restaurant was last inspected on January 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Shinsei Restaurant have?

Shinsei Restaurant has 68 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Shinsei Restaurant safe to eat at?

Shinsei Restaurant has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Shinsei Restaurant

Name: Shinsei Restaurant
Address: 7713 INWOOD RD, Dallas, 75209
Rating: 36

7713 INWOOD RD, Dallas

Data may be outdated — inspected 1/13/2024

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0Poor

Love Field

Ranked #365 of 396 in Love Field

Stable

9 inspections

Last: Jan 13, 2024

low confidence

Directions Order

Inspections

Clean Rate

7.6

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-64

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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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7713 INWOOD RD, Dallas, TX 75209

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Violation Timeline

Apr 2019

1 inspections

10 basic

Apr

Nov 2019

1 inspections

3 intermediate

7 basic

Apr 2020

1 inspections

4 basic

Apr

Nov 2020

1 inspections

1 intermediate

5 basic

May 2021

1 inspections

5 intermediate

4 basic

May

Dec 2021

1 inspections

1 intermediate

2 basic

Aug 2022

1 inspections

2 intermediate

5 basic

Aug

Apr 2023

1 inspections

3 intermediate

7 basic

Jan 2024

1 inspections

3 intermediate

6 basic

Jan

Inspection History

9 records on file

9 Routine

Jan 24

Routine InspectionLatestScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-2*06 Time as PHC:provide written procedures on site−5
must use time as a public control- cooked food stored out of temperature (crab/chicken/fried rice)
DAL-8*14 Wash hands after all other activities−5
food staff must wash hands after every contamination (ie leave work station/ wash hands)
DAL-9*10 Chlorine sanitizer concentration, minimum temp.−5
Hot water not reaching 180F

Basic (6)

−12 pts

DAL-1*42 Nonfood-contact surfaces material−2
detail clean the floors throughout (cookline)
DAL-3*24 Food Labeling- with common name of the food−2
label all food squeeze bottles- common name
DAL-4*39 Store all equipment & utensil covered or inverted−2
in service utensils stored inside of bulk ingredients
DAL-5*32 Damaged Equipment−2
green shelving inside walk in cooler
DAL-6*43 Light bulbs, light shields provided−2
replace blown out light vent/ system
DAL-7*45 Premises shall be maintained in good repair−2
wall observed not in good repair/ fry station, low spots observed in the floor/ dish area, repair small leak at drain under 3 comp. sink

Base deductions−27 pts

Apr 23

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed diced tomatoe @ 47.8 F
DAL-2*10 Sanitization after Cleaning−5
DAL-3*15 Bare hands contact with ready-to-eat foods−5
observed employee grab ice in ice machine with bare hands

Basic (7)

−14 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
do not thaw food inside hand wash sink
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Remove absorbent cloth from inside sushi rice containers
DAL-6*38 Thawing. under running water criteria - water velocity−2
DAL-7*39 Equipment in good repair and proper adjustment.−2
repair plastic strip on exterior of ice machine
DAL-8*43 Light bulbs, light shields provided−2
Repair light under venthood
DAL-9*40 Reuse of single service articles−2
do not reuse single-use ramakin as dry-ingredient scoop
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Provide cover for fruit @ bar counter, for uncovered straws too

Base deductions−29 pts

Aug 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
No sanitizing utensil after wash and rinse. Observed employee not sanitize knife after rinse
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair major leak under 3-compartment sink in dish pit area

Basic (5)

−10 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2
Do not wash utensils at handsink. Observed employee rinsing knife in handsink
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food on floor in WIF. Keep 6' inch off floor
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Clean dirt WIF floor
DAL-7*43 Light bulbs, light shields provided−2
Repair light under venthood

Base deductions−20 pts

Dec 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine, upstairs. Observed dirty soda nozzles at main bar.

Basic (2)

−4 pts

DAL-2*43 Light bulbs, light shields provided−2
Replace light shield in dry storage near walk-in-cooler(WIC).
DAL-3*45 Premises shall be maintained in good repair−2
Repair WIF[walk-in-freezer] door.

Base deductions−9 pts

May 21

Routine InspectionScore: 80

5 Med4 Basic

9 total

67/100inspection score

−33 pts

Intermediate (5)

−25 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw beef and ginger on same cutting board
DAL-2*10 Clean Sight and Touch−5
Observed heavy buildup on can opener blade
DAL-3*14 When to wash hands before donning new gloves−5
Obsrerved handling raw meat and garbage and changing gloves without washing
DAL-4*18 Restricted use pesticides−5
Observed Raid. Not allowed in food establishments.
DAL-5*19 Water & Plumbing in good repair- per code−5
Observed backflow device on dish machine leaking

Basic (4)

−8 pts

DAL-6*31 Handwashing lavatory - used for other purpose−2
Observed fish and spoon in hand sink. Use for hand washing only
DAL-7*37 Food, utensils & equip under other sources−2
Observed personal items (phones, backpacks, hat) on prep table, food storage shelf, and clean dishes shelf.
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed tongs hanging on stove handles, cup used as scoop in diced vegetables.
DAL-9*43 Heating/ventilation: designed and installed−2
Observed vent covers coming detached in dish area.

Base deductions−33 pts

Nov 20

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*01 Cooling -- within 2 hours, 135-70øF−5
Observed sauce placed in WIC while hot

Basic (5)

−10 pts

DAL-2*31 Handwashing lavatory - accessible−2
Observed hand sink blocked
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC
DAL-4*39 Equipment in good repair and proper adjustment.−2
Observed dish machine leaking
DAL-5*43 Light bulbs, light shields provided−2
Replace missing light shields
DAL-6*45 Premises shall be maintained in good repair−2
Repair 3-comp sink seal underneath.

Base deductions−15 pts

Apr 20

Routine InspectionScore: 96

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*38 Thawing. under running water criteria - water velocity−2
Observed crab thawing at ambient temperature
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed handle in food, using cup as scoop
DAL-3*43 Light bulbs, light shields provided−2
Observed missing light shield, light not working
DAL-4*45 Premises shall be maintained in good repair−2
Observed damaged ceiling tile

Base deductions−8 pts

Nov 19

Routine InspectionScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed tofu 59 degrees F, broccolini 52 degrees F
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp over avocados
DAL-3*18 Toxic items labeling-non original container−5
label chemical spray bottles.

Basic (7)

−14 pts

DAL-4*29 Sanitizing solutions, testing devices−2
Provide sanitizer test strips
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
Observed foil used as shelf liner. Must be durable, non-absorbent, and easily cleanable.
DAL-6*36 Cloths in-use for wiping food spills used for no other purpose−2
Observed wiping cloth under cutting board.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Observed wall dirty in dish area.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIC
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cup used as scoop. Some scoop handles in contact with dry ingredients.
DAL-10*43 Light bulbs, light shields provided−2
Observed missing light shields in dish area and main prep area.

Base deductions−29 pts

Apr 19

Routine InspectionScore: 89

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

DAL-1*47 Other Violations−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
DAL-4*43 Light - 50 foot : Food and utensils area−2
DAL-5*45 Premises shall be maintained in good repair−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-7*41 Food storage containers, identified with common name of food.−2
DAL-8*42 Dirty nonfood contact surfaces−2
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-10*21 RFSM - Not On Site−2

Base deductions−20 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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