What is Sunset Crab Shack Inc's health inspection score?

Sunset Crab Shack Inc has a SafeDine safety score of 30 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sunset Crab Shack Inc last inspected?

Sunset Crab Shack Inc was last inspected on December 7, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sunset Crab Shack Inc have?

Sunset Crab Shack Inc has 107 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sunset Crab Shack Inc safe to eat at?

Sunset Crab Shack Inc has a safety score of 30/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sunset Crab Shack Inc serve?

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

Official Health Record

Sunset Crab Shack Inc

Name: Sunset Crab Shack Inc
Address: 534 SUNSET AVE, Dallas, 75208
Rating: 30

534 SUNSET AVE, Dallas

Data may be outdated — inspected 12/7/2023

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0Poor

Seafood•Oak Cliff

Ranked #366 of 400 in Oak CliffBetter than 59% of seafood restaurants

Stable

9 inspections

Last: Dec 7, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.9

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-70

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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

534 SUNSET AVE, Dallas, TX 75208

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Violation Timeline

Jan 2019

1 inspections

1 intermediate

8 basic

Jan

Jul 2019

1 inspections

4 intermediate

11 basic

Aug 2019

1 inspections

2 intermediate

8 basic

Aug

Mar 2020

1 inspections

3 intermediate

6 basic

Apr 2021

1 inspections

6 intermediate

9 basic

Apr

Oct 2022

1 inspections

5 intermediate

10 basic

Nov 2022

1 inspections

3 intermediate

9 basic

Nov

May 2023

1 inspections

1 intermediate

10 basic

Dec 2023

1 inspections

3 intermediate

8 basic

Dec

Inspection History

9 records on file

9 Routine

Dec 23

Routine InspectionLatestScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*19 One Inch Air Gap−5
1 inch gap required in hand sink drain
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Items in RIC hold is cross contaminated by using bowl in top
DAL-7*10 Other sanitizer use - manufacturer label direction−5
shall provide sanitizing bucket with cloth at 50-100ppm Cl

Basic (8)

−16 pts

DAL-3*41 Food Labeling - Bulk food for self dispensing−2
bulk label items with name tag
DAL-4*42 Dirty nonfood contact surfaces−2
Ceiling dusty and missing tiles, shall be cleaned and replaced
DAL-5*31 Handwashing lavatory - accessible−2
hand sink requires a wasted bin
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food in freezer needs to be covered from contamination
DAL-8*46 Covered waste receptacle for women's restroom−2
Female RR trash bin needs a kid to cover
DAL-9*45Physical Facilities Floors,Walls,Ceilings−2
Floors and walls need clean up also equipment surfaces
DAL-10*29 Sanitizing solutions, testing devices−2
Need to provide strips and thermometers
DAL-11*34 Outer openings:closed,tight-fitting windows−2
Ceiling tiles missing in kitchen , needs to ne replaced

Base deductions−31 pts

May 23

Routine InspectionScore: 86

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-9*10 Clean Sight and Touch−5

Basic (10)

−20 pts

DAL-1*29 Sanitizing solutions, testing devices−2
DAL-2*36 Cloths in-use for wiping between uses stored−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*45 Drying Mops-air dry−2
DAL-7*46 Covered waste receptacle for women's restroom−2
DAL-8*47 Handwashing signage−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
DAL-11*39 Equipment in good repair and proper adjustment.−2

Base deductions−25 pts

Nov 22

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Detail clean inside all RICs/RIFs, inside dirty microwave (top), clean very moldy ice machine
DAL-2*19 Water & Plumbing in good repair- per code−5
Repair leak under 3-comp sink and on 3-compartment faucet (remove plastic wrapping)
DAL-12*02 Cold Hold (41øF/45øF or below)−5
Observed crab cakes in WIC @ 44.4 F. Keep @ 41F or lower at all times

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*27 Cooling method, criteria - placing the food in shallow pans−2
Store food in shallow pans/container to properly cool food products
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store personal food on top of food product inside RIC
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed dry-ingredient scoop with no handle inside bin
DAL-7*40 Reuse of single service articles−2
Do not use single-use articles (ramekin) as scoops for dry-ingredient
DAL-8*41 Food storage containers, identified with common name of food.−2
label bulk ingredient bins with common name of food
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty venthood and exterior of kitchen equipment, clean dirty shelves
DAL-10*45 Drying Mops-air dry−2
Air dry mops when not in use
DAL-11*47 Other Violations−2
Post hand wash sign in men's restroom

Base deductions−33 pts

Oct 22

Routine InspectionScore: 68

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-3*15 Contact RTE Products w/ Bare Hands−5
Observed employee sprinkling parsley on shrimp with bare hands.
DAL-4*14 When to wash hands before donning new gloves−5
DAL-7*10 Clean Sight and Touch−5
Detail clean interior of RIC.
DAL-10*02 Cold Hold (41øF/45øF or below)−5
crawfish 67 F sliced sausage 66 F
DAL-14*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
RTE food on top of raw eggs in WIC.

Basic (10)

−20 pts

DAL-1*35 Hair Restraints effective−2
DAL-2*43 Ventilation hood systems, adequacy−2
Replace missing vent hood filters.
DAL-5*24 Shellfish tags kept for 90 days: record keeping−2
DAL-6*42 Dirty nonfood contact surfaces−2
Dust build-up on vents of RIC. Encrusted grease build-up on grill and fryers. Clean exterior of equipment.
DAL-8*45 Premises shall be maintained in good repair−2
Replace missing floor tiles.
DAL-9*39 Cutting surfaces.−2
DAL-11*38 Thawing. under running water criteria - water velocity−2
Fish thawing in standing water.
DAL-12*21 RFSM - Not On Site−2
DAL-13*22 Accredited food handler certificate - 60 days−2
DAL-15*41 Food storage containers, identified with common name of food.−2
bulk food containers

Base deductions−45 pts

Apr 21

Routine InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-3*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY INCLUDING ICE MACHINE
DAL-4*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
FOOD ITEM STORED IN ICE FOR CUSTOMERS
DAL-6*14 Wash hands after all other activities−5
LACK OF HANDWASHING: ALL EMPLOYEES
DAL-8*02 Cold Hold (41øF/45øF or below)−5
CHEESE 53*F, SLICED TOMATOES 43*F IN CHU, MICHELADA MIX 70.3*F STORED AT ROOM TEMPERATURE
DAL-14*20 Conveying Sewage−5
3 COMPS SINK DRAINING ON FLOOR AND NOT INTO A FLOOR SINK
DAL-15*15 Bare hands contact with ready-to-eat foods−5
OBSSERVED WAITRESS HANDLING LIMES AND LEMONS WITH BARE HANDS

Basic (9)

−18 pts

DAL-1*22 Nail polish, fake nails, criteria−2
EMPLOYEES
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
ICE SCOOP HANDLES STORED IN FOOD ITEMS
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
FOOD CONTAINER STORED ON TOP OF UNCOVERED FOOD IN RIC; COVER ALL FOOD ITEMS
DAL-7*45 Ceiling easily cleanable and light in color−2
REPLACE CEILING TILE EXPOSED TO MOISTURE
DAL-9*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED ON PREP TABLE
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED WITH CUSTOMER ITEMS
DAL-11*43 Light 20 foot : Reach-in cooler−2
REPLACE ALL NON WORKING
DAL-12*46 Covered waste receptacle for women's restroom−2
PROVIDE
DAL-13*38 Thawing. under running water criteria−2
IMPROPER THAWING : FOOD ITEMS IN STANDING WATER ,

Base deductions−48 pts

Mar 20

Routine InspectionScore: 84

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
DAL-2*03 Vending Machine. Hot Hold (135øF or higher)−5
DAL-3*19 Water System Maintained−5

Basic (6)

−12 pts

DAL-4*29 Food thermometers provided and accessible−2
DAL-5*34 Pest Control−2
DAL-6*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
DAL-7*39 Keep utensils handles upright or protected−2
DAL-8*41 Food Labeling - Bulk Food w/ Card or Sign−2
DAL-9*45Floor, wall, ceiling - Exposed material−2

Base deductions−27 pts

Aug 19

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-3*06 Discard if TCS is in container w/ no date or day−5
PIC must be ensure employees dispose of food containers with not day or dates inside all cooler units
DAL-9*02 Outfitter-Food Temperatures (Cold).−5
WI cooler at 58 F must be repair or re-adjust to proper food temperature of 40 or below PIC must be ensure WI cooler maintain proper food temperature of 40 F or below at all times,

Basic (8)

−16 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
walls and ceiling inside kitchen area dirty with spills, soils and grease accumulations must be clean to avoid cross contamination floors behind and under equipment dirty at bar and inside WI cooler unit must be clean to avoid pest harboring and contamination
DAL-2*29 Food thermometers provided and accessible−2
missing thermometers inside cooler units must be have visible and working thermometers
DAL-4*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fly activity observed must be contact pest management to eliminate pest
DAL-5*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
urinals at men restroom not flushing must be replace or repair to proper condition
DAL-6*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
waste water drainage receptacles dirty with food debris and litter on bar and kitchen areas must be clean to avoid pest harboring and contamination
DAL-7*34 Windows or doors protected against the entry criteria - air curtain−2
exit back doors missing air curtains fly activity observed must be have air curtains to protect against pest entry
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marks on some food containers on all areas -bar and kitchen- must be date marking all food containers on all areas
DAL-10*45Physical Facilities Floors,Walls,Ceilings−2
floors inside WI cooler unit with rust skirts, rough and cracks surfaces must be replace, seal or repair to a smooth and easy to clean floor surfaces

Base deductions−26 pts

Jul 19

Routine InspectionScore: 66

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-8*10 Equipment and Utensils Cleaning-contamination−5
prep table dirty must be clean and sanitize during operational hours
DAL-10*18 Chemical sanitizer generated onsite, device criteria−5
10 ppm of chlorine concentration at mechanical dish washing machine must be have 50 ppm of chemical concentration
DAL-14*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
eggs in the middle shelving area eggs must be at bottom shelving area raw food containers mixed with cooked food containers must be have proper separation on all

Basic (11)

−22 pts

DAL-2*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
food containers at floor level must be have all food containers out floor level
DAL-3*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
water leak at 3c sink must be repair to avoid contamination flushing urinal not working properly must be repair to proper condition
DAL-4* 21 RFSM notify 10 days & replacement in 45 days−2
missing current RFSM certification must be have registered FSM with the city
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing body fluids clean up procedures / spill kit
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
dirty under shelving floors inside WI cooler unit must be clean to avoid contamination
DAL-7*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
sanitizer bucket at floor level must be 6 inches out the floor level
DAL-9*31 Individual, disposable towels−2
missing individual paper dispenser at hand sink must be have individual towel dispenser at hand sink to avoid cross contamination
DAL-11*22 Handlers-Certificate Not On Site−2
missing food handler cards must be have food handler cards on site
DAL-12*45 Premises shall be maintained in good repair−2
wall on all areas with holes and broken tiles repair walls on all areas to proper condition
DAL-13*26 Food Consumer Advisory-raw food−2
missing proper advisory instruction on food menu must be have proper consumer advisory for raw consumption use as public health control
DAL-15*39 Equipment in good repair and proper adjustment.−2
cooler units with broken gaskets hinge doors hinges without proper alignment WI cooler with broken walls bottom skirt area with rust and oxidation under prep table shelving rust and oxidize shelving inside WI cooler rust and oxidize must be replace or repair to proper condition to avoid cross contamination

Base deductions−42 pts

Jan 19

Routine InspectionScore: 86

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
COVER ALL FOOD INSIDE WALK IN COOLER. OBSERVED VARIOUS ITEMS WITHOUT

Basic (8)

−16 pts

DAL-2*31 Handwashing lavatory - used for other purpose−2
OBSERVED HAND SINK BEING USED AS A DUMP SINK
DAL-3*32 Equipment and Utensils Durability and Strength−2
REPLACE RESIDENTIAL EQUIPMENT WITH COMMERCIAL EQUIPMENT RIF AT BAR
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED EMPLOYEE PHONE STORED ON SHELF ABOVE PREP TABLE NEXT TO CLEAN EQUIPMENT. EMPLOYEE BEVERAGES OBSERVED ON COOK LINE NEXT TO PRODUCT AND CLEAN EQUIPMENT
DAL-5*38 Thawing. under running water criteria−2
OBSERVED SHRIMP THAWING IN STAGNANT WATER INSIDE 3 COMPARTMENT SINK. PRACTICE 1 OF 4 METHODS TO PROPERLY THAW PRODUCT
DAL-6*41 Food storage containers, identified with common name of food.−2
SQUIRT BOTTLES AND SEASONING SHAKERS
DAL-7*42 Dirty nonfood contact surfaces−2
FAN COVER INSIDE WIC OBSERVED WITH DUST ACCUMULATION
DAL-8*47 Other Violations−2
HANG MOPS OR STIR IMPORTED WHEN NOT IN USE
DAL-9*24 Shellstock tags not commingled−2

Base deductions−21 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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