What is Sushi Axiom's health inspection score?

Sushi Axiom has a SafeDine safety score of 45 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi Axiom last inspected?

Sushi Axiom was last inspected on June 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Axiom have?

Sushi Axiom has 81 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Axiom safe to eat at?

Sushi Axiom has a safety score of 45/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Sushi Axiom

Name: Sushi Axiom
Address: 3211 OAK LAWN AVE STE #C, Dallas, 75219
Rating: 45

3211 OAK LAWN AVE STE #C, Dallas

Data may be outdated — inspected 6/6/2023

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0Poor

Oak Lawn

Improving

10 inspections

Last: Jun 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.1

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

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

-4 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

+11 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

3211 OAK LAWN AVE STE #C, Dallas, TX 75219

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Violation Timeline

Apr 2019

1 inspections

1 intermediate

6 basic

Apr

Oct 2019

1 inspections

3 intermediate

5 basic

Apr 2020

1 inspections

4 intermediate

1 basic

Apr

Nov 2020

1 inspections

3 intermediate

Apr 2021

1 inspections

2 intermediate

1 basic

Apr

Oct 2021

2 inspections

10 intermediate

16 basic

Jun 2022

1 inspections

2 intermediate

9 basic

Jun

Dec 2022

1 inspections

2 intermediate

8 basic

Jun 2023

1 inspections

8 basic

Jun

Inspection History

10 records on file

10 Routine

Jun 23

Routine InspectionLatestScore: 91

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*45Physical Facilities Floors,Walls,Ceilings−2
Replace missing & broken covering along walls where needed
DAL-2*34 Outer door: solid,selfclosing,tightfitting−2
Seal back door properly to prevent entrance of insects & rodents
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee beverages on prep tables next to clean equipment & product
DAL-4*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
Store sanitizer buckets off the floor
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Store products 6" off the floor>various boxes on floor in WIF
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
Floors in corner & along walls under equipment observed with product/debris accumulation
DAL-7*47 Handwashing signage−2
Provide proper hand sink signs for all hand sinks
DAL-8*21 Outfitter-Certified Food Manager−2
Renew food manager certificate w/ City of Dallas

Base deductions−16 pts

Dec 22

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
DAL-5*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
DAL-3*32 Approved Food Contact Equip.−2
Wooden cutting board used to cut food
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal snacks on make line
DAL-6*42 Dirty nonfood contact surfaces−2
DAL-7*45 Lockers to be used to store personal items−2
DAL-8*34 Controlling pests. Eliminating harborage conditions−2
DAL-9*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-10*23 Water pressure specifications−2

Base deductions−26 pts

Jun 22

Routine InspectionScore: 83

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Chemical spray bottles hanging next to single service items.
DAL-11*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
sushi rice

Basic (9)

−18 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Properly store employee personal drinks.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor throughout under equipment.
DAL-4*31 Individual, disposable towels−2
DAL-5*39 Equipment in good repair and proper adjustment.−2
service RIC
DAL-6*29 Sanitizing solutions, testing devices−2
DAL-7*41 Food storage containers, identified with common name of food.−2
squeeze bottles
DAL-8*43 Light - 50 foot : Food and utensils area−2
vent hood
DAL-9*45 Premises shall be maintained in good repair−2
Repair leak at 3 comp sink.
DAL-10*40 Reuse of single service articles−2

Base deductions−28 pts

Oct 21

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Sanitizer bucket at 0 ppm
DAL-2*18 Toxic items storage adjacent to food/utensils−5
Toxic cleaner in unlabeled bottle next to utensils
DAL-3*19 Water & Plumbing in good repair- per code−5
Must fix leaking 3 compartment sink

Basic (8)

−16 pts

DAL-4*30 Food Establishment Permit−2
Must have food establishment permit displayed
DAL-5*31 No soap at handsink−2
Ensure all hand washing sinks have paper towels and soap
DAL-6*35 Hair Restraints effective−2
Ensure all employees have hair/ beard nets when handling food
DAL-7*36 Cloths in-use for wiping between uses stored−2
Ensure all wiping clothes are kept in sanitizer buckets
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food must be 6 inches off the floor in walk in freezer
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
Utensils (straws) must be 6 inches off the floor
DAL-10*45 Premises shall be maintained in good repair−2
Must repair broken male restroom door
DAL-11*43 Ventilation hood-prevent grease dripping−2
Vent hood must be cleaned

Base deductions−31 pts

Oct 21

Routine InspectionScore: 57

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*06 Time as PHC: 4 hours provide written procedures methods of compliance−5
No records on sushi rice
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Ice machine soiled, consumable ice contaminated
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
O ppm sanitizer in dishwasher and sanitizer bucket
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Employee observed touching RTE Edamame with bare hands
DAL-5*18 Toxic items storage adjacent to food/utensils−5
Numerous toxic cleaning bottles next to utensils and unlabeled
DAL-6*19 Water & Plumbing in good repair- per code−5
3 compartment sink faucet leaking
DAL-10*14 When to wash hands−5
Employees observed wiping hands, prep surface and food with the same towel

Basic (8)

−16 pts

DAL-7*21 RFSM - Not On Site−2
No RFSM available
DAL-8*22 Accredited food handler certificate - 60 days−2
No employees on site have food handlers
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
Food held over 24 hrs in walk in cooler not date marked
DAL-11*32 Damaged Equipment−2
Damaged ventilation hood / Reach in coolers soiled
DAL-12*34 Pest Control−2
Dead roaches on dishwasher, live roaches and flies observed
DAL-13*39 Keep utensils handles upright or protected−2
Serving bowls used to scoop food
DAL-14*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drinks on prep surfaces
DAL-15*35 Hair Restraints effective−2
Employees do not have hair restraints

Base deductions−51 pts

Apr 21

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * garlic 50* carrots 48* peppers 50*
DAL-2*10 Clean Sight and Touch−5
clean algae in the ice machine clean WIF door clean rice cooker dirty ice scoop holder

Basic (1)

−2 pts

DAL-3*45 Lockers to be used to store personal items−2
personal items can not go above or next to

Base deductions−12 pts

Nov 20

Routine InspectionScore: 91

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

DAL-1*10 Sanitization after Cleaning−5
no sanitizer in the dishwasher or 3 comp
DAL-2*19 Water & Plumbing in good repair- per code−5
no hot water in the hand sinks and production area
DAL-3*18 Toxic items labeling-non original container−5
unlabeled chemical spray bottles

Base deductions−15 pts

Apr 20

Routine InspectionScore: 86

4 Med1 Basic

5 total

78/100inspection score

−22 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items labeling-non original container−5
spray bottles
DAL-2*02 Cold Hold (41øF/45øF or below)−5
seaweed 47 F bamboo 51 F
DAL-3*07 Food safe, good condition, unadulterated, and honestly presented−5
Bottom of bowl touching RTE food (peas).
DAL-4*20 Grease Trap Tickets−5

Basic (1)

−2 pts

DAL-5*32 Equipment and Utensils Durability and Strength−2
Do not line floor with cardboard.

Base deductions−22 pts

Oct 19

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
clean the handles on the make line algae and mildew in the bottom of the ice scoop holder
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
raw pork over fish and next to tofu raw eggs over broccoli
DAL-7*02 Cold Hold (41øF/45øF or below)−5
temperatures not maintained at 41 degrees f or below bowl of vegetables at 58.2 degrees f sitting on top make sure ice completely surrounds food in the ice bath

Basic (5)

−10 pts

DAL-2*39 Store equipment & utensils in a clean, dry place−2
can not stored in standing water must be heated to 135 degrees f or the water must be moving ore utensils in standing water you cab not store utensils in between 2 pieces of equipment
DAL-4*43 Light bulbs, light shields provided−2
replace bulbs that are out in the kitchen and ventahood
DAL-5*31 Individual, disposable towels−2
no paper towels at the bar hand sink
DAL-6*45 Premises shall be maintained in good repair−2
exposed ceiling above make line- push ceiling tile back up
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean : build up on sushi display walk in cooler door dust on shelf above makeline clean all hand sinks especially bar that has strainers soda gun holdersshelf that microwave sits on

Base deductions−25 pts

Apr 19

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5

Basic (6)

−12 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*41 Food storage containers, identified with common name of food.−2
DAL-5*34 Outer openings:closed,tight-fitting windows−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-7*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
EMPLOYEE BEVERAGE STORED BESIDE ESTABLISHMENT BEVERAGES

Base deductions−17 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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