What is Sushi House's health inspection score?

Sushi House has a SafeDine safety score of 39 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 House last inspected?

Sushi House was last inspected on January 5, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi House have?

Sushi House has 70 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi House safe to eat at?

Sushi House has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Sushi House

Name: Sushi House
Address: 5619 W LOVERS LN, Dallas, 75209
Rating: 39

5619 W LOVERS LN, Dallas

Data may be outdated — inspected 1/5/2024

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0Poor

Love Field

Ranked #355 of 396 in Love Field

Stable

10 inspections

Last: Jan 5, 2024

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

28 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-61

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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

5619 W LOVERS LN, Dallas, TX 75209

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Violation Timeline

Apr 2019

1 inspections

3 intermediate

3 basic

Apr

Nov 2019

1 inspections

3 intermediate

11 basic

Dec 2019

1 inspections

2 intermediate

Dec

Jun 2020

1 inspections

2 intermediate

3 basic

Jan 2021

1 inspections

3 intermediate

3 basic

Jan

Aug 2021

1 inspections

2 intermediate

3 basic

Feb 2022

1 inspections

1 intermediate

4 basic

Feb

Oct 2022

1 inspections

2 intermediate

6 basic

Apr 2023

1 inspections

3 intermediate

7 basic

Apr

Jan 2024

1 inspections

1 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-1*14 Wash hands after all other activities−5
Wash hands when washing dishes to handling food

Basic (8)

−16 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
DAL-3*24 Food Labeling- with common name of the food−2
Label all squeeze bottles
DAL-4*31 Handwashing lavatory - used for other purpose−2
Do not store items in hand sink
DAL-5*32 Damaged Equipment−2
Repair torn gasket inside RIC @ sushi bar and replace rusted shelves in RIC @ kitchen
DAL-6*36 Cloths in-use for wiping between uses stored−2
Do not use wet cloths under cutting boards
DAL-7*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th−2
Observed ice build-up on food packages in RIF
DAL-8*39 Store equipment & utensils in a clean, dry place−2
DAL-9*42 Dirty nonfood contact surfaces−2
Clean dirty RIC gaskets

Base deductions−21 pts

Apr 23

Routine InspectionScore: 80

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 crawfish @ 47.8 F, raw fish 50.5 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef next to veggies or raw fish over lettuce
DAL-3*10 Clean Sight and Touch−5
Clean dirty shelve in RIC. Observed lettuce sitting directly on shelve with no cover or wrapping; Inside dirty microwave

Basic (7)

−14 pts

DAL-4*25 HACCP Plan Record to be maintained−2
Provide HACCP plan for sushi rice
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometers in every ric
DAL-6*31 Handwashing lavatory - accessible−2
DAL-7*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Remove absorbent napkin from inside crawfish container and on to of sushi rice
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed ice build-up inside RIF touching food packages
DAL-9*39 Equipment in good repair and proper adjustment.−2
Repair RIc in kitchen. Observed not holding temps at 41 F or lower
DAL-10*42 Dirty nonfood contact surfaces−2
remove cardboard from storage shelves @ sushi bar and dirty venthood, A/C vents

Base deductions−29 pts

Oct 22

Routine InspectionScore: 84

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Keep all hot hold food @ 135 F or higher at all times. Observed sushi rice at 115.1 F
DAL-2*10 Clean Sight and Touch−5
Clean inside RIC and dirty microwave

Basic (6)

−12 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*24 Shellfish tags kept for 90 days: record keeping−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark food products in RICs if kept longer than 24 hours
DAL-6*31 Handwashing lavatory - accessible−2
Do not block access to handwash sinks in kitchen
DAL-7*42 Dirty nonfood contact surfaces−2
Clean dirty venthood
DAL-8*45 Mats / Duckboards nonabsorbent−2
Remove cardboard from floor in front of grill

Base deductions−22 pts

Feb 22

Routine InspectionScore: 90

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed eggs stored over vegetables in RIC.

Basic (4)

−8 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not registered with City of Dallas. Call 214-670-8083 for info.
DAL-3*31 Handwashing lavatory - accessible−2
Observed handwash [sink] not accessible.
DAL-4*33 Rinsing procedures - 3 compartment sink−2
Observed 3-comp sink not set up correctly.
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty RIC handles and microwave.

Base deductions−13 pts

Aug 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*18 Single Service-no deleterious substances−5
Observed shopping bag used as food-contact
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp and raw fish over RTE food

Basic (3)

−6 pts

DAL-2*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
Observed no hot water at hand sink in kitchen or restroom hand sink
DAL-4*31 Handwashing lavatory - accessible−2
Observed cutting board on hand sink in kitchen
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed utensils in ambient temperature standing water

Base deductions−16 pts

Jan 21

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp/crab over RTE
DAL-2*15 Bare hands contact with ready-to-eat foods−5
Observed slicing vegetables w/ no gloves
DAL-3*18 Single Service-no deleterious substances−5
Observed shopping bag used as food contact

Basic (3)

−6 pts

DAL-4*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as mat
DAL-5*33 Rinsing procedures - 3 compartment sink−2
Observed 3-comp sink not set up to wash, rinse, and sanitize
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed utensils in ambient-temperature standing water

Base deductions−21 pts

Jun 20

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp stored over vegetables
DAL-2*18 Medicines labeled and stored properly−5
Observed medication stored next to glasses in RIC

Basic (3)

−6 pts

DAL-3*31 Handwashing lavatory - accessible−2
Do not block hand sinks
DAL-4*33 Rinsing procedures - 3 compartment sink−2
Observed 3-comp not set up to wash, rinse, sanitize. Only bowl of soapy water.
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed utensils in standing ambient temperature water.

Base deductions−16 pts

Dec 19

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed wiping cloths not in sanitizing solution
DAL-2*18 Toxic items storage adjacent to food/utensils−5
Observed cleaner bottle hanging next to food utensils.

Base deductions−10 pts

Nov 19

Routine InspectionScore: 77

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken and raw crab over vegetables
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Observed rotten bell pepper in RIC
DAL-14*18 Toxic items stored above food/utensils−5
Observed Febreeze over plates

Basic (11)

−22 pts

DAL-3*26 Advisory-"consuming raw or undercooked#" text−2
Provide consumer warning for raw/undercooked food in view of customers or on menu
DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark prepared food for 7 days, including prep date as day 1.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed towel used as food-contact surface in RIC
DAL-6*34 Pest Control−2
Observed several drain flies around 3-comp drain and pipes.
DAL-7*36 Cloths in-use for wiping between uses stored−2
Observed wiping cloths in bucket with no sanitizer solution.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed bucket of ginger and soy sauce on floor
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Obserced rice paddles in standing ambient temperature water. Must be flowing water or 135 degrees F.
DAL-10*42 Dirty nonfood contact surfaces−2
Observed dirty walls and shelves in kitchen
DAL-11*45 Drying Mops-air dry−2
Invert or hang mop to allow air-dry
DAL-12*46 Enclosed toilet room w/self closing doors−2
Keep both bathroom doors closed. Must be self-closing.
DAL-13*47 Handwashing signage−2
Provide hand wash sign in employee bathroom

Base deductions−37 pts

Apr 19

Routine InspectionScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Interior of microwave
DAL-3*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store beef over shrimp
DAL-4*02 Cold Hold (41øF/45øF or below)−5

Basic (3)

−6 pts

DAL-2*31 Handwashing lavatory - accessible−2
Food containers blocking hand sink
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*45 Mats / Duckboards nonabsorbent−2
do not use cardboards as floor mats

Base deductions−21 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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