What is Sushi/kitchen's health inspection score?

Sushi/kitchen has a SafeDine safety score of 55 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/kitchen last inspected?

Sushi/kitchen was last inspected on May 1, 2020. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi/kitchen have?

Sushi/kitchen has 55 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi/kitchen safe to eat at?

Sushi/kitchen has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sushi/kitchen serve?

Sushi/kitchen serves Sushi cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sushi/kitchen

Name: Sushi/kitchen
Address: 11422 HARRY HINES BLVD #210, Dallas, 75229
Rating: 55

11422 HARRY HINES BLVD #210, Dallas

Data may be outdated — inspected 5/1/2020

▲Improving

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0Fair

Sushi•North Dallas

Ranked #329 of 566 in North DallasBetter than 54% of sushi restaurants

Improving

5 inspections

Last: May 1, 2020

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

74 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-49

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+22 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 51/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) 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

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11422 HARRY HINES BLVD #210, Dallas, TX 75229

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Violation Timeline

May 2019

2 inspections

10 intermediate

16 basic

May

Jun 2019

1 inspections

5 intermediate

8 basic

Oct 2019

1 inspections

1 intermediate

10 basic

Oct

May 2020

1 inspections

5 basic

Inspection History

5 records on file

5 Routine

May 20

Routine InspectionLatestScore: 91

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*47 Operate with a lapsed permit−2
Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. CALL NUMBER BELOW FOR INSTRUCTION. **PLEASE FOLLOW INSTRUCTION FROM BUILDING INSPECTOR REGARDING ALL STRUCTURE & EQUIPMENT REQUIREMENT. PLANS & PERMITTING OFFICE NUMBER: 214/948-4480
DAL-2*31 Individual, disposable towels−2
DAL-3*21 RFSM - Not On Site−2
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*24 Food Label- manufacture/packer/distrubtor name−2
TO ALL PREPACKAGED PRODUCTS IN CUSTOMER SELF SERVED AREA.

Base deductions−10 pts

Oct 19

Routine InspectionScore: 82

1 Med10 Basic

11 total

75/100inspection score

−25 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean meat slicer after each use. Clean prep table.

Basic (10)

−20 pts

DAL-2*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*29 Sanitizing solutions, testing devices−2
DAL-5*32 Approved Food Contact Equip.−2
Replace residential freezers, microwave and refrigerators with commercial units.
DAL-6*33 Rinsing procedures - 3 compartment sink−2
Utilize and maintain 3 comp sink for proper warewashing.
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee beverage on prep table.
DAL-8*36 Cloths in-use for wiping between uses stored−2
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Clean floor under equipment.
DAL-11*45 Premises shall be maintained in good repair−2
Patch small holes in wall.

Base deductions−25 pts

Jun 19

Routine InspectionScore: 74

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Canned juices for sale without labels Kim Chee for sale without labels Manufactured food products imported without labels
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Bean paste displayed without a cooling source, and without lables
DAL-6*14 When to wash hands before donning new gloves−5
DAL-7*10 Clean Sight and Touch−5
DAL-10*09 Food on display shall be protected from contamination−5

Basic (8)

−16 pts

DAL-2*43 Light - 50 foot : Food and utensils area−2
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Hoem style refrigerator in usage
DAL-5*31 Handwashing lavatory - accessible−2
DAL-8*45 Unnecessary articles prohibited−2
Meat market used for storage and cutting meat
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-11*34 Outer openings:closed,tight-fitting windows−2
DAL-12*21 RFSM - Not On Site−2
DAL-13*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
Water leak from the ice maker

Base deductions−41 pts

May 19

Routine InspectionScore: 79

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-5*07 Food safe, good condition, unadulterated, and honestly presented−5
Un labeled packaged foods
DAL-9*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held at 66.4 degrees - under the counter - repeat Raw fish held on the counter at 68.1 degrees Bean paste held at 72.4 degrees without refrigeration Raw meat held on the counter at 67.8 degrees
DAL-10*09 Food on display shall be protected from contamination−5
Missing sneeze guards - repeat

Basic (9)

−18 pts

DAL-1*34 Live animals not allowed−2
Cat inside the kitchen
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
DAL-3*44 Only rodent-resistant containers for outside waste−2
Food and cardboard waste outsdie
DAL-4*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
Waste water from the ice machine dripping on to the floor
DAL-6*21 PIC ensures food properly and rapidly cooled−2
DAL-7*35 Hair Restraints effective−2
DAL-8*45 Attachments to walls and ceilings shall be easily cleanable−2
DAL-11*32 Equipment and Utensils Multiuse Materials durable−2
Home style refrigerators
DAL-12*21 RFSM - Not On Site−2

Base deductions−33 pts

May 19

Routine InspectionScore: 70

7 Med7 Basic

14 total

51/100inspection score

−49 pts

Intermediate (7)

−35 pts

DAL-2*18 Toxic items labeling for original container−5
DAL-3*19 One Inch Air Gap−5
DAL-7*07 Food safe, good condition, unadulterated, and honestly presented−5
Missing labels
DAL-11*10 Clean Sight and Touch−5
DAL-12*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held at 63.4 degrees
DAL-13*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c−5
DAL-14*14 When to wash hands before donning new gloves−5

Basic (7)

−14 pts

DAL-1* 21 RFSM notify 10 days & replacement in 45 days−2
DAL-4*35 Hair Restraints effective−2
DAL-5*39 Utensils, single serve items 6 inches off - floor−2
DAL-6*31 Handwashing lavatory - accessible−2
DAL-8*40 Reuse of single service articles−2
DAL-9*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-10*42 Nonfood-contact surfaces material−2

Base deductions−49 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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