What is The Blue Fish's health inspection score?

The Blue Fish 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 The Blue Fish last inspected?

The Blue Fish was last inspected on September 17, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Blue Fish have?

The Blue Fish has 96 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Blue Fish safe to eat at?

The Blue Fish 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

The Blue Fish

Name: The Blue Fish
Address: 3519 GREENVILLE AVE, Dallas, 75206
Rating: 45

3519 GREENVILLE AVE, Dallas

Data may be outdated — inspected 9/17/2023

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0Poor

Greenville

Ranked #389 of 472 in Greenville

Stable

9 inspections

Last: Sep 17, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.7

Avg Violations

33 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

Pest issues

Evidence of pests found during inspection

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

-10 pts

Potential hazards • 5 pts each

Basic

-10 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

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3519 GREENVILLE AVE, Dallas, TX 75206

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

2 basic

Feb

Sep 2019

1 inspections

1 intermediate

12 basic

Oct 2019

1 inspections

5 intermediate

10 basic

Oct

Nov 2019

1 inspections

5 intermediate

9 basic

Jan 2020

1 inspections

6 intermediate

9 basic

Jan

Feb 2020

1 inspections

3 intermediate

7 basic

Sep 2022

1 inspections

2 intermediate

8 basic

Sep

Feb 2023

1 inspections

2 intermediate

6 basic

Sep 2023

1 inspections

2 intermediate

4 basic

Sep

Inspection History

9 records on file

7 Routine2 Follow-up

Sep 23

Routine InspectionLatestScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
EMPLOYEE NOT ABLE TO DEMONSTRATE PH TESTING FOR SUSHI RICE
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW CHICKEN IN ERONT RIC NOT PROTECTED DURING STORAGE

Basic (4)

−8 pts

DAL-1*34 Outer openings:closing holes, gaps−2
LARGE GAP AT BACK DOOR
DAL-3*25 HACCP Plan Record to be maintained−2
SUSHI RICE LOG NOT MAINTAIN
DAL-4*42 Dirty nonfood contact surfaces−2
PROVIDE CLEANING EUIPMENT TO REMOVE GREASE DEBRIS
DAL-6*29 Mechanical holding unit, thermometer location−2
PROVIDE MECHANICAL THERMOMETERS IN FRONT RIC AND SUSHI PRE

Base deductions−18 pts

Feb 23

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken stored over RTE foods in WIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty ice machine and soda nozzles.

Basic (6)

−12 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers must have easily viewable thermometers.
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at front and back doors.
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed dirty WIC fan covers.
DAL-6*47 Handwashing signage−2
Need handwash signage for handwash sinks.
DAL-7*43 Light bulbs, light shields provided−2
Observed missing light shields.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floors and shelving.

Base deductions−22 pts

Sep 22

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside microwave, clean mold in ice machine (bar & kitchen), and clean mold in soda gun
DAL-10*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-2*29 Sanitizing solutions, testing devices−2
Provide chlorine test strips for dishwasher
DAL-3*31 Handwashing lavatory - used for other purpose−2
Observed sanitizer bucket stored in handwash sink only
DAL-4*33 Warewashing machines auto. dispense detergents−2
Observed dishwasher not automatically dispense sanitizer
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food off floor WIC
DAL-6*39 Store all equipment & utensil covered or inverted−2
keep single use articles inverted in kitchen/server station
DAL-7*42 Dirty nonfood contact surfaces−2
Clean dirty venthood, shelves (kitchen), fans in WIC (dust)
DAL-8*47 Other Violations−2
Post 'choking poster' sign up for public view
DAL-9*21 RFSM - Not On Site−2

Base deductions−26 pts

Feb 20

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-3*18 Toxic items labeling-non original container−5
DAL-7*03 <<<HOT HOLD (135øF)>>>−5
shrimp tempura

Basic (7)

−14 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-5*32 Equipment & Utensils smooth easily cleanable−2
cooling block in ice bin
DAL-6*31 Individual, disposable towels−2
DAL-8*37 Food shall be protected from contamination by storing the food in a clean, dry location−2
anti microbial towels used and moistened to lay on top of rice
DAL-9*25 Maintain CCP Documentation Records−2
get ph probe calibration manual
DAL-10*39 Equipment and Utensils Storage−2
no use of mop bucket in food prep - do not store bucket in WIC

Base deductions−29 pts

Jan 20

Follow-up InspectionScore: 70

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-2*15 Contact RTE Products w/ Bare Hands−5
BARE HAND ON RTE FOOD (SUSHI)
DAL-4*14 When to wash hands before donning new gloves−5
DONNING GLOVES WITHOUT WASHING HANDS
DAL-5*02 Cold Hold (41øF/45øF or below)−5
TUNA 45.5, SALMON 45.4, SHRIMP 43.7, VEGGIES 47.9, MUSHROOM 54.0, SUSHI 65.1
DAL-8*06 Discard if TCS is in container w/ no date or day−5
NO DATE MARKING ON PREPARED FOOD ITEMS
DAL-12*10 Clean Sight and Touch−5
CLEAN ALL FOOD CONTACT SURFACES
DAL-15*20 Grease Trap Tickets−5

Basic (9)

−18 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS STORED (OPEN) ON FRONT LINE PREP COUNTER WHILE PREPPING FOOD
DAL-3*32 Damaged Equipment−2
REPAIR / REMOVE ALL RUST FROM FOOD EQUIPMENT & REPAIR DAMAGE GASKETS
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN GASKETS, FLOORS & REMOVE RUST IN ICE MACHINE
DAL-7*31 Handwashing lavatory - used for other purpose−2
DISHES STORED IN HAND SINK IN KITCHEN
DAL-9*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
OBSERVED PAPER TOWELS STORED IN FOOD, CONTAINER STORED IN ICE & DAMAGE DRINK BOXES STORED ABOVE FOOD
DAL-10*34 Outer openings:closing holes, gaps−2
CLOSE ALL HOLES & GAPS
DAL-11*24 Food packaged in a establishment, shall be labeled as specified in law−2
LABEL S. BOTTLES
DAL-13*36 Cloths in-use for wiping between uses stored−2
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT, VEGGIES 47.9f, MUSHROOM 54.0f, SUSHI 65.1f
DAL-14*39 Cutting surfaces.−2
OBSERVED CUTTING BOARDS IN NEED OF RESURFACING

Base deductions−48 pts

Nov 19

Follow-up InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*10 Clean Sight and Touch−5
clean RIC
DAL-8*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
cross contamination by arrangement r. egg stored with RTE food
DAL-11*15 Contact RTE Products w/ Bare Hands−5
Bare hand contact on RTE food
DAL-12*02 Cold Hold (41øF/45øF or below)−5
tuna 44.2, salmon 49.6 shrimp 47.7 , tuna 54.0
DAL-14*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared

Basic (9)

−18 pts

DAL-2*42 Dirty nonfood contact surfaces−2
clean gaskets and the wall by dish machine
DAL-3*45 Premises shall be maintained in good repair−2
repair walls & doors
DAL-4*32 Damaged Equipment−2
replace gaskets
DAL-5*25 HACCP Approved Procedures−2
provide HACCP Plan and provide procedures on Ph of sushi rice
DAL-6*47 Conditions of Permit-in use of food equipment−2
Post sign “ Current Health inspection is available upon request”
DAL-7*21 RFSM - Not On Site−2
no rfsm on duty during inspection
DAL-9*22 Handlers-Certificate Not On Site−2
certify all staff
DAL-10*39 Keep utensils handles upright or protected−2
handle stored in food
DAL-13*37 Storing the food at least 15 cm (6 inches) above the floor−2
food improperly stored on floor

Base deductions−43 pts

Oct 19

Routine InspectionScore: 62

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-2*10 Clean Sight and Touch−5
clean all food contact surfaces ( Ice machine- inside)
DAL-3*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Cross contamination seafood stored with RTE food
DAL-6*18 Toxic items storage adjacent to food/utensils−5
Toxics stored with food equipment (sanitizer)
DAL-7*06 Discard if TCS is in container w/ no date or day−5
no date marking on prepared food items
DAL-11*19 Hand sink water temperature below 110'F−5
hot < 110F within 20 sec (warning)

Basic (10)

−20 pts

DAL-1*34 Insect control devices-not over food/food prep−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
soiled wiping clothes improperly stored on equipment
DAL-5*31 Handwashing lavatory - used for other purpose−2
food equipment stored in hand sink
DAL-8*24 Food packaged in a establishment, shall be labeled as specified in law−2
Label s. bottles
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food to prevent cross contamination
DAL-10*39 Cutting surfaces.−2
resurface cutting boards
DAL-12*34 Outer openings:closing holes, gaps−2
reseal around doors
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
observed in employees eating in prep area
DAL-14*25 HACCP Approved Procedures−2
provide approved HACCP for sushi and PH for sushi Rice
DAL-15*47 Conditions of Permit-in use of food equipment−2
Post sign “ Current Health inspection is available upon request”

Base deductions−45 pts

Sep 19

Routine InspectionScore: 79

1 Med12 Basic

13 total

71/100inspection score

−29 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine and soda nozzle at bar gun.

Basic (12)

−24 pts

DAL-2*21 RFSM - Not On Site−2
DAL-3*30 Food Establishment Permit−2
DAL-4*31 Individual, disposable towels−2
DAL-5*32 Approved Food Contact Equip.−2
Replace residential freezer and microwave with commercial units.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
DAL-7*35 Hair Restraints effective−2
DAL-8*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-9*41 Food storage containers, identified with common name of food.−2
DAL-10*42 Dirty nonfood contact surfaces−2
Clean gaskets to cooler doors. Clean fan cover in WIC and filters to vent hood.
DAL-11*46 Covered waste receptacle for women's restroom−2
DAL-12*24 Shellfish tags kept for 90 days: record keeping−2
DAL-13*29 Sanitizing solutions, testing devices−2

Base deductions−29 pts

Feb 19

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
vegetables next to and on top of raw fish
DAL-4*10 Clean Sight and Touch−5
algae and mildew in ice machine
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below

Basic (2)

−4 pts

DAL-2*38 Thawing. under running water criteria−2
can not thaw meat in standing water- must be moving
DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2

Base deductions−19 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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