What is The Blue Fish's health inspection score?

The Blue Fish has a SafeDine safety score of 65 out of 100 (Grade B). 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 May 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Blue Fish have?

The Blue Fish has 32 total violations across 2 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 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Blue Fish serve?

The Blue Fish serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Blue Fish

Name: The Blue Fish
Address: 13270 DALLAS PKWY #1165, Dallas, 75240
Rating: 65

13270 DALLAS PKWY #1165, Dallas

Data may be outdated — inspected 5/9/2023

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0Fair

American•Far North Dallas

Ranked #185 of 441 in Far North DallasBetter than 22% of american restaurants

Stable

7 inspections

Last: May 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

38 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

13x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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13270 DALLAS PKWY #1165, Dallas, TX 75240

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Violation Timeline

Mar 2020

1 inspections

1 intermediate

3 basic

Mar

Aug 2020

1 inspections

2 intermediate

4 basic

Feb 2021

1 inspections

3 intermediate

4 basic

Feb

Aug 2021

1 inspections

7 basic

Feb 2022

1 inspections

1 intermediate

2 basic

Feb

Nov 2022

1 inspections

2 intermediate

1 basic

May 2023

1 inspections

1 intermediate

1 basic

May

Inspection History

7 records on file

7 Routine

May 23

Routine InspectionLatestScore: 96

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

DAL-2*19 Water & Plumbing in good repair- per code−5
need cold water at the hand sink

Basic (1)

−2 pts

DAL-1*39 Keep utensils handles upright or protected−2
handle of scoop can not touch products Soda gun touching ice

Base deductions−7 pts

Nov 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*18 Use toxic according to manufacturer direction−5
general l cleaner was being used as sanitizer
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw fish above RTE

Basic (1)

−2 pts

DAL-3*39 Store equipment & utensils in a clean, dry place−2
can not store utensils in standing water

Base deductions−12 pts

Feb 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*15 Contact RTE Products w/ Bare Hands−5
Breaded chicken touched with bare hands

Basic (2)

−4 pts

DAL-1*47 Other Violations−2
Label 3 compartment sink
DAL-3*36 Cloths in-use for wiping between uses stored−2
Store wipe cloths in a bucket between use

Base deductions−9 pts

Aug 21

Routine InspectionScore: 89

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*42 Nonfood-contact surfaces material−2
remove foil and clean trays
DAL-2*21 RFSM - Not On Site−2
must be a certified food manager rfsm on every shift
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
date marking
DAL-4*45 Premises shall be maintained in good repair−2
repair leak at hand sink, repair blow out light underneath the vent a hood system
DAL-5*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water at hand sink-sushi make table
DAL-6*47 Other Violations−2
replace missing cabinet doors, check vent a hood system, very hot in the establishment
DAL-7*24 Food Labeling- with common name of the food−2
label food squeezed bottles (sushi prep line)

Base deductions−14 pts

Feb 21

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*04 Microwave cooking criteria (heated to 165øF)−5
WARMED CRABCAKE TO 76 DEGREES
DAL-2*15 Contact RTE Products w/ Bare Hands−5
DAL-3*10 Clean Sight and Touch−5

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*25 HACCP-Verify employee is following standard−2
SUSHI RICE
DAL-6*45 Lockers to be used to store personal items−2
DAL-7*47 Health permit posted−2

Base deductions−23 pts

Aug 20

Routine InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
no paper towel allow to wrap the raw fish
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw seafood store nest to RTE

Basic (4)

−8 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all left over foods
DAL-4*25 HACCP-PIC action to be taken−2
Must have HACCP plan for the raw seafood sushi
DAL-5*26 Food Consumer Advisory-raw food−2
DAL-6*39 Keep utensils handles upright or protected−2

Base deductions−18 pts

Mar 20

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp stored next to ready to eat items.

Basic (3)

−6 pts

DAL-2*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-3*36 Cloths in-use for wiping between uses stored−2
Wet wiping cloths must be stored in sanitizer between use.
DAL-4*47 RFSM Certificate - Not Display−2
RFSM certificate must be posted.

Base deductions−11 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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