What is The Crab Station Oyster Bar's health inspection score?

The Crab Station Oyster Bar has a SafeDine safety score of 43 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 Crab Station Oyster Bar last inspected?

The Crab Station Oyster Bar was last inspected on December 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Crab Station Oyster Bar have?

The Crab Station Oyster Bar has 88 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Crab Station Oyster Bar safe to eat at?

The Crab Station Oyster Bar has a safety score of 43/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Crab Station Oyster Bar serve?

The Crab Station Oyster Bar serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Crab Station Oyster Bar

Name: The Crab Station Oyster Bar
Address: 9780 WALNUT ST #270, Dallas, 75243
Rating: 43

9780 WALNUT ST #270, Dallas

Data may be outdated — inspected 12/6/2023

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0Poor

Seafood•Lake Highlands

Ranked #633 of 727 in Lake HighlandsBetter than 58% of seafood restaurants

Declining

10 inspections

Last: Dec 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.8

Avg Violations

29 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

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

-57

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-15 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

9780 WALNUT ST #270, Dallas, TX 75243

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Violation Timeline

Feb 2019

1 inspections

2 intermediate

9 basic

Feb

Aug 2019

1 inspections

1 intermediate

11 basic

Feb 2020

1 inspections

3 intermediate

8 basic

Feb

Jul 2020

1 inspections

2 intermediate

2 basic

Jan 2021

1 inspections

2 intermediate

6 basic

Jan

Aug 2021

1 inspections

2 intermediate

10 basic

Feb 2022

1 inspections

1 intermediate

11 basic

Feb

Oct 2022

1 inspections

2 intermediate

2 basic

Mar 2023

1 inspections

1 intermediate

2 basic

Mar

Dec 2023

1 inspections

3 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Crab sauces 100 F.
DAL-2*10 Clean Sight and Touch−5
Clean and sanitize inside ice machine.
DAL-3*19 One Inch Air Gap−5
Provide at least one inch air gap at all drains.

Basic (8)

−16 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food held over one day.
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometers in all units
DAL-6*32 Equipment & Utensils resistant pit,chip, crazing−2
Do not use foil as a liner. Replace rusted shelves.
DAL-7*34 Outer openings:closing holes, gaps−2
Seal wall vent to prevent pests.
DAL-8*37 Storing the food at least 15 cm (6 inches) above the floor−2
Do not store food in floor.
DAL-9*46 Covered waste receptacle for women's restroom−2
Provide a lid for women's restroom trash.
DAL-10*42 Dirty nonfood contact surfaces−2
Clean A/C vents and ice machine vent.
DAL-11*39 Equipment in good repair and proper adjustment.−2
Dispose of damaged utensils.

Base deductions−31 pts

Mar 23

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw beef over fried rice raw squid over gumbo

Basic (2)

−4 pts

DAL-2*32 Equipment & Utensils smooth easily cleanable−2
remove card boar from the shelves remove foil from the bottom of prep tables paint can not use plastic to catch splash remove protective film from RIC
DAL-3*42 Dirty nonfood contact surfaces−2
clean dust on equipment walls and ceilings

Base deductions−9 pts

Oct 22

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 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 * butter * celery 48* lemon and lime 70*
DAL-2*10 Clean Sight and Touch−5
Dirty food contact surfaced rice cooker ice machine

Basic (2)

−4 pts

DAL-3*32 Equipment & Utensils smooth easily cleanable−2
can not have cardboard or plastic on prep tables remove foil from bottom of prep table- paint
DAL-4*43 Light bulbs, light shields provided−2
need light shields or LED lights on vent-a-hood

Base deductions−14 pts

Feb 22

Routine InspectionScore: 82

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-12*10 Clean Sight and Touch−5
Make sure to clean ice machine periodically

Basic (11)

−22 pts

DAL-7*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Craw fish stored on the floor
DAL-8*41 Food storage containers, identified with common name of food.−2
Label bulk containers
DAL-9*42 Dirty nonfood contact surfaces−2
DAL-10*45 Premises shall be maintained in good repair−2
Repair walk in cooler door
DAL-11*39 Store equipment & utensils in a clean, dry place−2
DAL-1*23 Water, Plumbing,& Waste Water - Pressure−2
Inadequate water pressure observed at hand sink
DAL-2*21 RFSM - Not On Site−2
DAL-3*31 Individual, disposable towels−2
DAL-4*32 Smooth Contact Surfaces−2
Remove plastic and aluminum lining on prep table
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*36 Cloths in-use for wiping between uses stored−2

Base deductions−27 pts

Aug 21

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-4*18 Toxic items storage adjacent to food/utensils−5
Cleaner stored beside single-service items.
DAL-11*10 Chlorine sanitizer concentration, minimum temp.−5
dishwasher tested at 15 ppm

Basic (10)

−20 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drinks stored throughout kitchen.
DAL-2*44 Frequency. Refuse, recyclables/returnables removed−2
Trash can overflowing.
DAL-3*31 Handwashing lavatory - used for other purpose−2
washing fruits
DAL-5*45 Premises shall be maintained in good repair−2
Repair small cooler at wait station. Service the WIC. Internal temp high 48 F. Floor observed with a low grout area around dishwasher. Repair leaking faucet.
DAL-6*42 Dirty nonfood contact surfaces−2
Strong odor in WIC. Provide detail and deep clean. Clean all storage shelves. Clean exterior of grease filter.
DAL-7*39 Utensils, single serve items 6 inches off - floor−2
DAL-8*41 Food identity and accurate representation−2
DAL-9*27 Cooling method, criteria - placing the food in shallow pans−2
DAL-10*32 Damaged Equipment−2
Remove rust from shelves in WIC.
DAL-12*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2

Base deductions−30 pts

Jan 21

Routine InspectionScore: 87

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Observed dirty ice machine.
DAL-2*19 One Inch Air Gap−5
Need at least 1" air gap at 3-compartment sink and ice machine[drains].

Basic (6)

−12 pts

DAL-3*31 Individual, disposable towels−2
Observed no hand towels at hand sink.
DAL-4*34 Insect control devices-not over food/food prep−2
Do not use insect control devices over food prep areas, or utensils.
DAL-5*36 Cloths in-use maintained dry−2
Observed wet towels.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep ice scoop handles upright if stored in the ice.
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor in the walk-in-freezer and behind equipment.
DAL-8*47 Health permit posted−2
Health permit not posted.

Base deductions−22 pts

Jul 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine inside the dishwasher
DAL-2*10 Clean Sight and Touch−5
ice machine

Basic (2)

−4 pts

DAL-3*39 Keep utensils handles upright or protected−2
DAL-4*27 Cooling, heating, and holding capacities. Equipment−2
one of the coolers was set at 60 degrees F; have a technician inspect the unit

Base deductions−14 pts

Feb 20

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken stored over vegetables.
DAL-2*10 Clean Sight and Touch−5
Need to clean the ice maker.
DAL-3*19 One Inch Air Gap−5
Need a 1" air gap at drains.

Basic (8)

−16 pts

DAL-4*28 Date marking > 24 hrs,on site,temp 41F−2
Need to datemark items held for more than 4 hrs for no longer than 7 days.
DAL-5*29 Sanitizing solutions, testing devices−2
Need to obtain sanitizer test strips.
DAL-6*31 Individual, disposable towels−2
Need to supply paper towels at handsinks.
DAL-7*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
Wet wiping cloths must be held in sanitizer between use.
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Need to cover food items when stored.
DAL-10*41 Food storage containers, identified with common name of food.−2
Need to label bulk food containers.
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
Need to clean floors in WIC and behind equipment.

Base deductions−31 pts

Aug 19

Routine InspectionScore: 84

1 Med11 Basic

12 total

73/100inspection score

−27 pts

Intermediate (1)

−5 pts

DAL-10*14 Gloves single use−5
MAKE SURE EMPLOYEE IS CHANGING GLOVES BETWEEN TASK

Basic (11)

−22 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN DUSTY AIR VENTS FROM CEILING
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
STORE ALL EMPLOYEE DRINK AWAY FROM FOOD STORAGE AREA.
DAL-3*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
FRUIT FLIES OBSERVED FROM BAR AND SODA MACHINE AREA
DAL-4*34 Outer door: solid,selfclosing,tightfitting−2
KEEP DOOR CLOSED
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
STORE OPENED BAG OF SALT IN COVERED CONTAINER AND DON'T STORE ANY ITEM IN OPENED CAN
DAL-6*47 OTHER VIOLATIONS−2
NEED SPANISH COPY OF THE FOLLOWING SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-7*44 Receptacles tight fitting lids, doors, or covers−2
KEEP DUMPSTER DOORS CLOSED
DAL-8*40 Reuse of single service articles−2
OYSTER SHELL
DAL-9*41 Food storage containers, identified with common name of food.−2
DAL-11*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE.
DAL-12*45 Premises shall be maintained in good repair−2
1) CHECK CONDENSATION OF WALK IN COOLER 2) DE-ICE FROM WALK IN FREEZER 3) COVER OPENED WIRE FROM CEILING 4) CLOSE OPENED AREA FROM CEILING ABOVE SODA MACHINE

Base deductions−27 pts

Feb 19

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-9*15 Bare hands contact with ready-to-eat foods−5
OBSERVED EMPLOYEE CONTACT READY TO EAT FOOD PRODUCTS WITH BARE HANDS

Basic (9)

−18 pts

DAL-2*45 Premises shall be maintained in good repair−2
1) DE ICE FLOOR, WALL AND DOOR FROM WALK IN FREEZER 2) REPLACE MISSING WATER TANK COVER FROM MEN'S ROOM TOILET
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-4*22 Handlers-Certificate Not On Site−2
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN AIR VENTS AND SHELVES OF DUST
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS STORED IN WALK IN COOLER
DAL-8*43 Light - 10 foot : Walk-in, Dry storage−2
WALK IN COOLER
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINK IN FOOD PREP. AREA ALLOWED
DAL-11*47 Conditions of Permit-in use of food equipment−2
POST SIGN" CURRENT FOOD INSPECTION REPORT AVAILABLE UPON REQUEST"

Base deductions−28 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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