What is The Island Spot's health inspection score?

The Island Spot has a SafeDine safety score of 35 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 Island Spot last inspected?

The Island Spot was last inspected on January 3, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Island Spot have?

The Island Spot has 112 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Island Spot safe to eat at?

The Island Spot has a safety score of 35/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

The Island Spot

Name: The Island Spot
Address: 309 W JEFFERSON BLVD, Dallas, 75208
Rating: 35

309 W JEFFERSON BLVD, Dallas

Data may be outdated — inspected 1/3/2024

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0Poor

Oak Cliff

Ranked #359 of 400 in Oak Cliff

Stable

10 inspections

Last: Jan 3, 2024

low confidence

Directions Order

Inspections

Clean Rate

11.2

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-65

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-16 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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

309 W JEFFERSON BLVD, Dallas, TX 75208

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Violation Timeline

May 2019

1 inspections

4 intermediate

11 basic

May

Jun 2019

1 inspections

7 basic

Dec 2019

1 inspections

3 intermediate

9 basic

Dec

Jun 2020

1 inspections

5 intermediate

9 basic

Aug 2020

1 inspections

2 intermediate

10 basic

Aug

Apr 2022

1 inspections

3 intermediate

8 basic

Dec 2022

1 inspections

4 intermediate

7 basic

Dec

Jan 2023

1 inspections

2 intermediate

8 basic

Jul 2023

1 inspections

2 intermediate

8 basic

Jul

Jan 2024

1 inspections

2 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Jan 24

Routine InspectionLatestScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Ice machine has mild and needs to clean to sight
DAL-2*18 Toxic items labeling-non original container−5
spray bottle needs a label of content inside

Basic (8)

−16 pts

DAL-3*31 Individual, disposable towels−2
Hand sink #2 , paper towel needs to work ( dispenser not working)
DAL-4*34 Outer openings:closed,tight-fitting windows−2
back door has a gap and needs to be sealed
DAL-5*43 Light bulbs, light shields provided−2
lights in vent hood needs replacement
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
ceiling vent hood has dust and needs to be cleaned
DAL-7*29 Sanitizing solutions, testing devices−2
sanitizing strips required at kitchen
DAL-8*32 Damaged Equipment−2
spatula(2) observed damaged
DAL-9*21 RFSM - Not On Site−2
No RFSM on site, must be on site
DAL-10*47 Other Violations−2
choke poster needs to be displayed

Base deductions−26 pts

Jul 23

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Jerk chicken observed at 121 F/ hot holding temperatures.
DAL-2*10 Clean Sight and Touch−5
Food contact surfaces/ shelves in WIC not cleaned for sight and touch.

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
No Certified Food Manger on duty.
DAL-4*22 Accredited food handler certificate - 60 days−2
Food handlers must be trained in food safety.
DAL-5*31 Handwashing lavatory - used for other purpose−2
Do not store utensils/container inside of hand sink.
DAL-6*42 Dirty nonfood contact surfaces−2
Clean exterior of bulk ingredient bins. Observed dirty vent hood filters. Heavy grease build up seen at side of grill, ovens, fryers. Clean to remove build up.
DAL-7*34 Controlling pests. Eliminating harborage conditions−2
Gnats seen at cook line - keep food covered.
DAL-8*43 Light bulbs, light shields provided−2
Replace blown out lights underneath vent hood.
DAL-9*45 Premises shall be maintained in good repair−2
Repair small leak at water sprayer. Check freon in WIC/running high.
DAL-10*27 Cooling method, criteria - placing the food in shallow pans−2
Observed food cooling at room temperature. Use approved method (shallow containers).

Base deductions−26 pts

Jan 23

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-4*10 Clean Sight and Touch−5
Clean side walls of ice machine
DAL-9*19 Water & Plumbing in good repair- per code−5
Repair plumbing leak by prep table

Basic (8)

−16 pts

DAL-1*42 Dirty nonfood contact surfaces−2
DAL-2*34 Controlling pests. Eliminating harborage conditions−2
DAL-3*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
DAL-5*31 Individual, disposable towels−2
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
Remove aluminum lining on stove
DAL-7*39 Store equipment & utensils in a clean, dry place−2
Store ice scoops in holder between use
DAL-8*45 Premises shall be maintained in good repair−2
Exit door unable to close effectivey
DAL-10*21 RFSM - Not On Site−2

Base deductions−26 pts

Dec 22

Routine InspectionScore: 77

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
Chemical spray bottle stored next to food ingredients.
DAL-2*02 Cold Hold (41øF/45øF or below)−5
Cold holding temperatures must be 41 Degrees F
DAL-6*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Raw fish observed on top of raw fish inside of WIC. Separate to prevent contamination.
DAL-10*03 Food products not maintained at 135øF or above−5
Hot holding foods observed at 135 Degrees F of higher. Observed spinach at the steam well at 120 Degrees F.

Basic (7)

−14 pts

DAL-3*21 RFSM - Not On Site−2
No RFSM observed on site. Must register CFM with the City of Dallas.
DAL-4*22 Accredited food handler certificate - 60 days−2
All food handlers must be trained in food safety.
DAL-5*31 No soap at handsink−2
All handsinks must be stocked with soap and paper towels.
DAL-7*28 Original cont. of RTE/PHF/Day1= day of opening−2
Cooked RTE foods must be datemarked(expired foods). COS
DAL-8*42 Dirty nonfood contact surfaces−2
Encrusted food/grease buildup on all cooking equipment. Heavy buildup observed on vent-a-hood filters, cook line.
DAL-9*39 Cutting surfaces.−2
Repair cutting boards/often.
DAL-11*45 Premises shall be maintained in good repair−2
Repair hot box at cook line. Observed not in good repair.

Base deductions−34 pts

Apr 22

Routine InspectionScore: 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
OXTAIL 121*F IN HHU , JERK CHICKEN 80*F
DAL-10*10 Clean Sight and Touch−5
CLEAN ALL THOROUGHLY
DAL-11*19 One Inch Air Gap−5
PROVIDE FOR HANDSINK AND PREP SINK

Basic (8)

−16 pts

DAL-2*39 Equipment & Utensils for non PHF shall be cleaned−2
CLEAN BULK CONTAINERS
DAL-3*31 Handwashing lavatory - used for other purpose−2
SEVERAL ITEMS STORED IN HANDSINK
DAL-4*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL THOROUGHLY
DAL-5*21 RFSM - Not On Site−2
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED PERSONAL CUP STORED ON CUTTING BOARD
DAL-7*28 Date marking commercially prepared RTE/ TCS food−2
LACK OF DATEMARKING IN WIC
DAL-8*45 Floor contruction requirements−2
REPAIR ALL : OBSERVED WATER POOLING ON FLOOR IN SEVERAL AREAS
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL

Base deductions−31 pts

Aug 20

Routine InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-7*19 No Hot Water / Water heater 50 gallon min.−5
NO HOT WATER IN ESTABLISHMENT <110*F AT 3 COMP SINK AND HANDSINKS
DAL-11*02 Cold Hold (41øF/45øF or below)−5

Basic (10)

−20 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-2*43 Clean vent syst:Intake/exhaust air ducts−2
CLEAN ALL THOROUGHLY
DAL-3*31 Handwashing lavatory - used for other purpose−2
OBSERVED GROUND BEEF STORED IN HANDSINK
DAL-4*32 Approved Food Contact Equip.−2
REMOVE FOIL LINING AND WIPING CLOTH FROM UNDER CUTTING BOARD
DAL-5*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
OBSERVED EXPIRED FOOD ITEMS IN WIC
DAL-6*38 Thawing. under running water criteria−2
IMPROPER THAWING OF GROUND BEEF
DAL-8*34 Outer door: solid,selfclosing,tightfitting−2
OBSERVED DAYLIGHT AT EXIT DOOR
DAL-9*47 Handwashing signage−2
PROVIDE FOR ALL
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINK STORED IN PREP AREA
DAL-12*21 RFSM - Not On Site−2
REGISTER WITH CITY OF DALLAS

Base deductions−30 pts

Jun 20

Routine InspectionScore: 72

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-3*14 Wash hands after all other activities−5
LACK OF HAND WASHING
DAL-6*19 Hand sink water temperature below 110'F−5
DAL-8*18 Toxic items stored above food/utensils−5
SANITIZER STORED ABOVE FOOD AND EQUIPMENT
DAL-9*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food−5
FOOD ITEMS STORED IN ICE AT BAR
DAL-10*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 56*F, LETTUCE 50*F STORED ON TOP OF ICE

Basic (9)

−18 pts

DAL-1*44 Trash can provided for papertowel waste−2
DAL-2*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
DAL-4*42 Dirty nonfood contact surfaces−2
DAL-5*37 Food, utensils & equip under other sources−2
DAL-7*32 Approved Food Contact Equip.−2
CLOTH STORED UNDER EQUIPMENT
DAL-11*23 No Water−2
NO HOT WATER AT 3 COMP OR HAND SINK
DAL-12*31 Individual, disposable towels−2
DAL-13*21 RFSM - Not On Site−2
DAL-14*38 Thawing. under running water criteria−2

Base deductions−43 pts

Dec 19

Routine InspectionScore: 80

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
RAW EGGS STORED ABOVE RTE FOODS IN WIC
DAL-6*14 When to wash hands before donning new gloves−5
LACK OF HAND WASHING
DAL-10*19 Hand sink water temperature below 110'F−5
HOT WATER<110*F IN KITCHEN

Basic (9)

−18 pts

DAL-1*27 Cooling method, criteria - smaller portions−2
OBSERVED FOOD ITEMS STORED IN LARGE POTS
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN ALL
DAL-3*41 Food storage containers, identified with common name of food.−2
PROVIDE
DAL-4*31 Handwashing lavatory - used for other purpose−2
BUCKET STORED IN HANDSINK IN WAIT STATION
DAL-7*35 Hair Restraints effective−2
PROVIDE FOR ALL
DAL-8*39 Soda nozzles and ice bin clean to remove soil−2
CLEAN ALL
DAL-9*38 Thawing. under running water criteria−2
RAW CHICKEN STORED IN PREP SINK
DAL-11*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTH STORED ON PREP TABLE
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
FOOD ITEM STORED ON FLOOR IN WIF

Base deductions−33 pts

Jun 19

Routine InspectionScore: 92

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

DAL-1*31 Individual, disposable towels−2
missing individual towels on hand sink at mechanical washing area must be have individual towels on all hand sinks during operational hours
DAL-2*44 Waste receptacles outdoors/tight fitting lids−2
waste receptacles at kitchen area must be have lids during operational hours to avoid cross contamination and pest harboring
DAL-3*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetical containers dirty with soils and litter at store room area clean all hermetical containers to avoid cross contamination
DAL-4*34 Outer openings:closing holes, gaps−2
external broken weather strips on exit door back area must be replace or repair to proper condition
DAL-5*43 Ventilation hood-prevent grease dripping−2
vent hood dirty with grease deposits must be clean to avoid cross contamination
DAL-6*39 Cooking equipment free of encrusted grease−2
fryer equipment with grease and soils accumulations must be clean to avoid cross contamination
DAL-7*42 Floors/walls/ceiling/nonfood dirty−2
floors behind equipment on all areas dirty with grease spills, litter and soils accumulations must be clean to avoid cross contamination ceiling at mechanical washing area dirty with food spills must be clean to avoid cross contamination

Base deductions−14 pts

May 19

Routine InspectionScore: 66

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-3*10 Equipment and Utensils Cleaning-contamination−5
cooler units dirty inside with food debris and stagnant water on all areas must be clean to avoid cross contamination
DAL-5*12 Gloves Single Use−5
missing gloves at food prep areas must be have gloves to avoid bare hand contact with TCS food
DAL-9*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing writing employee health policies
DAL-10*10 Chlorine sanitizer concentration, minimum temp.−5
not chemical solution on site to sanitize equipment or utensils

Basic (11)

−22 pts

DAL-1*45 Ceiling easily cleanable and light in color−2
ceiling dirty with soils accumulations and grease residues must be clean to avoid cross contamination
DAL-2*42 cleaning hermetically sealed containers of food or visible soil before opening−2
hermetic containers dirty with mice droppings must be clean to avoid cross contamination
DAL-4*31 No soap at handsink−2
DAL-6*43 Light bulbs, light shields provided−2
broken light shields must be replace or repair to proper condition
DAL-7*39 Cooking equipment free of encrusted grease−2
cooking encrusted equipment at kitchen area must be clean to avoid cross contamination
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
floors under shelving inside stock room and all under kitchen equipment floors dirty with grease residues and litter must be clean to avoid contamination
DAL-11*31 Individual, disposable towels−2
not paper towels at hand sink must be have paper towels to avoid cross contamination
DAL-12*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
rats and mice droppings inside stock room area must be contact pest control to eliminate pest
DAL-13*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions at kitchen areas and 3c sink sanitizer buckets 50 ppm Chlorine concentration 3c sink 100 ppm concentration sanitizing solution missing chlorine test trips must be have test strips to correct chemical concentration
DAL-14*44 Receptacles prevent debris, insect, rodents, allow for cleaning−2
waste water receptacles dirty with food debris and plugged must be clean to avoid contamination
DAL-15*24 Food Labeling- with common name of the food−2
missing food labeling on all areas

Base deductions−42 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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