What is The Oceanaire's health inspection score?

The Oceanaire has a SafeDine safety score of 44 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 Oceanaire last inspected?

The Oceanaire was last inspected on December 5, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Oceanaire have?

The Oceanaire has 54 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Oceanaire safe to eat at?

The Oceanaire has a safety score of 44/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Oceanaire serve?

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

Official Health Record

The Oceanaire

Name: The Oceanaire
Address: 13340 DALLAS PKWY 1369, Dallas, 75240
Rating: 44

13340 DALLAS PKWY 1369, Dallas

Data may be outdated — inspected 12/5/2023

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0Poor

American•Far North Dallas

Ranked #374 of 441 in Far North DallasBetter than 22% of american restaurants

Declining

10 inspections

Last: Dec 5, 2023

low confidence

Directions Order

Inspections

Clean Rate

5.4

Avg Violations

31 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

-9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 42/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (44/100) 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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13340 DALLAS PKWY 1369, Dallas, TX 75240

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Violation Timeline

Feb 2019

1 inspections

3 intermediate

3 basic

Feb

Aug 2019

1 inspections

2 intermediate

Mar 2020

1 inspections

1 intermediate

6 basic

Mar

Oct 2020

1 inspections

2 basic

Mar 2021

1 inspections

2 intermediate

3 basic

Mar

Sep 2021

1 inspections

2 intermediate

6 basic

Mar 2022

1 inspections

1 intermediate

2 basic

Mar

Nov 2022

1 inspections

1 intermediate

7 basic

May 2023

1 inspections

2 intermediate

1 basic

May

Dec 2023

1 inspections

2 intermediate

8 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Repair bar dishwasher sanitizer.
DAL-2*19 One Inch Air Gap−5
Provide at least one inch air gap at al drains.

Basic (8)

−16 pts

DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark all food held over one day.
DAL-4*31 No soap at handsink−2
Provide soap at each hand sink.
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Do not use foil or cardboard as a liner.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover sll food in WIC/WIF
DAL-7*39 Store all equipment & utensil covered or inverted−2
Invert all utensils.
DAL-8*42 Dirty nonfood contact surfaces−2
Clean all cooler gaskets.
DAL-9*45 Drying Mops-air dry−2
Store mops inverted.
DAL-10*35 Hair Restraints effective−2
Employees must wear hair coverings.

Base deductions−26 pts

May 23

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
ground beef over seafood move raw fish to the end of the make line raw fish over cooked crab
DAL-3*02 Cold Hold (41øF/45øF or below)−5
beef 48* tomatoes 46*

Basic (1)

−2 pts

DAL-2*42 Nonfood-contact surfaces material−2
clean exterior of make lines

Base deductions−12 pts

Nov 22

Routine InspectionScore: 89

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5

Basic (7)

−14 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-4*36 Cloths in-use for wiping food spills used for no other purpose−2
DAL-5*42 Dirty nonfood contact surfaces−2
DAL-6*45 Premises shall be maintained in good repair−2
Chipped WIC door
DAL-7*39 Store equipment & utensils in a clean, dry place−2
DAL-8*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2

Base deductions−19 pts

Mar 22

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*07 Food safe, good condition, unadulterated, and honestly presented−5
Remove dented cans

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean behind walls (cooking station)
DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Remove aluminum and cardboard lining in kitchen

Base deductions−9 pts

Sep 21

Routine InspectionScore: 86

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-2*18 Toxic items labeling-non original container−5
CHEMICAL SPRAY BOTTLE OBSERVED NOT LABELED ( BAR )
DAL-3*15 Contact RTE Products w/ Bare Hands−5
OBSERVED STAFF USING HANDS TO HANDLE FRESH FRUIT MUST USE A SECOND BARRIER

Basic (6)

−12 pts

DAL-1*21 RFSM - Not On Site−2
NO RFSM ON SITE DURING THE REGULAR INSPECTION
DAL-4*34 Insect control:prevent dead insects from food−2
OBSERVED GNATS NEAR DRINK STATION
DAL-5*42 Dirty nonfood contact surfaces−2
CLEAN THE WALL UNDERNEATH THE HAND SINK NEAR THE DISH ROOM
DAL-6*45 Premises shall be maintained in good repair−2
REPLACE MISSING / DAMAGED LIGHT SHIELD ( NEAR DISH AREA )
DAL-7*39 Store equipment & utensils in a clean, dry place−2
OBSERVED KNIFE STORED BETWEEN EQUIPMENT STORE ON A CLEAN SURFACE/ CONTAINER OBSERVED UTENSILS INSIDE OF THE BULK INGREDIENTS
DAL-8*31 Individual, disposable towels−2
NO PAPER TOWEL AT THE HAND SINK ( COOL PREP )

Base deductions−22 pts

Mar 21

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN INSIDE OF ICE MACHINE
DAL-2*18 Toxic items labeling-non original container−5

Basic (3)

−6 pts

DAL-3*31 Individual, disposable towels−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
PERSONAL DRINKS
DAL-5*36 Cloths in-use for wiping between uses stored−2

Base deductions−16 pts

Oct 20

Routine InspectionScore: 96

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*29 Mechanical holding unit, thermometer location−2
DAL-2*31 Handwashing lavatory - used for other purpose−2

Base deductions−4 pts

Mar 20

Routine InspectionScore: 90

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
Observed expired milk stored in WIC(3/18/20).

Basic (6)

−12 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*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap at back door.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Wet cloths must be held in sanitizer between use.
DAL-5*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed uncovered food stored in the WIC.
DAL-6*42 Dirty nonfood contact surfaces−2
Observed dirty coolers(inside).
DAL-7*47 Other Violations−2
Need a choking poster in the dining area. “SEC. 17-11.2. ADDITIONAL REQUIREMENTS. [Reserved.] Amend Chapter 17, “Food Establishments” - Page 36 (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.”

Base deductions−17 pts

Aug 19

Routine InspectionScore: 94

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items storage adjacent to food/utensils−5
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
four containers of strawberries and raspberries that had mold

Base deductions−10 pts

Feb 19

Routine InspectionScore: 86

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-2*18 Toxic items labeling-non original container−5
spray bottle unlabeled
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine detected in the bar warewash machine
DAL-5*02 Cold Hold (41øF/45øF or below)−5
maui fish measured at 47 degrees F; salmon measured at 45 degrees F; both were transferred to a more efficient cooling unit

Basic (3)

−6 pts

DAL-1*25 Chemical sanitizer generated by a device on-site shall be produced by a device that displays the−2
warewash machine is not dispensing the quat sanitizer
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
two containers of kary's gumbo roux stored on the floor
DAL-6*28 Do not exceed manuf. use by date−2
gallon of milk, bar area, with a date of 2/4/19

Base deductions−21 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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