What is Uchi Dallas's health inspection score?

Uchi Dallas has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Uchi Dallas last inspected?

Uchi Dallas was last inspected on April 23, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Uchi Dallas have?

Uchi Dallas has 33 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Uchi Dallas safe to eat at?

Uchi Dallas has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Uchi Dallas serve?

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

Official Health Record

Uchi Dallas

Name: Uchi Dallas
Address: 2817 MAPLE AVE #110, Dallas, 75201
Rating: 67

2817 MAPLE AVE #110, Dallas

Data may be outdated — inspected 4/23/2023

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0Fair

American•Downtown

Ranked #633 of 1000 in DowntownBetter than 17% of american restaurants

Stable

10 inspections

Last: Apr 23, 2023

low confidence

Directions Order

Inspections

Clean Rate

3.3

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-1 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

2817 MAPLE AVE #110, Dallas, TX 75201

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Violation Timeline

Mar 2019

1 inspections

2 intermediate

1 basic

Mar

Sep 2019

1 inspections

2 intermediate

4 basic

Mar 2020

1 inspections

1 basic

Mar

Sep 2020

1 inspections

2 intermediate

4 basic

Mar 2021

2 inspections

1 intermediate

6 basic

Mar

Sep 2021

1 inspections

3 intermediate

2 basic

Jun 2022

1 inspections

1 basic

Jun

Dec 2022

1 inspections

1 intermediate

2 basic

Apr 2023

1 inspections

1 intermediate

Apr

Inspection History

10 records on file

10 Routine

Apr 23

Routine InspectionLatestScore: 97

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Temperatures not maintained at 41 degrees F or below. Violations marked with * sauces 50* condiments 50* carrots 51*

Base deductions−5 pts

Dec 22

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*19 One Inch Air Gap−5

Basic (2)

−4 pts

DAL-1*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-3*42 Dirty nonfood contact surfaces−2

Base deductions−9 pts

Jun 22

Routine InspectionScore: 99

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*45 Premises shall be maintained in good repair−2
Seal handwash sink to wall properly.

Base deductions−2 pts

Sep 21

Routine InspectionScore: 89

3 Med2 Basic

5 total

81/100inspection score

−19 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
Beef on shrimp in walk in cooler
DAL-2*14 When to wash−5
Employee not washing hands after changing gloves
DAL-3*15 Contact RTE Products w/ Bare Hands−5
Employee touched ready to eat food with bare hands

Basic (2)

−4 pts

DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Employee drink on prep table
DAL-5*36 Cloths in-use for wiping between uses stored−2
Wiping cloths on prep surface

Base deductions−19 pts

Mar 21

Routine InspectionScore: 95

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Ice build up in freezer
DAL-2*39 Store equipment & utensils in a clean, dry place−2
DAL-3*32 Maintain in Good Repair−2
Remove tape and string around walk in cooler shelves
DAL-4*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Food containers may not be in contact with food

Base deductions−8 pts

Mar 21

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-2*19 One Inch Air Gap−5

Basic (2)

−4 pts

DAL-1*42 Dirty nonfood contact surfaces−2
Ice buildup in WIF
DAL-3*32 CIP-Cleanability−2
Remove aluminum linings on shelves

Base deductions−9 pts

Sep 20

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*19 One Inch Air Gap−5
provide one inch air gap

Basic (4)

−8 pts

DAL-1*34 Outer openings:closing holes, gaps−2
gap at back door
DAL-2*42 Nonfood-contact surfaces material−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
provide sign about inspection report
DAL-6*42 Dirty nonfood contact surfaces−2
clean gaskets, caulk around cooler doors

Base deductions−18 pts

Mar 20

Routine InspectionScore: 98

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

DAL-1*32 Equipment & Utensils smooth easily cleanable−2
you can not store utensils or food on cloth

Base deductions−2 pts

Sep 19

Routine InspectionScore: 88

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
FISH 49.8 DEGREE F
DAL-6*02 Cold Hold (41øF/45øF or below)−5
FISH ON COOK LINE 48 DEGREE F

Basic (4)

−8 pts

DAL-1*36 Cloths in-use for wiping between uses stored−2
WIPING CLOTHS STORED INSIDE SPLASH GUARD AT BAR HAND SINK
DAL-2*24 Shellstock tags not commingled−2
DATE SHELLFISH TAGS
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
IN COLD HOLD
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DESIGNATE AREA FOR PERSONAL ITEMS

Base deductions−18 pts

Mar 19

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
RAW FISH OVER RTE SAUCE- COS
DAL-2*18 Toxic items labeling for original container−5
RELABEL SANITIZE BUCKET-COS

Basic (1)

−2 pts

DAL-3*47 Handwashing signage−2
AT HAND SINK IN PREP AREA-COS

Base deductions−12 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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