Flying Fish
1838 Irving Blvd, Dallas, TX 75207 · 75207 · Restaurant
Passed all 15 inspections — critical violations noted
2025-12-24 Pass New Retail Food 2022
No violations found.
2023-12-16 Pass Routine CRITICAL 8
*15 Bare hands contact with ready-to-eat foods
Observed employee used bare hands to touch cooked corn cooling in walk-in-coolers.
*24 Food Labeling- with common name of the food
*32 Maintain in Good Repair
Rusted / door &shelving in walk in cooler ( including can openers)
*36 Cloths in-use for wiping between uses stored
Properly store wet wiping towels in sanitizing solution.
*39 Air-drying required after cleaning & sanitiziing
Observed cup/ glasses stacked wet.
*41 Food storage containers, identified with common name of food.
label bulk ingredient bins with common name
*42 Ventilation hood systems
Detail clean vent a hood filters/ dirty
*45 Premises shall be maintained in good repair
Replace missing floor tiles (grill) Low grout seen throughout floor - at cookline
2023-04-25 Pass Routine CRITICAL 7
*29 Sanitizing solutions, testing devices
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
*41 Food storage containers, identified with common name of food.
*42 Floors/walls/ceiling/nonfood dirty
GASKETS IN RIC UNITS
*47 Handwashing signage
2022-10-31 Pass Routine CRITICAL 7
*18 Restricted use pesticides
Observed fly catcher on top open top cooler and prep table
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket 200 ppm chlorine maintain it at 100 ppm chlorine
*10 Clean Sight and Touch
Provide cleaning for the ice machine
*42 Floors/walls/ceiling/nonfood dirty
Provide cleaning for the floor (observed standing water in wic)
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw fish store next to cooked shrimp
*02 Cold Hold (41øF/45øF or below)
corn 57'f, potato 51
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for the shrimp
2022-04-05 Pass Routine CRITICAL 8
*28 Date marking > 24 hrs,on site,temp 41F
Observed no date marking for the cheese, fishes containers
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
Observed ice in the hand sink
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket 200 ppm chlorine
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide lid/cover for all food containers in wic
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
observed raw shrimp store next to dressing raw meat above cooked crawfish
*02 Cold Hold (41øF/45øF or below)
squash 51'f
*07 Food safe, good condition, unadulterated, and honestly presented
No paper towel allow under the catfish
2021-10-19 Pass Routine CRITICAL 6
*42 Nonfood-contact surfaces material
No towel allow under the cutting board
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide cover for frog container
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket 200 ppm chlroine
*02 Cold Hold (41øF/45øF or below)
slice squash 52'f cole slaw 50'f
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all foods in the coolers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat, raw seafood store together with produce
2021-04-27 Pass Routine CRITICAL 4
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all seafood containers in the coolers
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw seafood store next to dressing
*10 Clean Sight and Touch
provide cleaning for the ice machine
2020-10-19 Pass Routine CRITICAL 4
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw oyster store next to raw fish
*10 Chlorine sanitizer concentration, minimum temp.
200 ppm chlorine
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food in wic
*34 Outer openings:closing holes, gaps
seal open gaps for the back door
2020-04-08 Pass Routine CRITICAL 5
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
*18 Pesticides/ toxic tracking powder
observed fly catcher above flour
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
seafood
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
2019-10-10 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store next to raw seafood
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
*18 Prevent contamination from pesticides
observed pest control device above the deep fried flour
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all seafood in coolers
*31 Handwashing lavatory - used for other purpose
observed ice in the hand sik
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food container
*42 Nonfood-contact surfaces material
no towel allow under the utensils
2019-04-26 Pass Routine CRITICAL 8
*34 Outer door: solid,selfclosing,tightfitting
*42 Dirty nonfood contact surfaces
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*41 Food storage containers, identified with common name of food.
*10 Q.A. PPM - follow manufacturer's direction
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
2018-10-10 Pass Routine CRITICAL 10
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
House flies and small gnats observed.
*36 Cloths in-use for wiping between uses stored
Moist mop cloths stored on working surfaces. When not actively in use in employee's hand, moist mop cloths should be stored in sanitizing solution.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Ice scoop handle resting on food ice in icemaker. Small plastic bowl used to scoop food ice for peel and eat shrimp plate.
*10 Clean Sight and Touch
Dirty can opener blade and surrounding mechanisms. Suggest equipment be disassembled, cleaned, sanitized, air dried, and reassembled before being brought back into service
*14 Cleaning procedure--steps Improper drying method
Employee observed shaking off hands of water after washing hands and then finishing drying hands with towel on apron.
*15 Bare hands contact with ready-to-eat foods
Employee observed placing vanilla wafers on pudding with bare hands.
*38 Thawing. under running water criteria
Raw fish in three compartment sink
*34 Outer door: solid,selfclosing,tightfitting
Door to outdoor dining area does not close completely.
*47 RFSM Certificate - Not Display
Registered Food Service Manager Certificate issued by the City of Dallas not on display at time of inspection.
*43 Light bulbs, light shields provided
Light not functioning under Vent hood
2018-04-03 Pass Routine CRITICAL 8
*36 Cloths in-use for wiping between uses stored
*28 Date marking > 24 hrs,on site,temp 41F
all food in WIC
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw seafood and cooked shrimp Store together
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover for all food containers in WIC
*19 Water & Plumbing in good repair- per code
broken faucet at hand sink
*29 Sanitizing solutions, testing devices
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
2017-10-19 Pass Routine CRITICAL 8
*34 Outer openings:closing holes, gaps
observed side door is open
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw fish and tomato store together Raw burger above me sauces.
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover for are food in cooler
*42 Nonfood-contact surfaces material
No towel allow under the food containers
*28 Date marking > 24 hrs,on site,temp 41F
fish in WIC
*02 Cold Hold (41øF/45øF or below)
fish: 48° F
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket: 10 Ppm chlorine maintain it at 100 ppm
*26 Advisory-"consuming raw or undercooked#" text
2017-04-03 Pass Routine CRITICAL 9
*34 Pest control-routine inspections for
FLIES OBSERVED
*44 Trash can provided for papertowel waste
*10 Clean Sight and Touch
INSIDE ICE MAKER
*12 Gloves Single Use
*31 Handwashing lavatory - accessible
*03 Food products not maintained at 135øF or above
*28 Date marking > 24 hrs,on site,temp 41F
*42 Floors/walls/ceiling/nonfood dirty
FOOD SPILL ON WALK IN COOLER FLOOR
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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