Seafood Shack
3701 W Northwest Hwy #195, Dallas, TX 75220 · 75220 · Restaurant
Passed all 15 inspections — critical violations noted
2024-01-18 Pass Routine CRITICAL 3
*31 Individual, disposable towels
provide paper towels for hand washing station
*41 Food Labeling - Bulk Food w/ Card or Sign
label bulk containers
*43 Light bulbs, light shields provided
Replace light under vent hood
2023-07-14 Pass Routine CRITICAL 3
*32 Damaged Equipment
Damaged equipment (faucet(cold water) not working) at hand washing station
*34 Pest Control
observed flies in the kitchen
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths (towels) in sanitizer bucket
2023-01-12 Pass Routine CRITICAL 6
*34 Controlling pests. Eliminating harborage conditions
*42 Dirty nonfood contact surfaces
Clean dusty fans (RIC)
*45 Premises shall be maintained in good repair
*47 Other Violations
Obtain choking poster
*32 Nonfood surfaces-design to be cleaned easily
*36 Cloths in-use for wiping between uses stored
2022-05-25 Pass Routine CRITICAL 4
*44 Trash can provided for papertowel waste
*34 Pest control-routine inspections for
Flies observed
*02 Cold Hold (41øF/45øF or below)
*03 Food products not maintained at 135øF or above
2021-11-19 Pass Routine CRITICAL 6
*31 Handwashing lavatory - accessible
*39 Equipment in good repair and proper adjustment.
Paper towel dispenser unit
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*28 Date marking > 24 hrs,on site,temp 41F
*47 Handler-Certificate Not on site
*02 Cold Hold (41øF/45øF or below)
2021-05-19 Pass Routine CRITICAL 8
*43 Light bulbs, light shields provided
Replaced damaged shields
*37 Storing the food at least 15 cm (6 inches) above the floor
Walk in freezer
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*07 Food safe, good condition, unadulterated, and honestly presented
Dented can observed
*42 Floors/walls/ceiling/nonfood dirty
Floor of walk in cooler
*02 Cold Hold (41øF/45øF or below)
*14 When to wash hands before donning new gloves
*10 Clean Sight and Touch
Cutting boards
2020-11-30 Pass Routine CRITICAL 8
*10 Clean Sight and Touch
Inside cooler at bar
*19 Water & Plumbing in good repair- per code
Repair faucet at bar hand sink
*36 Cloths in-use for wiping between uses stored
*31 No soap at handsink
*34 Pest control-routine inspections for
Fruit flies and flies observed
*18 Toxic items labeling-non original container
*28 Date marking > 24 hrs,on site,temp 41F
*03 Food products not maintained at 135øF or above
2020-04-30 Pass Routine 4
*44 Trash can provided for papertowel waste
*10 Chlorine sanitizer concentration, minimum temp.
Provide sanitizer at dish machine
*28 Date marking > 24 hrs,on site,temp 41F
*22 Handlers-Certificate Not On Site
2019-11-21 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
fish observed at 51F
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*37 Storing the food at least 15 cm (6 inches) above the floor
walk in freezer
*44 Trash can provided for papertowel waste
*31 Handwashing lavatory - used for other purpose
Knife stored in hand sink
*03 Food products not maintained at 135øF or above
Cooked rice observed at 123F
*19 Water & Plumbing in good repair- per code
leak under hand sink
2019-05-29 Pass Routine CRITICAL 3
*34 Pest control-routine inspections for
Flies
*33 Warewashing sinks and drain boards, self-draining.
*37 Storing the food at least 15 cm (6 inches) above the floor
Oysters
2018-11-24 Pass Routine 3
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD PRODUCT STORED ON FLOOR
*10 Clean Sight and Touch
CAN OPENER BLADE WITH FOOD PARTICLES
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
SOP FOR BODILY SPILLS CLEAN UP
2018-05-31 Pass Routine CRITICAL 3
*02 Cold Hold (41øF/45øF or below)
salsa 46 F
*29 Cold/hot hold unit thermometer easily viewable
*25 HACCP-Method for monitoring & controlling
2017-11-14 Pass Routine 5
*40 Single use articel wrapped or dispensed
place mat or tray under styrofoam tableware
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*21 RFSM - Not On Site
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
*12 A food employee or conditional employee shall report to PIC the information as specified under (
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
2017-04-26 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
South POUR - catfish at 53.1 degrees Center POUR - cole slaw at 39.3 degrees North Pour - Salmon at 45.3 degrees / Shrimp at 51.7 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Cook's coffee
*35 Hair Restraints effective
Beard nets
*33 Warewashing sinks and drain boards, self-draining.
Two drain boards
*29 Sanitizing solutions, testing devices
2016-10-11 Pass Routine CRITICAL 4
*31 Handwashing lavatory - accessible
*14 When to wash hands after handling soiled equip/utensil
Dishwasher
*18 Toxic items stored above food/utensils
Bleach and orange juice
*35 Hair Restraints effective
Beard restraints
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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