JUL 12
2023
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
SEAFOOD SHACK.
YOUR CALL. 68/100
11625 WEBB CHAPEL RD · PRESTON HOLLOW, DALLAS
Last inspected July 12, 2023 · passed
13 of 13 inspections passed. 18 critical violations across the record.
THE NUMBERS
INSPECTIONS
13
13 passed
VIOLATIONS
57
includes 18 critical
RECORDS COVER
6 YEARS
since Nov 2016
INSPECTION HISTORY
*27 Cool TCS foods using other effective means
*45 Premises shall be maintained in good repair
*28 Original cont. of RTE/PHF/Day1= day of opening
NOV 302022PASSED3 violations1 CRITICALDETAILS
NOV 30
2022
PASSED
3 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
CLEAN CAN OPENER
*36 Cloths in-use for wiping between uses stored
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY. OBSERVED COOKED FOOD STORED BELOW RAW
MAR 222022PASSED3 violations1 CRITICALDETAILS
MAR 22
2022
PASSED
3 violations1 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*45 Premises shall be maintained in good repair
REPLACE WORN GASKET FROM COOLER.
*02 Cold Hold (41øF/45øF or below)
SALSA 47'F, OCTOPUS 48'F
SEP 142021PASSED5 violationsDETAILS
SEP 14
2021
PASSED
5 violationsDETAILS
*47 Conditions of Permit-in use of food equipment
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ".
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.
*34 Insect control devices-not over food/food prep
DO NOT STORE FLY TAPES ABOVE FOOD PREP. TABLE.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN BOTTOM OF BEER COOLER, WALK IN COOLER WALL AND CEILING OF DUST.
*39 Keep utensils handles upright or protected
STORE ICE SCOOP UPRIGHT OR ON THE SIDE OF ICE MACHINE.
MAR 82021PASSED3 violationsDETAILS
MAR 8
2021
PASSED
3 violationsDETAILS
*14 Hands wash procedures-without soap
OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR 5 SECONDS.
*31 Individual, disposable towels
BACK HAND SINK.
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.
show all 13 inspections →
SEP 282020PASSED5 violations1 CRITICALDETAILS
SEP 28
2020
PASSED
5 violations1 CRITICALDETAILS
*39 Keep utensils handles upright or protected
ICE SCOOPS
*15 Bare hands contact with ready-to-eat foods
COOK LINE EMPLOYEE. COS.
*47 Conditions of Permit-in use of food equipment
POST SIGN "A copy of the most recent food establishment inspection report is available upon request"
*47 Other Violations
Please follow COVID-19 Minimum recommended Health Protocols for Restaurants & Bars below. https://www.dshs.state.tx.us/coronavirus/opentexas.aspx#restbar i.e. CUSTOMERS 6 FEET AWAY
*14 Hands wash procedures-without soap
OBSERVED EMPLOYEES WASHED HER HANDS WITH SOAP FOR 3 SECONDS.
MAR 52020PASSED6 violationsDETAILS
MAR 5
2020
PASSED
6 violationsDETAILS
*26 Consumer Advisory Disclosure---asterisking
*36 Cloths in-use for wiping food spills used for no other purpose
DO NOT USE WIPING CLOTHES AS CUTTING BOARD RESISTANCE. USE CUTTING BOARD MAT
*03 Food products not maintained at 135øF or above
CRAB 112'F
*34 Outer door: solid,selfclosing,tightfitting
SEAL BOTTOM OF BACK DOOR WITH LARGER WEATHER STRIP
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM. TESTED AT 10 PPM
*47 Other Violations
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
SEP 52019PASSED4 violations2 CRITICALDETAILS
SEP 5
2019
PASSED
4 violations2 CRITICALDETAILS
*19 Water & Plumbing in good repair- per code
leaking pipe under the hand wash sink in the front area
*26 Consumer Advisory Disclosure---asterisking
*35 Hair Restraints effective
beard guards needed
*15 Bare hands contact with ready-to-eat foods
MAR 52019PASSED5 violations3 CRITICALDETAILS
MAR 5
2019
PASSED
5 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
cooked shrimp measured at 47 degrees F inside the walk in cooler
*41 Food storage containers, identified with common name of food.
*27 Cooling, heating, and holding capacities. Equipment
walk in cooler was measured at 50 degrees F(defrost mode) but was immediately corrected.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
containers missing lids
*10 Clean Sight and Touch
soda nozzle
SEP 42018PASSED3 violations1 CRITICALDETAILS
SEP 4
2018
PASSED
3 violations1 CRITICALDETAILS
*45Floor, wall, ceiling - Exposed material
*24 Food Labeling- with common name of the food
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
MAR 72018PASSED2 violations1 CRITICALDETAILS
MAR 7
2018
PASSED
2 violations1 CRITICALDETAILS
*10 Equipment and Utensils Cleaning-contamination
clean the inside of the ice machine thoroughly
*36 Cloths in-use for wiping between uses stored
do not store cloth towels underneath the cutting boards
MAY 172017PASSED7 violations3 CRITICALDETAILS
MAY 17
2017
PASSED
7 violations3 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*01 Cooling -- total 6 hours, 135-41øF
*31 Hand sinks: number installed for convenient use
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*07 Food safe, good condition, unadulterated, and honestly presented
*24 Food Label- manufacture/packer/distrubtor name
*02 Cold Hold (41øF/45øF or below)
NOV 102016PASSED8 violations5 CRITICALDETAILS
NOV 10
2016
PASSED
8 violations5 CRITICALDETAILS
*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se
Manually washing dishes without a sanitizing rinse
*18 Toxic items stored above food/utensils
Lime away stored over mayonnaise
*31 Handwashing lavatory - accessible
Dish sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing dishes in the same set of sink that were also used to defrost shrimp and octopus
*37 Storing the food at least 15 cm (6 inches) above the floor
*35 Hair Restraints effective
Hair and beard restraints are needed
*02 Cold Hold (41øF/45øF or below)
Raw shrimp held without refrigeration at 59.9 degrees Cooked tomatoes and onions held without refrigeration at 64,8 degrees
*01 Cooling -- within 2 hours, 135-70øF
Cooked tomatoes cooling on the ocunter at 94.8 degrees without any method to cool the food products
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →