SEP 17
2023
PASSED
6 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
THE BLUE FISH.
BEAT. 18/100
3519 GREENVILLE AVE · LOWER GREENVILLE, DALLAS
Last inspected September 17, 2023 · passed
Failed an inspection 6 years ago. 36 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
13
12 passed · 1 failed
VIOLATIONS
138
includes 36 critical
RECORDS COVER
6 YEARS
since Jan 2017
INSPECTION HISTORY
*34 Outer openings:closing holes, gaps
LARGE GAP AT BACK DOOR
*07 Food safe, good condition, unadulterated, and honestly presented
EMPLOYEE NOT ABLE TO DEMONSTRATE PH TESTING FOR SUSHI RICE
*25 HACCP Plan Record to be maintained
SUSHI RICE LOG NOT MAINTAIN
*42 Dirty nonfood contact surfaces
PROVIDE CLEANING EUIPMENT TO REMOVE GREASE DEBRIS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN IN ERONT RIC NOT PROTECTED DURING STORAGE
*29 Mechanical holding unit, thermometer location
PROVIDE MECHANICAL THERMOMETERS IN FRONT RIC AND SUSHI PRE
FEB 152023PASSED8 violations4 CRITICALDETAILS
FEB 15
2023
PASSED
8 violations4 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken stored over RTE foods in WIC.
*10 Clean Sight and Touch
Observed dirty ice machine and soda nozzles.
*29 Cold/hot hold unit thermometer easily viewable
All coolers/freezers must have easily viewable thermometers.
*34 Outer door: solid,selfclosing,tightfitting
Observed gaps at front and back doors.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed dirty WIC fan covers.
*47 Handwashing signage
Need handwash signage for handwash sinks.
*43 Light bulbs, light shields provided
Observed missing light shields.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floors and shelving.
SEP 62022PASSED10 violations1 CRITICALDETAILS
SEP 6
2022
PASSED
10 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Clean inside microwave, clean mold in ice machine (bar & kitchen), and clean mold in soda gun
*29 Sanitizing solutions, testing devices
Provide chlorine test strips for dishwasher
*31 Handwashing lavatory - used for other purpose
Observed sanitizer bucket stored in handwash sink only
*33 Warewashing machines auto. dispense detergents
Observed dishwasher not automatically dispense sanitizer
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep food off floor WIC
*39 Store all equipment & utensil covered or inverted
keep single use articles inverted in kitchen/server station
*42 Dirty nonfood contact surfaces
Clean dirty venthood, shelves (kitchen), fans in WIC (dust)
*47 Other Violations
Post 'choking poster' sign up for public view
*21 RFSM - Not On Site
*20 Grease Trap Tickets
FEB 182020PASSED10 violations4 CRITICALDETAILS
FEB 18
2020
PASSED
10 violations4 CRITICALDETAILS
*14 When to wash hands before donning new gloves
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*18 Toxic items labeling-non original container
*28 Date marking > 24 hrs,on site,temp 41F
*32 Equipment & Utensils smooth easily cleanable
cooling block in ice bin
*31 Individual, disposable towels
*03 <<<HOT HOLD (135øF)>>>
shrimp tempura
*37 Food shall be protected from contamination by storing the food in a clean, dry location
anti microbial towels used and moistened to lay on top of rice
*25 Maintain CCP Documentation Records
get ph probe calibration manual
*39 Equipment and Utensils Storage
no use of mop bucket in food prep - do not store bucket in WIC
JAN 92020PASSED15 violations4 CRITICALDETAILS
JAN 9
2020
PASSED
15 violations4 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINKS STORED (OPEN) ON FRONT LINE PREP COUNTER WHILE PREPPING FOOD
*15 Contact RTE Products w/ Bare Hands
BARE HAND ON RTE FOOD (SUSHI)
*32 Damaged Equipment
REPAIR / REMOVE ALL RUST FROM FOOD EQUIPMENT & REPAIR DAMAGE GASKETS
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*02 Cold Hold (41øF/45øF or below)
TUNA 45.5, SALMON 45.4, SHRIMP 43.7, VEGGIES 47.9, MUSHROOM 54.0, SUSHI 65.1
*42 Floors/walls/ceiling/nonfood dirty
CLEAN GASKETS, FLOORS & REMOVE RUST IN ICE MACHINE
*31 Handwashing lavatory - used for other purpose
DISHES STORED IN HAND SINK IN KITCHEN
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOOD ITEMS
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
OBSERVED PAPER TOWELS STORED IN FOOD, CONTAINER STORED IN ICE & DAMAGE DRINK BOXES STORED ABOVE FOOD
*34 Outer openings:closing holes, gaps
CLOSE ALL HOLES & GAPS
*24 Food packaged in a establishment, shall be labeled as specified in law
LABEL S. BOTTLES
*10 Clean Sight and Touch
CLEAN ALL FOOD CONTACT SURFACES
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT, VEGGIES 47.9f, MUSHROOM 54.0f, SUSHI 65.1f
*39 Cutting surfaces.
OBSERVED CUTTING BOARDS IN NEED OF RESURFACING
*20 Grease Trap Tickets
show all 13 inspections →
NOV 52019PASSED14 violations3 CRITICALDETAILS
NOV 5
2019
PASSED
14 violations3 CRITICALDETAILS
*10 Clean Sight and Touch
clean RIC
*42 Dirty nonfood contact surfaces
clean gaskets and the wall by dish machine
*45 Premises shall be maintained in good repair
repair walls & doors
*32 Damaged Equipment
replace gaskets
*25 HACCP Approved Procedures
provide HACCP Plan and provide procedures on Ph of sushi rice
*47 Conditions of Permit-in use of food equipment
Post sign “ Current Health inspection is available upon request”
*21 RFSM - Not On Site
no rfsm on duty during inspection
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
cross contamination by arrangement r. egg stored with RTE food
*22 Handlers-Certificate Not On Site
certify all staff
*39 Keep utensils handles upright or protected
handle stored in food
*15 Contact RTE Products w/ Bare Hands
Bare hand contact on RTE food
*02 Cold Hold (41øF/45øF or below)
tuna 44.2, salmon 49.6 shrimp 47.7 , tuna 54.0
*37 Storing the food at least 15 cm (6 inches) above the floor
food improperly stored on floor
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared
OCT 182019FAILED20 violations5 CRITICALDETAILS
OCT 18
2019
FAILED
20 violations5 CRITICALDETAILS
*34 Insect control devices-not over food/food prep
*10 Clean Sight and Touch
clean all food contact surfaces ( Ice machine- inside)
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination seafood stored with RTE food
*36 Cloths in-use for wiping between uses stored
soiled wiping clothes improperly stored on equipment
*31 Handwashing lavatory - used for other purpose
food equipment stored in hand sink
*18 Toxic items storage adjacent to food/utensils
Toxics stored with food equipment (sanitizer)
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared food items
*24 Food packaged in a establishment, shall be labeled as specified in law
Label s. bottles
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover all food to prevent cross contamination
*39 Cutting surfaces.
resurface cutting boards
*19 Hand sink water temperature below 110'F
hot < 110F within 20 sec (warning)
*34 Outer openings:closing holes, gaps
reseal around doors
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed in employees eating in prep area
*25 HACCP Approved Procedures
provide approved HACCP for sushi and PH for sushi Rice
*47 Conditions of Permit-in use of food equipment
Post sign “ Current Health inspection is available upon request”
*30 Food Establishment Permit
display / post health permit, CO, Tax statement and RFSM for customer's view
*21 RFSM - Not On Site
no RFSM on duty during inspection
*14 When to wash hands before donning new gloves
observed employees donning gloves without washing hands
*42 Floors/walls/ceiling/nonfood dirty
deep clean floors ( behind and under equipment ), remove build- up from vent hood system, clean walls by hand and prep sink, & remove dust from ceiling over prep area
*32 Damaged Equipment
replace damage gaskets
SEP 32019PASSED13 violationsDETAILS
SEP 3
2019
PASSED
13 violationsDETAILS
*10 Clean Sight and Touch
Clean inside ice machine and soda nozzle at bar gun.
*21 RFSM - Not On Site
*30 Food Establishment Permit
*31 Individual, disposable towels
*32 Approved Food Contact Equip.
Replace residential freezer and microwave with commercial units.
*34 Outer door: solid,selfclosing,tightfitting
*35 Hair Restraints effective
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*41 Food storage containers, identified with common name of food.
*42 Dirty nonfood contact surfaces
Clean gaskets to cooler doors. Clean fan cover in WIC and filters to vent hood.
*46 Covered waste receptacle for women's restroom
*24 Shellfish tags kept for 90 days: record keeping
*29 Sanitizing solutions, testing devices
FEB 272019PASSED5 violations2 CRITICALDETAILS
FEB 27
2019
PASSED
5 violations2 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
vegetables next to and on top of raw fish
*38 Thawing. under running water criteria
can not thaw meat in standing water- must be moving
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*10 Clean Sight and Touch
algae and mildew in ice machine
*02 Cold Hold (41øF/45øF or below)
Temperatures not maintained at 41 degrees F or below
JUL 232018PASSED5 violations1 CRITICALDETAILS
JUL 23
2018
PASSED
5 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Clean algae/mold in ice machine Clean soda gun holder Clean the exterior of small ice machine up front
*34 Outer door: solid,selfclosing,tightfitting
replace weather stripping on back door
*18 Toxic items labeling-non original container
Must label all spray bottles with the chemicals common name
*36 Cloths in-use for wiping between uses stored
Wet sanitation cloths wipes must be solution when not in use
*21 RFSM - Not On Site
***NO RFSM ON SITE***
NOV 202017PASSED9 violations2 CRITICALDETAILS
NOV 20
2017
PASSED
9 violations2 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
TEMPURA SHRIMP 122F
*14 When to wash hands before donning new gloves
*18 Toxic items labeling-non original container
*21 RFSM - Not On Site
OBTAIN FROM NORTH DALLAS LOCATION AND DISPLAY IT
*24 Food Labeling- with common name of the food
*25 HACCP-Formulations & procedural control
PROVIDE WRITTEN PROCEDURES FOR SUSHI RICE
*31 Handwashing lavatory - used for other purpose
*32 Maintain in Good Repair
REPLACE BROKEN GASKETS
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
JUL 272017PASSED15 violations4 CRITICALDETAILS
JUL 27
2017
PASSED
15 violations4 CRITICALDETAILS
*43 Light 20 foot : Reach-in cooler
*40 Store single-service item in original package
or keep inverted
*18 Toxic items labeling-non original container
*47 Conditions of Permit-in use of food equipment
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
ice scoop handle in ice
*22 Handlers-Certificate Not On Site
*26 Consumer Advisory Disclosure---asterisking
*25 HACCP Plan Record to be maintained
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Cooks eating on prep line
*02 Cold Hold (41øF/45øF or below)
mashed potatoes 49 F crab cakes 47 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw fish over cilantro, cooked scallop mashed potatoes stored under raw meat 6 th consecutive violation
*32 Nonfood surfaces-design to be cleaned easily
no absorbent materials on WIC
*21 RFSM - Not On Site
must register w/ City
*37 Beverage tubing and cold-plate beverage cooling
*03 Food products not maintained at 135øF or above
fried shrimp 125 F in warmer must mark for 4 hr and discard
JAN 272017PASSED8 violations4 CRITICALDETAILS
JAN 27
2017
PASSED
8 violations4 CRITICALDETAILS
*14 Hands wash procedures-without soap
*25 HACCP Plan Record to be maintained
keep plan on site, records are good but plan must be maintained
*32 Approved Food Contact Equip.
remove household equipment
*31 Handwashing lavatory - used for other purpose
no dumping in handsinks
*15 Bare hands contact with ready-to-eat foods
*28 Date marking > 24 hrs,on site,temp 41F
date mark any food held over 24 hrs
*02 Cold Hold (41øF/45øF or below)
carrots in vinegar water, 70 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw fish over cilantro raw beef over rte raw fish raw fish over rte crab mix
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 →