What is Fire Box's health inspection score?

Fire Box has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fire Box last inspected?

Fire Box was last inspected on February 28, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fire Box have?

Fire Box has 51 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fire Box safe to eat at?

Fire Box has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Fire Box

Name: Fire Box
Address: 9918 PLANO RD, Dallas, 75238
Rating: 64

9918 PLANO RD, Dallas

Data may be outdated — inspected 2/28/2024

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0Fair

Dallas

Ranked #989 of 1000 in Dallas

Improving

10 inspections

Last: Feb 28, 2024

low confidence

Directions Order

Inspections

Clean Rate

5.1

Avg Violations

28 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

10x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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

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9918 PLANO RD, Dallas, TX 75238

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Violation Timeline

Mar 2019

1 inspections

3 intermediate

5 basic

Mar

Oct 2019

1 inspections

2 intermediate

1 basic

Mar 2020

1 inspections

4 intermediate

4 basic

Mar

Aug 2020

1 inspections

2 intermediate

2 basic

Feb 2021

1 inspections

4 intermediate

Feb

Aug 2021

1 inspections

2 intermediate

3 basic

Feb 2022

1 inspections

2 intermediate

1 basic

Feb

Jan 2023

1 inspections

2 intermediate

8 basic

Jul 2023

1 inspections

3 basic

Jul

Feb 2024

1 inspections

3 basic

Inspection History

10 records on file

10 Routine

Feb 24

Routine InspectionLatestScore: 96

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
No food handlers for any employee working.
DAL-2*36 Cloths in-use for wiping between uses stored−2
Must keep all wiping cloths in sanitizer bucket between uses.
DAL-3*47 Other Violations−2
Need choking poster.

Base deductions−6 pts

Jul 23

Routine InspectionScore: 95

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
No food handlers for anyone working.
DAL-2*29 Food thermometers provided and accessible−2
Need proper sushi rice tester for pH.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
clean RIF and WIC door.

Base deductions−6 pts

Jan 23

Routine InspectionScore: 83

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-5*10 Clean Sight and Touch−5
Mold inside ice machine.
DAL-9*06 Time as PHC:provide written procedures on site−5
No instructions of a HACCP plan for sushi rice is made. Temperature of sushi rice is 77.1F as of yesterday, must throw away. Voluntary destruction form filled out.

Basic (8)

−16 pts

DAL-1*34 Outer openings:closing holes, gaps−2
Gap at the back door at the bottom.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Clean pipes hanging above food being cooked under vent hoods. They are very dirty. Clean ceiling above prep area.
DAL-3*41 Food storage containers, identified with common name of food.−2
Label all bulk containers with common name.
DAL-4*36 Cloths in-use for wiping between uses stored−2
Cannot leave wet wiping cloths out, must store in sanitizer bucket between uses.
DAL-6*22 Accredited food handler certificate - 60 days−2
No food handlers for any employee on site.
DAL-7*26 Food Consumer Advisory-raw food−2
Need consumer advisory for raw or undercooked food.
DAL-8*25 HACCP Plan Record to be maintained−2
Need to keep up with log for pH on sushi rice, the last 4 days were not recorded. Sushi rice pH strips show above 4.2 pH.
DAL-10*47 Other Violations−2
Need choking poster.

Base deductions−26 pts

Feb 22

Routine InspectionScore: 93

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
sushi rice preparation without wearing gloves
DAL-2*10 Clean Sight and Touch−5
ice machine

Basic (1)

−2 pts

DAL-3*45Floor, wall, ceiling - Exposed material−2

Base deductions−12 pts

Aug 21

Routine InspectionScore: 89

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-4*03 Food products not maintained at 135øF or above−5
shrimp - 99 degrees F
DAL-5*10 Clean Sight and Touch−5
ice machine

Basic (3)

−6 pts

DAL-1*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
cloth towel stored inside the sushi rice
DAL-2*25 Prevention of Clostridium Botulinum by ph 4.6<−2
no ph measurement for the sushi rice
DAL-3*29 Sanitizing solutions, testing devices−2

Base deductions−16 pts

Feb 21

Routine InspectionScore: 88

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

DAL-1*18 Toxic items labeling-non original container−5
DAL-2*14 When to washWhen to wash hands after coughing/sneezing/eating/etc−5
observed an employee sneeze but failed to wash his hands after.
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
no chlorine in the three compartment sink
DAL-4*10 Clean Sight and Touch−5
ice machine

Base deductions−20 pts

Aug 20

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
raw egg-51 degrees F; raw beef-45 degrees F; raw chicken-47 degrees F
DAL-4*10 Clean Sight and Touch−5
thoroughly clean the inside of the ice machine

Basic (2)

−4 pts

DAL-2*27 Cooling, heating, and holding capacities. Equipment−2
have the walk in cooler inspected by a technician to ensure that it is capable of keeping foods at 41 degrees F or below
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
seal the gap at the outer door

Base deductions−14 pts

Mar 20

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*14 When to wash hands before donning new gloves−5
DAL-5*18 Toxic items labeling-non original container−5
DAL-6*10 Clean Sight and Touch−5
clean the shelves/racks inside the walk in cooler
DAL-7*15 Contact RTE Products w/ Bare Hands−5
observed an employee cut sushi with his bare hands

Basic (4)

−8 pts

DAL-1*25 Prevention of Clostridium Botulinum by ph 4.6<−2
sushi rice measured at a ph of 5-corrected on site
DAL-3*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-8*42 Dirty nonfood contact surfaces−2
dust accumulation on the fan covers inside the walk in cooler

Base deductions−28 pts

Oct 19

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
replace the racks/shelves inside the walk in cooler- rusty racks
DAL-2*18 Toxic items labeling-non original container−5

Basic (1)

−2 pts

DAL-3*31 Handwashing lavatory - used for other purpose−2

Base deductions−12 pts

Mar 19

Routine InspectionScore: 83

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
half-cooked tempura shrimp 72 F keep in hot hold /cold hold until ready to refry
DAL-5*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw shrimp over soy sauce buckets
DAL-7*18 Toxic items storage adjacent to food/utensils−5

Basic (5)

−10 pts

DAL-1*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
no still, room temp water
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-4*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
print and keep on site
DAL-6*31 Handwashing lavatory - accessible−2
back handwash must be accessible, reorganize kitchen
DAL-8*25 HACCP Plan Record to be maintained−2
must test pH for each batch and record record pH, name of tester, date and signature

Base deductions−25 pts

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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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