What is Flying Fish's health inspection score?

Flying Fish has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Flying Fish last inspected?

Flying Fish was last inspected on December 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Flying Fish have?

Flying Fish has 69 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Flying Fish safe to eat at?

Flying Fish has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Flying Fish serve?

Flying Fish serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Flying Fish

Name: Flying Fish
Address: 6126 LUTHER LN #B, Dallas, 75225
Rating: 40

6126 LUTHER LN #B, Dallas

Data may be outdated — inspected 12/13/2023

▲Improving

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0Poor

American•Dallas

Ranked #989 of 1000 in DallasBetter than 22% of american restaurants

Improving

10 inspections

Last: Dec 13, 2023

low confidence

Directions Order

Inspections

Clean Rate

6.9

Avg Violations

30 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 41/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) which is computed during our regular data sync.

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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6126 LUTHER LN #B, Dallas, TX 75225

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Violation Timeline

Jan 2019

1 inspections

2 intermediate

2 basic

Jan

Jul 2019

1 inspections

3 intermediate

6 basic

Feb 2020

1 inspections

1 intermediate

4 basic

Feb

Aug 2020

1 inspections

2 intermediate

1 basic

Mar 2021

1 inspections

1 intermediate

5 basic

Mar

Sep 2021

1 inspections

8 basic

Mar 2022

1 inspections

2 intermediate

7 basic

Mar

Oct 2022

1 inspections

3 intermediate

8 basic

Apr 2023

1 inspections

4 intermediate

4 basic

Apr

Dec 2023

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed chorizo @ 46.2 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw beef patties over bags of fries

Basic (4)

−8 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Provide working thermometer in WIC and RIC
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Provide scoops with handles in dry-ingredient bins
DAL-5*42 Dirty nonfood contact surfaces−2
Clean RIC gaskets and WIC shelves
DAL-6*45 Premises shall be maintained in good repair−2
Repair small leak on hand sink faucet and damaged floor tiles

Base deductions−18 pts

Apr 23

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed colesaw @ 52.2 F, ham @ 53.3 F
DAL-2*03 Food products not maintained at 135øF or above−5
Observed grilled chicken @ 96.9 F
DAL-3*10 Clean Sight and Touch−5
Clean inside moldy ice machine
DAL-4*19 Water & Plumbing in good repair- per code−5
Repair big leak on knob @ mop sink

Basic (4)

−8 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
provide thermometer inside WIC
DAL-7*42 Dirty nonfood contact surfaces−2
Clean dirty RIC gaskets
DAL-8*45 Premises shall be maintained in good repair−2
Repair broken floor tile and chop faucet on handsink (back area)

Base deductions−28 pts

Oct 22

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Keep all TCS cold hold food at 41 F or lower at all times. Observed sausage at 53 F, ham @ 48 F, and cheese @ 49.6 F in RIC (top)
DAL-2*10 Clean Sight and Touch−5
Clean mold from inside ice machine, observed no sanitizing after wash & rinse procedure (10 ppm) in dishmachine
DAL-3*19 One Inch Air Gap−5
One inch air gap under ice machine, leaks on faucet (dishmachine sink and mop sink)

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*29 Sanitizing solutions, testing devices−2
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep all food product 6 inch off floor (WIC & back area)
DAL-8*42 Dirty nonfood contact surfaces−2
Remove plastic from pipes under dishmachine and clean dirt WIC shelves/floor and the floor in dish area
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed dry-ingredient scoop handle touching food product. Keep upright and protected
DAL-10*43 Light bulbs, light shields provided−2
Repair light under venthood
DAL-11*44 Soiled receptacles and waste handling units cleaned−2
Clean dumpster area and keep dumpster lid closed when not using

Base deductions−31 pts

Mar 22

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed steam table items below 135 Degrees F: Grits 125, Beans 122 Degrees F. Observed sausages stored below flat top cooker stored at 108 Degrees F.
DAL-9*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Raw chicken stored over RTE foods.

Basic (7)

−14 pts

DAL-2*21 RFSM - Not On Site−2
RFSM not on site.
DAL-3*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark items held longer than 24 hrs for no more than 7 days.
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
All coolers/freezers must have easily viewable thermometers.
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food stored on the floor in WIC.
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed a bowl used as a scoop in cocktail sauce.
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty food storage containers and lids.
DAL-8*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−24 pts

Sep 21

Routine InspectionScore: 90

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

DAL-1*24 Food Labeling- with common name of the food−2
squeeze bottle
DAL-2*31 Individual, disposable towels−2
DAL-3*45 Premises shall be maintained in good repair−2
DAL-4*39 Keep utensils handles upright or protected−2
DAL-5*36 Cloths in-use for wiping between uses stored−2
DAL-6*38 Thawing. under running water criteria - < 4 hours−2
shrimp
DAL-7*42 Dirty nonfood contact surfaces−2
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2

Base deductions−16 pts

Mar 21

Routine InspectionScore: 91

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meats over RTE foods

Basic (5)

−10 pts

DAL-2*28 Date marking combined ingredients for RTE/ TCS food−2
Observed incorrect and inadequate date marking.
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor in WIF
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handles in product
DAL-5*41 Food storage containers, identified with common name of food.−2
Label dry powder ingredients
DAL-6*45 Unnecessary articles prohibited−2
Separate personal articles from food service items

Base deductions−15 pts

Aug 20

Routine InspectionScore: 92

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw hamburger meat over RTE
DAL-2*18 Restricted use pesticides−5
Raid is not an approved pesticide for food service

Basic (1)

−2 pts

DAL-3*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed using towel as non-slip mat for cutting board

Base deductions−12 pts

Feb 20

Routine InspectionScore: 92

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
CLEAN INSIDE OF MICROWAVE

Basic (4)

−8 pts

DAL-2*31 Individual, disposable towels−2
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-4*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
IN WIC
DAL-5*47 Handwashing signage−2

Base deductions−13 pts

Jul 19

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*12 Gloves Single Use−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
DAL-7*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw bacon stored above butter in walk in cooler

Basic (6)

−12 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food stored on the floor of walk in cooler
DAL-2*44 Trash can provided for papertowel waste−2
DAL-3*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-6*32 Equipment has cracks and corners−2
draft beer cooler
DAL-8*31 Handwashing lavatory - used for other purpose−2
Utensil in hand sink
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2

Base deductions−27 pts

Jan 19

Routine InspectionScore: 92

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Interior of reach in cooler
DAL-2*02 Cold Hold (41øF/45øF or below)−5

Basic (2)

−4 pts

DAL-3*44 Trash can provided for papertowel waste−2
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
drink from a covered container with a straw

Base deductions−14 pts

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Community Safety Reports

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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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