What is Rodeo Catfish II's health inspection score?

Rodeo Catfish II has a SafeDine safety score of 34 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rodeo Catfish II last inspected?

Rodeo Catfish II was last inspected on November 14, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rodeo Catfish II have?

Rodeo Catfish II has 79 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rodeo Catfish II safe to eat at?

Rodeo Catfish II has a safety score of 34/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Rodeo Catfish II

Name: Rodeo Catfish II
Address: 2223 SINGLETON BLVD #222, Dallas, 75244
Rating: 34

2223 SINGLETON BLVD #222, Dallas

Data may be outdated — inspected 11/14/2023

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0Poor

Dallas

Ranked #989 of 1000 in Dallas

Stable

8 inspections

Last: Nov 14, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.9

Avg Violations

31 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-66

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 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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2223 SINGLETON BLVD #222, Dallas, TX 75244

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Violation Timeline

Aug 2019

1 inspections

4 intermediate

5 basic

Aug

Feb 2020

1 inspections

3 intermediate

7 basic

Oct 2020

1 inspections

1 intermediate

9 basic

Oct

Apr 2021

1 inspections

4 intermediate

7 basic

Mar 2022

1 inspections

1 intermediate

9 basic

Mar

Oct 2022

1 inspections

3 intermediate

5 basic

Apr 2023

1 inspections

2 intermediate

7 basic

Apr

Nov 2023

1 inspections

2 intermediate

10 basic

Inspection History

8 records on file

8 Routine

Nov 23

Routine InspectionLatestScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean interior of microwave & grease filter in hallway
DAL-2*18 Medicines labeled and stored properly−5
Place all medicine away from foods & ingredients

Basic (10)

−20 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label all squeeze bottles w/ contents
DAL-4*31 No soap at handsink−2
Have hand soap available at hand sinks
DAL-5*32 Damaged Equipment−2
Replace damaged utensils
DAL-6*34 Outer openings:closed,tight-fitting windows−2
Back door left open
DAL-7*35 Hair Restraints effective−2
Must use/have hair nets for cooks
DAL-8*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Cover bulk ingredients when not in use
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use bowls as utensils/do not leave in ingredients
DAL-10*42 Dirty nonfood contact surfaces−2
Clean grease build-up in vent hood over flat top
DAL-11*45 Unnecessary articles prohibited−2
Remove all unnecessary items from establishment (broken/non-working equipment)
DAL-12*28 Date marking combined ingredients for RTE/ TCS food−2
No date marking on prepared foods observed

Base deductions−30 pts

Apr 23

Routine InspectionScore: 84

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all chemical spray bottles with contents
DAL-2*20 Grease Trap Tickets−5
No current grease trap manifest

Basic (7)

−14 pts

DAL-3*24 Food Labeling- with common name of the food−2
Label squeeze bottles with contents
DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide test strips for sanitizer solution
DAL-5*32 Equipment and Utensils Multiuse Materials durable−2
Do not use cardboard to line shelves/place equipment on
DAL-6*34 Pest control-routine inspections for−2
Live cockroaches observed
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover all food in reach-in cooler
DAL-8*42 Dirty nonfood contact surfaces−2
Clean excess grease in both vent hoods
DAL-9*45 Unnecessary articles prohibited−2
Get rid of any unnecessary items in freezer>any personal items must be separated from food for sale

Base deductions−24 pts

Oct 22

Routine InspectionScore: 85

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*18 Toxic items labeling-non original container−5
Label all chemical spray bottles in kitchen
DAL-2*20 Grease Trap Tickets−5
No current grease trap ticket
DAL-3*10 Chlorine exposure time table−5
No sanitizer solution made, what owner claimed to be their sanitizer solution had 0 ppm Cl

Basic (5)

−10 pts

DAL-4*32 Approved Food Contact Equip.−2
Cannot use plastic push cart to hold food
DAL-5*34 Outer door: solid,selfclosing,tightfitting−2
Fix gaps on screen door
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep food off floor
DAL-7*42 Dirty nonfood contact surfaces−2
Clean encrusted grease in vent hood
DAL-8*45 Premises shall be maintained in good repair−2
Reseal hand sink in kitchen

Base deductions−25 pts

Mar 22

Routine InspectionScore: 84

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-6*20 Grease Trap Tickets−5
Observed old grease trap trip ticket(latest 4/21).

Basic (9)

−18 pts

DAL-1*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect−2
Must keep the front door closed to prevent pest.
DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed staff eating on a food prep table in kitchen area.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
Observed floors sticky throughout the store. Heavy food debris build up observed in the work area. Clean walls behind frying equipment, sid of the refrigerator.
DAL-4*31 Hand sinks: number installed for convenient use−2
Remove yellow tape at front handsink--repair.
DAL-5*22 Accredited food handler certificate - 60 days−2
All food staff must be trained in food safety.
DAL-7*45 Premises shall be maintained in good repair−2
Vent a hood filters observed missing. Filters must be in place when frying. Repair 3 door cooler(Hobart) observed at 49 Degrees F. Cold holding food must be maintained at 41 Degrees F or below.
DAL-8*33 Manual ware washing, sink compartment requirement−2
3 compartment sink must be set up correctly.
DAL-9*47 Other Violations−2
Label personal refrigerator.
DAL-10*29 Sanitizing solutions, testing devices−2
Provide chemical test strips to check concentration of sanitizer.

Base deductions−23 pts

Apr 21

Routine InspectionScore: 80

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*18 Equipment and Utensils Multiuse Materials-safe−5
using burned plastic containers as non-food surfaces in cooking hot areas must be use proper resistant heat containers without melting properties and without producing chemical contamination
DAL-6*20 Grease Trap Tickets−5
missing grease trap ticket on site must be have grease trap ticket on site
DAL-7*03 Outfitter-Food Temperatures (Hot).−5
PIC must be ensure cooler units maintain proper food temperature at 40 F or below
DAL-10*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (7)

−14 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
floors under equipment and all floors, walls and ceiling dirty with soils deposits, food debris and grease spills must be clean to avoid cross contamination
DAL-3*34 Pest control-routine inspections for−2
missing current pest control ticket on site must be have current pest control ticket on site
DAL-4*45 First Aid−2
missing first aid kit on site must be have first aid kit on site
DAL-5*39 Cooking equipment free of encrusted grease−2
encrusted cooking equipment with grease deposits and soils accumulations must be clean to avoid cross contamination
DAL-8*47 Handler-Certificate Not on site−2
missing current food handler cards on site must be have current food handler cards on site
DAL-9*43 Ventilation hood-prevent grease dripping−2
vent hoods dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-11*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.

Base deductions−34 pts

Oct 20

Routine InspectionScore: 85

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*12 A food employee shall comply with an exclusion or RESTRICTION−5
missing employee health policies and procedures

Basic (9)

−18 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking inside cooler units must be have date mark on food containers in all areas
DAL-3*43 Ventilation hood-prevent grease dripping−2
vents on all areas dirty with soils and dust accumulations must be clean to avoid cross contamination
DAL-4*45 First Aid−2
missing current first aid kit on site must be have a current first aid kit on site
DAL-5*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor−2
food packages inside freezer unit at floor level food packages must be out 6 inches of the floor level
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
walls and ceiling on all areas dirty with soils and grease accumulations must be clean to avoid cross contamination
DAL-7*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit.
DAL-8*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-9*43 Clean vent syst:Intake/exhaust air ducts−2
DAL-10*30 Does Establishment have a current valid permit posted?−2
missing health permit on site must be have post health permit on site

Base deductions−23 pts

Feb 20

Routine InspectionScore: 80

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
eggs on top shelf inside cooler unit must be separate and lower shelving to avoid cross contamination raw meat and chicken food containers at top shelving must be maintain proper food separation from raw and cooked food containers
DAL-4*10 Equipment and Utensils Cleaning-contamination−5
cooler units gaskets with mold, food debris and grease accumulations must be clean to avoid cross contamination cooler units dirty inside and outside must be clean to avoid cross contamination lid ice machine dirty with sugars and spills by teapot must be clean to avoid cross contamination
DAL-9*18 Equipment and Utensils Multiuse Materials-safe−5
using deteriorate plastic containers as food containers inside vent hood area must be remove and replace equipment and utensils that don't transfer and create chemical contamination using deteriorate plastic shelving at vent hood area must be remove and replace for approved equipment to avoid chemical contamination

Basic (7)

−14 pts

DAL-2*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
missing bodily fluids writing procedures /spill kit
DAL-3*43 Clean vent syst:Intake/exhaust air ducts−2
a/c vents dirty with dust and soils accumulations must be clean to avoid cross contamination
DAL-5*34 Pest control-routine inspections for−2
missing current pest control ticket must be have current pest control ticket
DAL-6*29 Sanitizing solutions, testing devices−2
missing sanitizing solutions in all areas must be have sanitizing solutions in all areas 3c sink 50 ppm chlorine concentration sanitizer bucket at 100 ppm chlorine concentration
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
missing date marking on all food containers must be have proper dat or day on food containers in all areas
DAL-8*35 Hair Restraints effective−2
employees don't using hair restraints must be use any kind of hair restraints to avoid contamination by employees
DAL-10*31 No soap at handsink−2
missing hand washing soap at men restrooms must be have hand washing soap in all hand sinks

Base deductions−29 pts

Aug 19

Routine InspectionScore: 80

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-2*10 Equipment and Utensils Cleaning-contamination−5
clean the inside of the ice machine thoroughly
DAL-3*18 Toxic items labeling-non original container−5
label all non original spray bottles
DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
raw fish stored adjacent to sliced watermelon inside the reach in cooler.
DAL-7*02 Cold Hold (41øF/45øF or below)−5
cups of ranch dressing sitting out at room temperature; measured at 70 degrees F

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
register with the City of Dallas as a Registered Food Service Manager by next inspection.
DAL-4*34 Pest control-routine inspections for−2
a pest control service is needed every 90 days
DAL-5*24 Food Labeling- with common name of the food−2
DAL-8*35 Hair Restraints effective−2
beard guard needed for the cook
DAL-9*21 No unnecessary personnel allowed in food prep area−2
observed a friend of the owner, in flip flops, in the food prep area.

Base deductions−30 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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