Dead Eye Dicks
Last inspected: Jul 15, 2025
90
Score
Inspectors have visited Dead Eye Dicks seven times, with records going back to 2023. The most recent visit was on Jul 15, 2025. Low risk means the most recent visit produced few or no significant findings.
Compared to the prior visit, the count dropped from four violations to two.
When inspectors have written things up, food & non-food contact surfaces cleanable has been the most frequent reason, cited three times.
The city-wide average for New Shoreham sits at 85, putting Dead Eye Dicks on the better side of that line. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jul 15, 2025
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, Reduced Oxygen Packaged Lobster was observed thawing in its intact packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Lobster was removed from ROP Packaging at the time of inspection.
3-501.13
90
Jul 8, 2025
Routine
2 critical violations. 2 major violations. 2 minor violations. 5 corrected on site.
View 6 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Soup and Gumbo, which was prepared previous day, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Containers of soup and gumbo were voluntarily disposed of at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items in the small prep unit were observed held at 48-54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of at the time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was brought to dish area for proper cleaning at the time of inspection.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Soup and Gumbo were observed cooling in large, covered plastic containers. Proper cooling methods were discussed with the PIC and employees at time of inspection. (Food items were voluntarily disposed of at time of inspection.)
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the small prep unit was observed not holding proper ambient temperature for storage of cold food items. Use of the unit for cold food storage is to be discontinued until serviced/repaired/holding proper ambient temperature of 41 degrees Fahrenheit or below.
4-501.11
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: Equipment in the dish area storage was observed not allowed to properly air dry prior to storing. Equipment is to be allowed to properly air dry prior to stacking on top of each other on storage shelving. (Items were separated for proper air drying at the time of inspection.)
4-901.11
55
Jun 27, 2024
Re-Inspection
No violations found.
100
Jun 13, 2024
Routine
4 critical violations. 3 major violations. 3 minor violations. 3 corrected on site.
View 10 violations
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was less than 50 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Establishment to use 3-bay until dish machine gets serviced.
4-501.114
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Various foods were marked with a day/date that exceeded 7 days. PIC voluntarily disposed of food.
3-501.18
Toxic materials not stored separately from food
Inspector notes: Chemicals were stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Chemical sanitizer does not meet required criteria
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of (can opener and slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer and can opener were taken out of service to be washed rinsed and sanitized.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish was observed thawing with package in tact. Fish was 38 degrees. PIC voluntarily disposed of food. Proper thawing procedures were reviewed with PIC.
3-501.13
Food label missing or inaccurate
Inspector notes: Food packaged in the food establishment are lacking proper labels. Food packaged in a food establishment must be labeled with the common name of the food, allergens a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Equipment not in good repair or proper adjustment
Inspector notes: The reach-in and walk-in door gaskets were observed in poor repair.
4-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The ceiling in the kitchen and prep area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
35
Jun 29, 2023
Re-Inspection
No violations found.
100
Jun 13, 2023
Routine
1 minor violation.
View 1 violation
Food does not meet standards of identity
Inspector notes: Food items prepared and packaged in the food establishment were observed with incomplete label information (lacking quantity information). Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-601.11
95
Jun 8, 2023
Routine
2 critical violations. 1 major violation. 3 minor violations. 3 corrected on site.
View 6 violations
Reduced oxygen packaging criteria not met
(corrected on site)
Inspector notes: At the time of inspection, beef, chicken, and salmon were observed held in refrigeration in Reduced Oxygen Packaging. Per the PIC, the food items are Reduced Oxygen Packaged on site. PIC to discontinue Packaging items in Reduced Oxygen Packaging. (Food items were Voluntarily disposed of at the time of inspection.)
3-502.12
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food items in the small Cookline Prep Unit were observed held at 45 to 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per the PIC, the foods were loaded into the unit just prior to opening from the walk-in cooler. Food items moved back to the walk-in cooler at the time of inspection.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Sauce(s) in the walk-in cooler that are removed from original packaging were observed not marked with expiration/use-by date. Ready-to-eat time/temperature control for safety (TCS) foods removed from original packaging are to be marked with the manufacturers expiration/use-by date.
3-501.17
Physical facilities not in good repair
Inspector notes: The ceiling in the kitchen, prep, and raw bar areas was observed to have holes from previous construction and flaking/pealing paint. The physical facilities must be maintained in good repair.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed to be in poor repair/improperly adjusted at the time of inspection... - The small prep unit at the cookline and the walk-in cooler door were observed to have torn/ripped gasket(s). At the time of inspection, the PIC had gaskets on site for repair. - A knife at the Prep Area magnetic knife holder was observed to have a chipped blade. Knife taken out of service at the time of inspection. - A knife at the Prep Area magnetic knife holder was observed to be rusty. - A strainer basket at the fryolator station was observed to have frayed edges. Basket removed from service and disposed of at the time of inspection.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris... - Leftover or previous-use stickers/tape adhesive observed on multiple containers, pans, etc. - Fan covers in the walk-in cooler were observed to have an accumulation of dust
4-602.13
58
Frequently Asked Questions
When was Dead Eye Dicks last inspected?
The most recent health inspection at Dead Eye Dicks on file is from Jul 15, 2025. The public record contains seven inspections in total.
What is the most common violation at Dead Eye Dicks?
Across the inspection record, food & non-food contact surfaces cleanable has been cited three times, more than any other issue at Dead Eye Dicks.
How does Dead Eye Dicks compare to other restaurants in New Shoreham?
Dead Eye Dicks most recently scored 90 out of 100, which is higher than the New Shoreham average of 85.
Has Dead Eye Dicks's inspection record improved over time?
Yes. Recent inspections at Dead Eye Dicks have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about four previously.
What does a low risk rating mean?
A low risk rating at Dead Eye Dicks means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dead Eye Dicks inspected?
Based on the inspection history on file, Dead Eye Dicks is inspected around three times per year on average.
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