Lekka
17606 Preston Rd, Dallas, TX 75252 · 75252 · Restaurant
Passed all 13 inspections — critical violations noted
2023-02-07 Pass Routine CRITICAL 4
*02 Cold Hold (41øF/45øF or below)
CHEESE 57
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
*21 RFSM - Not On Site
*18 Toxic items labeling-non original container
2022-08-25 Pass Routine CRITICAL 11
*18 Toxic items labeling-non original container
provide label for chemical spray bottles
*42 Dirty nonfood contact surfaces
clean gaskets, cabinets, shelves in cooler, shelves above 3 com sink, above prep tables, clean freezers, clean coolers at bar area, clean display case
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark tcs food for 7 days only
*35 Hair Restraints effective
cover hair
*34 Windows or doors protected against the entry criteria - air curtain
provide air curtain
*36 Cloths in-use for wiping between uses stored
store wet cloths in sanitizer bucket
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
* 21 RFSM notify 10 days & replacement in 45 days
obtain rfsm certificate from the City of Dallas within 45 days
*31 Handwashing lavatory - used for other purpose
observed utensils in hand sink
*10 Clean Sight and Touch
clean ice machine
*39 Cutting surfaces.
resurface cutting boards
2021-11-29 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
PICO DE GALLO 50, HARD BOILED EGG 50
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SHELL EGGS STORED ABOVE RTE PRODUCE
*10 Clean Sight and Touch
CLEAN INSIDE OF ICE MACHINE AND MICROWAVE
*21 RFSM - Not On Site
*31 Handwashing lavatory - used for other purpose
*47 Health permit posted
*18 Toxic items labeling-non original container
*19 Water & Plumbing in good repair- per code
2021-05-27 Pass Routine CRITICAL 7
*36 Cloths in-use for wiping between uses stored
*10 Chlorine sanitizer concentration, minimum temp.
set up the 3rd sink for final rinse at 50 ppm chlorine concentration
*47 Handler-Certificate Not on site
no certificate provided
*21 RFSM - Not On Site
*43 Light bulbs, light shields provided
vent hood
*29 Mechanical holding unit, thermometer location
*42 Ventilation hood systems
gap filter
2020-11-30 Pass Routine CRITICAL 4
*10 Chlorine sanitizer concentration, minimum temp.
set up the 3 compartment sink at 50 ppm chlorine concentration for final rinse
*39 Equipment in good repair and proper adjustment.
dish washer
*18 Toxic items labeling-non original container
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
2020-05-22 Pass Routine 4
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*20 Grease Trap Tickets
*39 Utensils, single serve items 6 inches off - floor
2019-11-26 Pass Routine CRITICAL 7
*42 Ventilation hood systems
*22 Handlers-Certificate Not On Site
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*35 Hair Restraints effective
*15 Contact RTE Products w/ Bare Hands
*14 When to wash hands before donning new gloves
*45 Premises shall be maintained in good repair
paper towel dispenser
2019-05-16 Pass Routine CRITICAL 5
*02 Cold Hold (41øF/45øF or below)
salmon 60 F, meat 60 F, pasta 59 F, voluntary destruction
*35 Hair Restraints effective
*45 Premises shall be maintained in good repair
reach in cooler not cooling- breaker fixed at this time
*29 Mechanical holding unit, thermometer location
*29 Sanitizing solutions, testing devices
2018-11-28 Pass Routine CRITICAL 7
*35 Hair Restraints effective
*36 Cloths in-use for wiping between uses stored
*29 Sanitizing solutions, testing devices
*31 Handwashing lavatory - used for other purpose
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*42 Ventilation hood systems
2018-05-08 Pass Routine CRITICAL 7
*29 Mechanical holding unit, thermometer location
*18 Toxic items storage adjacent to food/utensils
*10 Chlorine sanitizer concentration, minimum temp.
*31 No soap at handsink
*35 Hair Restraints effective
*21 RFSM - Not On Site
*39 Equipment in good repair and proper adjustment.
paper towel dispenser, reach in cooler door,
2017-11-15 Pass Routine CRITICAL 11
*36 Cloths in-use for wiping between uses stored
keep wet cloth in bucket sanitizer solution
*45 Floor& wall junctures- coved & sealed
cove base
*41 Food storage containers, identified with common name of food.
provide label for storage containers
*31 Handwashing lavatory - used for other purpose
observed utensils in hand sink
*40 Reuse of single service articles
do not reuse single use articles
*10 Clean Sight and Touch
clean ice machine
*39 Cutting surfaces.
*22 Handlers-Certificate Not On Site
2 weeks
*02 Machine vending--Cold Hold (41øF/45øF or below) criteria
grilled cut chicken 57.4, eggs 48 degrees f
*42 Dirty nonfood contact surfaces
clean coolers, freezers,
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
provide
2017-05-12 Pass Routine CRITICAL 9
*22 Handlers-Certificate Not On Site
provide food handler cards
*36 Cloths in-use for wiping food spills used for no other purpose
remove cloth under utensils and cutting boards
*29 Mechanical holding unit, thermometer location
*42 Dirty nonfood contact surfaces
clean shelves, gaskets
*45 Premises shall be maintained in good repair
caulk around 3 com sink, handle on faucet
* 21 RFSM notify 10 days & replacement in 45 days
obtain rfsm certificate from City of Dallas
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
use utensils with handle no bowl
*10 Clean Sight and Touch
clean ice machine
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2016-11-10 Pass Routine CRITICAL 13
*23 No Water
NO WATER AT HAND SINK IN KITCHEN (FIX WITHIN 24 HOURS)
*31 No soap at handsink
*39 Store equipment & utensils in a clean, dry place
KNIFES BETWEEN COOLERS
*43 Light bulbs, light shields provided
BROKEN LIGHT SHIELD
*10 Chlorine sanitizer concentration, minimum temp.
DISH WASHERS 0 PPM BLEACH
*14 When to wash hands before donning new gloves
WASH HANDS BEFORE DONNING NEW GLOVES
*36 Cloths in-use for wiping between uses stored
WET CLOTH KEEP IN SANITIZER BUCKET
*42 Dirty nonfood contact surfaces
CLEAN COOLERS, SHELVES, GASKETS
*35 Hair Restraints effective
*47 Handwashing signage
PROVIDE HAND WASHING SIGN
*34 Outer door: solid,selfclosing,tightfitting
ENTRANCE DOOR OPEN
*37 Food storage, prohibited areas under other sources
DRESSING Squeeze BOTTLE TOGETHER WITH LETTUCE, UTENSILS WITH HANDLE TO SCOOP FOOD
*22 Handlers-Certificate Not On Site
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.