Leo Y Churro Taqueria
9430 Larga Dr #120, Dallas, TX 75220 · 75220 · Restaurant
Mostly clean — 15 of 19 passed, one prior failure
2023-10-24 Pass Routine CRITICAL 7
*03 Food products not maintained at 135øF or above
hot hold items read under 135 degrees f
*47 Conditions of Permit-in use of food equipment
display current inspection or sign stating available
*36 Cloths in-use for wiping between uses stored
observed wiping cloths not stored in sanitizer bucket
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket
*31 Handwashing lavatory - accessible
hand sink
*28 Date marking > 24 hrs,on site,temp 41F
salsa, beans no date mark
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal items sitting on open top cooler
2023-08-03 Pass w/ Conditions Routine CRITICAL 14
*02 Cold Hold (41øF/45øF or below)
Observed raw eggs @ 64.8 F, cheese @ 45.1 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw meat over RTE sauce in WIC and gordita bread
*10 Clean Sight and Touch
Observed soiled knife stored on wall (food accumulation)
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
*22 Accredited food handler certificate - 60 days
*29 Cold/hot hold unit thermometer easily viewable
in every RIC
*31 No soap at handsink
*34 Pest control-routine inspections for
observed multiple flies/gnats in kitchen area
*37 Storing the food at least 15 cm (6 inches) above the floor
keep tortillas 6 inches off floor
*39 Cutting surfaces.
provide new cutting boards on RIC (soiled/stained)
*42 Floors/walls/ceiling/nonfood dirty
deep clean kitchen (walls, floor, ceiling, etc)
*43 Light bulbs, light shields provided
repair damaged lights under venthood (not turning on)
*45 Mats / Duckboards nonabsorbent
Remove cardboard from floor used as a floor mat
2023-02-27 Pass Routine CRITICAL 11
*02 Cold Hold (41øF/45øF or below)
Observed cheese @ 45.1 F, rice wic @ 44.9 F
*10 Clean Sight and Touch
Clean inside dirty microwave
*21 RFSM - Not On Site
*27 Cooling method, criteria - placing the food in shallow pans
Observed rice, beans and chicken not below 41 F after 6 hours in wic
*29 Sanitizing solutions, testing devices
Provide test strips (chlorine)
*31 No soap at handsink
in restroom
*36 Cloths in-use for wiping between uses stored
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed a lot of ice build-up in RIF touching food packages
*42 Floors/walls/ceiling/nonfood dirty
Clean floors, and under and around equipment
*45 Premises shall be maintained in good repair
Repair floor tile in kitchen, corroded hand was sink
*47 Handwashing signage
in restroom
2022-07-27 Pass Routine CRITICAL 10
*10 Clean Sight and Touch
Clean inside microwave (dirty), inside RIC in kitchen (really dirty with debris and food accumilation)
*28 Date marking > 24 hrs,on site,temp 41F
Date mark TCS food product kept longer than 24 hra
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometer for RIC
*32 Equipment and Utensils Multiuse Materials durable
Observed wet cloth on equipment to stop leak
*33 Warewashing equipment, clean solutions.
Provide cleaning agents (chlorine) during all hours of operation
*37 Storing the food at least 15 cm (6 inches) above the floor
Keep onion bag 6 inch off floor
*42 Dirty nonfood contact surfaces
Clean kitchen shelves, venthood filters, WIC, fan (dining area)
*45 Premises shall be maintained in good repair
Repair damaged faucet at handsink and small A/C in kitchen with leak
*47 Other Violations
Post 'choking poster' and 'inspection report available' sign up for public view, and provide pest control ticket
*21 RFSM - Not On Site
2021-12-21 Pass Routine CRITICAL 9
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw chicken and raw beef stored over beans in WIC.
*10 Clean Sight and Touch
Observed dirty cutting board.
*18 Toxic items stored above food/utensils
Observed bleach stored over food.
*21 RFSM - Not On Site
RFSM expired. Call 214-670-8083 for info.
*31 No soap at handsink
Observed no soap in restroom.
*32 Equipment and Utensils Multiuse Materials durable
Observed foil used as a shelf liner. Observed grocery bag used to store hot food.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed onions stored on the floor.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floor in WIC and under equipment.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
2021-07-29 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
Observed cheese 52.3 degrees F
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer <10 ppm Cl
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over RTE
*21 RFSM - Not On Site
Observed no RFSM on site
*32 Equipment & Utensils smooth easily cleanable
Observed foil used as shelf liner
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knives stored in gap between prep cooler and hot table. Do not store utensils in WIC
*40 Reuse of single service articles
Observed reusing foil pans
2021-01-14 Pass Routine CRITICAL 6
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over sauce
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket <10 ppm Cl
*32 Nonfood surfaces-design to be cleaned easily
Observed foil and contact paper used as shelf liner
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed bucket of sauce on floor in WIC
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed bowl in beans in WIC
*40 Reuse of single service articles
Observed re-using foil pans
2020-12-17 Pass w/ Conditions Routine CRITICAL 17
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over RTE and drinks in WIC
*10 Clean Sight and Touch
Observed knives dirty
*14 Hands wash procedures-without soap
Observed rinsing hands in 3-comp sink with no soap
*18 Toxic items storage adjacent to food/utensils
Observed spray cleaner next to food containers.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark cut vegetables (onions)
*31 Individual, disposable towels
Observed no paper towels at hand sink in restroom
*32 Nonfood surfaces-design to be cleaned easily
Observed foil and contact paper used as shelf liner. Must be durable, easily cleanable material.
*36 Cloths in-use for wiping between uses stored
Wiping cloths on prep table. Keep in sanitizing solution.
*29 Food thermometers provided and accessible
Provide thermometer for cooler
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed ladles and spoons in food in WIC
*40 Reuse of single service articles
Observed reusing foil pans
*41 Food storage containers, identified with common name of food.
Label dry ingredients
*42 Dirty nonfood contact surfaces
Cleaning needed throughout
*43 Ventilation hood-prevent grease dripping
observed dirty vent hood (excessive grease)
*45 Drying Mops-air dry
Hang mop and dump dirty water
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
Observed broken hand sink, cracked toilet.
2020-05-26 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
Observed cheese 50 degrees F
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket <100 ppm
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed bowl used as scoop.
*41 Food storage containers, identified with common name of food.
Label bulk dry containers
*42 Dirty nonfood contact surfaces
Observed dirty walls and shelves
*45 Premises shall be maintained in good repair
Observed sink not sealed to wall
2019-10-17 Pass Routine CRITICAL 11
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat stored over salsa
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer in bucket <10 ppm.
*18 Toxic items stored above food/utensils
Observed windex bottle on top of cups
*21 RFSM - Not On Site
RFSM not on site
*32 Nonfood surfaces-design to be cleaned easily
Observed wall around AC patched with unfinished wood and styrofoam. Observed foil used as shelf liner in WIC. Materials must be durable, non-porous, and easily cleanable.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed prepared food uncovered in WIC.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not use cup as scoop. Scoops must have handles and be used for dry ingredients or in-use items only.
*40 Reuse of single service articles
Observe single-use foil containers being washed and re-used.
*42 Dirty nonfood contact surfaces
Observed dirty walls and shelves, dirty inside bathroom door.
*45 Premises shall be maintained in good repair
Observed hole in ceiling in back corner, leaking AC. Seal utility sink and bathroom sinks to wall.
*47 Handwashing signage
Provide hand wash sign in bathroom
2019-09-18 Pass w/ Conditions Routine CRITICAL 13
*07 Food safe, good condition, unadulterated, and honestly presented
Observed orange debris in salt container.
*10 Clean Sight and Touch
Observed dirty inside dry ingredient container.
*18 Toxic items storage adjacent to food/utensils
Do not place bleach or sanitizer solution next to food.
*19 Water & Plumbing in good repair- per code
Observed leaky faucet at utility sink and fast leak at 3-comp sink.
*21 RFSM - Not On Site
RFSM must be on site during hours of operation.
*32 Nonfood surfaces-design to be cleaned easily
Do not use foil as liner. Observed wall around AC unit patched with styrofoam, wood, and soft foam. Must be durable, non-porous, and easily cleanable.
*36 Cloths in-use for wiping between uses stored
Do not store sanitizer bucket on floor.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Cover food in WIC, cover salt container when not in use.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not use bowl as scoop. Scoops must have handle and stick out of procuct.
*40 Reuse of single service articles
Do not re-use single-use container (foil pans)
*42 Dirty nonfood contact surfaces
Clean fan covers in WIC, clean fan in dining area and ceiling around vent. Clean shelves in prep area, clean top of meat-cooking equipment where there is grease buildup.
*45 Premises shall be maintained in good repair
Repair floor tiles, repair leaking AC.
*46 Covered waste receptacle for women's restroom
Cover trash in bathroom.
2019-03-08 Pass Routine CRITICAL 11
*37 Storing the food where it is not exposed to splash, dust, or other contamination
food in walk in cooler and reach in cooler must be covered, container touched rte food provide barrier between hand sink and food (tortillas)
*47 Handwashing signage
provide hand washing sign
*36 Cloths in-use for wiping between uses stored
observed wet/moisture cloths sit on tables
*42 Dirty nonfood contact surfaces
clean coolers inside, shelves, sinks, gaskets
*29 Sanitizing solutions, testing devices
prvide sanitizer test strips (chloro test strips)
*39 Store equipment & utensils - avoid contamination
do store utensils between equipment
*18 Toxic items storage adjacent to food/utensils
chemical (bleach/chlorax) stred next to food and utensils
*14 Gloves single use
change gloves when you changed a task
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark TCS food for 7 days only
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken stored above raw beef, raw fish stored above rte food
*32 Approved Food Contact Equip.
use approved food contact containers/bags, no shopping bags
2019-02-27 Pass Routine CRITICAL 9
*02 Cold Hold (41øF/45øF or below)
TRIPE 64
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*39 Cutting surfaces.
*42 Floors/walls/ceiling/nonfood dirty
*47 Handwashing signage
*38 Thawing. under running water criteria
2019-02-18 Fail Routine CRITICAL 18
FAILED: *46 Physical Facilities Premises
FAILED: *23 Does the establishment have sufficient capacity to meet peak hot water demands?
ho hot water at hand sink (restroom)
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
no date marking on rte foods (seasoned chicken stored inside of reach in cooler
FAILED: *31 Individual, disposable towels
no paper towels at the hand sink at restroom
FAILED: *09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
separate different meats (raw/ cooked) inside the walk in cooler
FAILED: *10 Clean Sight and Touch
clean plastic shelving inside the walk in cooler
FAILED: *45 Premises shall be maintained in good repair
wall is not in good repair by small stove top and fryer repair roof leak over food prep area
FAILED: *37 Storing the food at least 15 cm (6 inches) above the floor
store food off the floor inside the walk in cooler
FAILED: *14 Gloves single use
food staff observed changing tasks without washing.
FAILED: *03 Food products not maintained at 135øF or above
hot food must be held at 135 degrees or above in steam table at all times
FAILED: *36 Cloths in-use for wiping between uses stored
properly store dirty towels
FAILED: *34 Outer openings:closing holes, gaps
daylight seen underneath the front double doors seal properly
FAILED: *42 Nonfood-contact surfaces material
clean tables in the dining area
FAILED: *39 Store equipment & utensils - avoid contamination
do not store utensils between equipment
FAILED: *22 Handlers-Certificate Not On Site
all food staff must be trained in food safety
FAILED: *41 Food storage containers, identified with common name of food.
label all food containers (sugar ex.) label drink dispenser container at front cash register
FAILED: *21 RFSM - Not On Site
no rfsm observed on site during the inspection
FAILED: *32 Maintain in Good Repair
replace broken equipment in kitchen area
2018-07-29 Pass Routine CRITICAL 6
*19 Water & Plumbing in good repair- per code
Small leak on 3CS faucet. Must be fixed.
*37 Storing the food at least 15 cm (6 inches) above the floor
Drinks stored on floor. Must be stored 6" above floor.
*43 Light bulbs, light shields provided
Light bulb not working on hood. Must be replaced.
*45Physical Facilities Floors,Walls,Ceilings
mall leak on ceiling by air vent. Must be fixed.
*39 Store equipment & utensils - avoid contamination
Knives stored between 3CS/URC. Must be stored properly
*47 RFSM Certificate - Not Display
Must renew RFSM and provide and updated one.
2018-02-21 Pass Routine 8
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
store sanitizer bucket off floor
*28 Date marking commercially prepared of RTE/PHF
date mark all food prepared or opened (like salsas, shrimp, etc)
*36 Cloths in-use for wiping between uses stored
keep wiping cloths in sanitizer bucket
*12 A food employee or conditional employee shall report to PIC the information as specified under (
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
*22 Handlers-Certificate Not On Site
All employees handling food need to have food handler cards on site
*14 When to wash hands before donning new gloves
observed employee wanting to use new gloves without washing hands
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
2017-08-23 Pass Routine CRITICAL 2
*07 Food safe, good condition, unadulterated, and honestly presented
provide lid/ cover for are food containers No shopping ablaut. wrap the food
*02 Cold Hold (41øF/45øF or below)
cheese : 50° F. tomato 51° F
2017-04-05 Pass Routine CRITICAL 5
*07 Food safe, good condition, unadulterated, and honestly presented
provide cover/protection for all food containers in ric, wic
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat and potato store together
*10 Clean Sight and Touch
provide cleaning for the wic (observed blood in wic)
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food in wic and ric
*38 Thawing. under running water criteria - < 4 hours
2016-10-13 Pass Routine CRITICAL 5
*03 Vending Machine. Hot Hold (135øF or higher)
rice 116 oF I beef 95°/ F
*28 Date marking > 24 hrs,on site,temp 41F
For all food containers
*07 Food safe, good condition, unadulterated, and honestly presented
provide container for the ground meat I seal open package of cheese
*10 Chlorine sanitizer concentration, minimum temp.
200 Ppm
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Separate raw eggs and cheese, meat
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.