Leslie's Bakery
2915 Community Dr #102, Dallas, TX 75220 · 75220 · Restaurant
Mostly clean — 8 of 12 passed, one prior failure
2023-06-09 Pass Routine CRITICAL 7
*03 Food products not maintained at 135øF or above
Observed tamale @ 98 F and chicken @ 123 F
*10 Clean Sight and Touch
served dirty meat slier (food debris)
*18 Use toxic according to manufacturer direction
Observed sanitizer bucket concentration too high (>200 ppm CL)
*21 RFSM - Not On Site
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Dirty nonfood contact surfaces
Clean dirty venthood, grease build-up
*02 Cold Hold (41øF/45øF or below)
Observed raw eggs @ 73 F.
2021-06-08 Pass w/ Conditions Routine CRITICAL 13
*03 Food products not maintained at 135øF or above
Observed tamale 110.2 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken over vegetables
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Observed washing pot without sanitizing after.
*15 Bare hands contact with ready-to-eat foods
Observed touching tortas with bare hands
*14 Gloves single use
Do not wash disposable food prep gloves. Dispose of gloves, wash hands, and put on new gloves.
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer in 3-comp sink 200 ppm Cl
*21 RFSM - Not On Site
Observed no RFSM on site
*22 Washing hands only at a designated hand sink
Observed washing hands in 3-comp sink.
*27 Cooling method, criteria - smaller portions
Observed food cooled in large portions on prep table before being put away.
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard on floor in WIF
*33 Rinsing procedures - 3 compartment sink
Observed not rinsing dishes between washing and sanitizing.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed bucket of meat on floor near prep table and food on floor in WIF.
*39 Keep utensils handles upright or protected
Observed spoons and forks stored with eating end up. Store with handles up to protect the eating end from contamination.
2021-04-29 Pass w/ Conditions Routine CRITICAL 11
*03 Food products not maintained at 135øF or above
Observed soup 137 degrees F, flauta 94 degrees F.
*10 Sanitization after Cleaning
Observed not sanitizing after washing
*15 Limit bare hand contact with all other foods
Observed handling foods w/ bare hands (raw meat, banana leaf, and dough)
*22 Washing hands only at a designated hand sink
Observed washing hands in 3-comp sink
*28 Date marking combined ingredients for RTE/ TCS food
Date mark grab and go foods.
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard used as floor mat
*36 Cloths in-use for wiping between uses stored
Observed no sanitizer bucket
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Observed sugar syrup stored uncovered
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed knife stored on shelf under coconut shreds container
*27 Cooling method, criteria - using ice bath
Observed cooling food sitting out on prep table. Cool in ice bath.
*18 Single Service-no deleterious substances
Observed shopping bag used in direct food-contact. Use only food-grade materials.
2020-04-02 Pass Routine CRITICAL 6
*03 Food products not maintained at 135øF or above
Observed flautas 113 degrees F
*18 Chemical sanitizer generated onsite, chemical criteria
Observed bucket >200 ppm Chlorine
*27 Cooling method, criteria - smaller portions
Observed soup cooling in large portion on prep table
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal food being eaten in prep area
*45 Premises shall be maintained in good repair
Seal hand sink to wall
*47 Handwashing signage
Provide hand wash sign in bathroom.
2020-03-05 Pass w/ Conditions Routine CRITICAL 14
*03 Food products not maintained at 135øF or above
Observed flautas 106 degrees F. Suggest using lid to keep hot.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken over RTE food
*14 When to wash hands before donning new gloves
Observed now washing hands before putting on gloves or changing tasks.
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer bucket 200 ppm chlorine
*21 RFSM - Not On Site
No RFSM on site. Register manager cert w/ City of Dallas
*27 Cooling method, criteria - smaller portions
Observed cooling large portion of stewed tomatoes on prep table at ambient temperature.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark food with prep date and disposal date (7 days)
*29 Food thermometers provided and accessible
Provide thermometers for coolers containing eggs and milk.
*31 Individual, disposable towels
Provide paper towels at hand sink.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor (onions, cabbage, and other food in containers)
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed using bowl as scoop for flour.
*42 Dirty nonfood contact surfaces
Observed dirty wall, outsides of containers, and ice on WIF floor.
*47 Handwashing signage
Provide hand wash sign at hand sink
*41 Food storage containers, identified with common name of food.
Label dry ingredients
2018-11-27 Pass Follow-up CRITICAL 12
*32 Approved Food Contact Equip.
use food grade bags not shopping bags
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off floor
*47 Handwashing signage
provide hand washing sign
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark tcs food for 7 days only
*10 Clean Sight and Touch
clean mixers
*22 Handlers-Certificate Not On Site
provide food handler certificates/cards
* 21 RFSM notify 10 days & replacement in 45 days
provide rfsm certificate
*42 Dirty nonfood contact surfaces
clean shelves in coolers
*46 Covered waste receptacle for women's restroom
provide covered receptacle
*40 Reuse of single service articles
do not reuse single use articles
2018-11-17 Fail Routine CRITICAL 18
FAILED: *15 Contact RTE Products w/ Bare Hands
food staff observed handling rte food without gloves
FAILED: *10 Sanitization after Cleaning
clean and sanitize food contact surfaces as often
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
coffee and pastry observed on prep table
FAILED: *02 Cold Hold (41øF/45øF or below)
rice 70 degrees f
FAILED: *47 Other Violations
provide additional containers provide additional sink stopper to wash dishes correctly
FAILED: *45 Premises shall be maintained in good repair
install hook dispenser to store paper towels at back hand sink seal gap behind wall and hand sink replace damaged ceiling tiles
FAILED: *39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
must not store containers inside of bulk ingredients bins
FAILED: *23 Does the establishment have sufficient capacity to meet peak hot water demands?
no hot water at hand sink restroom
FAILED: *22 Handlers-Certificate Not On Site
all food employees must be trained correctly in food safety
FAILED: *42 Ventilation hood systems
clean and sanitize vent a hood filters as often as needed
FAILED: *18 Unnecessary chemicals not allowed
raid is not for commercial use
FAILED: *21 RFSM - Not On Site
must provide a current RFSM
FAILED: *27 Cooling method, criteria - placing the food in shallow pans
FAILED: *33 Rinsing procedures - 3 compartment sink
3 com sink must be set up correctly
FAILED: *41 Food storage containers, identified with common name of food.
label bulk ingredient containers label squeeze bottles
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
must date cooked/rte foods stored inside of ric
FAILED: *14 Wash hands after all other activities
food staff must wash hands after every contamination
FAILED: *01 Cooling -- total 6 hours, 135-41øF
2018-05-21 Pass Routine CRITICAL 5
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Raw beef above fries.
*28 Date marking > 24 hrs,on site,temp 41F
*42 Floors/walls/ceiling/nonfood dirty
Clean wall by 3 comp sink.
*21 RFSM - Not On Site
*47 Conditions of Permit-in use of food equipment
2017-11-14 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
see measurements
*03 Food products not maintained at 135øF or above
see measurements
*24 Food packaged in a establishment, shall be labeled as specified in law
label items packaged to go
*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
*43 Clean vent syst:Intake/exhaust air ducts
vent hood needs cleaning
*18 Toxic items storage adjacent to food/utensils
spray cleaner sitting next to utensils
*21 RFSM - Not On Site
Obtain City of Dallas registered food service manager certificate, at least one employee needs to have it that is on site at all times
*19 Water & Plumbing in good repair- per code
repair leak under three compartment sinks
2017-06-14 Pass Routine CRITICAL 14
*24 Food Label - Nutrition Labeling
for the candy
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all fruits and foods in ric
*29 Sanitizing solutions, testing devices
provide sanitizer test strip
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no eating allow in prep area
*03 Food products not maintained at 135øF or above
fried banana: 83'f
*07 Food safe, good condition, unadulterated, and honestly presented
observed food bowl put directly on food
*18 Chemical sanitizer generated onsite, device criteria
set up sanitizer bucket
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef, chicken store together
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all food in ric
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
flour storage must above floor 6 ins
2017-01-03 Pass Routine 5
*31 Individual, disposable towels
*14 When to wash hands before donning new gloves
all employees must wash hands before donning a new pair of gloves
*31 No soap at handsink
*37 Storing the food at least 15 cm (6 inches) above the floor
plantains stored on the floor
*28 Do not exceed manuf. use by date
smithfield premium ham with a use by date of nov 15, 2016
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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