What is Baleadas BY Lili's Bar And Grill's health inspection score?

Baleadas BY Lili's Bar And Grill has a SafeDine safety score of 39 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Baleadas BY Lili's Bar And Grill last inspected?

Baleadas BY Lili's Bar And Grill was last inspected on December 18, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Baleadas BY Lili's Bar And Grill have?

Baleadas BY Lili's Bar And Grill has 102 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Baleadas BY Lili's Bar And Grill safe to eat at?

Baleadas BY Lili's Bar And Grill has a safety score of 39/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Baleadas BY Lili's Bar And Grill serve?

Baleadas BY Lili's Bar And Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Baleadas BY Lili's Bar And Grill

Name: Baleadas BY Lili's Bar And Grill
Address: 3215 SHEILA LN, Dallas, 75220
Rating: 39

3215 SHEILA LN, Dallas

Data may be outdated — inspected 12/18/2023

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0Poor

American•Northwest Dallas

Ranked #352 of 430 in Northwest DallasBetter than 22% of american restaurants

Improving

10 inspections

Last: Dec 18, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.2

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 48/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (39/100) which is computed during our regular data sync.

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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3215 SHEILA LN, Dallas, TX 75220

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Violation Timeline

Jun 2019

1 inspections

3 intermediate

8 basic

Jun

Dec 2019

1 inspections

1 intermediate

3 basic

May 2020

1 inspections

4 intermediate

5 basic

May

Dec 2020

1 inspections

6 intermediate

9 basic

Jan 2021

1 inspections

3 intermediate

7 basic

Jan

Jul 2021

1 inspections

7 intermediate

8 basic

Nov 2021

1 inspections

2 intermediate

8 basic

Nov

Apr 2022

1 inspections

3 intermediate

8 basic

May 2023

1 inspections

3 intermediate

8 basic

May

Dec 2023

1 inspections

2 intermediate

4 basic

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed fried chicken @ 118 F
DAL-2*19 Hand sink water temperature below 110'F−5

Basic (4)

−8 pts

DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer in RIC in kitchen
DAL-4*39 Store equipment & utensils in a clean, dry place−2
Store ice scoop in dry, clean location
DAL-5*42 Dirty nonfood contact surfaces−2
Remove tape from outer part of equipment to be easily cleanable surface
DAL-6*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Do not store personal drink on clean dry rack for utensils

Base deductions−18 pts

May 23

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 51 F, and pico de gallo @ 52.2 F
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwave and dirty ice machine@ bar
DAL-11*19 Water & Plumbing in good repair- per code−5

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*29 Cold/hot hold unit thermometer easily viewable−2
in every RIC/WIC
DAL-5*34 Outer openings:closing holes, gaps−2
Observed gaps on backdoor. Seal properly
DAL-6*39 Store all equipment & utensil covered or inverted−2
Invert serving articles in kitchen
DAL-7*42 Dirty nonfood contact surfaces−2
Remove rusty shelves from WIC, clean WIC floor and gasket
DAL-8*43 Light bulbs, light shields provided−2
Repair venthood lights
DAL-9*45 Premises shall be maintained in good repair−2
Remove all unnecessary articles in back area
DAL-10*47 Handwashing signage−2
in men's restroom

Base deductions−31 pts

Apr 22

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed beans held at 47 Degrees F in RIC.
DAL-2*06 Discard TCS if date marked exceeds temp & time−5
Observed expired cheese held at RIC by front door(2/18/22).
DAL-3*10 Clean Sight and Touch−5
Observed dirty ice machine and soda gun at bar. Observed dirty microwave at kitchen.

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not registered with CIty of Dallas.
DAL-5*28 Original cont. of RTE/PHF/Day1= day of opening−2
Observed food not datemarked; Name, prep date, expiration date.
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Observed foil and cardboard used as shelf liners.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Observed gaps at back door.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed food stored in WIC and dry storage not covered.
DAL-9*39 Utensils, single serve items 6 inches off - floor−2
Observed floor storage of equipment.
DAL-10*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in the WIC.
DAL-11*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−31 pts

Nov 21

Routine InspectionScore: 82

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp over cheese in RIC. Observed eggs over dough in WIC.
DAL-2*10 Clean Sight and Touch−5
Observed microwave dirty on the inside. Observed dirty soda nozzles and ice maker at the bar.

Basic (8)

−16 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not on site. Call 214-670-8083 for info.
DAL-4*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must datemark food items held longer than 24 hrs for no more than 7 days.
DAL-5*29 Cold/hot hold unit thermometer easily viewable−2
All cooler/freezers must have easily viewable thermometers.
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Observed grocery bags used to store food.
DAL-7*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Food not in use must be covered, WIC and seasonings.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean the floor in the WIC.
DAL-9*43 Light - 10 foot : Walk-in, Dry storage−2
Replace light bulb in dry storage.
DAL-10*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−26 pts

Jul 21

Routine InspectionScore: 66

7 Med8 Basic

15 total

49/100inspection score

−51 pts

Intermediate (7)

−35 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed sausage 57 degrees F (WIC 62 degrees F)
DAL-2*01 Raw shelled eggs immediately placed at 41øF−5
Observed raw shelled eggs sitting at ambient temperature (72.5 degrees F)
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs and raw shrimp over RTE
DAL-4*10 Clean Sight and Touch−5
Observed dirty inside microwave and dirty soda nozzle
DAL-5*14 Hands wash procedures-without soap−5
Observed handling raw chicken and then rinsing hands in 3-comp sink without soap. Wash hands at hand sink with soap and warm water.
DAL-6*15 Bare hands contact with ready-to-eat foods−5
Observed touching RTE food with bare hands (cooked tortas)
DAL-7*18 Single Service-no deleterious substances−5
Observed using shopping bags and non food-grade plastic as food-contact material

Basic (8)

−16 pts

DAL-8*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-9*29 Food thermometers provided and accessible−2
Provide easily accessible thermometers in RIC's
DAL-10*32 Nonfood surfaces-design to be cleaned easily−2
Observed foil used as shelf liner, cardboard used as shelf liner in front RIC
DAL-11*39 Utensils, single serve items 6 inches off - floor−2
Observed lids on floor
DAL-12*40 Reuse of single service articles−2
Observed storing food in cans. Pour food into container and discard cans.
DAL-13*42 Dirty nonfood contact surfaces−2
Observed wall dirty around equipment
DAL-14*41 Food storage containers, identified with common name of food.−2
Label dry ingredients
DAL-15*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)−2
Observed no trash near hand sink for paper towels

Base deductions−51 pts

Jan 21

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket concentration <10 ppm Cl
DAL-2*18 Single Service-no deleterious substances−5
Observed using plastic bag as food contact. Melted plastic in tortilla press
DAL-10*02 Cold Hold (41øF/45øF or below)−5
Observed WIC 45 degrees F. Beans 47 degrees F, pico 47 degrees F.

Basic (7)

−14 pts

DAL-3*22 Washing hands only at a designated hand sink−2
Observed washing hands in 3-comp sink
DAL-4*31 Individual, disposable towels−2
Observed no paper towels at hand sink
DAL-5*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed peeling sticker on scoop
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed tortilla chips on floor
DAL-7*41 Food storage containers, identified with common name of food.−2
Label powder ingredients
DAL-8*42 Dirty nonfood contact surfaces−2
Observed dirty walls, soda syrup boxes
DAL-9*45 Drying Mops-air dry−2
Hang mop to allow air dry

Base deductions−29 pts

Dec 20

Routine InspectionScore: 66

6 Med9 Basic

15 total

52/100inspection score

−48 pts

Intermediate (6)

−30 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cooked beef 48 degrees F in RIC, beans 49 degrees F in WIC
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shelled eggs over RTE foods, ground beef next to onion.
DAL-3*10 Clean Sight and Touch−5
Observed dirty inside food containers, inside microwave, dirty food prep surfaces, dirty grill and cooking equipment.
DAL-4*14 When to wash hands after handling soiled equip/utensil−5
Observed not washing hands after cleaning, handling trash, or drinking.
DAL-5*15 Bare hands contact with ready-to-eat foods−5
Observed touching food with bare hands
DAL-6*18 Single Service-no deleterious substances−5
Shopping bag used as food-contact surface. Melted plastic used in tortilla press

Basic (9)

−18 pts

DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Observed foods not date marked and improperly date marked.
DAL-8*29 Food thermometers provided and accessible−2
Observed no thermometer in RIC's
DAL-9*32 Nonfood surfaces-design to be cleaned easily−2
Observed plastic wrap tied to RIC handle
DAL-10*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed drinking from cup w/ no lid in food prep area.
DAL-11*36 Cloths in-use for wiping between uses stored−2
Observed no sanitizer towel bucket
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor
DAL-13*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle in food product. Observed using bowl as scoop.
DAL-14*40 Reuse of single service articles−2
Observed storing food in opened can
DAL-15*41 Food storage containers, identified with common name of food.−2
Observed bulk dry ingredients and sauces in WIC not labeled

Base deductions−48 pts

May 20

Routine InspectionScore: 82

4 Med5 Basic

9 total

70/100inspection score

−30 pts

Intermediate (4)

−20 pts

DAL-1*02 Untreated shell eggs need to be at 45§F or <−5
Observed egg 57.4 degrees F, WIC 58 degrees F.
DAL-2*10 Clean Sight and Touch−5
Observed food-contact surfaces of dishes and utensils not clean
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Observed touching cooked tortillas with bare hands.
DAL-4*18 Toxic items labeling-non original container−5
label chemical spray bottles

Basic (5)

−10 pts

DAL-5*29 Food thermometers provided and accessible−2
Provide thermometers in all coolers
DAL-6*41 Food storage containers, identified with common name of food.−2
Label bulk dry container
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty walls/floors under/behind equipment.
DAL-8*43 Light bulbs, light shields provided−2
Observed light not working
DAL-9*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)−2
Provide trash near hand sink

Base deductions−30 pts

Dec 19

Routine InspectionScore: 93

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

DAL-1*18 Toxic items labeling-non original container−5
Observed spray bottle without label

Basic (3)

−6 pts

DAL-2*31 No soap at handsink−2
Observed no soap at hand sink
DAL-3*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed uncovered food in kitchen (beans)
DAL-4*45 Premises shall be maintained in good repair−2
Observed drain (not clogged) not draining under hand sink

Base deductions−11 pts

Jun 19

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cabbage at 70 degrees F, onions/carrots at 56 degrees F. Keep in smaller containers when on ice.
DAL-2*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol−5
Observed eggs over cabbage and sauce, raw chicken over onions.
DAL-3*10 Clean Sight and Touch−5
Clean inside RIC - shelves, walls.

Basic (8)

−16 pts

DAL-4*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark all prepared food and discard within 7 days.
DAL-5*29 Food thermometers provided and accessible−2
Provide thermometers for all coolers
DAL-6*32 Equipment & Utensils smooth easily cleanable−2
Do not re-use food packages. Do not use plastic shopping bags as food contact surfaces.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Observed gap around all edges of back door. Holes in back door.
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover bin containing beans.
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Provide scoop with handle for beans and store handle up. Do not use bowl as scoop.
DAL-10*42 Dirty nonfood contact surfaces−2
Clean gaskets on RIC, floor in RIC. Clean floor and walls throughout kitchen. Clean RIC handle. Clean vent hood. Clean ice buildup in chest freezer.
DAL-11*46 Enclosed toilet room w/self closing doors−2
Do not keep bathroom door open.

Base deductions−31 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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