What is Joe Leo Cantina's health inspection score?

Joe Leo Cantina has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Joe Leo Cantina last inspected?

Joe Leo Cantina was last inspected on February 9, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Joe Leo Cantina have?

Joe Leo Cantina has 37 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Joe Leo Cantina safe to eat at?

Joe Leo Cantina has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Joe Leo Cantina serve?

Joe Leo Cantina serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Joe Leo Cantina

Name: Joe Leo Cantina
Address: 2722 N FITZHUGH AVE, Dallas, 75204
Rating: 40

2722 N FITZHUGH AVE, Dallas

Data may be outdated — inspected 2/9/2024

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0Poor

Mexican•Uptown

Ranked #634 of 747 in UptownBetter than 81% of mexican restaurants

Stable

6 inspections

Last: Feb 9, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

26 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-60

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

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

2722 N FITZHUGH AVE, Dallas, TX 75204

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Violation Timeline

May 2021

1 inspections

5 basic

May

Nov 2021

1 inspections

1 intermediate

2 basic

Jul 2022

1 inspections

3 intermediate

3 basic

Jul

Feb 2023

1 inspections

2 intermediate

2 basic

Sep 2023

1 inspections

3 intermediate

9 basic

Sep

Feb 2024

1 inspections

2 intermediate

5 basic

Inspection History

6 records on file

6 Routine

Feb 24

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
OBSERVED COOKED BEANS IN WIC AT 50'F MADE YESTERDAY
DAL-2*10 Clean Sight and Touch−5
CLEANED CONTAINERS STILL SOILED, CLEAN AGAIN

Basic (5)

−10 pts

DAL-3*27 Cooling method, criteria - using ice bath−2
DAL-4*32 Equipment & Utensils resistant pit,chip, crazing−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-7*39 Store equipment & utensils in a clean, dry place−2

Base deductions−20 pts

Sep 23

Routine InspectionScore: 79

3 Med9 Basic

12 total

67/100inspection score

−33 pts

Intermediate (3)

−15 pts

DAL-1*01 Cooling -- total 6 hours, 135-41øF−5
Observed tortilla soup @ 84F and charro beans at 104.9F inside WIC- both in large containers & placed inside WIC to cool. Practice proper cooling methods & keep record/cooling log or time stamp to show product is cooled from 135F-70F in 2 hours & from 70F-41F in an additional 4 hours.
DAL-2*03 Food products not maintained at 135øF or above−5
Charro beans observed at 118.6F and spanish rice at 109F on expo line. Maintain all hot hold items 135F or greater.
DAL-3*10 Clean Sight and Touch−5
Interior walls of ice machine observed with black mold like accumulation.

Basic (9)

−18 pts

DAL-4*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o−2
Provide quat test strips to test 3 comp sink and sanitizer buckets concentration.
DAL-5*31 Individual, disposable towels−2
Provide a trash can for hand sink in back prep area.
DAL-6*32 Maintain in Good Repair−2
Replace torn gasket on RIC door in bar.
DAL-7*34 Outer openings:closing holes, gaps−2
Patch holes in FRP walls where needed.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed employee beverage inside RIF next to product. Observed male waiter eating on expo line.
DAL-9*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Cover all product inside WIC.
DAL-10*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowls being used to scoop in dry ingredient bins.
DAL-11*45 Premises shall be maintained in good repair−2
Seal hand sink next to ice machine to the wall properly.
DAL-12*47 Handwashing signage−2
Provide designated hand sink signs for all hand sinks.

Base deductions−33 pts

Feb 23

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside ice machine
DAL-4*02 Cold Hold (41øF/45øF or below)−5
Salsa found at 45'f, keep at 41'f or lower

Basic (2)

−4 pts

DAL-2*27 Cooling method, criteria - smaller portions−2
Cool using smaller portions
DAL-3*42 Dirty nonfood contact surfaces−2
Clean floor drain baskets/ near floor drain

Base deductions−14 pts

Jul 22

Routine InspectionScore: 88

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Cheese found at 56'f, keep at 41'f or lower
DAL-2*07 Food safe, good condition, unadulterated, and honestly presented−5
Discard un-ripe peppers
DAL-3*10 Clean Sight and Touch−5
Clean inside ice machine

Basic (3)

−6 pts

DAL-4*36 Cloths in-use for wiping between uses stored−2
Store wiping cloths properly
DAL-5*39 Store all equipment & utensil covered or inverted−2
Store serving plates inverted
DAL-6*42 Dirty nonfood contact surfaces−2
Clean under 3CS

Base deductions−21 pts

Nov 21

Routine InspectionScore: 95

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Pico found at 49.1'f, Keep at 41'f or lower

Basic (2)

−4 pts

DAL-2*42 Dirty nonfood contact surfaces−2
Clean floor of WIC
DAL-3*47 Handwashing signage−2
Place handwash sign in restroom

Base deductions−9 pts

May 21

Routine InspectionScore: 93

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

DAL-1*29 Warewashing machines thermometer in F.rinse tank−2
Provide thermal labels or dish thermometer to test final rinse of high temp dish machine.
DAL-2*31 Individual, disposable towels−2
Designate a handsink at bar, provide handsink with sign and paper towels.
DAL-3*34 Outer door: solid,selfclosing,tightfitting−2
Seal back door properly to prevent entrance of insects and rodents.
DAL-4*35 Jewelry Prohibition−2
Watch and bracelet observed on kitchen staff, only a plain ring allowed on hands and arms.
DAL-5*45 Premises:Cleaning, frequency and restrictions−2
Dust observed on ceiling tile above prep table area.

Base deductions−10 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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