What is Legacy Fuel Stop's health inspection score?

Legacy Fuel Stop has a SafeDine safety score of 49 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Legacy Fuel Stop last inspected?

Legacy Fuel Stop was last inspected on June 11, 2021. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Legacy Fuel Stop have?

Legacy Fuel Stop has 57 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Legacy Fuel Stop safe to eat at?

Legacy Fuel Stop has a safety score of 49/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Legacy Fuel Stop serve?

Legacy Fuel Stop serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Legacy Fuel Stop

Name: Legacy Fuel Stop
Address: 2350 WALNUT HILL LN, Dallas, 75229
Rating: 49

2350 WALNUT HILL LN, Dallas

Data may be outdated — inspected 6/11/2021

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0Poor

American•North Dallas

Ranked #408 of 566 in North DallasBetter than 17% of american restaurants

Stable

6 inspections

Last: Jun 11, 2021

low confidence

Directions Order

Inspections

Clean Rate

9.5

Avg Violations

59 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

Employee illness

Sick employee handling food — illness transmission risk

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 46/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (49/100) 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

2350 WALNUT HILL LN, Dallas, TX 75229

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

4 basic

Nov

May 2019

1 inspections

8 intermediate

7 basic

Jun 2019

1 inspections

7 intermediate

6 basic

Jun

Jul 2019

1 inspections

5 intermediate

Jun 2020

1 inspections

1 intermediate

6 basic

Jun

Jun 2021

1 inspections

2 intermediate

9 basic

Inspection History

6 records on file

6 Routine

Jun 21

Routine InspectionLatestScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL BOTTLES ABOVE FREEZER.
DAL-11*10 Clean Sight and Touch−5
ICE MACHINE

Basic (9)

−18 pts

DAL-2*22 Accredited food handler certificate - 60 days−2
EXPIRED
DAL-3*45 Premises shall be maintained in good repair−2
SEAL ALL GAP AND REPLACE MISSING FRP FROM WALL OF ICE MACHINE ROOM. LEVEL FLOOR OF ICE ROOM.
DAL-4*47 Handwashing signage−2
DAL-5*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
KEEP SALSA CUP ICE BIN FREE OF MELTED ICE WATER.
DAL-6*43 Light - 50 foot : Food and utensils area−2
AREA ABOVE KITCHEN THREE COMPARTMENT SINK,
DAL-7*27 Cooling method, criteria - rapid cooling equipment−2
USE RAPID METHOD TO COOL HOT FOOD DOWN, USE SMALL CONTAINERS INSTEAD A LARGE POT .
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FLOOR OF STANDING WATER FROM ICE MACHINE ROOM.
DAL-9*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-10*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

Base deductions−28 pts

Jun 20

Routine InspectionScore: 89

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-2*03 Food products not maintained at 135øF or above−5
ONION 106'F, PEPPER 111'F

Basic (6)

−12 pts

DAL-1*47 Other Violations−2
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
DAL-3*45 First Aid−2
DAL-4*36 Cloths in-use for wiping between uses stored−2
ALSO KEEP IT OFF THE FLOOR
DAL-5*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
ALSO VENT HOOD
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−17 pts

Jul 19

Routine InspectionScore: 85

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

DAL-1*14 When to wash hands before donning new gloves−5
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Washing dishes and prepraring foods on the same set of sinks
DAL-3*02 Cold Hold (41øF/45øF or below)−5
Jalepeno's top of the point of usage refrigerator at 53.0 degrees
DAL-4*18 Toxic items used according to law−5
Raid used in the kitchen
DAL-5*03 Food products not maintained at 135øF or above−5
Grilled peppers and onions hled at 125.1 degrees

Base deductions−25 pts

Jun 19

Routine InspectionScore: 71

7 Med6 Basic

13 total

53/100inspection score

−47 pts

Intermediate (7)

−35 pts

DAL-3*01 Cooling -- total 6 hours, 135-41øF−5
Cooked green salsa at 63.4 degrees after spending the night in the walk in refrigerator
DAL-4*10 Clean Sight and Touch−5
Pans with gross labels left on after cleaning
DAL-9*07 Food safe, good condition, unadulterated, and honestly presented−5
Ice manufactured from a non permitted manufacturer
DAL-10*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw chicken prepared on the same table as fried foods Cooked foods stored with dirty dishes Raw shell eggs stored with dirty dishes
DAL-11*18 Toxic items used according to law−5
Raid
DAL-12*14 When to wash hands between raw and RTE foods−5
Observed employee go from raw chicken to cooked foods without washing her hands
DAL-13*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held at 57.0 degrees Cooked sausage held at 66.0 degrees

Basic (6)

−12 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
DAL-2*40 Handle & dispense of cleaned utensils, single-use−2
Spoon dispensed flat Single service cups missing a dust gaurd
DAL-5*21 RFSM - Not On Site−2
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
DAL-7*45 Walls and ceilings, studs, joists, and rafters−2
DAL-8*47 RFSM Certificate - Not Display−2

Base deductions−47 pts

May 19

Routine InspectionScore: 65

8 Med7 Basic

15 total

46/100inspection score

−54 pts

Intermediate (8)

−40 pts

DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Lack of sanitizing solution
DAL-4*14 When to wash hands before donning new gloves−5
DAL-5*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held on the counter at 57.7 degrees Cooked chrizio held on ice not ice ice at 50.5 degrees
DAL-6*18 Toxic items used according to law−5
Raid
DAL-8*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Raw meat prepared in the sanitizing sink while dishes are being washed
DAL-10*20 Grease Trap Tickets−5
LES 04-23-2019
DAL-13*07 Food safe, good condition, unadulterated, and honestly presented−5
ICe manufactured from non approved source Home canned drinks
DAL-15*01 Cooling -- total 6 hours, 135-41øF−5
Salsa

Basic (7)

−14 pts

DAL-1*39 Store all equipment & utensil covered or inverted−2
DAL-3*31 Handwashing lavatory - accessible−2
DAL-7*37 Unpackaged food may not be stored in direct contact with undrained ice−2
Salsa
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
DAL-11*42 Nonfood-contact surfaces material−2
Cloth under the cutting board
DAL-12*21 PIC ensures food properly and rapidly cooled−2
DAL-14*47 RFSM Certificate - Not Display−2

Base deductions−54 pts

Nov 18

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*03 Food products not maintained at 135øF or above−5
Cooked beans held at 88.3 degrees - on the counter Grilled onions held at 104.3 degrees
DAL-4*18 Toxic items used according to law−5
Raid

Basic (4)

−8 pts

DAL-1*40 Single use articel wrapped or dispensed−2
Unwrapped tooth picks dispensed flat
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*43 Ventilation hood-prevent grease dripping−2
Fryer not under the vent a hood
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2

Base deductions−18 pts

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Community Safety Reports

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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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