What is Leo Y Churro Taqueria's health inspection score?

Leo Y Churro Taqueria has a SafeDine safety score of 33 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Leo Y Churro Taqueria last inspected?

Leo Y Churro Taqueria was last inspected on October 24, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Leo Y Churro Taqueria have?

Leo Y Churro Taqueria has 96 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Leo Y Churro Taqueria safe to eat at?

Leo Y Churro Taqueria has a safety score of 33/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Leo Y Churro Taqueria

Name: Leo Y Churro Taqueria
Address: 9430 LARGA DR #120, Dallas, 75220
Rating: 33

9430 LARGA DR #120, Dallas

Data may be outdated — inspected 10/24/2023

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0Poor

Northwest Dallas

Ranked #370 of 430 in Northwest Dallas

Improving

10 inspections

Last: Oct 24, 2023

low confidence

Directions Order

Inspections

Clean Rate

9.6

Avg Violations

30 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-67

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-14 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

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

9430 LARGA DR #120, Dallas, TX 75220

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Violation Timeline

Oct 2019

1 inspections

3 intermediate

8 basic

Oct

May 2020

1 inspections

2 intermediate

4 basic

Dec 2020

1 inspections

4 intermediate

11 basic

Dec

Jan 2021

1 inspections

2 intermediate

4 basic

Jul 2021

1 inspections

3 intermediate

4 basic

Jul

Dec 2021

1 inspections

3 intermediate

6 basic

Jul 2022

1 inspections

1 intermediate

9 basic

Jul

Feb 2023

1 inspections

2 intermediate

9 basic

Aug 2023

1 inspections

4 intermediate

10 basic

Aug

Oct 2023

1 inspections

2 intermediate

5 basic

Inspection History

10 records on file

10 Routine

Oct 23

Routine InspectionLatestScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
hot hold items read under 135 degrees f
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
sanitizer bucket

Basic (5)

−10 pts

DAL-2*47 Conditions of Permit-in use of food equipment−2
display current inspection or sign stating available
DAL-3*36 Cloths in-use for wiping between uses stored−2
observed wiping cloths not stored in sanitizer bucket
DAL-5*31 Handwashing lavatory - accessible−2
hand sink
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
salsa, beans no date mark
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
personal items sitting on open top cooler

Base deductions−20 pts

Aug 23

Routine InspectionScore: 74

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw eggs @ 64.8 F, cheese @ 45.1 F
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Do not store raw meat over RTE sauce in WIC and gordita bread
DAL-3*10 Clean Sight and Touch−5
Observed soiled knife stored on wall (food accumulation)
DAL-4*14 When to wash hands before donning new gloves−5

Basic (10)

−20 pts

DAL-5*21 RFSM - Not On Site−2
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*29 Cold/hot hold unit thermometer easily viewable−2
in every RIC
DAL-8*31 No soap at handsink−2
DAL-9*34 Pest control-routine inspections for−2
observed multiple flies/gnats in kitchen area
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
keep tortillas 6 inches off floor
DAL-11*39 Cutting surfaces.−2
provide new cutting boards on RIC (soiled/stained)
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
deep clean kitchen (walls, floor, ceiling, etc)
DAL-13*43 Light bulbs, light shields provided−2
repair damaged lights under venthood (not turning on)
DAL-14*45 Mats / Duckboards nonabsorbent−2
Remove cardboard from floor used as a floor mat

Base deductions−40 pts

Feb 23

Routine InspectionScore: 81

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese @ 45.1 F, rice wic @ 44.9 F
DAL-2*10 Clean Sight and Touch−5
Clean inside dirty microwave

Basic (9)

−18 pts

DAL-3*21 RFSM - Not On Site−2
DAL-4*27 Cooling method, criteria - placing the food in shallow pans−2
Observed rice, beans and chicken not below 41 F after 6 hours in wic
DAL-5*29 Sanitizing solutions, testing devices−2
Provide test strips (chlorine)
DAL-6*31 No soap at handsink−2
in restroom
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*37 Storing the food where it is not exposed to splash, dust, or other contamination−2
Observed a lot of ice build-up in RIF touching food packages
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
Clean floors, and under and around equipment
DAL-10*45 Premises shall be maintained in good repair−2
Repair floor tile in kitchen, corroded hand was sink
DAL-11*47 Handwashing signage−2
in restroom

Base deductions−28 pts

Jul 22

Routine InspectionScore: 83

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside microwave (dirty), inside RIC in kitchen (really dirty with debris and food accumilation)

Basic (9)

−18 pts

DAL-2*28 Date marking > 24 hrs,on site,temp 41F−2
Date mark TCS food product kept longer than 24 hra
DAL-3*29 Cold/hot hold unit thermometer easily viewable−2
Provide thermometer for RIC
DAL-4*32 Equipment and Utensils Multiuse Materials durable−2
Observed wet cloth on equipment to stop leak
DAL-5*33 Warewashing equipment, clean solutions.−2
Provide cleaning agents (chlorine) during all hours of operation
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Keep onion bag 6 inch off floor
DAL-7*42 Dirty nonfood contact surfaces−2
Clean kitchen shelves, venthood filters, WIC, fan (dining area)
DAL-8*45 Premises shall be maintained in good repair−2
Repair damaged faucet at handsink and small A/C in kitchen with leak
DAL-9*47 Other Violations−2
Post 'choking poster' and 'inspection report available' sign up for public view, and provide pest control ticket
DAL-10*21 RFSM - Not On Site−2

Base deductions−23 pts

Dec 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw chicken and raw beef stored over beans in WIC.
DAL-2*10 Clean Sight and Touch−5
Observed dirty cutting board.
DAL-3*18 Toxic items stored above food/utensils−5
Observed bleach stored over food.

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
RFSM expired. Call 214-670-8083 for info.
DAL-5*31 No soap at handsink−2
Observed no soap in restroom.
DAL-6*32 Equipment and Utensils Multiuse Materials durable−2
Observed foil used as a shelf liner. Observed grocery bag used to store hot food.
DAL-7*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed onions stored on the floor.
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Observed dirty floor in WIC and under equipment.
DAL-9*45 Lockers to be used to store personal items−2
Store all personal items in appropriate place.

Base deductions−27 pts

Jul 21

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 52.3 degrees F
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer <10 ppm Cl
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE

Basic (4)

−8 pts

DAL-4*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-5*32 Equipment & Utensils smooth easily cleanable−2
Observed foil used as shelf liner
DAL-6*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knives stored in gap between prep cooler and hot table. Do not store utensils in WIC
DAL-7*40 Reuse of single service articles−2
Observed reusing foil pans

Base deductions−23 pts

Jan 21

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over sauce
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket <10 ppm Cl

Basic (4)

−8 pts

DAL-3*32 Nonfood surfaces-design to be cleaned easily−2
Observed foil and contact paper used as shelf liner
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed bucket of sauce on floor in WIC
DAL-5*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowl in beans in WIC
DAL-6*40 Reuse of single service articles−2
Observed re-using foil pans

Base deductions−18 pts

Dec 20

Routine InspectionScore: 71

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat over RTE and drinks in WIC
DAL-2*10 Clean Sight and Touch−5
Observed knives dirty
DAL-3*14 Hands wash procedures-without soap−5
Observed rinsing hands in 3-comp sink with no soap
DAL-4*18 Toxic items storage adjacent to food/utensils−5
Observed spray cleaner next to food containers.

Basic (11)

−22 pts

DAL-5*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark cut vegetables (onions)
DAL-6*31 Individual, disposable towels−2
Observed no paper towels at hand sink in restroom
DAL-7*32 Nonfood surfaces-design to be cleaned easily−2
Observed foil and contact paper used as shelf liner. Must be durable, easily cleanable material.
DAL-8*36 Cloths in-use for wiping between uses stored−2
Wiping cloths on prep table. Keep in sanitizing solution.
DAL-9*29 Food thermometers provided and accessible−2
Provide thermometer for cooler
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ladles and spoons in food in WIC
DAL-12*40 Reuse of single service articles−2
Observed reusing foil pans
DAL-13*41 Food storage containers, identified with common name of food.−2
Label dry ingredients
DAL-14*42 Dirty nonfood contact surfaces−2
Cleaning needed throughout
DAL-15*43 Ventilation hood-prevent grease dripping−2
observed dirty vent hood (excessive grease)

Base deductions−42 pts

May 20

Routine InspectionScore: 90

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 50 degrees F
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket <100 ppm

Basic (4)

−8 pts

DAL-3*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed bowl used as scoop.
DAL-4*41 Food storage containers, identified with common name of food.−2
Label bulk dry containers
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty walls and shelves
DAL-6*45 Premises shall be maintained in good repair−2
Observed sink not sealed to wall

Base deductions−18 pts

Oct 19

Routine InspectionScore: 81

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat stored over salsa
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer in bucket <10 ppm.
DAL-3*18 Toxic items stored above food/utensils−5
Observed windex bottle on top of cups

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
RFSM not on site
DAL-5*32 Nonfood surfaces-design to be cleaned easily−2
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.
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed prepared food uncovered in WIC.
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Do not use cup as scoop. Scoops must have handles and be used for dry ingredients or in-use items only.
DAL-8*40 Reuse of single service articles−2
Observe single-use foil containers being washed and re-used.
DAL-9*42 Dirty nonfood contact surfaces−2
Observed dirty walls and shelves, dirty inside bathroom door.
DAL-10*45 Premises shall be maintained in good repair−2
Observed hole in ceiling in back corner, leaking AC. Seal utility sink and bathroom sinks to wall.
DAL-11*47 Handwashing signage−2
Provide hand wash sign in bathroom

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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