What is Leslie's Bakery's health inspection score?

Leslie's Bakery 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 Leslie's Bakery last inspected?

Leslie's Bakery was last inspected on June 9, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Leslie's Bakery have?

Leslie's Bakery has 78 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Leslie's Bakery safe to eat at?

Leslie's Bakery 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 Leslie's Bakery serve?

Leslie's Bakery serves Bakery cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Leslie's Bakery

Name: Leslie's Bakery
Address: 2915 COMMUNITY DR #102, Dallas, 75220
Rating: 49

2915 COMMUNITY DR #102, Dallas

Data may be outdated — inspected 6/9/2023

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0Poor

Bakery•Northwest Dallas

Better than 33% of bakery restaurants

Unknown

7 inspections

Last: Jun 9, 2023

low confidence

Directions Order

Inspections

Clean Rate

11.1

Avg Violations

35 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

-51

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-20 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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

2915 COMMUNITY DR #102, Dallas, TX 75220

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Violation Timeline

Nov 2018

2 inspections

6 intermediate

21 basic

Nov

Mar 2020

1 inspections

4 intermediate

10 basic

Apr 2020

1 inspections

2 intermediate

4 basic

Apr

Apr 2021

1 inspections

4 intermediate

7 basic

Jun 2021

1 inspections

6 intermediate

7 basic

Jun

Jun 2023

1 inspections

4 intermediate

3 basic

Inspection History

7 records on file

6 Routine1 Follow-up

Jun 23

Routine InspectionLatestScore: 84

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed tamale @ 98 F and chicken @ 123 F
DAL-2*10 Clean Sight and Touch−5
served dirty meat slier (food debris)
DAL-3*18 Use toxic according to manufacturer direction−5
Observed sanitizer bucket concentration too high (>200 ppm CL)
DAL-7*02 Cold Hold (41øF/45øF or below)−5
Observed raw eggs @ 73 F.

Basic (3)

−6 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-6*42 Dirty nonfood contact surfaces−2
Clean dirty venthood, grease build-up

Base deductions−26 pts

Jun 21

Routine InspectionScore: 70

6 Med7 Basic

13 total

56/100inspection score

−44 pts

Intermediate (6)

−30 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed tamale 110.2 degrees F.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over vegetables
DAL-3*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos−5
Observed washing pot without sanitizing after.
DAL-4*15 Bare hands contact with ready-to-eat foods−5
Observed touching tortas with bare hands
DAL-5*14 Gloves single use−5
Do not wash disposable food prep gloves. Dispose of gloves, wash hands, and put on new gloves.
DAL-6*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer in 3-comp sink 200 ppm Cl

Basic (7)

−14 pts

DAL-7*21 RFSM - Not On Site−2
Observed no RFSM on site
DAL-8*22 Washing hands only at a designated hand sink−2
Observed washing hands in 3-comp sink.
DAL-9*27 Cooling method, criteria - smaller portions−2
Observed food cooled in large portions on prep table before being put away.
DAL-10*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard on floor in WIF
DAL-11*33 Rinsing procedures - 3 compartment sink−2
Observed not rinsing dishes between washing and sanitizing.
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed bucket of meat on floor near prep table and food on floor in WIF.
DAL-13*39 Keep utensils handles upright or protected−2
Observed spoons and forks stored with eating end up. Store with handles up to protect the eating end from contamination.

Base deductions−44 pts

Apr 21

Routine InspectionScore: 77

4 Med7 Basic

11 total

66/100inspection score

−34 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed soup 137 degrees F, flauta 94 degrees F.
DAL-2*10 Sanitization after Cleaning−5
Observed not sanitizing after washing
DAL-3*15 Limit bare hand contact with all other foods−5
Observed handling foods w/ bare hands (raw meat, banana leaf, and dough)
DAL-11*18 Single Service-no deleterious substances−5
Observed shopping bag used in direct food-contact. Use only food-grade materials.

Basic (7)

−14 pts

DAL-4*22 Washing hands only at a designated hand sink−2
Observed washing hands in 3-comp sink
DAL-5*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark grab and go foods.
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
Observed cardboard used as floor mat
DAL-7*36 Cloths in-use for wiping between uses stored−2
Observed no sanitizer bucket
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed sugar syrup stored uncovered
DAL-9*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knife stored on shelf under coconut shreds container
DAL-10*27 Cooling method, criteria - using ice bath−2
Observed cooling food sitting out on prep table. Cool in ice bath.

Base deductions−34 pts

Apr 20

Routine InspectionScore: 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 flautas 113 degrees F
DAL-2*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed bucket >200 ppm Chlorine

Basic (4)

−8 pts

DAL-3*27 Cooling method, criteria - smaller portions−2
Observed soup cooling in large portion on prep table
DAL-4*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed personal food being eaten in prep area
DAL-5*45 Premises shall be maintained in good repair−2
Seal hand sink to wall
DAL-6*47 Handwashing signage−2
Provide hand wash sign in bathroom.

Base deductions−18 pts

Mar 20

Routine InspectionScore: 73

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed flautas 106 degrees F. Suggest using lid to keep hot.
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over RTE food
DAL-3*14 When to wash hands before donning new gloves−5
Observed now washing hands before putting on gloves or changing tasks.
DAL-4*18 Chemical sanitizer generated onsite, chemical criteria−5
Observed sanitizer bucket 200 ppm chlorine

Basic (10)

−20 pts

DAL-5*21 RFSM - Not On Site−2
No RFSM on site. Register manager cert w/ City of Dallas
DAL-6*27 Cooling method, criteria - smaller portions−2
Observed cooling large portion of stewed tomatoes on prep table at ambient temperature.
DAL-7*28 Date marking combined ingredients for RTE/ TCS food−2
Date mark food with prep date and disposal date (7 days)
DAL-8*29 Food thermometers provided and accessible−2
Provide thermometers for coolers containing eggs and milk.
DAL-9*31 Individual, disposable towels−2
Provide paper towels at hand sink.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
Observed food on floor (onions, cabbage, and other food in containers)
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed using bowl as scoop for flour.
DAL-12*42 Dirty nonfood contact surfaces−2
Observed dirty wall, outsides of containers, and ice on WIF floor.
DAL-13*47 Handwashing signage−2
Provide hand wash sign at hand sink
DAL-14*41 Food storage containers, identified with common name of food.−2
Label dry ingredients

Base deductions−40 pts

Nov 18

Follow-up InspectionScore: 80

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*14 When to wash hands before donning new gloves−5
wash hands before donning new gloves
DAL-7*10 Clean Sight and Touch−5
clean mixers

Basic (10)

−20 pts

DAL-1*32 Approved Food Contact Equip.−2
use food grade bags not shopping bags
DAL-3*37 Storing the food at least 15 cm (6 inches) above the floor−2
store food 6 inches off floor
DAL-4*47 Handwashing signage−2
provide hand washing sign
DAL-5*41 Food storage containers, identified with common name of food.−2
provide label for food storage containers
DAL-6*28 Date marking > 24 hrs,on site,temp 41F−2
clearly date mark tcs food for 7 days only
DAL-8*22 Handlers-Certificate Not On Site−2
provide food handler certificates/cards
DAL-9* 21 RFSM notify 10 days & replacement in 45 days−2
provide rfsm certificate
DAL-10*42 Dirty nonfood contact surfaces−2
clean shelves in coolers
DAL-11*46 Covered waste receptacle for women's restroom−2
provide covered receptacle
DAL-12*40 Reuse of single service articles−2
do not reuse single use articles

Base deductions−30 pts

Nov 18

Routine InspectionScore: 64

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*15 Contact RTE Products w/ Bare Hands−5
food staff observed handling rte food without gloves
DAL-2*10 Sanitization after Cleaning−5
clean and sanitize food contact surfaces as often
DAL-4*02 Cold Hold (41øF/45øF or below)−5
rice 70 degrees f
DAL-11*18 Unnecessary chemicals not allowed−5
raid is not for commercial use

Basic (11)

−22 pts

DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
coffee and pastry observed on prep table
DAL-5*47 Other Violations−2
provide additional containers provide additional sink stopper to wash dishes correctly
DAL-6*45 Premises shall be maintained in good repair−2
install hook dispenser to store paper towels at back hand sink seal gap behind wall and hand sink replace damaged ceiling tiles
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
must not store containers inside of bulk ingredients bins
DAL-8*23 Does the establishment have sufficient capacity to meet peak hot water demands?−2
no hot water at hand sink restroom
DAL-9*22 Handlers-Certificate Not On Site−2
all food employees must be trained correctly in food safety
DAL-10*42 Ventilation hood systems−2
clean and sanitize vent a hood filters as often as needed
DAL-12*21 RFSM - Not On Site−2
must provide a current RFSM
DAL-13*27 Cooling method, criteria - placing the food in shallow pans−2
DAL-14*33 Rinsing procedures - 3 compartment sink−2
3 com sink must be set up correctly
DAL-15*41 Food storage containers, identified with common name of food.−2
label bulk ingredient containers label squeeze bottles

Base deductions−42 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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