What is Los Balones Sport Bar & Restaurant's health inspection score?

Los Balones Sport Bar & Restaurant has a SafeDine safety score of 29 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Balones Sport Bar & Restaurant last inspected?

Los Balones Sport Bar & Restaurant was last inspected on December 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Balones Sport Bar & Restaurant have?

Los Balones Sport Bar & Restaurant has 104 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Balones Sport Bar & Restaurant safe to eat at?

Los Balones Sport Bar & Restaurant has a safety score of 29/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Los Balones Sport Bar & Restaurant serve?

Los Balones Sport Bar & Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Los Balones Sport Bar & Restaurant

Name: Los Balones Sport Bar & Restaurant
Address: 2905 WEBB CHAPEL EXT, Dallas, 75220
Rating: 29

2905 WEBB CHAPEL EXT, Dallas

Data may be outdated — inspected 12/6/2023

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0Poor

American•Northwest Dallas

Ranked #380 of 430 in Northwest DallasBetter than 17% of american restaurants

Stable

10 inspections

Last: Dec 6, 2023

low confidence

Directions Order

Inspections

Clean Rate

10.4

Avg Violations

29 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-71

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-15 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

2905 WEBB CHAPEL EXT, Dallas, TX 75220

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Violation Timeline

Dec 2019

1 inspections

3 intermediate

11 basic

Dec

Jan 2020

2 inspections

7 intermediate

13 basic

Dec 2020

1 inspections

2 intermediate

6 basic

Dec

Jul 2021

1 inspections

5 intermediate

8 basic

Aug 2021

1 inspections

3 intermediate

8 basic

Aug

Feb 2022

1 inspections

2 intermediate

4 basic

Oct 2022

1 inspections

3 intermediate

8 basic

Oct

May 2023

1 inspections

3 intermediate

8 basic

Dec 2023

1 inspections

3 intermediate

7 basic

Dec

Inspection History

10 records on file

10 Routine

Dec 23

Routine InspectionLatestScore: 82

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*05 Rapidly reheat 165øF for hot holding−5
Observed refried beans @ 121.1 F after reheating
DAL-2*10 Sanitization after Cleaning−5
(0 ppm Cl)
DAL-3*19 Water & Plumbing in good repair- per code−5
Repair major leak on faucet next to dish machine and on hand sink faucet, leak under 3-comp sink @ bar

Basic (7)

−14 pts

DAL-4*21 RFSM - Not On Site−2
Provide food manager on site at all times of operation
DAL-5*32 Damaged Equipment−2
Repair torn gasket on WIC
DAL-6*37 Storing the food at least 15 cm (6 inches) above the floor−2
Onions
DAL-7*39 Equipment in good repair and proper adjustment.−2
repair cracked ice machine cover
DAL-8*42 Floors/walls/ceiling/nonfood dirty−2
Clean dirty floors
DAL-9*45 Premises shall be maintained in good repair−2
Repair loose faucets @ bar, hot knob in front of hot hold table, wall in storage closet of women's restroom
DAL-10*46 Covered waste receptacle for women's restroom−2

Base deductions−29 pts

May 23

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
Clean inside dirty microwave and moldy ice machine
DAL-2*19 Water & Plumbing in good repair- per code−5
Observed water covering large portion of floor. Repair clogged drains pipes by ice machine, mop sink, 3-comp sink
DAL-3*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*31 Handwashing lavatory - used for other purpose−2
do not store items in hand wash sink
DAL-6*33 Warewashing machines auto. dispense detergents−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*38 Thawing. under running water criteria - water velocity−2
thaw frozen shrimp under running water
DAL-9*42 Dirty nonfood contact surfaces−2
clean dirty venthood, clogged floor drains
DAL-10*43 Light bulbs, light shields provided−2
Repair light under venthood
DAL-11*45 Premises shall be maintained in good repair−2
Repair hand wash sink @ entrance of kitchen

Base deductions−31 pts

Oct 22

Routine InspectionScore: 82

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*10 Clean Sight and Touch−5
clean mold inside ice machine, clean inside RIF next to WIC
DAL-2*15 Bare hands contact with ready-to-eat foods−5
Observed employee touch RTE chips with bare hands
DAL-3*19 Water & Plumbing in good repair- per code−5
Connect drain pipe to floor drain properly (handwash sink in back) and for ice machine too

Basic (8)

−16 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*34 Pest control-routine inspections for−2
Provide pest control record and observed a cloud of gnats in dry storage
DAL-6*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve−2
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed scoop handle in dry-ingredient bins touching food product
DAL-8*42 Dirty nonfood contact surfaces−2
Clean floor drains and venthood
DAL-9*43 Light bulbs, light shields provided−2
Repair light under venthood
DAL-10*45 Premises shall be maintained in good repair−2
Repair wall in dry storage area, repair floor tile, wall by bar entrance, repair wall by men's restroom entrance an dtighten faucet to 3-comp sink properly at bar
DAL-11*46 Covered waste receptacle for women's restroom−2

Base deductions−31 pts

Feb 22

Routine InspectionScore: 89

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-1*10 Sanitization after Cleaning−5
Observed dish machine sanitizer tested at 0 ppm Cl. COS
DAL-2*20 Grease Trap Tickets−5
Grease trap tickets not available.

Basic (4)

−8 pts

DAL-3*21 RFSM - Not On Site−2
RFSM not on site.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed ice scoop handle touching ice at bar.
DAL-5*42 Dirty nonfood contact surfaces−2
Observed dirty RIC.
DAL-6*47 Conditions of Permit-in use of food equipment−2
Permit not posted in public view.

Base deductions−18 pts

Aug 21

Routine InspectionScore: 80

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed beans 129 degrees F
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw shrimp over RTE foods
DAL-3*14 When to wash hands between raw and RTE foods−5
Observed not washing hands after handling raw meat

Basic (8)

−16 pts

DAL-4*29 Food thermometers--small diameter probe−2
Obtain probe thermometer
DAL-5*31 Handwashing lavatory - used for other purpose−2
Observed container in hand sink. Use for hand washing only
DAL-6*32 Nonfood surfaces-design to be cleaned easily−2
Observed foil used as shelf liner
DAL-7*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed cups used as scoop in dry ingredients. Observed scoop handle in ice at bar. Observed utensils left in food stored in RIC
DAL-8*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
cover food stored in RIC
DAL-9*45 Drying Mops-air dry−2
Dump mop water and hang mop
DAL-10*46 Covered waste receptacle for women's restroom−2
Provide covered trash in womens restroom stalls
DAL-11*47 Handwashing signage−2
Provide hand wash sign at bar hand sink

Base deductions−31 pts

Jul 21

Routine InspectionScore: 73

5 Med8 Basic

13 total

59/100inspection score

−41 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed raw pork 54 degrees F (WIC 62 degrees F)
DAL-2*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken over vegetables, raw pork with hot dog
DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer concentration <10 ppm
DAL-4*03 Food products not maintained at 135øF or above−5
Observed beans 132 degrees F, chicken soup 125 degrees F.
DAL-5*18 Toxic items labeling-non original container−5
Observed chemical spray bottles not labeled

Basic (8)

−16 pts

DAL-6*27 Cooling method, criteria - smaller portions−2
Observed cooling at ambient temperature in large portions
DAL-7*29 Food thermometers provided and accessible−2
Provide thermometers in all coolers
DAL-8*31 Handwashing lavatory - accessible−2
Observed items in 2 hand sinks. Observed no designated hand sink at bar. Choose 1 sink to use as hand sink, provide hand wash sign, and use for no other purpose.
DAL-9*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed using towel as non-slip mat under cutting board. Use non-absorbent material.
DAL-10*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover foods stored in coolers
DAL-11*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Observed knives stored in gap between prep tables
DAL-12*42 Dirty nonfood contact surfaces−2
Observed dirty outsides of containers, walls, shelves
DAL-13*45 Drying Mops-air dry−2
Dump dirty mop water and hang mop

Base deductions−41 pts

Dec 20

Routine InspectionScore: 85

2 Med6 Basic

8 total

78/100inspection score

−22 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed soup at 122 degrees F.
DAL-2*18 Toxic items labeling-non original container−5
Observed sanitizer bucket not labeled, spray bottle not labeled

Basic (6)

−12 pts

DAL-3*31 Handwashing lavatory - accessible−2
Keep hand sink clear of items and accessible at all times
DAL-4*29 Food thermometers provided and accessible−2
Provide thermometers in all coolers
DAL-5*32 Nonfood surfaces-design to be cleaned easily−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 tables
DAL-7*42 Dirty nonfood contact surfaces−2
Observed dirty shelves, dirty floor of freezer
DAL-8*45 Premises shall be maintained in good repair−2
Repair broken floor tiles

Base deductions−22 pts

Jan 20

Routine InspectionScore: 90

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Observed ranchero sauce 108 degrees F, chicken 123 degrees F.
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Observed sanitizer bucket 0 ppm

Basic (3)

−6 pts

DAL-3*29 Food thermometers--small diameter probe−2
Provide probe thermometer for food.
DAL-4*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Keep scoop handle out of ice
DAL-5*42 Dirty nonfood contact surfaces−2
Observed debris from ceiling on shelves and food packages in dry storage.

Base deductions−16 pts

Jan 20

Routine InspectionScore: 69

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Observed cheese 49.2 degrees F
DAL-2*08 Cooked TCS foods received at 135øF or less−5
Observed pot of sauce 88.5 degrees F on prep table with no time control.
DAL-3*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw chicken and beef over RTE foods
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
Observed machine sanitizer <10 ppm.
DAL-5*18 Restricted use pesticides−5
Raid is not an approved pesticide and was observed over clean dishes.

Basic (10)

−20 pts

DAL-6*21 RFSM - Not On Site−2
Obtain RFSM from City of Dallas and have at least 1 person w/ RFSM on site during all operating hours.
DAL-7*28 Date marking combined ingredients for RTE/ TCS food−2
Observed very little date marking.
DAL-8*29 Food thermometers provided and accessible−2
Provide thermometer in WIC
DAL-9*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Observed foil used as shelf liners.
DAL-10*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect−2
Observed back door left open for excess duration of time.
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Cover food in coolers and in kitchen
DAL-12*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep−2
Co not use cup as scoop.
DAL-13*40 Reuse of single service articles−2
Do not re-use single-use containers
DAL-14*42 Dirty nonfood contact surfaces−2
Observed dirty throughout. Observed standing water next to dish machine and ice machine.
DAL-15*43 Light bulbs, light shields provided−2
observed missing light shields and non-functionin gf light bulbs

Base deductions−45 pts

Dec 19

Routine InspectionScore: 76

3 Med11 Basic

14 total

63/100inspection score

−37 pts

Intermediate (3)

−15 pts

DAL-1*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio−5
Observed raw shrimp and bacon over vegetables
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
Dish machine sanitizer <10 ppm chlorine
DAL-3*18 Toxic items labeling-non original container−5
Observed chemical spray bottle with no label.

Basic (11)

−22 pts

DAL-4*21 RFSM - Not On Site−2
RFSM expired in July
DAL-5*29 Food thermometers provided and accessible−2
Observed no thermometer in WIC
DAL-6*31 Handwashing lavatory - accessible−2
Observed no hand wash sink in kitchen
DAL-7*32 Nonfood surfaces-design to be cleaned easily−2
Observed foil used as shelf-liner. material must be durable, non-absorbent, and easily cleanable.
DAL-8*34 Outer openings:closing holes, gaps−2
Observed gap around exterior door frame
DAL-9*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
Observed shredded lettuce uncovered in WIC.
DAL-10*39 Equipment in good repair and proper adjustment.−2
Observed dish machine leaking
DAL-11*42 Dirty nonfood contact surfaces−2
Observed dirty shelves in WIC
DAL-12*45 Premises shall be maintained in good repair−2
Observed damaged and missing ceiling tiles
DAL-13*46 Covered waste receptacle for women's restroom−2
Provide cover for trash in womens restroom.
DAL-14*47 Handwashing signage−2
Provide hand wash signs at all hand sinks, including restrooms.

Base deductions−37 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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