What is Luigui Pizza & Pazta Bar's health inspection score?

Luigui Pizza & Pazta Bar has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Luigui Pizza & Pazta Bar last inspected?

Luigui Pizza & Pazta Bar was last inspected on June 8, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Luigui Pizza & Pazta Bar have?

Luigui Pizza & Pazta Bar has 85 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Luigui Pizza & Pazta Bar safe to eat at?

Luigui Pizza & Pazta Bar has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Luigui Pizza & Pazta Bar serve?

Luigui Pizza & Pazta Bar serves Pizza cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Luigui Pizza & Pazta Bar

Name: Luigui Pizza & Pazta Bar
Address: 1636 W MOCKINGBIRD LN, Dallas, 75235
Rating: 42

1636 W MOCKINGBIRD LN, Dallas

Data may be outdated — inspected 6/8/2023

▲Improving

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0Poor

Pizza•Love Field

Ranked #335 of 396 in Love FieldBetter than 94% of pizza restaurants

Improving

10 inspections

Last: Jun 8, 2023

low confidence

Directions Order

Inspections

Clean Rate

8.5

Avg Violations

35 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

16x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-9 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

+6 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

1636 W MOCKINGBIRD LN, Dallas, TX 75235

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

5 basic

Nov

May 2019

1 inspections

4 intermediate

9 basic

Sep 2019

1 inspections

4 intermediate

3 basic

Sep

Mar 2020

1 inspections

2 intermediate

8 basic

Oct 2020

1 inspections

3 intermediate

6 basic

Oct

Apr 2021

1 inspections

3 intermediate

5 basic

Oct 2021

1 inspections

1 intermediate

6 basic

Oct

Apr 2022

1 inspections

2 intermediate

5 basic

Dec 2022

1 inspections

4 intermediate

4 basic

Dec

Jun 2023

1 inspections

1 intermediate

8 basic

Inspection History

10 records on file

9 Routine1 Follow-up

Jun 23

Routine InspectionLatestScore: 85

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

DAL-9*20 Grease Trap Tickets−5

Basic (8)

−16 pts

DAL-1*21 RFSM - Not On Site−2
No RFSM on site
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
Clean splattered food from walls over prep tables
DAL-3*22 Accredited food handler certificate - 60 days−2
All food handlers must be trained in food safety-state approved
DAL-4*40 Handle & dispense of cleaned utensils, single-use−2
Invert single service items when not used when not in use
DAL-5*27 Cool TCS foods using proper methods−2
Observed food cooling at room temperature must use an approved method
DAL-6*28 Original cont. of RTE/PHF/Day1= day of opening−2
Must use date marking system for Ready to eat foods
DAL-7*45 Drying Mops-air dry−2
Hang mops to dry
DAL-8*39 Store equipment & utensils - avoid contamination−2
Observed ice scoop on top of large mixer

Base deductions−21 pts

Dec 22

Routine InspectionScore: 82

4 Med4 Basic

8 total

72/100inspection score

−28 pts

Intermediate (4)

−20 pts

DAL-2*10 Clean Sight and Touch−5
Provide cleaning for WIC
DAL-3*03 Food products not maintained at 135øF or above−5
Tomato sauce: 119'f, 125'f, 130'f
DAL-4*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,−5
Observed raw meat store next to cooked ground meat
DAL-6*19 One Inch Air Gap−5
Keep the pipe at 3 comp sink above floor 1 in

Basic (4)

−8 pts

DAL-1*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Observed open cup of drink at prep area
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all the foods in the coolers
DAL-7*36 Cloths in-use for wiping between uses stored−2
Keep towel in sanitizer bucket between use
DAL-8*22 Accredited food handler certificate - 60 days−2
All employees who working with food must have valid food handler card

Base deductions−28 pts

Apr 22

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*10 Clean Sight and Touch−5
Provide cleaning for wic, food containers
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
Observed raw eggs store next to dressings and above the drink raw chicken above raw meat and butter

Basic (5)

−10 pts

DAL-1*45Floor, wall, ceiling - Exposed material−2
Seal the broken baseboard
DAL-2*31 Handwashing lavatory - accessible−2
Remove the cleaning brush and towel out of the hand sink
DAL-5*34 Outer openings:closing holes, gaps−2
Seal open gaps for the back door
DAL-6*47 Handler-Certificate Not on site−2
DAL-7*38 Thawing. under running water criteria−2

Base deductions−20 pts

Oct 21

Routine InspectionScore: 87

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

DAL-6*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw meat store together with ham

Basic (6)

−12 pts

DAL-1*32 Damaged Equipment−2
Fix the broken handles of RIC Replace the broken gaskit for the Ric
DAL-2*21 RFSM - Not On Site−2
DAL-3*36 Cloths in-use for wiping between uses stored−2
DAL-4*45Floor, wall, ceiling - Exposed material−2
Replace the damaged tiles on the ceilings
DAL-5*31 Handwashing lavatory - accessible−2
observed big tray blocked the hand sink
DAL-7*28 Date marking > 24 hrs,on site,temp 41F−2
Provide date marking for all foods in the WIC

Base deductions−17 pts

Apr 21

Routine InspectionScore: 84

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS in vending machine if exceeds time/temp−5
ham 3/16, 3/16
DAL-2*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
observed raw poultry store next to food
DAL-3*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*47 Handler-Certificate Not on site−2
DAL-6*34 Outer openings:closing holes, gaps−2
seal open gaps for back door
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for left over foods

Base deductions−25 pts

Oct 20

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*06 Discard TCS if date marked exceeds temp & time−5
cheese: 9/2
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the ice machine
DAL-3*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
meat
DAL-6*32 Damaged Equipment−2
damaged gasket need to fix
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*34 Outer openings:closing holes, gaps−2
seal open gaps for the back door
DAL-9*39 Keep utensils handles upright or protected−2

Base deductions−27 pts

Mar 20

Routine InspectionScore: 81

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-1*03 Food products not maintained at 135øF or above−5
meatball 112'f
DAL-2*10 Clean Sight and Touch−5
provide cleaning for the cooler

Basic (8)

−16 pts

DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*21 RFSM - Not On Site−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
provide date marking for all food containers
DAL-6*29 Sanitizing solutions, testing devices−2
provide sanitizer test strip
DAL-7*31 Handwashing lavatory - used for other purpose−2
observed utensil in the hand sink
DAL-8*34 Outer openings:closing holes, gaps−2
seal open gaps for back door
DAL-9*36 Cloths in-use for wiping between uses stored−2
DAL-10*45Floor, wall, ceiling - Exposed material−2
fix the broken tile on the wall

Base deductions−26 pts

Sep 19

Follow-up InspectionScore: 83

4 Med3 Basic

7 total

74/100inspection score

−26 pts

Intermediate (4)

−20 pts

DAL-1*19 Hand sink water temperature below 110'F−5
BACK HAND SINK BY DISHWASHER 86 DEGREE F
DAL-3*14 When to wash hands before donning new gloves−5
DAL-4*18 Toxic items labeling-non original container−5
LABEL SPRAY BOTTLES
DAL-6*10 Clean Sight and Touch−5
INSIDE TOP OF ICE MACHINE, CLEAN INSIDE SMALL COOLER

Basic (3)

−6 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN FAN IN KITCHEN
DAL-5*21 RFSM - Not On Site−2
EXPIRED, REGISTER
DAL-7*31 Individual, disposable towels−2
PROVIDE BACK HAND SINK

Base deductions−26 pts

May 19

Routine InspectionScore: 75

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
RAW CHICKEN 62 DEGREE F INSIDE SMALL COOLER
DAL-4*10 Clean Sight and Touch−5
INSIDE ICE MACHINE, INSIDE WIC AND RICS, CLEAN ICE GUARD AT SODA MACHINE
DAL-7*18 Toxic items labeling-non original container−5
LABEL TOXIC SPRAY BOTTLES
DAL-11*19 Hand sink water temperature below 110'F−5
BOILER TURNED OFF

Basic (9)

−18 pts

DAL-2*47 Handwashing signage−2
AT BACK HAND SINK
DAL-3*42 Dirty nonfood contact surfaces−2
BACK FAN SHOULD BE CLEANED TO BE FREE OF DUST
DAL-5*31 Individual, disposable towels−2
AT BACK HAND SINK
DAL-6*29 Cold/hot hold unit thermometer easily viewable−2
IN ALL RICS
DAL-8*28 Original cont. of RTE/PHF/Day1= day of opening−2
ITEMS IN COOLER MISSING DATES
DAL-9*21 RFSM - Not On Site−2
DAL-10*39 Equipment in good repair and proper adjustment.−2
SMALL COOLER AMBIENT TEMP 48 DEGREE F
DAL-12*45 Premises shall be maintained in good repair−2
REPLACE WATER SOILED CEILING TILES
DAL-13*39 Store all equipment & utensil covered or inverted−2
SINGLE SERVICE ITEMS

Base deductions−38 pts

Nov 18

Routine InspectionScore: 88

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*10 Chlorine sanitizer concentration, minimum temp.−5
Warewashing machine showing Chlorine on final rinse to be less than 10ppm. Please service equipment so that final rinse is at least 50ppm
DAL-6*10 Clean Sight and Touch−5
Ice machine infected with black biofilm on interior compartment. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before being brought back into service Can opener blade shows substantial buildup of food soils on blade. Suggest equipment be disassembled, cleaned, sanitized, air dried, and reassembled before being brought back into service. Replacement of blade is recommended.

Basic (5)

−10 pts

DAL-1*21 RFSM - Not On Site−2
Registered Food Service Manager certified through the City of Dallas must be present at all times food is prepared and served. This blue certificate may be obtained from our Goforth Office: Code Compliance Office: 7901 Goforth Road Dallas, TX 75238 (214) 670-8083 Requirements are: -Photo ID -Evidence of successful completion of a Registered Food Service Manager course approved by the State of Texas Department of Health or a nationally recognized sanitarian foundations (ANSI or NSF). -$30.00 per year (Check, Credit Card, or Money Order) It is advised to call ahead on day of visit to verify above information. Please note the offices close from12:00pm to 1:00pm.
DAL-2*45 Floor& wall junctures- coved & sealed−2
Broken floor tiles throughout kitchen.
DAL-4*42 Dirty nonfood contact surfaces−2
Soiled walls near working reach in cooler on end of cook line. Dirty floors in bar area.
DAL-5*39 Equipment in good repair and proper adjustment.−2
Pizza oven missing knobs. Panel missing on ice maker.
DAL-7*34 Outer door: solid,selfclosing,tightfitting−2
Back screen doors shows daylight around perimeter of door and jam.

Base deductions−20 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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