What is Luna's Restaurant And Bar's health inspection score?

Luna's Restaurant And Bar has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Luna's Restaurant And Bar last inspected?

Luna's Restaurant And Bar was last inspected on March 3, 2022. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Luna's Restaurant And Bar have?

Luna's Restaurant And Bar has 105 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Luna's Restaurant And Bar safe to eat at?

Luna's Restaurant And Bar has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Luna's Restaurant And Bar

Name: Luna's Restaurant And Bar
Address: 2225 CONNECTOR DR, Dallas, 75220
Rating: 59

2225 CONNECTOR DR, Dallas

Data may be outdated — inspected 3/3/2022

▲Improving

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0Fair

Northwest Dallas

Ranked #187 of 430 in Northwest Dallas

Improving

10 inspections

Last: Mar 3, 2022

low confidence

Directions Order

Inspections

Clean Rate

10.5

Avg Violations

52 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

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

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+20 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

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2225 CONNECTOR DR, Dallas, TX 75220

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Violation Timeline

Nov 2018

2 inspections

5 intermediate

12 basic

Nov

May 2019

1 inspections

4 intermediate

6 basic

Dec 2019

1 inspections

4 intermediate

11 basic

Dec

Feb 2020

1 inspections

2 intermediate

10 basic

Aug 2020

1 inspections

2 intermediate

11 basic

Aug

Mar 2021

1 inspections

3 intermediate

12 basic

Apr 2021

1 inspections

2 intermediate

10 basic

Apr

Sep 2021

1 inspections

3 intermediate

6 basic

Mar 2022

1 inspections

2 basic

Mar

Inspection History

10 records on file

8 Routine2 Follow-up

Mar 22

Routine InspectionLatestScore: 98

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

DAL-1*45 Premises shall be maintained in good repair−2
ESTABLISHMENT IS CURRENTLY CLOSED. NO EMPLOYEES OR CUSTOMERS OBSERVED FROM RESTAURANT SIDE OF ESTABLISHMENT. OWNER STATED HIS RESTAURANT SIDE IS NOT LONGER IN BUSINESS AND FOOD PRODUCTS ON SITE ARE BELONG TO BAKERY SIDE ONLY, BAKERY SIDE IS NO DUE FOR INSPECTION. PLEASE REPAIR ANY OUT OF ORDER EQUIPMENT IF YOU CHANGE YOUR MIND AND HAVE YOUR BUSINESS REOPEN.
DAL-2*42 Floors/walls/ceiling/nonfood dirty−2

Base deductions−4 pts

Sep 21

Routine InspectionScore: 82

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Salsa 51F; maintain at 41F or below. Placed in ice (COS).
DAL-2*10 Clean Sight and Touch−5
Bottom shelves of RIC and RIF units observed with product debris
DAL-3*20 Grease Trap Tickets−5
Service grease trap every 90 days, maintain manifest on file at location to present upon inspection.

Basic (6)

−12 pts

DAL-4*29 Sanitizing solutions, testing devices−2
Provide chemical test strips to test sanitizer concentration levels.
DAL-5*31 Individual, disposable towels−2
Provide paper towels for hand sink in dish wash and cook line.
DAL-6*37 Preventing contamination from other sources. Miscellaneous sources of Contamination−2
Cover dry ingredient containers in dry storage room.
DAL-7*32 Approved Food Contact Equip.−2
Use proper scoops to dispose dry ingredients
DAL-8*42 Dirty nonfood contact surfaces−2
Floor inside WIC observed with liquid/product accumulation. Fan covers inside WIC observed with heavy dust accumulation.
DAL-9*45 Premises shall be maintained in good repair−2
Patch holes in wall where needed throughout dish pit area, over hand sink.

Base deductions−27 pts

Apr 21

Follow-up InspectionScore: 82

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-5*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN CHLORINE SANITIZER AT 50 PPM, MACHINE TESTED AT 10 PPM.
DAL-12*20 Grease Trap Tickets−5

Basic (10)

−20 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
ALSO VENT HOOD, STOVE,
DAL-2*40 Reuse of single service articles−2
DO NOT REUSE TORTILLA CHIP CARDBOARD BOX
DAL-3*21 RFSM - Not On Site−2
DAL-4*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED FRUIT FLIES FROM BAR AREA.
DAL-6*22 Accredited food handler certificate - 60 days−2
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD RPEP. AREA ALLOWED, OBSERVED EMPLOYEE BEVERAGE ON TOP OF PREP. COOLER.
DAL-8*45Floor, wall, ceiling - Exposed material−2
CLOSE ANY OPENING FROM KITCHEN AREA. KEEP ICE MACHINE COVERS CLOSED AT ALL TIMES.
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."
DAL-10*46 Water, Plumbing, and Waste Plumbing Systems-good repair−2
PROVIDE HOT WATER TO KITCHEN COMPARTMENT SINKS.
DAL-11*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN FREEZER.

Base deductions−30 pts

Mar 21

Routine InspectionScore: 70

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-2*02 Cold Hold (41øF/45øF or below)−5
PORK 51"F, BEEF 51'F FROM REACH IN COOLER.
DAL-4*10 Chlorine sanitizer concentration, minimum temp.−5
MAINTAIN DISHWASHING MACHINE SANITIZER AT 50 PPM, TESTED AT 10 PPM.
DAL-14*19 No Hot Water / Water heater 50 gallon min.−5
PROVIDE HOT WATER TO ESTABLISHMENT AT ALL TIMES.

Basic (12)

−24 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
DAL-3*40 Reuse of single service articles−2
DO NOT USE TORTILLA CHIP CARDBOARD BOXES MORE THAN ONCE.
DAL-5*21 RFSM - Not On Site−2
DAL-6*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER.
DAL-7*47 Conditions of Permit-in use of food equipment−2
POST A SIGN " A copy of the most recent establishment inspection report is available upon request ."
DAL-8*45 Premises shall be maintained in good repair−2
REPAIR LEAK DRAIN PIPE FROM HAND SINK BY KITCHEN DOORS OF DINNING , REPLACE BLOWN LIGHT BULBS FROM RESTROOM.
DAL-9*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-10*24 Food Label- manufacture/packer/distrubtor name−2
PROVIDE LABEL WITH NAME OF YOUR BUSINESS AND ADDRESS ON PREPACKAGED TORTILLA
DAL-11*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENTHOOD, SHELVES FROM COOLERS AND FREEZER, DISHWASHING MACHINE , AND FLOOR.
DAL-12*46 Covered waste receptacle for women's restroom−2
DAL-13*29 Sanitizing solutions, testing devices−2
PROVIDE SANITIZER TEST STRIPS TO TEST YOUR SANITIZER.
DAL-15*35 Hair Restraints effective−2
KITCHEN EMPLOYEES.

Base deductions−39 pts

Aug 20

Routine InspectionScore: 81

2 Med11 Basic

13 total

68/100inspection score

−32 pts

Intermediate (2)

−10 pts

DAL-4*02 Cold Hold (41øF/45øF or below)−5
REFRIED BEANS 49'F, SHREDDED CHICKEN 47'F, PORK 46'F, BEEF 46'F
DAL-10*20 Grease Trap Tickets−5

Basic (11)

−22 pts

DAL-1*38 Thawing. under running water criteria - water velocity−2
THAW PRODUCTS UNDER RUNNING WATER. OBSERVED PRODUCTS (CHICKEN 32'F )THAWING AT ROOM TEMPERATURE.
DAL-2*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZR.
DAL-3*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED ROACHES IN A COOLER. FOLLOW UP INSPECTION WILL BE CONDUCTED. ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGH 16 CONTAINERS CHEESE AND PRODUCES APPROX. 2 LB EACH. 1 BEEF AND MEAT APPROX. 10 LBS 1 FISH APPROX. 5 LBS REASON PRODUCT WAS DESTROYED: OBSERVED ROACHES IN THIS COOLER. DISPOSITION: EMPLOYEE TRASH PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit
DAL-5*31 No soap at handsink−2
BAR
DAL-6*39 Store equipment & utensils in a clean, dry place−2
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN SINKS.
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS FROM ALL COOLERS.
DAL-9*45 Premises shall be maintained in good repair−2
REPLACE MISSING COVER FROM ICE MACHINE.
DAL-11*46 Covered waste receptacle for women's restroom−2
DAL-12*42 Floors/walls/ceiling/nonfood dirty−2
STOVE , FLOOR OF ICE FROM WALK IN FREEZER, DISHWASHING MACHINE , BAR AREA , EXTERIOR OF COOLERS
DAL-13*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"

Base deductions−32 pts

Feb 20

Follow-up InspectionScore: 81

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

DAL-2*14 When to wash−5
OBSERVED WAITER EATING AND CONTINUE TO WORK WITHOUT WASHING HANDS
DAL-10*20 Grease Trap Tickets−5

Basic (10)

−20 pts

DAL-1*37 Storing the food at least 15 cm (6 inches) above the floor−2
CHIPS
DAL-3*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
OBSERVED WAITER EATING IN BEVERAGE STATION
DAL-4*31 No soap at handsink−2
DAL-5*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
DAL-6*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN STOVE, VENT HOOD, GRILL, WALK IN FREEZER FLOOR
DAL-7*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
DAL-8*36 Cloths in-use for wiping between uses stored−2
STORE ALL WIPING CLOTHES IN SANITIZER BETWEEN USE
DAL-9*40 Reuse of single service articles−2
DO NOT REUSE TORTILLA CHIP BOXES
DAL-11*22 Handlers-Certificate Not On Site−2
DAL-12*45 Premises shall be maintained in good repair−2
REPAIR OUT OF ORDER FAUCETS. REPAIR DEFROSTER OF WALK IN FREEZER, DOOR OF COOLER USE AS STORAGE AREA

Base deductions−30 pts

Dec 19

Routine InspectionScore: 71

4 Med11 Basic

15 total

58/100inspection score

−42 pts

Intermediate (4)

−20 pts

DAL-1*10 Hot water sanitizer surface temp. < 160'F−5
MACHINE AT 130'F
DAL-5*20 Grease Trap Tickets−5
DAL-7*19 Water & Plumbing in good repair- per code−5
REPAIR ALL LEAKS PIPES AND BROKEN FAUCETS FROM SINKS
DAL-11*06 Discard TCS if date marked exceeds temp & time−5
JUICE FROM BAR

Basic (11)

−22 pts

DAL-2*34 Controlling pests. Eliminating harborage conditions−2
OBSERVED ROACHES FROM AN EMPTY AND NOT IN USE COOLER
DAL-3*22 Handlers-Certificate Not On Site−2
DAL-4*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEM IN HAND SINKS. i.e. BAR HAND SINK
DAL-6*36 Cloths in-use for wiping between uses stored−2
DAL-8*43 Light bulbs, light shields provided−2
POTS STORAGE ROOM
DAL-9*47 Conditions of Permit-in use of food equipment−2
POST SIGN " A copy of the most recent establishment inspection report is available upon request"
DAL-10*46 Covered waste receptacle for women's restroom−2
DAL-12*21 A establishment shall have written procedures for employees to follow when responding to vomitin−2
DAL-13*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED. OBSERVED EMPLOYEE'S BEVERAGE STORED BY FOOD EQUIPMENT
DAL-14*28 Original cont. of RTE/PHF/Day1= day of opening−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
DAL-15*37 Food protected from cross contamination by storing the food in packages, covered containers, or−2
COVER ALL FOOD PRODUCTS FROM FREEZERS AND WALK IN COOLER

Base deductions−42 pts

May 19

Routine InspectionScore: 81

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-5*02 Cold Hold (41øF/45øF or below)−5
Raw shell eggs held out of refrigeration at 72.7 degrees
DAL-6*19 Backflow prevention device - air gap−5
Spray hose at the three compartment sink hanging below the flood level rim of the sink
DAL-8*10 Clean Sight and Touch−5
Inside the dishwasher
DAL-10*20 Grease Trap Tickets−5

Basic (6)

−12 pts

DAL-1*34 Outer door: solid,selfclosing,tightfitting−2
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-3*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim−2
fLIES DFW Pest 05-20-2019
DAL-4*39 Utensils, single serve items 6 inches off - floor−2
DAL-7*47 RFSM Certificate - Not Display−2
DAL-9*42 Nonfood-contact surfaces material−2
a rock is used for a stove leg

Base deductions−32 pts

Nov 18

Routine InspectionScore: 81

3 Med7 Basic

10 total

71/100inspection score

−29 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Cooked tamales held at 93.2 degrees on the counter without a heat source
DAL-6*05 Rapidly reheat 165øF for hot holding−5
Cooked tamales reheating in the warmer at 124.8 degrees
DAL-9*18 Toxic items storage adjacent to food/utensils−5
Salt and stainless steel cleaner stored together

Basic (7)

−14 pts

DAL-2*35 Hair Restraints effective−2
Beard nets
DAL-3*31 Individual, disposable towels−2
DAL-4*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-5*22 Handlers-Certificate Not On Site−2
DAL-7*36 Cloths in-use for wiping between uses stored−2
DAL-8*21 RFSM - Not On Site−2
DAL-10*42 Dirty nonfood contact surfaces−2
Stove

Base deductions−29 pts

Nov 18

Routine InspectionScore: 86

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-3*03 Food products not maintained at 135øF or above−5
Boiled peanuts held at 119.1 degress
DAL-4*20 Grease Trap Tickets−5

Basic (5)

−10 pts

DAL-1*47 RFSM Certificate - Not Display−2
DAL-2*22 Handlers-Certificate Not On Site−2
DAL-5*21 RFSM - Not On Site−2
DAL-6*32 Approved Food Contact Equip.−2
Open can used for storage of strawberry sauce
DAL-7*35 Hair Restraints effective−2

Base deductions−20 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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