What is Restaurant Leylita #2's health inspection score?

Restaurant Leylita #2 has a SafeDine safety score of 17 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurant Leylita #2 last inspected?

Restaurant Leylita #2 was last inspected on February 13, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurant Leylita #2 have?

Restaurant Leylita #2 has 118 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurant Leylita #2 safe to eat at?

Restaurant Leylita #2 has a safety score of 17/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Restaurant Leylita #2 serve?

Restaurant Leylita #2 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Restaurant Leylita #2

Name: Restaurant Leylita #2
Address: 2330 ROYAL LN #600, Dallas, 75229
Rating: 17

2330 ROYAL LN #600, Dallas

Data may be outdated — inspected 2/13/2024

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0Poor

American•North Dallas

Ranked #498 of 566 in North DallasBetter than 22% of american restaurants

Stable

10 inspections

Last: Feb 13, 2024

low confidence

Directions Order

Inspections

Clean Rate

11.8

Avg Violations

28 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-84

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-21 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 16/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (17/100) which is computed during our regular data sync.

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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2330 ROYAL LN #600, Dallas, TX 75229

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Violation Timeline

Apr 2021

1 inspections

5 intermediate

9 basic

Apr

May 2021

1 inspections

2 intermediate

4 basic

Nov 2021

1 inspections

2 intermediate

9 basic

Nov

Jul 2022

1 inspections

5 intermediate

10 basic

Aug 2022

1 inspections

3 intermediate

6 basic

Aug

Mar 2023

1 inspections

4 intermediate

9 basic

Apr 2023

1 inspections

3 intermediate

8 basic

Apr

May 2023

1 inspections

4 intermediate

6 basic

Feb 2024

2 inspections

7 intermediate

22 basic

Feb

Inspection History

10 records on file

5 Follow-up5 Routine

Feb 24

Follow-up InspectionLatestScore: 74

4 Med10 Basic

14 total

60/100inspection score

−40 pts

Intermediate (4)

−20 pts

DAL-2*10 Sanitization after Cleaning−5
EMPLOYEE IS ONLY USING DETERGENT WITHOUT SANITIZER.
DAL-3*02 Cold Hold (41øF/45øF or below)−5
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 2 CHEESE 70'F APPROX. 1 LB EACH REASON PRODUCT WAS DESTROYED: OBSERVED ABOVE PRODUCTS AT 70'F AND MANAGER STATED IT BEEN STORE AT ROOM TEMPERATURE SINCE YESTERDAY. DISPOSITION: MANAGER DISCARDED 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 for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed t
DAL-6*03 Food products not maintained at 135øF or above−5
TAMALES 97'F
DAL-14*19 Water & Plumbing in good repair- per code−5
REPAIR CLOGGED FLOOR DRAIN,

Basic (10)

−20 pts

DAL-1*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD WITH USE BY DATE
DAL-4*31 Handwashing lavatory - used for other purpose−2
DO NOT USE HAND SINK TO RINSE FOOD.
DAL-5*27 Cooling method, criteria - rapid cooling equipment−2
DAL-7*39 Keep utensils handles upright or protected−2
SPOONS AND FORKS.
DAL-8*38 Thawing. under running water criteria - water velocity−2
OBSERVED FOOD THAWING AT ROOM TEMPERATURE.
DAL-9*34 Outer door: solid,selfclosing,tightfitting−2
DAL-10*24 Food Labeling- with common name of the food−2
PREPACKAGED PRODUCTS
DAL-11*45 Lockers to be used to store personal items−2
STORE PERSONAL ITEMS AWAY FROM FOOD
DAL-12*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-13*47 Permit/license posted−2
SALE TAX PERMIT. STATE FOOD MANUFACTURE PERMIT

Base deductions−40 pts

Feb 24

Routine InspectionScore: 74

3 Med12 Basic

15 total

61/100inspection score

−39 pts

Intermediate (3)

−15 pts

DAL-1*03 Food products not maintained at 135øF or above−5
Fried chicken not in proper hot holding temp (117 F)
DAL-2*10 Chlorine sanitizer concentration, minimum temp.−5
No sanitizing bucket or Sanitizing in 3 sink
DAL-3*18 Toxic items storage adjacent to food/utensils−5
Chemicals stored next to food as well as meds.

Basic (12)

−24 pts

DAL-4*24 Food packaged in a establishment, shall be labeled as specified in law−2
Missing printed labels on beans for sale
DAL-5*27 Cooling method, criteria - placing the food in shallow pans−2
Improper cooling method on food
DAL-6*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date−2
Missing date marks on foods in RIC, and marked for 8 days not 7 days
DAL-7*29 Sanitizing solutions, testing devices−2
Missing thermometers in all RICs
DAL-8*31 No soap at handsink−2
No soap or paper towels found in hand washing sink
DAL-9*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
Personal drinks found on shelves
DAL-10*40 Store single-service item in original package−2
Single use cups found in Lemonade jug
DAL-11*42 Dirty nonfood contact surfaces−2
RIC needs to be cleaned
DAL-12*43 Ventilation,mechanical−2
Vents need to be cleaned
DAL-13*45 Premises shall be maintained in good repair−2
Damaged gasket in RIC needs to be repair
DAL-14*47 Conditions of Permit-in use of food equipment−2
Missing sign "Inspection report available upon request"
DAL-15*37 Storing the food at least 15 cm (6 inches) above the floor−2
Food (onions) found on the floor

Base deductions−39 pts

May 23

Follow-up InspectionScore: 80

4 Med6 Basic

10 total

68/100inspection score

−32 pts

Intermediate (4)

−20 pts

DAL-1*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY, MUST USE SANITIZER.
DAL-3*02 Cold Hold (41øF/45øF or below)−5
CITATION ISSUED. COLE SLAW 53'F,
DAL-4*03 Food products not maintained at 135øF or above−5
TAMALES 71'F
DAL-10*15 Bare hands contact with ready-to-eat foods−5

Basic (6)

−12 pts

DAL-2*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKET FROM FREEZER, REPLACE DAMAGED GLASS FROM DISPLAY CASE.
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR.
DAL-7*24 Food Labeling- with common name of the food−2
PREPACKAGED CHEESE.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-9*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN VENT HOOD , WALL AND STOVE OF COOKING AREA.

Base deductions−32 pts

Apr 23

Follow-up InspectionScore: 79

3 Med8 Basic

11 total

69/100inspection score

−31 pts

Intermediate (3)

−15 pts

DAL-2*03 Food products not maintained at 135øF or above−5
FRIED CHICKEN 115'F BEEF 106'F
DAL-3*02 Cold Hold (41øF/45øF or below)−5
MILK 71'F, DICED TOMATOES, 53'F, RICE 64'F
DAL-4*18 Medicines labeled and stored properly−5
DO NOT STORE MEDICATION ABOVE FOOD PREP. AREA.

Basic (8)

−16 pts

DAL-10*45 Premises shall be maintained in good repair−2
REPLACE WORN GASKET FROM REACH IN COOLER.
DAL-11*27 Cooling method, criteria - rapid cooling equipment−2
DAL-1*32 Approved Food Contact Equip.−2
NO FOOD PRODUCTS STORED IN OPENED CAN ALLOWED.
DAL-5*21 RFSM - Not On Site−2
SUBMIT YOUR FOOD MANGER CERTIFICATE TO CITY OF DALLAS.
DAL-6*34 Outer door: solid,selfclosing,tightfitting−2
SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIPS
DAL-7*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP AREA ALLOWED. OBSERVED BOTTLES WATER ON FOOD PREP. AREA.
DAL-8*24 Food Labeling- with common name of the food−2
RED BEANS
DAL-9*47 Handwashing signage−2

Base deductions−31 pts

Mar 23

Routine InspectionScore: 76

4 Med9 Basic

13 total

62/100inspection score

−38 pts

Intermediate (4)

−20 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
COLE SLAW 51F, CHEESE 54'F, KEEP ICE AROUND THE CONTAINERS
DAL-6*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL ABOVE FOOD OR EQUIPMENT
DAL-9*03 Food products not maintained at 135øF or above−5
CHICKEN 98'F, BEEF 86'F
DAL-11*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY, MUST USE SANITIZER

Basic (9)

−18 pts

DAL-1*42 Floors/walls/ceiling/nonfood dirty−2
DAL-2*40 Handle & dispense of cleaned utensils, single-use−2
DO NOT USE TO GO CUP AS FOOD SCOOP.
DAL-4*36 Cloths in-use for wiping between uses stored−2
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA.
DAL-7*47 Conditions of Permit-in use of food equipment−2
DAL-8*21 RFSM - Not On Site−2
EXPIRED
DAL-10*24 Food Label- manufacture/packer/distrubtor name−2
PROVIDE LABEL OF NAME OF YOUR BUSINESS TO PREPACKAGED PRODUCTS.
DAL-12*45 Premises shall be maintained in good repair−2
REPAIR LEAKING FAUCET
DAL-13*22 Accredited food handler certificate - 60 days−2

Base deductions−38 pts

Aug 22

Follow-up InspectionScore: 83

3 Med6 Basic

9 total

73/100inspection score

−27 pts

Intermediate (3)

−15 pts

DAL-4*18 Toxic items stored above food/utensils−5
STORE ALL TOXIC CHEMICAL AWAY FROM FOOD AND EQUIPMENT.
DAL-5*15 Bare hands contact with ready-to-eat foods−5
DAL-9*14 Gloves single use−5
CHANGE GLOVES BETWEEN TASK, DO NOT RE USE GLOVES.

Basic (6)

−12 pts

DAL-1*32 Approved Food Contact Equip.−2
DO NOT STORE FOOD IN OPENED CAN.
DAL-2*37 Storing the food at least 15 cm (6 inches) above the floor−2
CHICKEN AND ONION ON THE FLOOR.
DAL-3*45 Lockers to be used to store personal items−2
STORE PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.
DAL-6*47 Conditions of Permit-in use of food equipment−2
POST A SIGN
DAL-7*27 Cooling method, criteria - using ice bath−2
COOL FOOD WITH ICE BATH, FAN ALONE DOES NOT WORK.
DAL-8*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA ALLOWED.

Base deductions−27 pts

Jul 22

Routine InspectionScore: 72

5 Med10 Basic

15 total

55/100inspection score

−45 pts

Intermediate (5)

−25 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
NO BARE HAND CONTACT WITH READY TO EAT FOOD.
DAL-4*09 Food protected cross contamination by preparing each type of food at different times or in separ−5
DO NOT PREPARE RAW CHICKEN AND BANANAS ADJACENT TO EACH OTHER, PREPARE IN DIFFERENT AREA OR TIME.
DAL-6*10 Sanitization after Cleaning−5
OBSERVED EMPLOYEE WASHING CUTTING BOARD WITH DETERGENT ONLY WITHOUT USE OF SANITIZER.
DAL-9*18 Toxic items stored above food/utensils−5
DO NOT STORE CHEMICAL ABOVE FOOD.
DAL-12*02 Cold Hold (41øF/45øF or below)−5
COLE SLAW 53'F DICED TOMATOES 53'F,

Basic (10)

−20 pts

DAL-2*42 Floors/walls/ceiling/nonfood dirty−2
CLEAN CEILING AIR VENTS, STOVE, VENT HOOD AND ITS FILTERS. CLEAN EXTERIOR OF POTS
DAL-3*27 Cool TCS foods using other effective means−2
COOL FOOD PRODUCTS IN SMALLER / SHALLOW CONTAINERS
DAL-5*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO DRINKING IN FOOD PREP. AREA.
DAL-7*24 Food Label- manufacture/packer/distrubtor name−2
LABEL ALL YOUR FROZEN PREPACKAGED FOOD WITH LABEL.
DAL-8*38 Thawing. under running water criteria - water velocity−2
DO NOT THAW FOOD PRODUCTS AT ROOM TEMPERATURE, THAW IT UNDER RUNNING WATER OR IN COOLER THE NIGHTS BEFORE.
DAL-10*37 Storing the food at least 15 cm (6 inches) above the floor−2
DAL-11*36 Cloths in-use for wiping between uses stored−2
DAL-13*32 Approved Food Contact Equip.−2
DO NOT STORE ANY FOOD PRODUCTS IN OPENED CAN. USE NSF APPROVED LIGHT COLOR CUTTING BOARD ONLY, REPLACE GASKET OF SLOW COOKER.
DAL-14*47 Conditions of Permit-in use of food equipment−2
DAL-15*39 Keep utensils handles upright or protected−2

Base deductions−45 pts

Nov 21

Routine InspectionScore: 82

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
COOLER AND CUTTING BOARD
DAL-9*02 Cold Hold (41øF/45øF or below)−5
RICE 49'F, DICED TOMATOES 49'F, COLE SLAW 49'F

Basic (9)

−18 pts

DAL-1*43 Light - 50 foot : Food and utensils area−2
ABOVE THREE COMPARTMENT SINK.
DAL-3*31 Handwashing lavatory - used for other purpose−2
DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN WASHING HANDS, OBSERVED EMPLOYEE WASHED PRODUCTS IN HAND SINK.
DAL-4*45 Premises shall be maintained in good repair−2
REPAIR LEAKING FAUCET
DAL-5*39 Keep utensils handles upright or protected−2
DAL-6*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-7*42 Floors/walls/ceiling/nonfood dirty−2
i.e. VENT HOOD AND FLOOR
DAL-8*27 Cooling method, criteria - using ice bath−2
USE RAPID METHOD TO COOL PRODUCTS DOWN, SUCH AS ICE BATH.
DAL-10*40 Reuse of single service articles−2
PROVIDE SCOOP OR LADLE TO SCOOP FOOD, DO NOT USE TO GO CUP AS FOOD SCOOP.F
DAL-11*24 Food Label- manufacture/packer/distrubtor name−2
LABEL ALL YOUR PREPACKAGED PRODUCTS WITH NAME OF PRODUCTS AND YOUR BUSINESS NAME.

Base deductions−28 pts

May 21

Follow-up InspectionScore: 87

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

DAL-2*10 Clean Sight and Touch−5
ICE MACHINE
DAL-4*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY. OBSERVED RAW SHELL EGGS STORED ABOVE PEELED FRUIT.

Basic (4)

−8 pts

DAL-1*24 Food Label- manufacture/packer/distrubtor name−2
MOST ITEMS ARE LABELED , PLEASE LABEL CHEESE WITH NAME OF PRODUCTS AND YOUR BUSINESS NAME.
DAL-3*33 Rinsing procedures - 3 compartment sink−2
SET UP SINK IN THE ORDER OF WASH, RINSE AND SANITIZE. OBSERVED SINK SINK UP WITHOUT RINSE.
DAL-5*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-6*29 Cold/hot hold unit thermometer easily viewable−2

Base deductions−18 pts

Apr 21

Routine InspectionScore: 70

5 Med9 Basic

14 total

57/100inspection score

−43 pts

Intermediate (5)

−25 pts

DAL-1*15 Bare hands contact with ready-to-eat foods−5
DAL-7*10 Clean Sight and Touch−5
PREP. TABLES AND COOLERS
DAL-10*18 Toxic items stored above food/utensils−5
DO NOT PUT EGGS UNDER SOUP DISPENSER. DO NOT PLACED CHEMICAL ABOVE FOOD PRODUCTS FROM SHELF.
DAL-13*09 Food protected cross contamination arrange each type food in equipment so cross is prevented−5
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY. OBSERVED RAW MEAT STORED ABOVE COOKED PRODUCTS.
DAL-14*14 Hands wash procedures-without soap−5
OBSERVED EMPLOYEE WASHED HANDS WITH SOAP FOR ONLY FEW SECONDS.

Basic (9)

−18 pts

DAL-2*35 Eating food, chewing gum, drinking beverages, or using tobacco−2
NO EATING OR DRINKING IN FOOD PREP. AREA ALLOWED.
DAL-3*42 Floors/walls/ceiling/nonfood dirty−2
KEEP MOST CURRENT GREASE TRAP RECORD ON SITE.
DAL-4*22 Accredited food handler certificate - 60 days−2
DAL-5*28 Date marking > 24 hrs,on site,temp 41F−2
DATE MARK ALL FOOD PRODUCTS WITH CORRECT USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
DAL-6*24 Food Label- manufacture/packer/distrubtor name−2
CHEESE
DAL-8*47 OTHER VIOLATIONS−2
DAL-9*33 Rinsing procedures - 3 compartment sink−2
SET UP THREE COMPARTMENT SINK IN THE ORDER OF WASH, RINSE AND SANITIZE .
DAL-11*31 Handwashing lavatory - used for other purpose−2
DO NOT STORE ANY ITEMS IN HAND SINKS
DAL-12*21 RFSM - Not On Site−2

Base deductions−43 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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