What is Los Sapitos's health inspection score?

Los Sapitos has a SafeDine safety score of 41 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 Sapitos last inspected?

Los Sapitos was last inspected on January 19, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Sapitos have?

Los Sapitos has 37 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Sapitos safe to eat at?

Los Sapitos has a safety score of 41/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Los Sapitos serve?

Los Sapitos serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Los Sapitos

Name: Los Sapitos
Address: 2260 W ILLINOIS AVE, Dallas, 75224
Rating: 41

2260 W ILLINOIS AVE, Dallas

Data may be outdated — inspected 1/19/2024

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0Poor

American•Dallas

Ranked #924 of 1000 in DallasBetter than 22% of american restaurants

Stable

6 inspections

Last: Jan 19, 2024

low confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

29 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

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

18x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-59

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

0 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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2260 W ILLINOIS AVE, Dallas, TX 75224

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Violation Timeline

Nov 2018

1 inspections

2 intermediate

2 basic

Nov

May 2019

1 inspections

1 intermediate

2 basic

Nov 2019

1 inspections

2 intermediate

8 basic

Nov

Jan 2023

1 inspections

2 intermediate

5 basic

Jul 2023

1 inspections

3 intermediate

4 basic

Jul

Jan 2024

1 inspections

3 intermediate

3 basic

Inspection History

6 records on file

6 Routine

Jan 24

Routine InspectionLatestScore: 87

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

DAL-3*18 Use toxic according to manufacturer direction−5
keep a bucket of solution at 50- 100ppm CL
DAL-4*10 Clean Sight and Touch−5
ice machine observed mold, needs to be clean to sight
DAL-5*15 Bare hands contact with ready-to-eat foods−5
bare hands, should use gloves on kitchen

Basic (3)

−6 pts

DAL-1*43 Light bulbs, light shields provided−2
light in vent hood is not working , shall replace bulbs / RIC
DAL-2*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable−2
Replace aluminum sheet under items in shelves in kitchen
DAL-6*47 Other Violations−2
Need a First Aid kit - with band aids

Base deductions−21 pts

Jul 23

Routine InspectionScore: 85

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
Raw chorizo at small RIC observed at 67 F(including shrimp). Cold holding temperatures must be maintained at 41 F or lower.
DAL-2*03 Food products not maintained at 135øF or above−5
Refried beans inside food warmer observed at 123 F.
DAL-3*15 Bare hands contact with ready-to-eat foods−5
Observed staff using bare hands to slice lettuce must wear a second barrier gloves, etc.

Basic (4)

−8 pts

DAL-4*31 Handwashing lavatory - used for other purpose−2
Do not store anything inside of the hand sink. Do not use the hand sink at bar area as a dump sink.
DAL-5*42 Floors/walls/ceiling/nonfood dirty−2
Heavy build up seen inside of floor drain.
DAL-6*45 Premises shall be maintained in good repair−2
Repair/replace the food warmer. Repair small leak at 3-compartment sink in the kitchen.
DAL-7*21 RFSM - Not On Site−2
No Certified Food Manger on site in the kitchen.

Base deductions−23 pts

Jan 23

Routine InspectionScore: 87

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

DAL-4*20 Grease Trap Tickets−5
No grease trap ticket.
DAL-5*03 Food products not maintained at 135øF or above−5
Cooked beef in steam well observed at 87F.

Basic (5)

−10 pts

DAL-1*22 Accredited food handler certificate - 60 days−2
All employees must obtain a food handlers and be trained in food safety.
DAL-2*45 Premises shall be maintained in good repair−2
Replace the worn weather stripping at bottom of back door.
DAL-3*47 Other Violations−2
Provide current pest control report.
DAL-6*38 Thawing. Under refrigeration−2
Observed shrimp thawing at room temperature.
DAL-7*21 RFSM - Not On Site−2
No RFSM for manager on site.

Base deductions−20 pts

Nov 19

Routine InspectionScore: 81

2 Med8 Basic

10 total

74/100inspection score

−26 pts

Intermediate (2)

−10 pts

DAL-7*20 Grease Trap Tickets−5
NO CURRENT RECORDS
DAL-9*19 One Inch Air Gap−5
PROVIDE AT BAR

Basic (8)

−16 pts

DAL-1*43 Light - 10 foot : Walk-in, Dry storage−2
REPLACE NO WORKING LIGHT
DAL-2*22 Handlers-Certificate Not On Site−2
PROVIDE FOR ALL
DAL-3*30 Food Establishment Permit−2
OPERATING WITHOUT A VALID HEALTH PERMIT :APPLY FOR NEW HEALTH PERMIT
DAL-4*47 RFSM Certificate - Not Display−2
POST IN CUSTOMER VIEW
DAL-5*39 Soda nozzles and ice bin clean to remove soil−2
CLEAN ALL
DAL-6*32 Approved Food Contact Equip.−2
REMOVE FOIL LINING FROM SHELVES
DAL-8*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI−2
PROVIDE EMPLOYEE HEALTH POLICY
DAL-10*31 Individual, disposable towels−2
PROVIDE AT BAR

Base deductions−26 pts

May 19

Routine InspectionScore: 94

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

DAL-3*02 Cold Hold (41øF/45øF or below)−5
Clamato out at room temperature. states to refrigerate after opening.

Basic (2)

−4 pts

DAL-1*32 Equipment & Utensils resistant pit,chip, crazing−2
using foil as a liner on cart. must use linen that is resistant to chipping.
DAL-2*47 Conditions of Permit-in use of food equipment−2
Need sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

Base deductions−9 pts

Nov 18

Routine InspectionScore: 91

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

DAL-1*02 Cold Hold (41øF/45øF or below)−5
tamarindo states to "refrigerate after opening"
DAL-2*19 Water & Plumbing in good repair- per code−5

Basic (2)

−4 pts

DAL-3*31 Individual, disposable towels−2
No paper towels at hand wash station
DAL-4*39 Store all equipment & utensil covered or inverted−2
store pots and pans inverted.

Base deductions−14 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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