Tortilleria Don Leo
Last inspected: Dec 2, 2024
78
Score
Inspectors have visited Tortilleria Don Leo three times, with records going back to 2024. On Dec 2, 2024, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 14 violations before that.
Across the inspection history, “refrigerated storage” is the issue that surfaces most often, recorded two times.
By comparison, the average Houston facility scores 88, putting Tortilleria Don Leo on the weaker side. The file should reassure diners considering a visit.
3
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 2, 2024
Reinspection (002)
5 minor violations. 3 corrected on site.
View 5 violations
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.
(corrected on site)
20-21.03(b)(01)
Single-service articles. single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that protect them from contamination, except for automatic fire protection sprinkler heads that may be required by law.
(corrected on site)
20-21.14(c)(01)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.
20-21.28(a)(01)
78
Nov 26, 2024
Reinspection (002)
5 minor violations.
View 5 violations
Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.
20-21.11(a)(06)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
78
Nov 20, 2024
Complaint (003)
22 minor violations. 3 corrected on site.
View 22 violations
General. food not obtained from sources that comply with all laws relating to food and food labeling as defined in tfer 228.78 and 228.79.
(corrected on site)
20-21.01(a)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
General. using shipping containers / milk / produce crates as storage racks / support shelves.
20-21.03(a)(02)c
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.
20-21.03(b)(01)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Cleaning frequency. equipment, food-contact surfaces, and utensils not clean to sight and touch.
20-21.11(a)(13)
Single-service articles. single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that protect them from contamination, except for automatic fire protection sprinkler heads that may be required by law.
20-21.14(c)(01)
Toilet room. toilet room not provided with tight-fitting / self-closing / solid doors, which shall be closed except during cleaning or maintenance except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall or stadium-type facilities.
20-21.18(c)
Toilet fixtures. toilet room not provided with at least one covered waste receptacle.
20-21.18(d)
Hand-washing sink supplies. when disposable towels are used, easily cleanable waste receptacles not conveniently located near the hand-washing facilities.
20-21.19(c)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Disposal, frequency. refuse / recyclables / returnables not removed from the premises at a frequency that minimizes the development of objectionable odors and other conditions that attract or harbor insects and rodents.
(corrected on site)
20-21.20(c)(01)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers.
20-21.20(a)(03)
Storage. outside storage areas / enclosures not constructed of durable and cleanable material / not large enough to store the garbage / recyclables / returnables / refuse containers that accumulate / not kept clean.
20-21.20(b)(03)
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.
20-21.22(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
Storage, separation of materials. poisonous or toxic materials not stored so they cannot contaminate food / equipment / utensils / linens / single-service and single-use articles. this may be accomplished by separating the poisonous / toxic material by spacing / partitioning and locating the poisonous / toxic material in an area that is not above food / equipment / utensils / linens / single-service or single-use articles. this item does not apply to equipment or utensil cleaners or sanitizers that are stored in utensil-washing areas for availability and convenience if the materials are stored to prevent contamination of food / equipment / utensils / linens / or single-service or single-use articles.
20-21.27(c)
General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.
(corrected on site)
20-21.28(a)(01)
33
Frequently Asked Questions
When was Tortilleria Don Leo last inspected?
The most recent health inspection at Tortilleria Don Leo on file is from Dec 2, 2024. The public record contains three inspections in total.
What is the most common violation at Tortilleria Don Leo?
Across the inspection record, “refrigerated storage” has been cited two times, more than any other issue at Tortilleria Don Leo.
How does Tortilleria Don Leo compare to other restaurants in Houston?
Tortilleria Don Leo most recently scored 78 out of 100, which is lower than the Houston average of 88.
Has Tortilleria Don Leo's inspection record improved over time?
Yes. Recent inspections at Tortilleria Don Leo have averaged around five violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Tortilleria Don Leo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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