LEONIS PIZZA

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-11-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Azael cuevas employed two years with no proof of training. Warning - From follow-up inspection 2025-07-23: Time extended Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling has accumulated dust and debris Warning - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Grease receptacle has grease around concrete pad Warning - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. On front line, observed torn foil covering a shelf. Warning - From follow-up inspection 2025-07-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 49F cold hold, feta cheese 50F cold hold, sliced ham 50F cold hold less than 4 hours. Note: operator states just had big order. Operator closed lids, double panned foods with ice, and moved foods to working reach in cooler. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tank. Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat food. Observed container of raw sausage stored behind sliced mushrooms. Educated operator on proper separation of raw animal foods. Operator switched containers. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath dishmachine.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chopped ham, mozzarella cheese,and cold cut turkey not date marked in walk in cooler.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked frozen chopped chicken and frozen precooked meats not date marked in walk in freezer.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line. Operator placed paper towels at hand wash sink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Floor area underneath trash container in front of walk in freezer covered with standing water.

Basic - Floor soiled/has accumulation of debris underneath shelving in back dry storage enclosure.

Basic - Plumbing system in disrepair. Observed men's restroom toilet not flushing.

Basic - Wall not smooth, nonabsorbent and easily cleanable warewashing area.

Basic - Wall soiled with accumulated gray-like substance in dishwash area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written plan for clean up of vomit or diarrhea. Provided operator with written plan. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink on cook line. Operator provided paper towel. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof of employee reporting agreement. Provided operator with employee agreement.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of chemical with no label. Operator provided label. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in mens room.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic pans in dish area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted for storage. Operator inverted containers. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm, no sanitizer chemical available for dish machine to replace. Operator set up manual sanitizer. Repeat 3/9/2022 Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed chemical cleaner stored on table with slicer. Operator moved for proper storage. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water only reaching 90F at hand wash sink on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen. Operator removed drink. Corrected On-Site

Basic - Food stored on floor. Observed oil stored on floor in back prep area. Operator moved for proper storage. Corrected On-Site

Basic - Open dumpster lid. Observed dumpster lid open on 6yd garbage dumpster.

Basic - Plumbing system in disrepair. Observed one faucet at three compartment sink broken with no hot water. Hot water available at other faucet.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings thawing in standing water. Operator turned on water and later moved to refrigerator. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed outer storage shed interior not visibly clean.

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe in walk in cooler and walk in freezer with water dripping from it.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine sanitizer at 0ppm after running three times and priming. Operator set up three compartment sink with chlorine sanitizer at 100ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit provided for any sanitation.

Basic - Accumulation of debris on exterior of warewashing machine. Observed debris on top of dish machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans on back storage rack near dish machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with crusted food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (58°F - Cold Holding); ham (58°F - Cold Holding); turkey (58°F - Cold Holding); cheese (59°F - Cold Holding) in reach in cooler across from steam table less than four hours as per operator. Operator moved foods to different cooler for quick cooling. Corrective Action Taken

Intermediate - Food-contact surface slicer blade guard and mixer head soiled with food debris, mold-like substance or slime.

Basic - Buildup of food debris/soil residue on equipment walkin door, curtains and handles.

Basic - Floor soiled/has accumulation of debris and grease under and behind fryer area on cooks line. .

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.