CASA LEON MEXICAN CUISINE

High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed total of 7 flying insects. 4 flying insects near walk in cooler door also landed on aluminum foil of large pot of queso. 2 flying insects on cook line 1 flying insect in bar area Warning - From follow-up inspection 2025-07-10: Observed total of 3 flying insects. Observed live roach in dining area. Admin Complaint - From follow-up inspection 2025-07-15: Observed 1 flying insect at entrance of kitchen. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for any employees. Warning - From follow-up inspection 2025-07-10: Observed still the same at callback.q Time Extended - From follow-up inspection 2025-07-15: Observed still the same at callback. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed total of 7 flying insects. 4 flying insects near walk in cooler door also landed on aluminum foil of large pot of queso. 2 flying insects on cook line 1 flying insect in bar area Warning - From follow-up inspection 2025-07-10: Observed total of 3 flying insects. Observed live roach in dining area. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Cut lettuce (54F - Cold Holding); Guacamole with tomatoes (54F - Cold Holding); mozzarella cheese (53F - Cold Holding). Cut lettuce was double panned and not flush in cooler along with mozzarella cheese and guacamole with tomatoes. Manager will fix pans to prevent cold air loss in cooler. Observed House made Salsa (50F - Cold Holding) on front line. Container was sitting in small amount of ice. Manager had employee place more ice around container. Warning - From follow-up inspection 2025-07-10: Observed Sour cream , guacamole with tomatoes, raw steak, raw chicken,cut lettuce, cut tomatoes at 52F -56F. Cooler has an ambient temperature of 48F. Managed will remove all TCS foods from under reach for storage, and place ice under pans of TCS foods on top for immediate use. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for any employees. Warning - From follow-up inspection 2025-07-10: Observed still the same at callback.q Time Extended

High Priority - Live, small flying insects found Observed total of 7 flying insects. 4 flying insects near walk in cooler door also landed on aluminum foil of large pot of queso. 2 flying insects on cook line 1 flying insect in bar area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over large container of Horchata located in walk in cooler. Manager removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Cut lettuce (54F - Cold Holding); Guacamole with tomatoes (54F - Cold Holding); mozzarella cheese (53F - Cold Holding). Cut lettuce was double panned and not flush in cooler along with mozzarella cheese and guacamole with tomatoes. Manager will fix pans to prevent cold air loss in cooler. Observed House made Salsa (50F - Cold Holding) on front line. Container was sitting in small amount of ice. Manager had employee place more ice around container. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked rice (119F - Hot Holding) in steam well on cook line. Employee will remove and reheat, stated rice was placed on cook line at 10:30am. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Observed PIC without knowledge of BIG 6 food borne illnesses, or Eight food allergens.

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 establishment without written procedures for employees to follow in response to a vomiting or diarrheal. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for any employees. Warning

Intermediate - Person in charge unable to answer basic questions about allergens. Observed PIC unable to answer basic questions about allergens. Inspector will provide copy of Eight food allergens. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple spray bottles with sanitizer without labels. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables throughout kitchen. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes, pans on dry rack wet nesting.

Basic - Food not stored at least 6 inches off of the floor. Observed multiple buckets of food stored on floor in walk in cooler. bag of rice stored on floor of kitchen. open case of water stored on floor in bar area. large pot of cooked food stored on floor in prep area. Manager will have employees remove and store properly. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed large container of frozen chicken , beef and shrimp sitting on prep table to thaw. Manager removed and stored properly in walk in cooler. Corrected On-Site