LEO'S FRENCH TOAST HOUSE

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2026-03-19: Time Extended - From follow-up inspection 2026-05-21: Observed CFM expired not current. Observed CFM expired 10/7/2025 Admin Complaint

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not tight fitting. - From follow-up inspection 2026-03-19: Time Extended - From follow-up inspection 2026-05-21: Observed both restrooms inside the restaurant not tightly closing. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-03-19: Time Extended - From follow-up inspection 2026-05-21: Observed current license not available or displayed. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Repeat Violation - From follow-up inspection 2026-03-19: Time Extended - From follow-up inspection 2026-05-21: Observed gaskets torn on reach in cooler on the cook line. Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food buildup on the can opener.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle styrofoam bowl in the make table unit. Operator removed bowl. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets torn on the make table reach in on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in gaskets soiled on the cook line. And front line reach in coolers. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on the reach in standup cooler and walk in cooler shelves. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken then grab a spatula without washing hand and change gloves, spoke with operator of the importance of washing hands when changing tasks. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all food in units not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed buildup of food on reach on door handles and door gaskets on the cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand wash sink in dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on walk in cooler shelves.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed 3 compartment sink listed in original plans has been removed. - From follow-up inspection 2024-08-29: Observed plan review not submitted reflecting changes in remodel done prior to current ownership. This was a change of ownership and a plan review was not required for a change of ownership Time Extended - From follow-up inspection 2024-10-29: Observed no plan review submitted per Tim Dillon. Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs and not wash hands before handling utensils, explained to the employee the importance of washing hands after handling raw eggs. Corrective Action Taken

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. Observed some food handlers card were expired.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tank in dry storage not properly secured. operator secured tank Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on the cook line on top of the microwave. operator removed bottle Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle. operator moved tongs Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with sugar in bulk sugar bin in dry storage area. operator removed scoop. Corrected On-Site Repeat Violation

Basic - Water draining onto floor surface. Observed hand wash sink in dry storage leaking on the floor. Repeat Violation

High Priority - Medicine not labeled properly. Observed bottle of ibuprofen stored with food products on shelf above table in dry storage.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef in reach in freezer both raw chicken and raw beef have been repackaged.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage links in reach in cooler at 51F for less than 4 hours, operator moved to reach in freezer to cool. Temperature of sausage lowered to 35 FCorrected On-Site Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris on the blade of can opener.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink next to cook line wrapped with aluminum foil and not operational.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in dry storage area.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed unlabeled spray bottle of bleach in fish washing area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water is not working at the hand wash sink in the main kitchen area.

Intermediate - Well water testing report/documentation is not available upon request. Observed no copy of well testing report.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed build up of mold like substance/ dirt inside isle machine bin.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used as scoop in bulk working rice bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler doors soiled with food debris.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed C02 tank not secured in dry storage area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of cold beer on shelf above dish washing area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between box of coffee and cardboard plastic film cutting blade on shelf in dry storage.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers or walk in cooler.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of of food debris/ mold like substance on reach in refrigerator, reach in freezer, and walk in refrigerator door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in kitchen area and walk in refrigeration unit.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under mop sink outside of building and hand wash sink in dry storage area.

Basic - Wood food-contact surface not properly sealed. Observed unsealed softwood used as a makeshift shelf in the walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef stored over container of cooked noodles. Operator switched containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chopped tomatoes 50F cold hold, sauerkraut 50F cold hold, corned beef hash 51F cold hold less than 4 hours in reach in cooler at cook line. Operator turned down reach in cooler. Corrective Action Taken

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.

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.

Basic - Bowl or other container with no handle used to dispense chopped tomatoes.

Basic - Ice buildup in reach-in freezers near back ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit walk in cooler with food to be served to customers.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.

Basic - Water leaking from pipe underneath hand wash sink near back ice machine.

High Priority - Container of medicine improperly stored. Observed container of medicine and cologne above dishwashing area intermingled with dry spices. Operator removed items from shelf. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cooked bacon that had not been heated with bare hands to place on sandwich.

High Priority - Food with mold-like growth. See stop sale.Observed mold like substance on pesto sauce, in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked ham and Turkey under and touching packaged raw ground beef in walk in cooler. Operator moved ham and Turkey to separate shelf. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared on site meatballs and mashed potatoes held for over 24 hours, no date marking. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guard in walk in cooler with dust like buildup.

Basic - Single-service articles improperly stored. Observed box of napkins on floor in front Salad preparation area. Operator moved box to shelf. Corrected On-Site

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