LEO'S HOUSE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed flan with date marked with 4/8/26.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed flan with date marked with 4/8/26.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (116F - Hot Holding); cooked chicken (130F - Hot Holding, less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3CS with chlorine sanitation solution at 200 ppm. Operator add water. Recheck 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple cleaned dishes stored in hand sink located at the front counter. Operator removed it. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

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. Employee name Yamira Ramirez.

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling in front of bathroom door.

Basic - Working containers of food removed from original container not identified by common name. Observed salt and oil container with no label. Operator properly labeled it. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with cleaning vinegar not labeled.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled, unit located next to the fryer at kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on food storage shelves above the prep table at cook line.

Basic - Equipment in poor repair. Observed reach in cooler gasket torn, unit located at cook line by the steam table.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of prep cooler at cook line soiled. Observed interior reach in cooler located by the steam table soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf at cook line soiled. Observed prep cooler at cook line exterior soiled. Observed exterior of microwave soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior at cook line soiled.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.