DirtyFLRestaurant Inspection Data

LOS LAURELES AUTHENTIC MEXICAN AND BAR

LOS LAURELES AUTHENTIC MEXICAN AND BAR located in LEESBURG has undergone 6 health department inspections, achieving a 1.3/5 overall safety rating. Recent inspections show improving food safety practices.

4120 CORLEY ISLAND RD SUITE 300

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/23/2025

Inspection #: Visit ID: 13460193

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler. - From follow-up inspection 2025-07-23: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk in cooler. - From follow-up inspection 2025-07-23: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over enchiladas. - From follow-up inspection 2025-07-23: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot or cold running water at hand sink in side prep area. Corrected On-Site - From follow-up inspection 2025-07-23: **Time Extended**

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10905727

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -At side prep area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelves in walk in cooler.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. -At wait station.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Walk in cooler.
  • 22-41-4: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. 0 ppm. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over enchiladas.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over salsa in walk in cooler.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot or cold running water at hand sink in side prep area. Corrected On-Site

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8827864

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-12-5:Basic - Stored food not covered. -Cooked chicken in walk in cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over rice in walk in cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 126f. Less than 4 hours. Advised to reheat. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Odoban not separate from trays.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Inspection Date: 7/12/2024

Inspection #: Visit ID: 8726550

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -Under three compartment sink.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Can of tomatoes.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over dairy mix.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shrimp 47f. Less than 4 hours. Advised to rapid chill.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 111f. Less than 4 hours. Advised to reheat.

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8456887

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peeled onions in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 57f. Less than 4 hours. Advised to reduce volume and add ice. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 107f. Less than 4 hours. Advised to reheat.
  • 02C-03-5: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. Open gallon of milk.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can in wait station. Corrected On-Site

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8348231

  • 35A-03-4:Basic - Dead roaches on premises. -1 dead under oven. Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
  • 36-24-5:Basic - Hole in or other damage to wall. -Men's bathroom. -Under dish machine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut lettuce. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 127f. Less than 4 hours. Advised to reheat. Operator turned on high. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Sanitizer over clean utensils.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Wait station handsink. Corrected On-Site Repeat Violation
  • 53B-14-5: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.