LEONARDO'S PIZZERIA
31808 US HWY 19 N
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Operator relocated. Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cooler closest to front counter: cut lettuce (44F - Cold Holding); butter (44F - Cold Holding). Operator relocated.
Food safety inspection conducted on 2/27/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/20/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both prep tables on cook line are out of order. Food is in the walk in cooler Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 08B-38-4:Basic - Food stored on floor. Potatoes hanging over bottom shelf and onto the floor, fryer oil stored on floor in rear prep room. Operator moved the foods to be a minimum of 6" off the floor.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fresh eggs stored above cheese. Cook moved the eggs to gain compliance Corrected On-Site Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza, no time mark. Cook was able to determine the time that the pizza was placed on time as a public health control and time stamped accordingly.
- 02C-04-5: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. Cooked pasta in freezer does not have the cook and freeze date.
Food safety inspection conducted on 11/20/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 3/12/2024
High Priority
5
Intermediate
5
Basic
2
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ok line refrigerator not holding food at proper temperature resulting in a stop sale. Priority: Basic
- 02C-03-5:Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat in walk in cooler, open container of ricotta cheese. Priority: Intermediate
- 12A-18-4:High Priority - Observed: Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on clothes. Priority: High Priority
- 53B-15-4:Intermediate - Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know the minimum cold hold temperature, did not know that he could not wash hands in 3 compartment sink, wiped hands on clothes. Priority: Intermediate
- 12A-03-4:Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink before engaging in food prep.. Priority: Intermediate
- 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in back prep room. Corrected On-Site Priority: Intermediate
- 53B-13-5:Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat food. Corrected On-Site Priority: High Priority
- 29-20-5:Basic - Observed: Standing water or very slow draining water in handwash sink. Behind front counter. Priority: Basic
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 50F cold hold. Ham 49F cold hold, cheese 57F cold hold Repeat Violation Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 50F cold hold. Ham 49F cold hold, cheese 57F cold hold Priority: High Priority
- 03F-02-5:High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Priority: High Priority
Food safety inspection conducted on 3/12/2024 revealed 12 total violations (5 high priority, 5 intermediate, 2 basic).
Inspection on 9/15/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics tiles used in food prep and storage area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch stored above prep table. Operation moved watch. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on the floor, operator moved oil to gain compliance Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 8-23-23 see stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Milk out of date
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint and pesticides stored in prep room. Operator moved chemicals to outside storage Corrected On-Site
Food safety inspection conducted on 9/15/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).