DirtyFLRestaurant Inspection Data

LEVEROCK'S SEAFOOD HOUSE

LEVEROCK'S SEAFOOD HOUSE maintains a 2.1/5 food safety rating based on 9 health department inspections in SOUTH PASADENA. Food safety practices have remained consistent.

840 S PASADENA AVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 13487143

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach behind reach in coolers near back dry storage area 1 dead roach on floor in left corner end of cook line near meat slicer 4 dead roaches in water heater room used for some dry storage 1 dead roach behind soap tank next to ice machine All areas cleaned and sanitized. Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under equipment on cook line. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust behind equipment on cook line.
  • 35A-02-7:High Priority - Live, small flying insects found 1 live fly at bar entrance near ice bins
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels used to cover oysters in reach in coolers by back dry storage area. Operator removed and replaced with parchment paper. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator printed and filled out paperwork. Corrected On-Site
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Operator ran a few more cycles and temp got up to 120F. Corrected On-Site

Inspection Date: 8/8/2025

Inspection #: Visit ID: 13486083

  • 14-18-4:Basic - - From initial inspection : Basic - Beverage tubing/cold plate not separated from stored ice in bar area - From follow-up inspection 2025-08-08: **Time Extended**
  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach behind prep table in prep kitchen next to victory compartment refrigerator 5 dead roach in dry storage area near walk in freezer 1 dead roach on floor against wall on cooks line near fat-fryer. 1 dead roach on floor against wall near reach-in cooler at end of cooks line. - From follow-up inspection 2025-08-08: 1 dead roach under hand wash sink at end of cook line 3 dead roaches in dry storage area by walk in freezer 1 dead roach under salad prep cooler 3 dead roaches in dining room under tables **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage area by 3 compartment sink. - From follow-up inspection 2025-08-08: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor on cook line soiled with debris Repeat Violation - From follow-up inspection 2025-08-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table on cook line soiled with debris and grease buildup - From follow-up inspection 2025-08-08: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 2 live flies in back prep area, landed on frying basket used for food prep. Operator cleaned and sanitized fry basket 8 live flies near beer tap at bar. - From follow-up inspection 2025-08-08: 1 live fly in bar area 1 live fly in waiter station area near computers 1 live fly in prep area by salad prep cooler **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor at end of cook line near slicer and stock pot. Operator killed bug and cleaned and sanitized area. 1 live roach at end of bar on floor. Operator killed bug, cleaned and sanitized. 1 live roach on floor in dry storage area by walk in freezer. - From follow-up inspection 2025-08-08: 1 live roach on wall between bar and cook line. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (48F - Cold Holding) on prep table in prep kitchen. blue cheese dressing (47F - Cold Holding) in reach in deli cooler in front kitchen - From follow-up inspection 2025-08-08: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Tag marked with date that oysters prepped rather than last served. - From follow-up inspection 2025-08-08: **Time Extended**
  • 03C-16-6:Intermediate - - From initial inspection : Intermediate - Establishment offers undercooked comminuted meat on the child menu. Offer medium burgers cooked to 135 on online kid's menu - From follow-up inspection 2025-08-08: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle holster at bar soiled with moldlike substance - From follow-up inspection 2025-08-08: **Time Extended**

Inspection Date: 8/8/2025

Inspection #: Visit ID: 13486819

  • 14-18-4:Basic - - From initial inspection : Basic - Beverage tubing/cold plate not separated from stored ice in bar area - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach behind prep table in prep kitchen next to victory compartment refrigerator 5 dead roach in dry storage area near walk in freezer 1 dead roach on floor against wall on cooks line near fat-fryer. 1 dead roach on floor against wall near reach-in cooler at end of cooks line. - From follow-up inspection 2025-08-08: 1 dead roach under hand wash sink at end of cook line 3 dead roaches in dry storage area by walk in freezer 1 dead roach under salad prep cooler 3 dead roaches in dining room under tables **Time Extended** - From follow-up inspection 2025-08-08: 1 dead roach on floor at end of bar, operator cleaned and sanitized area. **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage area by 3 compartment sink. - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor on cook line soiled with debris Repeat Violation - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table on cook line soiled with debris and grease buildup - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (48F - Cold Holding) on prep table in prep kitchen. blue cheese dressing (47F - Cold Holding) in reach in deli cooler in front kitchen - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Tag marked with date that oysters prepped rather than last served. - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
  • 03C-16-6:Intermediate - - From initial inspection : Intermediate - Establishment offers undercooked comminuted meat on the child menu. Offer medium burgers cooked to 135 on online kid's menu - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle holster at bar soiled with moldlike substance - From follow-up inspection 2025-08-08: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10935813

  • 14-18-4:Basic - Beverage tubing/cold plate not separated from stored ice in bar area
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuna filets fully thawed in walk in cooler in original vacuum sealed packaging
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach behind prep table in prep kitchen next to victory compartment refrigerator 5 dead roach in dry storage area near walk in freezer 1 dead roach on floor against wall on cooks line near fat-fryer. 1 dead roach on floor against wall near reach-in cooler at end of cooks line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage area by 3 compartment sink.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor on cook line soiled with debris Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table on cook line soiled with debris and grease buildup
  • 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors.
  • 35A-02-7:High Priority - Live, small flying insects found 2 live flies in back prep area, landed on frying basket used for food prep. Operator cleaned and sanitized fry basket 8 live flies near beer tap at bar.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor at end of cook line near slicer and stock pot. Operator killed bug and cleaned and sanitized area. 1 live roach at end of bar on floor. Operator killed bug, cleaned and sanitized. 1 live roach on floor in dry storage area by walk in freezer.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna filets fully thawed from frozen in original vacuum sealed bags that are unapproved for thawing. Operator discontinued their sale and discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (48F - Cold Holding) on prep table in prep kitchen. blue cheese dressing (47F - Cold Holding) in reach in deli cooler in front kitchen
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tag marked with date that oysters prepped rather than last served.
  • 03C-16-6:Intermediate - Establishment offers undercooked comminuted meat on the child menu. Offer medium burgers cooked to 135 on online kid's menu
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle holster at bar soiled with moldlike substance

Inspection Date: 3/3/2025

Inspection #: Visit ID: 10711659

  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish. Management properly separated items. Corrected On-Site

Inspection Date: 11/4/2024

Inspection #: Visit ID: 8784382

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean shelves in dish area wet nesting.

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8553564

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted properly. Manager inverted buckets properly. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and tilapia in walk-in cooler. Employee cut hole in bags. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Manager moved items. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on salad area line.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in dish area. Employee moved bucket off floor.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee placed dirty dishes in machine then placed clean dishes on rack. Inspector educated manager on hand proper hand washing
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House tartar sauce (50F - Cold Holding); tiger sour cream dressing (50F - Cold Holding). Manager stated no temperature was taken.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50F - Cold Holding); ranch dressing (50F - Cold Holding) Manager placed items in freezer. Ranch 39F ,Butter 41F. sour cream dressing (50F - Cold Holding); home made tartar sauce (50F - Cold Holding); items prepared moved then 24 hours in stand up cooler by salad area. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
  • 01C-10-4:Intermediate - Oysters tag removed from original container prior to container being emptied. Invoice from oyster were 4-16-2024.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled on cook line. Employee labeled bottle oil. Corrected On-Site

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8553155

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line - From follow-up inspection 2023-11-27: **Time Extended**

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8382844

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins on storage racks
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handles, removed Corrected On-Site
  • 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. Dish machine in kitchen and at bar 0ppm, operator set up triple sink Quat 200ppm **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ribs (48F - Cold Holding); rice (45F - Cold Holding) walk in cooler, prepared more than 24 hrs prior, no temperature taken since previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced Swiss (52F - Cold Holding), moved to bottom of cooler ribs (48F - Cold Holding); rice (45F - Cold Holding) walk in cooler, prepared more than 24 hrs prior, no temperature taken since previous day. **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 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.