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Licensee
Name: LEOS ITALIAN GRILL License Number: SEA6216809
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Closed Secondary Status:
Location Address: 33286 US HIGHWAY 19 NORTH
PALM HARBOR, FL 34684

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Complaint Full 05/03/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
51-11-1    Carbon dioxide/helium tanks not adequately secured. bar
51-11-1    Carbon dioxide/helium tanks not adequately secured. hallway
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink. next to mop sink Corrected On Site.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink. resteooms Corrected On Site.
14-30-1    Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. broken lid for sugar container under prep table next to mixer
05-09-1    Critical - No conspicuously located thermometer in holding unit. reach in cooler across from pizza oven
32-15-1    Critical - No handwashing sign provided at a handsink used by food employees. bar
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wait line
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touched bread Corrected On Site. put on gloves
35A-03-1    Critical - Observed dead roaches on premises. 1 dead roach in mop sink
13-03-1    Observed employee with no hair restraint. another cook weighing dough
13-03-1    Observed employee with no hair restraint. cook prepping dough on cookline
08A-28-1    Critical - Observed food stored on floor. pot of tomato sauce in walk in cooler
08A-28-1    Critical - Observed food stored on floor. soybean oil across from walk in freezer
08A-28-1    Critical - Observed food stored on floor. tomato sauce in dry storage room Corrected On Site.
01B-25-1    Critical - Observed food with mold-like growth. 3 lemons in produce walk in cooler outside Corrected On Site. thrown away
02-07-1    Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meat in walk in cooler
02-07-1    Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach in cooler on wait line
08A-27-1    Critical - Observed raw animal food stored over cooked food. raw pork chops over cooked ssusage in walk in cooler Corrected On Site. moved
25-05-1    Observed single-service articles improperly stored. paper plates not inverted near cookline
08A-19-1    Critical - Observed torn packages/bags of food exposing the contents to contamination. bag of flour across fRom walk in freezer Corrected On Site.
41A-08-1    Critical - Observed toxic item stored by utensils. bottle of hydrogen peroxide on top of paper plates Corrected On Site.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. broccoli in reach in freezer across from walk in cookers
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. sausages in walk in cooler Corrected On Site.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. spaghetti in dry storage room
42-11-1    Observed unnecessary items on the premise. old equipment outside next to produce walk in cooler
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked sausage in walk in cooler
02-13-2    Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
01B-15-1    Critical - Stop Sale issued due to moldy lemons. produce walk in cooler
42-03-1    Wet mop not hung to dry. outside
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.