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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: LEOS ITALIAN GRILL License Number: SEA6216809
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 33286 US HIGHWAY 19 NORTH
PALM HARBOR, FL 34684

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/08/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 12 36
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
16-03-4    Basic - Accumulation of debris inside warewashing machine.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen
05-11-4    Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves
14-45-4    Basic - Cardboard used to line nonfood-contact shelves.
08B-46-4    Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. **Repeat Violation**
50-09-4    Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Green at waitress station
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. Reachin/walkin cooler
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.all persons preparing food in the kitchen
36-41-4    Basic - Fan cover in walk-in cooler/freezer reachin coolerhas accumulation of dust or debris.
36-71-4    Basic - Floor drains/drain covers heavily soiled.
36-73-4    Basic - Floor soiled/has accumulation of debris.
36-17-4    Basic - Floor tiles missing. **Repeat Violation**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
36-62-4    Basic - Light not functioning. By walkin cooler
38-01-4    Basic - Light shield damaged/in disrepair.walkin cooler and freezer **Corrected On-Site**
05-16-4    Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
33-16-4    Basic - Open dumpster lid. **Corrected On-Site**
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation. **Repeat Violation**
10-15-4    Basic - Pizza peel stored on top of soiled oven between uses.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Cookline
25-09-4    Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws at bar area
23-08-4    Basic - Soda gun holster with accumulated slime/debris. **Corrected On-Site**
29-19-4    Basic - Standing water in floor drain/floor drain draining very slowly. Near mop sink
08B-13-4    Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
33-31-5    Basic - Unnecessary items/unused equipment on the premises. **Repeat Violation**
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep areas
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink kitchen
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Items in reachin waitress cooler moved to the walkin cooler till cold cut leafy greens 54° dropped to 42° **Corrective Action Taken**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cookline
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
41-11-4    High Priority - Toxic substance/chemical stored by or with single-service items. Bar area
16-33-4    Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
22-05-4    Intermediate - Cutting board(s) stained/soiled. Green
22-22-4    Intermediate - Encrusted material on can opener blade.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. By side door spoon in sinkand bar area bucket
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Takes too long at kitchen hand wash sinks
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bar area
31B-03-4    Intermediate - No soap provided at handwash sink. **Corrected On-Site**
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.operator Hung sign at hostess station **Corrected On-Site**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walkin cooler variety of items eggplant, pasta, soupCorrected On-Site** **Corrected On-Site**
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
22-18-4    Intermediate - Soil residue in food storage containers.
46-01-4    Marked exit/path to marked exit blocked. Tables in hallFor reporting purposes only.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395