EL LEONCITO
4280 S WASHINGTON AVE, Titusville FL 32780 · 321.267.1159
Last inspected Apr 8, 2026 · 10 visits since August 2023
NOV 24
MAR 25
SEP 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach found in storage area at server station by dining room. Operator cleaned it up
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026007911 | Oct 21, 2025 | Feb 23, 2026 | $200 |
| 4--2021044292 | Aug 9, 2021 | Oct 7, 2021 | $400 |
| 4--2020034227 | Jun 9, 2020 | Aug 18, 2020 | $400 |
| 4--2016056286 | Oct 4, 2016 | Feb 15, 2017 | $200 |
Inspection history
10 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Brown paper towel in contact with cooked rice.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Greater than 500 ppm
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections by washing machine. Red and green hoses attached.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat greater than 500
Show the remaining 6 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed severa. bagged pork at 112-135f sealed in ice bath, operator stated the employee sealed bag prematurely, not normal procedure. Operator unsealed bag.. No warning issued per OPQ Kim W.
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. Sarah H, Paulina N, Daniel B, Andrew V, Karla M,
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Plastic food containers in ice machine screened area.
Floor area(s) covered with standing water. Throughout 3 bay sink area.
No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler.
Stored food not covered. Bread in reach in cooler.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Kitchen Walk in cooler floor soiled.
Oct 22, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach found in storage area at server station by dining room. Operator cleaned it up
Dead roaches on premises. 1 dead roach found in kitchen under cook line 1 dead roach found in server area 5 dead roaches found in storage area at server area by dining room. Operator cleaned them up
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
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. Dish person. Operator coached employee to wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk in cooler by kitchen. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. 5 portions of Raw Mahi fish stored in walk in cooler fully thawed and still in package. Operator discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by washing machine
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP multiple cooked foods in the reheating process, in walk in cooler and walk in freezer. When asked, operator was told it was placed in bags in a hot state, tied up and cooled down.
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. Raw Mahi fish stored in walk in cooler not removed from package and fully thawed
Floor soiled/has accumulation of debris. Kitchen Walk in cooler floor soiled.
Open dumpster lid. Operator closed lid
Single-service articles improperly stored. Single service food bags stored on shelves outside kitchen exposed to dust. Operator moved to dry storage room
Stored food not covered. Pulled pork and roast beef stored uncovered In walk in freezer. Operator covered
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions stored over washed and cut onions in outside walk in cooler. Operator removed
Working containers of food removed from original container not identified by common name. Container with white powder in dry storage area without label. Operator labeled "salt.
Mar 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects found 1 small flying insects on dish area 1 small flying insect in dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over margarine in reach in cooler located in grill station. Raw chicken stored over marinate in produce walk in cooler
Handwash sink used for purposes other than handwashing. Employee filling bucket in hand sink located in three bay sink.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Menu states restaurant sells red snapper but purchase yellow tail snapper. Operator crossed the word red from menus.
Dead roaches on premises. 1 dead roach on floor under rack by walk in freezer
Water leaking from pipe and/or faucet/handle. Leak from pipe under three bay sink.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink near walk in cooler used as a dump sink.
No soap provided at handwash sink. No soap at handwash sink at entrance of kitchen near dishwasher. Operator refilled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored in a protective manner. Operator properly stored.
Equipment in poor repair. Reach in cooler at wait station gaskets in disrepair
Floor area(s) covered with standing water. Multiple areas in kitchen covered in standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler near back patio shelves soiled.
Mar 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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. Ice build up on condenser
Floor area(s) covered with standing water. Prep area
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco cooler sour cream 45f Upright cooler; beef tacos (50F - Cold Holding); chicken tacos (50F - Cold Holding); beef flaunts (50F - Cold Holding); Cuban sandwiches (50F - Cold Holding) Manager states only in cooler 30 minutes recommended to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 107F recommended to reheat to 165F
Handwash sink used for purposes other than handwashing. Scrubbie in hand sink on cook line
Soda gun at bar soiled.
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. Ice build up on condenser
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Prep area
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in contact with rice
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
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. -dishwasher failed to wash hands prior to putting away clean dishes
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above ready-to-eat sauce, operator relocated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 49F, per operator less than 20 minutes in reach-in cooler, operator relocated to walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions 99F, per operator less than 20 minutes in hot holding unit, employee reheated on flat-top grill to 173F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb in dishwashing area
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of microwaves have a light accumulation of food debris
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -operator calibrated thermometer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, per operator stored in walk-in cooler more than 24 hours, employee marked date
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer.
No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted.
No handwashing sign provided at a hand sink used by food employees. -handwash sink on cookline, operator installed new sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flat top grills have accumulation of food debris -walk-in cooler/walk-in freezer doors soiled
Reach-in cooler/dry storage shelves with rust that has pitted the surface. -salsa cooler in service area -dry storage room
Single-service articles improperly stored. -sleeve of plastic cups on floor in dry storage area, employee relocated
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth hanging off red sanitizer bucket, operator submerged
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -sanitizer bucket in service area 0ppm, operator refilled, retested 200ppm
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.