LEAVEN BREWING COMPANY
11238 BOYETTE RD, Riverview FL 33569 · 813-677-7023
Last inspected Feb 25, 2026 · 4 visits since October 2023
OCT 23
JUL 24
FEB 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cheese with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep coolers.
Handwash sink used for purposes other than handwashing. Pot in hand wash sink, removed at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk in cooler cooked on Monday not date marked.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep coolers.
Show the remaining 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table, removed at time of inspection.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee using phone then put on gloves without washing hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cheese with bare hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 77 F sitting out since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 77 F held out since yesterday.
Handwash sink used for purposes other than handwashing. Observed container in handwash sink.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with sauces.
Equipment in poor repair. Dish machine tested 0 ppm, discussed using 3 compartment sink until dish machine is working properly.
Food stored on floor. Water on floor in walk in cooler.
In-use utensil stored in sanitizer between uses. Knife in sanitizer bucket.
Oct 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottles not labeled.
Exterior door has a gap at the threshold that opens to the outside. Gap at back door.
Oct 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
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 tested 0ppm, operator set up 3 Compartment Sink tested 200 ppm Quaternary ammonia. Advised operator to not use dish machine until it is working properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection.
Handwash sink not accessible for employee use at all times. Container of thawing chicken in handwash sink, operator removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled. Spray bottles not labeled.
Carbon dioxide tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above oven.
Exterior door has a gap at the threshold that opens to the outside. Gap at back door.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Container of salt not labeled above reach in cooler. Operator labeled at time of inspection.
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.