LEO'S HOUSE
9801 NW 79TH AVE, Hialeah Gardens FL 33016 · 7863516379
Last inspected Apr 20, 2026 · 9 visits since October 2023
AUG 24
JAN 25
MAR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed flan with date marked with 4/8/26.
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Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed flan with date marked with 4/8/26.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed flan with date marked with 4/8/26.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (116F - Hot Holding); cooked chicken (130F - Hot Holding, less than 4 hours as per operator. Operator reheated at 165°F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3CS with chlorine sanitation solution at 200 ppm. Operator add water. Recheck 100 ppm.
Show the remaining 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed multiple cleaned dishes stored in hand sink located at the front counter. Operator removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
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. Employee name Yamira Ramirez.
Bathroom door left open other than during cleaning or maintenance.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling in front of bathroom door.
Working containers of food removed from original container not identified by common name. Observed salt and oil container with no label. Operator properly labeled it.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Spray bottle containing toxic substance not labeled. Observed spray bottle with cleaning vinegar not labeled.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled, unit located next to the fryer at kitchen.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphone stored on food storage shelves above the prep table at cook line.
Equipment in poor repair. Observed reach in cooler gasket torn, unit located at cook line by the steam table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of prep cooler at cook line soiled. Observed interior reach in cooler located by the steam table soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf at cook line soiled. Observed prep cooler at cook line exterior soiled. Observed exterior of microwave soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior at cook line soiled.
Wet wiping cloth used to wipe tableware or carry-out containers.
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw fish in the reach in freezer located at kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler located at cook line sausage (50 F - Cold Holding); ham (50 F - Cold Holding); cut lettuce (42F - Cold Holding); raw bacon (49F - Cold Holding); cheese (47F - Cold Holding), as per cook all food products was transferred to this unit less than 4 hours ago. Instructed operator to transfer food to another cooler to rapidly cool.
Bowl or other container with no handle used to dispense food. Observed a bowel in the cooked rice container used as scoop.
In-use tongs stored on equipment door handle between uses. Observed hanging on oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw fish in the reach in freezer located at kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler located at cook line sausage (50 F - Cold Holding); ham (50 F - Cold Holding); cut lettuce (42F - Cold Holding); raw bacon (49F - Cold Holding); cheese (47F - Cold Holding), as per cook all food products was transferred to this unit less than 4 hours ago. Instructed operator to transfer food to another cooler to rapidly cool.
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.
Bowl or other container with no handle used to dispense food. Observed a bowel in the cooked rice container used as scoop.
In-use tongs stored on equipment door handle between uses. Observed hanging on oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (73F - Hot Holding), in a container on the prep table at cook line, operator stated that food was there less than 2 hours. Instructed operator to reheat food.
Bowl or other container with no handle used to dispense food. Observed on the prep table at cook line a container with no handle used to scoop sugar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled, located at cook line.
Reach-in cooler shelves with rust that has pitted the surface, at upright cooler at cook line.
Wet wiping cloth used to wipe tableware or carry-out containers.
Working containers of food removed from original container not identified by common name. Observed container with sugar not labeled, stored on food storage shelves above the prep table at cook line.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed 3 employees at front counter without hairnets.
Equipment in poor repair. Observed torn gasket at reach in cooler in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in upright reach on cooler in kitchen. Coached employee on proper defrosting of reach in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelving in reach in cooler in kitchen.
Aug 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority4 Intermediate14 Basic
Show 26 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack egg and continue to engage in food preparation without washing her hands. Coached employee on proper hand washing.
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. Observed employee touch garbage can and continue to engage in food preparation.
Nonfood-grade bags used in direct contact with food. Observed green peppers stored in reach in cooler at side storage area reach in cooler.
Raw animal food stored over or with unwashed produce. Observed raw sausage stored above ready to eat prepped lettuce in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over portioned vegetables in reach in freezer at side storage area. Instructed employees on proper storage method.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked plantains (52F - Cold Holding); raw Ham and cheese empanadas (54F - Cold Holding); sliced ham (58F); raw sausage (55F); chicken breast (55F - Cold Holding); raw beef steak (42F - Cold Holding); mojo (54F - Cold Holding); white cheese (54F - Cold Holding); raw cod croquettes (59F - Cold Holding); cooked pork (62F - Cold Holding); egg salad (55F - Cold Holding); raw fish fillets (56F - Cold Holding); tamales (56F - Cold Holding); pooled eggs (69F - Cold Holding); raw bacon (61F - Cold Holding). As per employee all products from day prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked plantains (52F - Cold Holding); raw Ham and cheese empanadas (54F - Cold Holding); sliced ham (58F); raw sausage (55F); chicken breast (55F - Cold Holding); raw beef steak (42F - Cold Holding); mojo (54F - Cold Holding); white cheese (54F - Cold Holding); raw cod croquettes (59F - Cold Holding); cooked pork (62F - Cold Holding); egg salad (55F - Cold Holding); raw fish fillets (56F - Cold Holding); tamales (56F - Cold Holding); pooled eggs (69F - Cold Holding); raw bacon (61F - Cold Holding). As per employee all products from day prior.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at 200+ ppm at 3 compartment sink. Employee added water to read 100 ppm.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee without knowledge of minimum cooking temperature of eggs. Also no knowledge of minimum cold holding temperature.
Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in 3 compartment sink.
Nonfood-grade brush used in food. Observed paint brush used on coffee machine at front counter.
Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser at 3 compartment sink not labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not inverted in kitchen by 3 compartment sink.
Employee eating in a food preparation or other restricted area. Observed employee drinking coffee from open cup in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed open can of coke in reach in cooler not separated from service food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and keys stored above food prep area in kitchen.
Employee with no hair restraint while engaging in food preparation. Observed 3 employees at front counter without hairnets.
Equipment in poor repair. Observed torn gasket at reach in cooler in kitchen.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.
Food-contact surface not smooth and easily cleanable. Observed shelf in kitchen bearing original protective shrink wrap. Also observed freezer door at side storage area bearing protective original shrink wrap. Coached employee on proper cleaning methods.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in upright reach on cooler in kitchen. Coached employee on proper defrosting of reach in cooler.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine not properly sanitized at front counter.
No Heimlich maneuver/choking sign posted. No choking poster available. Printed choking poster and provided to operator.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelving in reach in cooler in kitchen.
Wet mop not stored in a manner to allow the mop to dry. Observed m stored in basket of mop bucket. Informed employee of proper storage procedure.
Working containers of food removed from original container not identified by common name. Observed container of salt not labeled at cook line.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled at the entrance of the kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation table located across from cook line. Operator removed cloth from under cutting board.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler located next to the preparation table in the kitchen observed raw shell eggs over cut and RTE lettuce.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach-in freezer next to the steam table observed raw breaded chicken over steak and raw French fries, employed reorganized the food in the freezer as indicated in the food code.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shells eggs stored in a container on the preparation table at ambient temperature, employee immediately placed eggs back in the cooler to rapidly cool down.
Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both oven located in the kitchen interior soiled.
Stored food not covered. In the reach in cooler located next to the preparation table in the kitchen observed cut lettuce, cut tomatoes, ham stored in plastic containers not covered.
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.