LEO'S HOUSE RESTAURANTE
7911 W 26TH AVE, Hialeah FL 33016 · 5612346297
Last inspected Apr 16, 2026 · 6 visits since October 2023
MAR 24
DEC 24
FEB 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Emailed poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,140
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2016021377 | Mar 31, 2016 | Oct 4, 2016 | $500 |
| 1--2015031108 | Jun 24, 2015 | Dec 7, 2015 | $640 |
Inspection history
6 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed white rice stored in thank you bag. Operator removed it.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed the poster to operator.
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. Emailed poster to operator.
Show the remaining 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding was prepared from Saturday as per operator located at the front line.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water, at kitchen by the stove.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 89°F, operator placed on top of the stove to reheat..
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator properly stored in chlorine sanitation solution of 100 ppm.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over sausage observed in the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at kitchen.
No soap provided at handwash sink at front counter.
Equipment in poor repair. Observed prep cooler gasket torn.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice scoop handle in contact with ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at kitchen soiled. Observed oven soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.
Reach-in cooler shelves with rust that has pitted the surface, unit located at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature by the walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hws at kitchen.
Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handles soiled, sink located at kitchen.
Equipment in poor repair. Observed reach in cooler gasket torn on prep cooler at cook line.
In-use tongs stored on equipment door handle between uses. Observed stored on service cart handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the preparation table at cook line, in use utensils in standing water at 89F. Operator removed it.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled, microwave located at cook line. Observed oven interior soiled, oven located at cook line.
No conspicuously located ambient air temperature thermometer in holding unit, located across from fryers at cook line.
No handwashing sign provided at a hand sink used by food employees. At hws located at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, unit located at cook line by the hand wash sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottles with cooking oil, chipotle sauce, soy sauce not labeled, bottles stored on prep table at cook line.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Metal stem-type thermometer soiled.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over raw pork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stored sauté onions (99 F - Hot Holding) on prep table at cook line, as per employee out of temperature for less than 4 hours. Employee reheated onions to 165F.
Toxic substance/chemical improperly stored. Observed a container with multiple victims and medications stored on a food storage shelf above the prep table at kitchen. Operator removed it on site.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located at front counter. Employee replaced paper towel.
No soap provided at handwash sink. Hand sink located at front counter. Employee refilled soap.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer minimum hot holding food temperature.
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. Observed raw salmon not removed from ROP packaged when thawing. As per operator he had just brought out the salmon. Operator removed the fish from ROP packaged on site.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observed reach in cooler gasket torn, cooler located at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located at cook line. Observed interior of microwave soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth used to wipe tableware or carry-out containers. On the preparation tables at kitchen.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef stored over ham at reach in cooler across from 3 compartment sink. Chef relocated products.
Current Hotel and Restaurant license not displayed.
Reach-in cooler interior/shelves have accumulation of soil residues. Obseved Shelves rusted at reach in cooler located across from 3 compartment sink.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Observed a container stored in the hand sink located in the kitchen. Employee removed it.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed 4 plates chipped on the corners.
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. Form missing for Some employees, person in charge completed all forms on site.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook was unable to answer the proper temperature for reheating. Informed cook of the reheating temperature and proper basic food code temperatures.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in water at 97F, cooked discarded water to keep utensils dry.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled, oven located in the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Black reach in cooler located by the three compartment sink.
Reach-in cooler shelves with rust that has pitted the surface. Black reach in cooler located by the three compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth used to wipe tableware or carry-out containers.
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.