LEONARDO'S PIZZERIA
31808 US HWY 19 N, Palm Harbor FL 34684 · 7277711700
Last inspected May 13, 2026 · 6 visits since September 2023
MAR 24
NOV 24
FEB 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 8-23-23 see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting board soiled with debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as public health control form
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. Lachlan
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles acoustic tiles, not smooth and easily cleanable.
Show the remaining 10 findings ▾
Ceiling tile missing. Missing ceiling tiles in kitchen
Current Hotel and Restaurant license not displayed. Establishment is displaying expired license.
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line
Employee eating while preparing food. Employee eating food by prep table in kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Employee cupcakes and food stored over restaurant food in walk in cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cook line.
Food stored on floor. Salami stored on floor of walk in
Hole in or other damage to wall. Hole in wall by hand sink by front counter.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Operator moved tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Top of stove Can opener blade
Feb 27, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler cooler closest to front counter: cut lettuce (44F - Cold Holding); butter (44F - Cold Holding). Operator relocated.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Operator relocated.
Interior of microwave has accumulation of grease/food debris.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fresh eggs stored above cheese. Cook moved the eggs to gain compliance
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza, no time mark. Cook was able to determine the time that the pizza was placed on time as a public health control and time stamped accordingly.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pasta in freezer does not have the cook and freeze date.
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. Both prep tables on cook line are out of order. Food is in the walk in cooler
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Potatoes hanging over bottom shelf and onto the floor, fryer oil stored on floor in rear prep room. Operator moved the foods to be a minimum of 6" off the floor.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Observed: Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on clothes. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat food. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 50F cold hold. Ham 49F cold hold, cheese 57F cold hold Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 50F cold hold. Ham 49F cold hold, cheese 57F cold hold Priority: High Priority
Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Priority: High Priority
Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat in walk in cooler, open container of ricotta cheese. Priority: Intermediate
Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know the minimum cold hold temperature, did not know that he could not wash hands in 3 compartment sink, wiped hands on clothes. Priority: Intermediate
Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink before engaging in food prep.. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in back prep room. Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: 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. Ok line refrigerator not holding food at proper temperature resulting in a stop sale. Priority: Basic
Observed: Standing water or very slow draining water in handwash sink. Behind front counter. Priority: Basic
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk dated 8-23-23 see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Milk out of date
Toxic substance/chemical on premise that is not required for the operation of establishment. Paint and pesticides stored in prep room. Operator moved chemicals to outside storage
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics tiles used in food prep and storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch stored above prep table. Operation moved watch.
Food stored on floor. Fryer oil stored on the floor, operator moved oil to gain compliance
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.