El Leoncito
4280 S Washington Ave, Titusville, FL 32780 · Permanent Food Service · License 1502088
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (3 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked shredded chicken and cooked pork bagged and stored in walk in cooler date marked 9/23 and 9/27.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Multiple items in walk in cooler in kitchen at 45°F. cooked ground beef (45°F - Cold Holding); raw shrimp (45°F - Cold Holding); raw chicken (45°F - Cold Holding). Per operator, walk in cooler door was open for 20 minutes for cleaning. Operator placed items in walk in freezer. New temp for all items 43°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw meatballs patties stored above raw shrimp in walk in freezer. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee handle raw chicken and then move to handle clean utensils and ready to eat items without washing hands and changing gloving. Operator coached employee and had them change gloves and wash hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing on 4 way splitter by washing machine and one hose bib outside back area
Repeat violation
Intermediate3
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed bags of Cooked shredded chicken, cooked pork and cooked enchilada sauce in walk in cooler and walk in freezer only date marked without time label. Some still within 48 hours.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice chute on server area
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bowl with sauce stored inside hand sink on cook line. Operator removed
Fixed on the spot
Basic5
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Cooked shredded chicken and cooked pork bagged and stored in walk in cooler date marked 9/23 and 9/27.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of kitchen equipment soiled
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Grout line need to be sealed to prevent standing water
Light not functioning.
Two on hood system
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Outside back area
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.