Leroys Southern Kitchen & Bar
201 W Marion Ave #116, Punta Gorda, FL 33950 · Permanent Food Service · License 1801839
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection2 high priority (no follow-up needed), 5 basic (5 repeats)-16
- Safety score84
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 visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed butter 86°F at Make Table. Per operator, it was at room temperature since 11am. Checked the temperature at 313pm. Operator discarded the food item.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter 86°F at Make Table. Per operator, it was at room temperature since 11am. Checked the temperature at 313pm. Operator discarded the food item.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed multiple flour containers not labeled at cookline. Operator labeled the food item.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed bowl in rice container at prep area. Operator removed the bowl.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed multiple cuts with stains on cutting board at both Make Tables across from stove.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed residue buildup in the interior of ice machine. Operator cleaned the ice machine.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed ceiling tile missing at back interior entry to the kitchen.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.