Casa Leon Mexican Cuisine
2260 Mayport Rd, Jacksonville, FL 32233 · Permanent Food Service · License 2612377
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection5 high priority (3 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot, 1 repeat), 3 basic (3 repeats)-36
- Administrative complaint on Jul 29Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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 visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed in walk in cooler House made salsa dated 7-20-2026,House made Caldo De Birra dated 7-17-2026. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam well Refried beans (107°F-110°F - Hot Holding); Queso (110°F - Hot Holding). Manager removed and placed Observed exterior door with light shining from outside at bottom of door. On stove to reheat.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs in walk in cooler stored over bottled drinks. Manager removed and stored properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Chemical jug was low, manager replaced jug with new sanitizer jug. Took second test at 100ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of 4 flying insects. 3 flying insects near food storage. 1 flying insect near exit door of kitchen.
Repeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled with food debris. Manager cleaned during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle containing degreaser without label. Manager placed label on spray bottle.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed on floor in kitchen large container of taco chips, Large container of uncooked beans. Observed multiple 5 gal containers in walk in cooler containing Salsa and other sauces stored on floor. Raw chicken in stainless pan stored on floor . Manager removed and stored properly.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in door gasket soiled with mold Like substance.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee purse and phone stored on shelf next to single service cups. Employee removed and stored properly.
Fixed on the spotRepeat 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.
- 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.