Leci's Italian
9475 Philips Hwy Ste 8, Jacksonville, FL 32256 · Permanent Food Service · License 2613803
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (fixed by the Jul 21 follow-up), 3 intermediate (2 fixed on the spot, 2 repeats), 6 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine. Chlorine. 0 ppm.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen Hand Wash Sink by Dish machine blocked by equipment. Moved by manager.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Missing paper towels at Dish machine Hand Wash Sink. Replaced by manger.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at Dish machine line. All purpose cleaner.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered Cut melons and prepped dough in walk in cooler.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
Mixer very close to mop and mop sink. Moved by manager.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Ice scoop on top of dusty ice machine top.
In-use tongs stored on equipment door handle between uses.
Tongs over oven handle.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Food service employee with no hair net.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
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.