Los Laureles Authentic Mexican and Bar
4120 Corley Island Rd Suite 300, Leesburg, FL 34748 · Permanent Food Service · License 4508854
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (no follow-up needed, 1 repeat), 1 intermediate, 4 basic-15
- Safety score85
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 20, 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 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Rice 98f. Less than 4 hours. Advised to reheat.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw beef over cooked beef.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Can opener blade.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-Green cutting board.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
-Stored by nacho trays in wait station.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-Cups at wait station.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-Water leaking from fire extinguisher in walk in cooler.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.