Takis Restaurant

1205 North 14th Street, Leesburg, FL 34748 · Permanent Food Service · License 4508655

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
3 high priority (no follow-up needed, 1 repeat), 5 intermediate, 10 basic (2 repeats)
-38
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

18 violations found

First visitSep 30, 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.
18 violations found:
- 3 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. -#10 of tomatoes.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -Lasagna dated 09/18.
  Repeat violation
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  -Lasagna dated 09/18.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  -Eggplant.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -Hand sink by ice machine.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -Pink spray bottle on shelf by mop sink.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Martin, Garfield.
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Cases of meat in walk in freezer.
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  -Shelf under 4 burner in rear kitchen.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  -Stored by deli paper at pizza prep station.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -Some shelving in walk in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Cooler gaskets on cook line. -Around edges of 4 burner in rear kitchen.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  -Case of napkins on floor in dry storage.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -At bar.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -Approximately 5 on sticky board in warewash.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -Under cook line equipment. -Under rear kitchen equipment.
  Repeat violation
Official report, on the Florida DBPR website

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.
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.