Leroy's Cuisine

720 N Hastings St, Orlando, FL 32808 · Permanent Food Service · License 5808187

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Intermediate · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 complaint inspection
1 intermediate, 8 basic
-11
Safety score89

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct132026

Complaint inspection

9 violations found

First visitOct 13, 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.
9 violations found:
- 1 Intermediate
- 8 Basic
What the inspector cited
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk gallon in reach in cooler
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk food bins.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Chicken feet thawing in standing water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Plastic drink bottles
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Clean pan storage
- Code 21, Wiping cloths and linens: Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
  Chlorine tested over 200ppm
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Employee restroom
- Code 33, Garbage and refuse: Grease receptacle not on proper pad/nonabsorbent surface.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Both kitchen outside doors.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul72026B88Routine inspection8 violations, 1 high priority No follow-up needed

First visitJul 7, 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.
8 violations found:
- 1 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  2 flying around front service area.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Togo box of food in the hand sink next to restroom. Staff removed box.
  Fixed on the spot
Basic6
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  On counter next to drink machine.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.storage rack next to stove.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.storage rack next to grill.
  Filter
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Old sink on the side of the building.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Dish area
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Management states roof is being repaired in the kitchen area.
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.
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.