Leverock's Seafood House
840 S Pasadena Ave, South Pasadena, FL 33707 · Permanent Food Service · License 6205616
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)-23
- Safety score77
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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish and shrimp stored above uncovered ready to eat sauces in reach in cooler on cookline. Operator moves sauces to store above raw meats.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Quaternary 500ppm) Operator diluted and retested at 200PPM
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed operator paperwork and filled out during inspection.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cookline stained
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
-sauces in reach in cooler on cookline not covered, stored below raw meats.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline are grooved
Equipment in poor repair.
-soda gun holster not draining, standing water in holster
Ice buildup in reach-in freezer on salad prep line .
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens on cookline have accumulation of black substance/grease/food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-metal pans near 3 compartment sink stacked wet
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
-hand wash sink at kitchen entrance has leaky pipe. Operator placed pan underneath to catch drip.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-under soda machine in wait station area due to leaking pipe
Walls and floors soiled with accumulated grease, food debris, and/or dust behind cookline
Repeat 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.