De Leon Food Services
Last inspected: Apr 13, 2026
18
Score
Inspectors have visited De Leon Food Services 10 times, with records going back to 2022. De Leon Food Services was last inspected on Apr 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around 16 violations to closer to 22 violations.
The most common issue across all inspections has been “in-use tongs stored on equipment door handle between uses”, showing up nine times.
By comparison, the average Hialeah facility scores 76, putting De Leon Food Services on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
6
Major latest
13
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
3 critical violations. 6 major violations. 13 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (89°F - Hot Holding) on top of the steam table, for less than 4 hours as per operator. Operator reheated at 165°F. Also ground beef (126°F - Hot Holding); inside hot holding box. Operator reheated at 165°F. Corrected On-Site** **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked pork, in walk in cooler. Operator properly stored it. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed on three compartment sink, chlorine sanitizer solution of 300 ppm. Operator add water, rechecked 100 ppm. **Corrected On-Site** **Warning**
41-18-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sancocho (119/116F - Cooling) underneath of preparation table, covered on cooling process. Operator uncovered it. **Corrected On-Site** **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel of provided during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name, Victor, Inarquis, Andrea, Jose, Pelagia, Silvano, with more than 2 months. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed majorette, sweet beans dessert was prepared from more than 24 hours as per operator with no date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside condiments container, operator removed it. **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
36-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Ceiling tile missing. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed single cutting board with cut marks. **Warning**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen exit door. **Warning**
35B-01-4
Basic - Food stored on floor. Observed multiple food container on kitchen floor. Operator properly stored it. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. **Corrected On-Site** **Warning**
10-20-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
18
Dec 11, 2025
Routine - Food
3 major violations. 16 minor violations.
View 19 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer heavily soiled. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink located at kitchen. Observed employee gabbing water from hand wash sink to cook. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at front line. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents, standing fans soiled. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large pots at cook line stored not inverted. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employees water bottles stored on the preparation table at cook line. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees preparing food with no hair restraints. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several clean containers wet nesting on drying shelves above the three compartment sink. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing, sanitizing and then rinsing equipments in the three compartment sink. Coached employee on how to properly use correct order when washing equipments. **Warning** - From follow-up inspection 2025-12-11: During the callback did not observed an employee washing dishes. **Time Extended**
16-13-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed hanged on the oven handle at cook line. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed interior use spoons stored in standing water at 76F at cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink with food debris, dirt, slime on the splash guard and crevices, sink located at cook line. Observed exterior of the three compartment sink soiled. Observed exterior of standing hot holding unit soiled. Observed food storage shelves located at cook line soiled. Observed exterior of the microwave soiled, microwave located at cook line. Observed chest in freezer gasket soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
21-02-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the preparation table by the steam table located at cook line. **Warning** - From follow-up inspection 2025-12-11: **Time Extended**
21-09-4
33
Dec 10, 2025
Routine - Food
6 critical violations. 3 major violations. 17 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed over the grill at cook line fried plantains (98F - Hot Holding), as per chef for less than 1 hour. Instructed operator to reheat food. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter observed tres leches (48F - Cold Holding); rice pudding (48F - Cold Holding); sweet corn dessert (47F - Cold Holding), as per manager stored in unit for over 4 hours, she also stated that unit was not kept open. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At front counter observed tres leches (48F - Cold Holding); rice pudding (48F - Cold Holding); sweet corn dessert (47F - Cold Holding), as per manager stored in unit for over 4 hours, she also stated that unit was not kept open. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over raw beef liver. **Warning**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. In the walk in cooler observed raw eggs stored over ready to eat sauces. **Warning**
08A-08-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees washing dishes to continue to prepare food without washing her hands prior. **Warning**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer heavily soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in the hand wash sink located at kitchen. Observed employee gabbing water from hand wash sink to cook. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area. **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at front line. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled. **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents, standing fans soiled. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large pots at cook line stored not inverted. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employees water bottles stored on the preparation table at cook line. **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees preparing food with no hair restraints. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several clean containers wet nesting on drying shelves above the three compartment sink. **Warning**
24-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing, sanitizing and then rinsing equipments in the three compartment sink. Coached employee on how to properly use correct order when washing equipments. **Warning**
16-13-5
Basic - In-use tongs stored on equipment door handle between uses. Observed hanged on the oven handle at cook line. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed interior use spoons stored in standing water at 76F at cook line. **Repeat Violation** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven heavily soiled. **Repeat Violation** **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit at front counter. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink with food debris, dirt, slime on the splash guard and crevices, sink located at cook line. Observed exterior of the three compartment sink soiled. Observed exterior of standing hot holding unit soiled. Observed food storage shelves located at cook line soiled. Observed exterior of the microwave soiled, microwave located at cook line. Observed chest in freezer gasket soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the preparation table by the steam table located at cook line. **Warning**
21-09-4
13
Feb 3, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice cooked white rice (118F - Hot Holding), as per cook left out of temperature for less than 4 hours. Instructed operator to reheat food. **Corrective Action Taken**
03B-01-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scrolling through his phone several times then continued to prepared food without washing hands prior.
12A-29-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a plastic container in the hand wash sink located at cook line. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel provided at hand wash sink located at cook line. Operator refilled paper towel. **Corrected On-Site**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed interior of microwave with some rust spots.
22-31-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled. **Repeat Violation**
23-24-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed 3 clean pots stored directly on the phone, under storage shelves at cook line.
24-26-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board at cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's water bottles stored on the prep table located by the three compartment sink at cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone, keys stored on storage shelves above the steam table at cook line. **Repeat Violation**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handle.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with no handle used as scoop in a rice container inside the hot holding box at cook line.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting board at cook line.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease accumulation inside both oven at cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves located at cook line has accumulation of food debris and grease buildup. Observed walk in cooler Strip Door Curtain has slime like buildup. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet wc stored on prep table at cook line.
21-02-4
30
Oct 24, 2024
Routine - Food
5 critical violations. 7 major violations. 14 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In an hot holding unit at cook line observed cooked beans (120 F - Hot Holding), cook stated food was stored in unit less than 2 hours ago. Employee removed food to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50 F - Cold Holding) in a small under counter refrigerator at front line,employee stated she had just placed food in cooler. Employee transferred food to walk in cooler to rapidly cool. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs over ham. **Warning**
08A-05-6
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook clean his face then continue to prep food without washing his hands prior. **Warning**
12A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a wiping cloth stored in the hand sink at cook line. **Warning**
31A-11-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled, observed kitchen utensils hanged on storage shelves above a small prep table located near the three compartment sink have dirt, dust buildup. **Repeat Violation** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink front counter, no paper towel. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mariley Machado, Ines, Jose Luis working for over a 60 days with no proof of training. **Warning**
53B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink front counter no soap. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin front counter. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoop in the spice containers under-the prep table located at cook line. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed hand sink faucet handle soiled. **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. All throughout the kitchen. **Warning**
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout the kitchen. **Warning**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee's water bottle stored with food served to the customer in the chest freezer located by the storage shelves in the kitchen. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees car keys, cell phone, sunglasses stored on shelves above an unused steam table at cook line. **Warning**
40-06-5
Basic - Equipment in poor repair. Observed chest freezer gasket torn, located at cook line by the storage shelves at cook line. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in cooler at front line. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle at cook line. **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of both oven in the kitchen have heavy grease buildup. **Warning**
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest freezer located by the three compartment sink has exposed insulation on the lid. **Warning**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves with dust, dirt accumulation, located by the oven at kitchen. Observed cooking pans have heavy grease buildup. Observed storage shelves at cook line has heavy grease and soil buildup. Observed wall mounted fan with heavy dirt and dust accumulation. **Warning**
23-03-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation** **Warning**
21-02-4
12
Jun 14, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand sink no sign. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-14: Observed at kitchen hand sink no sign. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in oven door handle. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-14: Observed tongs in oven door handle. **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed inside walk in cooler. **Warning** - From follow-up inspection 2024-06-14: Observed inside walk in cooler. **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle soiled. **Warning** - From follow-up inspection 2024-06-14: Observed walk in cooler handle soiled. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter and chicken area. **Warning** - From follow-up inspection 2024-06-14: Observed at front counter and kitchen area. **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on freezer's and coolers soiled. **Warning** - From follow-up inspection 2024-06-14: Observed gaskets on freezer's and coolers soiled. **Time Extended**
23-03-4
74
Jun 13, 2024
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table sweet plantains (122F - Hot Holding); fried fish (125F - Hot Holding); baked chicken (119F - Hot Holding) according to manager placed on steamer 2 hours ago. Employee took food's to kitchen to reheat. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Container of medicine improperly stored. Observed medicine stored in refrigerator next to sliced cheese at front counter bar area. Employee removed medication. **Corrected On-Site** **Warning**
41-07-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to steam table no paper towels available. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink next to Steam table no no soap **Repeat Violation** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork belly, cooked hamburger patties, and roasted pork according to cook prepared two days ago, no date labaled. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at bar front counter. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle soiled. **Warning**
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed inside walk in cooler. **Warning**
36-06-4
Basic - Food stored on floor. Observed cases of water stored on the floor front counter area. Employee stored water cases six inches above the floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in oven door handle. **Repeat Violation** **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen hand sink no sign. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on freezer's and coolers soiled. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter and chicken area. **Warning**
21-12-4
27
Nov 30, 2022
Complaint Full
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken and raw fish stored directly inside Grocery plastic bag.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shells eggs over slice cheese and ham also raw chicken over raw beef inside walk-in cooler. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked red beans (126F - Hot Holding) on top of the stove less than four hours. Operator turn on the stove to be reheated to 165°.
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container and towels inside hand wash sink. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Front counter area. Operator provided during inspection. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Observed plastic containers with vegetables stored inside walk-in cooler.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice machine front counter area.
14-74-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk-in cooler.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
31B-04-4
27
Nov 15, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under steam table, and outside on back of the building. **Repeat Violation**
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over open containers of raw fish inside walk-in cooler.
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed towels and plastic container inside hand wash sink. Employee removed items from inside hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Insect control device installed over food preparation area. Observed bug zapper above preparation table at kitchen.
35B-02-4
Basic - Stored food not covered. Observed containers inside walk-in cooler with cooked pork belly, raw chicken, raw fish, raw beef and buckets with peeled plantains and carrots not covered. **Repeat Violation**
08B-12-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed 3 chest freezers on hallway in front of bathrooms no locks in units. **Repeat Violation**
08B-63-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kit counter, employee replaced soiled towels with clean ones. **Corrected On-Site**
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at kitchen area. **Repeat Violation**
36-32-5
41
Jul 13, 2022
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table Fish (120F - Hot Holding) According to manager prepared about 1 hour ago. Manager send fish to kitchen to reheat to 165f **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under steam table, and hose on back of building outside **Repeat Violation**
29-34-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed 3 chest freezers in hallway by restrooms lids unlocked.
08B-63-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers inside walk in cooler dusty.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to 3 compartment sink. Manager posted hand washing sign at time of inspection. **Corrected On-Site**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Cook moved tongs from oven door handle. **Repeat Violation**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed at kitchen. **Repeat Violation**
13-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen green cutting board
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout restaurant. **Repeat Violation**
36-34-5
50
Frequently Asked Questions
When was De Leon Food Services last inspected?
The most recent health inspection at De Leon Food Services on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at De Leon Food Services?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited nine times, more than any other issue at De Leon Food Services.
How does De Leon Food Services compare to other restaurants in Hialeah?
De Leon Food Services most recently scored 18 out of 100, which is lower than the Hialeah average of 76.
Has De Leon Food Services' inspection record improved over time?
No. Recent inspections at De Leon Food Services have averaged around 22 violations per visit, up from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at De Leon Food Services means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is De Leon Food Services inspected?
Based on the inspection history on file, De Leon Food Services is inspected around three times per year on average.
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