Leo's House Restaurant
Last inspected: Apr 16, 2026
32
Score
Public records show eight inspections at Leo's House Restaurant stretching back to 2022. On Apr 16, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly seven violations before.
The pattern that stands out is “walk-in cooler/freezer shelves with rust”, which has been cited four times.
By comparison, the average Hialeah facility scores 76, putting Leo's House Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
4
Major latest
9
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed white rice stored in thank you bag. Operator removed it. **Corrected On-Site**
14-31-5
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. Emailed the poster to operator. **Corrective Action Taken**
11-07-5
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. Emailed poster to operator. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was provided.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding was prepared from Saturday as per operator located at the front line.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage.
36-32-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored in standing water at 89°F, operator placed on top of the stove to reheat.. **Corrective Action Taken**
10-07-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator properly stored in chlorine sanitation solution of 100 ppm. **Corrected On-Site**
21-12-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water, at kitchen by the stove.
36-22-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
32
Dec 8, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over sausage observed in the walk in cooler.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at kitchen.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
22-02-4
Intermediate - No soap provided at handwash sink at front counter.
31B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Equipment in poor repair. Observed prep cooler gasket torn.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave at kitchen soiled. Observed oven soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of microwave soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, unit located at cook line.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature by the walk in cooler.
06-01-5
43
Feb 12, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Dec 5, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Mar 1, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef stored over ham at reach in cooler across from 3 compartment sink. Chef relocated products. **Corrected On-Site**
08A-05-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Obseved Shelves rusted at reach in cooler located across from 3 compartment sink.
22-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
78
Oct 18, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hand sink located in the kitchen. Employee removed it. **Corrected On-Site**
31A-11-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed 4 plates chipped on the corners.
14-16-4
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. Form missing for Some employees, person in charge completed all forms on site.
11-26-1
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Cook was unable to answer the proper temperature for reheating. Informed cook of the reheating temperature and proper basic food code temperatures.
53A-14-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in water at 97F, cooked discarded water to keep utensils dry. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled, oven located in the cook line.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black reach in cooler located by the three compartment sink.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Black reach in cooler located by the three compartment sink.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
50
Apr 20, 2023
Routine - Food
No violations found.
100
Aug 22, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at kitchen hose no vacuum breaker.
29-34-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine over 200 ppm, manager setup new sanitizer solution chlorine 100ppm **Corrected On-Site**
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at beverage cooler at front area, flans, rice puddings and milk desserts prepared according to chef two days ago no date labeled.
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Ice scoop handle in contact with ice. Manager stored ice scoop with handle upwards. **Corrected On-Site**
10-08-5
Basic - Equipment in poor repair. Observed gaskets in 3 door reach in cooler torn. **Repeat Violation**
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a bottle of water on top of preparation refrigerated table at front counter. Manager discarded water bottle. **Corrected On-Site**
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler. **Repeat Violation**
14-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 90F, Chef put utensils on top of stove to heat up above 135f **Corrective Action Taken** **Repeat Violation**
10-07-4
43
Frequently Asked Questions
When was Leo's House Restaurant last inspected?
The most recent health inspection at Leo's House Restaurant on file is from Apr 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Leo's House Restaurant?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited four times, more than any other issue at Leo's House Restaurant.
How does Leo's House Restaurant compare to other restaurants in Hialeah?
Leo's House Restaurant most recently scored 32 out of 100, which is lower than the Hialeah average of 76.
Has Leo's House Restaurant's inspection record improved over time?
No. Recent inspections at Leo's House Restaurant have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Leo's House Restaurant 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 Leo's House Restaurant inspected?
Based on the inspection history on file, Leo's House Restaurant is inspected around two times per year on average.
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