Leroy's Cuisine
Last inspected: Apr 20, 2026
37
Score
Leroy's Cuisine has been inspected nine times since 2022. Leroy's Cuisine was last inspected on Apr 20, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly three violations before.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited four times.
By comparison, the average Orlando facility scores 79, putting Leroy's Cuisine on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
10
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken in white chest freezer over other food items
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. -Approximately 15 live roaches under prep table in food storage area -20 live roaches behind prep sink -operator began spraying and killing roaches **Admin Complaint**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at 3 compartment sink
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. -rack next to 3 compartment sink
22-31-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. -multiple floor tiles damaged
36-17-5
Basic - Hole in or other damage to wall. -next to restroom
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink basin at 3 compartment sink
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
35B-05-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Plumbing system in disrepair. -hand wash sink next to 3 compartment sink
29-08-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
Basic - Working containers of food removed from original container not identified by common name. -multiple items
02D-01-5
37
Nov 5, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler. Operator placed chicken below beef. **Corrected On-Site**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on splash guard hot holding food. Operator killed and sanitized area.
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Two cases of oil stored on the floor. Operator removed from the floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted Togo containers on buffet hot line. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, and buffet/ dining area.
36-27-5
52
Feb 18, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Aug 13, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking sink next to stove. Manager moved cart. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to stove, manager added paper towel. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Next to stove, manager added soap. **Corrected On-Site**
31B-03-4
Basic - Standing water in bottom of reach-in-cooler. Staff cleaned it out **Corrected On-Site**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stam table
36-27-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of table in back room.
14-47-4
61
Feb 23, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Boxes and other debris on the side of the building. - From follow-up inspection 2024-02-23: **Time Extended**
33-19-4
95
Feb 21, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stew chicken (129F - Hot Holding); oxtail (129F - Hot Holding); cornmeal porridge (137F - Hot Holding); rice and beans (135F - Hot Holding) chicken (124F - Hot Holding). Less than 4 hours. Turned temperature up on steam table. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
Basic - Garbage on the ground and/or pad around dumpster. Boxes and other debris on the side of the building.
33-19-4
82
Nov 1, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (113F - Hot Holding); rice and (133F - Hot Holding). Food on counter for less than 4/ hours. Placed in a unit to heat **Corrective Action Taken**
03B-01-6
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. Signed at inspection. **Corrected On-Site**
11-26-1
Basic - Hole in or other damage to wall. Above triple sink **Repeat Violation**
36-24-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower part of prep table.
14-47-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Manager cleaned **Corrected On-Site**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on storage shelves.
25-06-4
Basic - Wood food-contact surface not properly sealed. Pot holder.
14-06-4
61
Mar 9, 2023
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
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. Provided operator with form. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Ware wash area blocked by several items and strainer in sink. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in restroom. **Corrected On-Site** **Repeat Violation**
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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Faucet/handle missing at plumbing fixture. Hot water will not turn on faucet stripped.
29-09-4
Basic - Hole in or other damage to wall. Wall in back of kitchen above chest cooler. **Repeat Violation**
36-24-5
Basic - Outer openings not protected with self-closing doors. All exit doors. **Repeat Violation**
35B-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
21-44-1
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in ware wash area standing greasy water. **Corrected On-Site**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. **Corrected On-Site**
06-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
45
Sep 22, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine exceeded 200ppm retested at 50ppm. **Corrected On-Site**
41-18-4
High Priority - Raw animal food stored over or with unwashed produce. Goat above potatoes and tomatoes. **Corrected On-Site**
08A-04-5
Intermediate - No soap provided at handwash sink. Sink in ware wash area.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in sink in ware wash area.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. License are current active.
50-09-4
Basic - Floor area(s) covered with standing water. Floor in back of kitchen in front of reach in cooler. **Repeat Violation**
36-22-4
Basic - Hole in or other damage to wall. Wall in back of kitchen. **Repeat Violation**
36-24-5
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Light in back of kitchen.
38-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel holder on cook line and hood filters.
23-03-4
Basic - Outer openings not protected with self-closing doors. Both doors in kitchen.
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back of kitchen.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. A L bulk containers.
02D-01-5
37
Frequently Asked Questions
When was Leroy's Cuisine last inspected?
The most recent health inspection at Leroy's Cuisine on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Leroy's Cuisine?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Leroy's Cuisine.
How does Leroy's Cuisine compare to other restaurants in Orlando?
Leroy's Cuisine most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Leroy's Cuisine's inspection record improved over time?
No. Recent inspections at Leroy's Cuisine have averaged around 10 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Leroy's Cuisine 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 Leroy's Cuisine inspected?
Based on the inspection history on file, Leroy's Cuisine is inspected around three times per year on average.
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