Leos Pizzeria & Deli
Last inspected: Mar 10, 2026
47
Score
Leos Pizzeria & Deli has only two inspections on file, a thin record to work from. The latest inspection on file is from Mar 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been moving in the right direction: 10 violations last time, seven this time.
The city-wide average sits at 85, which Leos Pizzeria & Deli's 47 doesn't quite reach. This restaurant has more on its record than most do.
2
Inspections
4
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 10, 2026
Routine
4 critical violations. 3 minor violations. 1 corrected on site.
View 7 violations
Cross connection present or not corrected
Inspector notes: The pre-flush spray hose at the 2-bay prep sink and 3-bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-205.12
Cross connection present or not corrected
Inspector notes: A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-205.12
Sewage backflow not prevented
Inspector notes: The 3-bay sink used for food preparation in the side prep area is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Piccata and marsala sauce were observed held at 130 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food items were placed into the hot table less than 2 hours prior to time of inspection and were reheated to 170 degrees Fahrenheit.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen by the 3-bay sink, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Physical facilities not in good repair
Inspector notes: The walls in the kitchen prep area above the mixer were observed in poor repair. The physical facilities must be maintained in good repair. Walls shall be smooth, durable, non-absorbent, and easily cleanable.
6-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to register an employee certified in food safety with RIDOH Center for Food Protection. Application provided during the time of inspection.
2-102.12(A)
47
Jan 29, 2025
Routine
3 critical violations. 2 major violations. 5 minor violations. 2 corrected on site.
View 10 violations
Cross connection present or not corrected
Inspector notes: The pre-flush spray hose at the 2-bay prep sink and 3-bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-205.12
Cross connection present or not corrected
Inspector notes: A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment.
5-205.12
Sewage backflow not prevented
Inspector notes: The 3-bay sink used for food preparation in side prep area is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta prepared the morning of the inspection was observed covered in walk-in cooler with an internal food temperature of 53 degrees Fahrenheit. Food items shall not be covered or individually packaged until an internal food temperature of 41 degrees Fahrenheit or below is obtained. Proper cooling methods discussed during time of inspection.
3-501.15
Physical facilities not in good repair
Inspector notes: The walls in the dry storage area in the kitchen were observed in poor repair. The physical facilities must be maintained in good repair. Walls shall be smooth, durable, non-absorbent, and easily cleanable.
6-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to register a food safety manager with RIDOH Center for Food Protection.
2-102.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Shell Eggs were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. Eggs were moved to shelving unit during time of inspection.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the low boy freezer on the cookline and glass door to walk-in cooler. Refrigerator door gaskets must be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in cooler, deli slicer, and ice machine, have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.
4-602.13
41
Frequently Asked Questions
When was Leos Pizzeria & Deli last inspected?
The most recent health inspection at Leos Pizzeria & Deli on file is from Mar 10, 2026. The public record contains two inspections in total.
How does Leos Pizzeria & Deli compare to other restaurants in Bristol?
Leos Pizzeria & Deli most recently scored 47 out of 100, which is lower than the Bristol average of 85.
Has Leos Pizzeria & Deli's inspection record improved over time?
Yes. Recent inspections at Leos Pizzeria & Deli have turned up fewer violations than earlier ones, with the latest finding around seven violations compared to about 10 previously.
What does a high risk rating mean?
A high risk rating at Leos Pizzeria & Deli 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.
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