EL LEONCITO

Name: EL LEONCITO
Address: 4280 S WASHINGTON AVE, TITUSVILLE, FL, 32780, US
Rating: 64.3

4280 S WASHINGTON AVE, TITUSVILLE, FL 32780

License #1502088

🌮 Mexican/Latin ℹ️

64.3 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL LEONCITO in TITUSVILLE currently holds an InspectFL Health Score of 64.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 47 total violations — 13 critical, 9 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 22, 2025

The latest inspection on April 8, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

EL LEONCITO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler.
[08B-12-5] Stored food not covered. Bread in reach in cooler.
[24-24-4] Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Plastic food containers in ice machine screened area.
[36-22-4] Floor area(s) covered with standing water. Throughout 3 bay sink area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Brown paper towel in contact with cooked rice.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Greater than 500 ppm
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 hose connections by washing machine. Red and green hoses attached.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat greater than 500
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed severa. bagged pork at 112-135f sealed in ice bath, operator stated the employee sealed bag prematurely, not normal procedure. Operator unsealed bag. . No warning issued per OPQ Kim W.
[53B-14-5] 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. Sarah H, Paulina N, Daniel B, Andrew V, Karla M,

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw Mahi fish stored in walk in cooler not removed from package and fully thawed
[36-73-4] Floor soiled/has accumulation of debris. Kitchen Walk in cooler floor soiled.
[33-16-4] Open dumpster lid. Operator closed lid
[25-05-4] Single-service articles improperly stored. Single service food bags stored on shelves outside kitchen exposed to dust. Operator moved to dry storage room
[08B-12-5] Stored food not covered. Pulled pork and roast beef stored uncovered In walk in freezer. Operator covered
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions stored over washed and cut onions in outside walk in cooler. Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Container with white powder in dry storage area without label. Operator labeled "salt.
[12A-13-4] 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. Dish person. Operator coached employee to wash hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk in cooler by kitchen. Operator moved
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 5 portions of Raw Mahi fish stored in walk in cooler fully thawed and still in package. Operator discarded.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside by washing machine
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP multiple cooked foods in the reheating process, in walk in cooler and walk in freezer. When asked, operator was told it was placed in bags in a hot state, tied up and cooled down.