LEONARDO'S PIZZERIA

Name: LEONARDO'S PIZZERIA
Address: 31808 US HWY 19 N, PALM HARBOR, FL, 34684, US
Rating: 66.6

31808 US HWY 19 N, PALM HARBOR, FL 34684

License #6213745

🍕 Pizza/Italian ℹ️

66.6 Grade F / 100

Failing Health Score

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Latest inspection

May 13, 2026 · 14 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LEONARDO'S PIZZERIA in PALM HARBOR currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 42 total violations — 10 critical, 11 major, 21 minor.

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The latest inspection on May 13, 2026 shows 14 observation rows: no critical rows, 3 major, and 11 minor.

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Inspector notes

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Would you eat here?

LEONARDO'S PIZZERIA has a rough inspection history. Would you risk it?

F record

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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
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles acoustic tiles, not smooth and easily cleanable.
[36-36-4] Ceiling tile missing. Missing ceiling tiles in kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. Establishment is displaying expired license.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line
[12B-01-4] Employee eating while preparing food. Employee eating food by prep table in kitchen
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee cupcakes and food stored over restaurant food in walk in cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cook line.
[08B-38-4] Food stored on floor. Salami stored on floor of walk in
[36-24-5] Hole in or other damage to wall. Hole in wall by hand sink by front counter.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Operator moved tongs.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting board soiled with debris.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator time as public health control form
[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. Lachlan

Disposition: Met Inspection Standards
[14-74-7] Observed: 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. Ok line refrigerator not holding food at proper temperature resulting in a stop sale.
[02C-03-5] Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat in walk in cooler, open container of ricotta cheese.
[12A-18-4] Observed: Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on clothes.
[53B-15-4] Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know the minimum cold hold temperature, did not know that he could not wash hands in 3 compartment sink, wiped hands on clothes.
[12A-03-4] Observed: Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink before engaging in food prep..
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in back prep room.
[53B-13-5] Observed: 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.
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over ready to eat food.
[29-20-5] Observed: Standing water or very slow draining water in handwash sink. Behind front counter.
[01B-02-5] Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 50F cold hold. Ham 49F cold hold, cheese 57F cold hold
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 50F cold hold. Ham 49F cold hold, cheese 57F cold hold
[03F-02-5] Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.