EL LEONCITO

Name: EL LEONCITO
Address: 4280 S WASHINGTON AVE, TITUSVILLE, FL, 32780, US
Rating: 31.3

4280 S WASHINGTON AVE, TITUSVILLE, FL 32780

License #1502088

🌮 Mexican/Latin ℹ️

31.3 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 13 findings · 5 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 31.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 60 total violations — 18 critical, 12 major, 30 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 September 30, 2026 shows 13 observation rows: 5 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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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

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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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked shredded chicken and cooked pork bagged and stored in walk in cooler date marked 9/23 and 9/27.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meatballs patties stored above raw shrimp in walk in freezer. Operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on server area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment soiled
[36-17-5] Floor tiles missing and/or in disrepair. Grout line need to be sealed to prevent standing water
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on 4 way splitter by washing machine and one hose bib outside back area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside back area
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken and then move to handle clean utensils and ready to eat items without washing hands and changing gloving. Operator coached employee and had them change gloves and wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items in walk in cooler in kitchen at 45F. cooked ground beef (45F - Cold Holding); raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding). Per operator, walk in cooler door was open for 20 minutes for cleaning. Operator placed items in walk in freezer. New temp for all items 43F.
[36-62-4] Light not functioning. Two on hood system
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked shredded chicken and cooked pork bagged and stored in walk in cooler date marked 9/23 and 9/27.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed bags of Cooked shredded chicken, cooked pork and cooked enchilada sauce in walk in cooler and walk in freezer only date marked without time label. Some still within 48 hours.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bowl with sauce stored inside hand sink on cook line. Operator removed

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.