What is Leovin Restaurant & Pupuseria's health inspection score?

Leovin Restaurant & Pupuseria has a SafeDine safety score of 82 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Leovin Restaurant & Pupuseria last inspected?

Leovin Restaurant & Pupuseria was last inspected on April 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Leovin Restaurant & Pupuseria have?

Leovin Restaurant & Pupuseria has 41 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Leovin Restaurant & Pupuseria safe to eat at?

Leovin Restaurant & Pupuseria has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Leovin Restaurant & Pupuseria serve?

Leovin Restaurant & Pupuseria serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Leovin Restaurant & Pupuseria

Name: Leovin Restaurant & Pupuseria
Address: 144 - 1 RAMAPO ROAD, Garnerville, 10923
Rating: 82

144 - 1 RAMAPO ROAD, Garnerville

Last Inspected: 4/9/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American

Better than 22% of american restaurants

Declining

10 inspections

Last: Apr 9, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

4.1

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-10 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (82/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

Open location in Google Maps →

144 - 1 RAMAPO ROAD, Garnerville, FL 10923

Open in Maps

View Menu Order Online

Violation Timeline

Aug 2023

2 inspections

3 high priority

4 basic

Aug

Apr 2024

1 inspections

1 high priority

8 basic

May 2024

1 inspections

1 high priority

2 basic

May

Aug 2024

1 inspections

1 high priority

5 basic

Jan 2025

1 inspections

2 basic

Jan

Mar 2025

1 inspections

1 high priority

4 basic

Apr 2025

1 inspections

Apr

Nov 2025

1 inspections

4 basic

Apr 2026

1 inspections

1 high priority

4 basic

Apr

Inspection History

10 records on file

6 Inspection4 Re-Inspection

Apr 26

Inspection InspectionLatest

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−18 pts

Nov 25

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−8 pts

Apr 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (4)

−8 pts

8BIn use food dispensing utensils improperly stored−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−18 pts

Jan 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−4 pts

Aug 24

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (5)

−10 pts

14AInsects, rodents present−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−20 pts

May 24

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

14AInsects, rodents present−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−14 pts

Apr 24

Inspection Inspection

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (8)

−16 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14AInsects, rodents present−2

Base deductions−26 pts

Aug 23

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

14AInsects, rodents present−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

Aug 23

Re-Inspection Inspection

3 High2 Basic

5 total

66/100inspection score

−34 pts

High Priority (3)

−30 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10
1DCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)−10

Basic (2)

−4 pts

14AInsects, rodents present−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−34 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

Explore More

American Restaurants All New York Restaurants