BRICK & BARREL LLC
209 W MAIN ST, Leesburg FL 34748 · 352-255-9510
Last inspected May 14, 2026 · 10 visits since September 2023
FEB 24
AUG 24
DEC 24
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Food with mold-like growth. See stop sale. -Horseradish sauce in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019020750 | Mar 5, 2019 | May 22, 2019 | $160 |
Inspection history
10 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Romero.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -Small reach in cooler on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler nearest to hand sink in kitchen. -Shelving in single door cooler across from walk in cooler. -Walk in cooler shelving.
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. -Kitchen.
May 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm.
Food with mold-like growth. See stop sale. -Horseradish sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 47f, Cut lettuce 50f. Less than 4 hours. Advised to rapid chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Romero.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on prep coolers throughout kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. -At bar. -Men's bathroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked ribs.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. -Under equipment and shelving in kitchen. -Walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
No conspicuously located ambient air temperature thermometer in holding unit. -Small reach in cooler on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hoods. -Interior of fryer cabinet. -Shelf to left of oven.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler nearest to hand sink in kitchen. -Shelving in single door cooler across from walk in cooler. -Walk in cooler shelving.
Wall soiled with accumulated grease, food debris, and/or dust. -Kitchen.
Waste line missing at soda gun holster.
Dec 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at salad station.
Cutting board has cut marks and is no longer cleanable. -Red cutting board.
Food stored in a location that is exposed to splash/dust. -Paper towel dispenser stored over salad prep cooler. Cooler has no lid.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving to left of fryers. -Interior of fryers. -Under flat grill. -Walk in cooler fan covers.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer to left of fryers. -Prep cooler at kitchen entrance shelves and standing water. -Walk in cooler shelves.
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -House made bbq sauce.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -House made bbq sauce.
Toxic substance/chemical improperly stored. -Bug killer stored on scale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -At ware wash.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -All certified food managers are expired.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at salad station.
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.
Cutting board has cut marks and is no longer cleanable. -Red cutting board.
Floor soiled/has accumulation of debris. -Under cook line equipment. -Walk in cooler.
Food stored in a location that is exposed to splash/dust. -Paper towel dispenser stored over salad prep cooler. Cooler has no lid.
In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving to left of fryers. -Interior of fryers. -Under flat grill. -Walk in cooler fan covers.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer to left of fryers. -Prep cooler at kitchen entrance shelves and standing water. -Walk in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. -Under dish shelf at ware wash. -Behind prep coolers.
Working containers of food removed from original container not identified by common name. -Bulk containers of flour and sugar.
Dec 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate15 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp and fish stored over cooked chicken in walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw fish in reach in cooler on cooks line.
Stop Sale issued due to food not being in a wholesome, sound condition. - thawed fish in ROP packaging.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.- hose Bibb in dishwasher area.
Food-contact surface soiled with food debris, mold-like substance or slime. - white and red cutting boards in prep area. - all white cutting boards in kitchen.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent in kitchen area.
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. - operator discarded
Equipment in poor repair. -Walk in cooler gasket.
Floor soiled/has accumulation of debris. - walk-in cooler - prep area - under all equipment in kitchen area.
Floors not constructed to be easily cleanable. -floor in prep area. - kitchen area.
Food stored on floor. - raw ground beef, cooked chili and pickles stored on floor in walk-in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven in kitchen - both Microwaves on cooks line
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - Exterior of all cooking equipment in kitchen. -hood filters
Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers in kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. - all walls in kitchen area.
Waste line missing at soda gun holster. - front bar
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over cooked rice in cooler across from griddle grill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Bacon onion dip 57f, Cooked vegetables 58f. Held over 4 hours in cooler. Manager discarded. Butter chips 71f, Butter packets 71f. Over 4 hours. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Bacon onion dip 57f, Cooked vegetables 58f. Over 4 hours. -Butter chips 71f, Butter packets 71f. Over 4 hours. Manager states they don't use and were brought from another restaurant.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on prep cooler.
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.
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table.
Equipment or utensils not designed or constructed in a durable manner. -Walk in cooler gasket torn.
Floor area(s) covered with standing water. -Under fryers.
Floor soiled/has accumulation of debris. -Under some equipment in kitchen.
In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Handsink in kitchen. -Top of oven. -Under flat grill. -Interior of fryer cabinets.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. -Prep coolers in kitchen. -Lowboy cooler under grill heavily soiled.
Wall soiled with accumulated grease, food debris, and/or dust. -Throughout kitchen.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Haddock over French fries.
Raw animal food stored over or with unwashed produce. -Raw bacon over pineapple in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at far end of cookline. -Can opener blade.
Handwash sink not accessible for employee use at all times. -By rear exit door.
Accumulation of debris inside warewashing machine.
Floor soiled/has accumulation of debris. -Under oven.
Food stored on floor. -Cooking oil.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Old labels stuck to food containers after cleaning.
Silverware/utensils stored upright with the food-contact surface up.
Stored food not covered. Sugar, flour.
Time/temperature control for safety food thawed in an improper manner. -Shrimp at room temp.
Wall soiled with accumulated grease, food debris, and/or dust. -Under handsink in kitchen.
Nov 15, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Nov 13, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Sep 6, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 52f, less than 4 hours. Manager placed in colder unit.
Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board. -Can opener blade.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. -Black cutting board at bar.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Floor drain under dish machine is slow draining, dish machine not in use. Plumber fixed the floor drain. Dish machine is operating at Chl 50 ppm.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor area(s) covered with standing water. In kitchen.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Standing water in floor drain/floor drain draining very slowly. -Under dish machine. Plumber is on site fixing drain.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.