PERKINS RESTAURANT & BAKERY #1049
27811 US HWY 27, Leesburg FL 34748 · 352-314-2582
Last inspected Nov 19, 2025 · 8 visits since July 2023
FEB 24
JUL 24
FEB 25
AUG 25
NOV 25
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 60f, Fish 48f, Beef 57f, Salmon 54f. Over 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019039098 | Jun 25, 2019 | Aug 19, 2019 | $400 |
| 4--2019019798 | Feb 27, 2019 | May 20, 2019 | $200 |
Inspection history
8 visits, newest first
Nov 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk 44f. Less than 4 hours. Manager discarded.
Toxic substance/chemical improperly stored. -Cleaner stored over tea 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable. -Wait station cooler.
Equipment or utensils not designed or constructed in a durable manner. -Lowboy freezer gasket torn.
Ice buildup in reach-in freezer and/or walk-in freezer. -Freezer at end of cook line.
Silverware/utensils stored upright with the food-contact surface up. -Forks in salad cooler. Manager fixed.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed onions over cooked sausage in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -In dish area.
Aug 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over pies.
Shell eggs in use or stored with cracks or broken shells. See stop sale. -8 eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk 48f, Sour cream 46f, Butter 46f. Less than 4 hours. Advised to rapid chill.
Cutting board has cut marks and is no longer cleanable. -At wait station cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purse on top of shelf over cook line.
In-use ice scoop stored on soiled surface between uses.
No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grills. -Interior of fryer cabinets.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer across from ovens.
Single-service articles improperly stored. -To go trays on floor near ware wash.
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn.
Floor soiled/has accumulation of debris. -Under some coolers.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. -Wait station cooler on far left. -Some shelving in walk in cooler.
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 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.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw shrimp over onion rings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut melon 47f. Less than 4 hours. Advised to rapid chill. Manager placed on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -Under side of orange juice dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. -Manager discarded.
Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn.
Floor soiled/has accumulation of debris. -Under some coolers.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Between flat grill and reach in cooler. -Under microwaves. -Interior of fryer cabinets.
Reach-in cooler interior/shelves have accumulation of soil residues. -Wait station cooler on far left. -Some shelving in walk in cooler.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over spinach.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 52f, Melon 54f. Less than 4 hours. Advised to rapid chill. Manager moved to different cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Provided form.
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.
Bowl or other container with no handle used to dispense food. -Vegetable scoop.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public. -Employee drinks in prep cooler stored up top. Manager discarded.
Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from ovens.
Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on far left of cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in wait station prep cooler.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook picked up squeeze bottle off floor and continued cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 48f, Diced ham 49f. Less than 4 hours. Advised to rapid chill. Manager placed in freezer.
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.
Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from oven.
Floor soiled/has accumulation of debris. Under cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Top of oven.
Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler across from oven.
Wall soiled with accumulated grease, food debris, and/or dust. Behind flat grill.
Jul 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority3 Intermediate14 Basic
Show 23 findings ▾
Container of medicine improperly stored. -Stored over clean silverware at wait station.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over batter in reach in cooler across nearest to stackable ovens.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 60f, Fish 48f, Beef 57f, Salmon 54f. Over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 60f, Fish 48f, Beef 57f, Salmon 54f. Over 4 hours.
Toxic substance/chemical improperly stored. -Chemical stored over cardboard muffin holders.
Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer heads in bakery.
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/ Manager showed up at end of inspection. Mark Faurot 06-06-2019.
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.
Bathroom facility not clean. Ladies bathroom toilet.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms.
Bowl or other container with no handle used to dispense food. -Sugar scoop in bakery area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -By wait station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee keys on prep table by wait station.
Establishment using an Alternative Operating Procedure not having documentation that at least two control measures against hazards associated with bare hand contact are used. No nail brush or hand sanitizer per AOP.
Food-contact surface not smooth and easily cleanable. -Chipped salad plates at salad station.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer across from stackable ovens.
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. -Some microwaves on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of prep coolers on cookline. -Piping behind fryers. -Reach in freezer gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from stackable ovens. -Some shelves in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over fully cooked kielbasa.
Wall soiled with accumulated grease, food debris, and/or dust. -Around handsink at far end of cookline.
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.