PERKINS RESTAURANT & BAKERY #1049
27811 US 27
Leesburg, Florida, 34748
Lake County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn. Warning - From follow-up inspection 2025-03-07: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under some coolers. Warning - From follow-up inspection 2025-03-07: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer. Warning - From follow-up inspection 2025-03-07: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Wait station cooler on far left. -Some shelving in walk in cooler. Warning - From follow-up inspection 2025-03-07: **Time Extended**
Food safety inspection conducted on 3/7/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 2/27/2025
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Manager discarded. Corrected On-Site Warning
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under some coolers. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer. Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Corrected On-Site Warning
- 23-03-4:Basic - 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. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Wait station cooler on far left. -Some shelving in walk in cooler. Warning
- 22-41-4:High Priority - 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. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw shrimp over onion rings. Corrected On-Site Warning
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Under side of orange juice dispenser. Warning
Food safety inspection conducted on 2/27/2025 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Vegetable scoop. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 08B-49-4:Basic - 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. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from ovens.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer door.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on far left of cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in wait station prep cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over spinach. Corrected On-Site
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Provided form. Corrected On-Site
- 53B-14-5:Intermediate - 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.
Food safety inspection conducted on 7/18/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 2/8/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from oven.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Top of oven.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler across from oven.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind flat grill.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Repeat Violation
- 12A-09-4:High Priority - 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.
- 03A-02-5:High Priority - 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.Repeat Violation **Corrective Action Taken** Repeat Violation
- 53B-13-5:Intermediate - 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.
Food safety inspection conducted on 2/8/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 7/12/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2023
High Priority
6
Intermediate
3
Basic
14
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-07-4:Basic - Bathroom facility not clean. Ladies bathroom toilet.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop in bakery area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -By wait station. Corrected On-Site
- 40-06-5:Basic - 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.
- 09-27-1:Basic - 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. Repeat Violation
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -Chipped salad plates at salad station.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer across from stackable ovens.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Some microwaves on cookline.
- 23-03-4:Basic - 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. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from stackable ovens. -Some shelves in walk in cooler.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over fully cooked kielbasa.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Around handsink at far end of cookline.
- 41-07-4:High Priority - Container of medicine improperly stored. -Stored over clean silverware at wait station.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Repeat Violation
- 08A-05-6:High Priority - 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.
- 01B-02-5:High Priority - 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. Warning
- 03A-02-5:High Priority - 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. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Chemical stored over cardboard muffin holders.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer heads in bakery.
- 53A-05-6:Intermediate - 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. Corrected On-Site
- 53B-13-5:Intermediate - 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.
Food safety inspection conducted on 7/11/2023 revealed 23 total violations (6 high priority, 3 intermediate, 14 basic).