Chesapeake Bay Grille & Village Tavern

4467 Arlington Ridge Blvd, Leesburg, FL 34748 · Permanent Food Service · License 4508256

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority, repeat · fixed by the Sep 11 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
7 high priority (fixed by the Sep 11 follow-up, 1 repeat), 6 intermediate (2 fixed on the spot), 8 basic (1 repeat)
-48
Safety score52

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 7 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -Pesto fresh garlic 55f. Held over 4 hours.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  -Salmon, 4 portions.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -Chicken corn dated 08-15. Cooked chicken dated 08-27. Corn dated 08-27.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  -Chicken corn dated 08-15.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Beef patties 51f, Cut tomato 54f, Sliced cheese 54f. Less than 4 hours, advised to rapid chill.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -Marinara 94f, Chicken 112f. Less than 4 hours. Advised to reheat. Chicken 176f
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -Raw philly meat over potatoes. Manager moved.
  Repeat violation
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. -Provided form. Operator posted.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  -Chicken breast cooling at room temperature.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  -82f, At hand sink by tea station, by pizza station.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -At bar.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  -Tea grounds in hand sink by tea station.
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  -At tea station.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -Bulk container across from pizza oven.
  Repeat violation
- Code 06, Food properly thawed: 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.
  See stop sale. -Salmon.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  -Ice scoop holder at main ice machine.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  -Cook and servers.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -Cheese scoop.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  -Soda gun at bar.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  -Ice bucket.
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  -At bar.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.