Five Star Seafood

7609 US 441, Leesburg, FL 34788 · Permanent Food Service · License 4508939

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
2 high priority (1 fixed on the spot), 5 intermediate (2 repeats), 11 basic (3 repeats); basic violations cost 12 at most
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Jul142026

Routine inspection

18 violations found

First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 2 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Chicken 51f. Less than 4 hours. Advised to rapid chill.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw chicken gizzards over bread.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -Cooked gyro meat.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Sandwich press.
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  -No dates on filters by drive through.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Repeat violation
  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 & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violation
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Cooking oil.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  -Shelving under microwave.
  Cutting board has cut marks and is no longer cleanable.
  -Green cutting board on shelf across from three compartment sink.
  Equipment or utensils not designed or constructed in a durable manner.
  -Raw meat cooler gasket torn.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  -Reach in across from flat grill.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -Cooler across from 4 burner.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Exterior microwave. -Shelving under microwave. -Exterior of crock pot holding black beans. -Shelving above make line. -Under grill. -Cooler gaskets.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -Side exit door.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -Under cook line equipment.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.