Maryland Fried Chicken - Leesburg LLC
708 N 14 St, Leesburg, FL 34748 · Permanent Food Service · License 4500005
What drove the grade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 intermediate (1 repeat), 5 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
-Provided form.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
-No chlorine test kit.
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
-Milk over chicken in walk in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-Walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Exterior of bulk containers. -Speed cart in kitchen. -Shelving under rear prep table. -Dry storage shelf by walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-Vent at kitchen entrance.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.