Old Time Dinner LLC

1350 W North Blvd, Leesburg, FL 34748 · Permanent Food Service · License 4508745

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 30 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 complaint inspection
5 high priority (1 repeat), 7 intermediate, 19 basic (10 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-62
Complaint after follow-up on Sep 22
Counts in full until a follow-up finds the problems fixed
-20
Safety score18

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

Inspection history

1 inspection · 2 visits

Sep102026

Complaint inspection

31 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
- 1 High priority
- 5 Intermediate
- 8 Basic
What was still cited
High priority1
- 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 beef liver over French fries.
  Administrative complaint
Intermediate5
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Administrative complaint
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  More time given
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Administrative complaint
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  Administrative complaint
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 5 High priority
- 7 Intermediate
- 19 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -Hashbrowns 115f. Less than 4 hours. Advised to reheat.
- 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 onion rings, in chest freezer to right of fryers.
  Raw animal food stored over or with unwashed produce.
  -Raw beef over onions in walk in cooler.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw beef steak over cooked broccoli in prep cooler. -Raw shell eggs over tartar sauce in walk in cooler.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Intermediate7
- 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.
  -Coleslaw in black refrigerator. -Meatloaf.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- 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.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Slicer.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  -At bar.
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  -No date on filter behind ice machine.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Blocked by tray and beer keg, to right of dish machine.
Basic19
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -Black refrigerator.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Case of coffee. -Soda syrup boxes in dry storage area. -Bag of onions in walk in cooler.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -Mayonnaise scoop in black refrigerator.
  Equipment in poor repair.
  -Chest freezer lid near ice machine.
  Repeat violation
  Utensils in poor condition.
  -Knife handle by slicer.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  -Ice cream freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -Microwave. -Oven.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  -Interior of unused cooler. -Interior and exterior of ice cream freezer. -Walk in cooler shelves.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Under grills. -Exterior of grills. -Backsplash behind 6 burner stove. -Interior of fryers. -Exterior of fryers.
  Buildup of food debris/soil residue on equipment door handles.
  -Walk in cooler door handle.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  -Clean plates by ice cream cooler.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  -Hand sink to left of three compartment sink.
  Repeat violation
- Code 33, Garbage and refuse: Storage area not maintained clean and organized.
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  -Throughout. -Behind cook line equipment.
  Repeat violation
  Floor soiled/has accumulation of debris.
  -Dry storage mats. -Floors under three compartment sink and dishwasher. -Under all cook line equipment heavily soiled.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Repeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.