Perkins Restaurant & Bakery #1049
27811 US Hwy 27, Leesburg, FL 34748 · Permanent Food Service · License 4508329
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection7 high priority (3 no follow-up needed, 4 fixed on the spot, 1 repeat), 1 intermediate, 4 basic (1 repeat)-31
- Safety score69
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 3, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat 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.
-Turkey gravy 92f, cooling over 2.5 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Ham 48f, Bacon 47f. Less than 4 hours. Manager placed in freezer. -Bacon 43f.
Fixed on the spotRepeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
-Turkey gravy 92f, cooling over 2.5 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
-Shell eggs, hashbrowns. Manager determined correct time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
-Raw beef behind corn and stuffing.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-Employee wiping face with paper towel. No hand wash.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
-Manager coached, employee washed hands and changed gloves.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Dicer blade. -Muffin pans.
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
-Small amount in walk in freezer. -Ice cream bin.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Inside panel box across from ice machine. -Under flat grills.
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
-Right side dumpster pad.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.