Sams Seafood and Chicken

815 N 14 St, Leesburg, FL 34748 · Permanent Food Service · License 4508627

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Aug 25, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
3 high priority (1 fixed on the spot, 1 repeat), 6 basic (3 repeats)
-26
Administrative complaint on Jul 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

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

Inspection history

2 inspections · 2 visits

Latest inspection

Aug252026

Licensing inspection

11 violations found

First visitAug 25, 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.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 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 wings 74f, less than 4 hours. Manager placed in cooler.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -Gyro meat 109f, less than 4 hours. Manager turned up heat.
Intermediate2
- 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 pasta.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Metal lid on top of convection toaster. -Prep cooler cutting board.
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -Bulk containers by office.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  -At soda station drive through.
  In-use ice scoop stored on soiled surface between uses.
  -Stored directly on top of ice machine.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -Bottom shelf in cooler across from fryers.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Exterior of rice cooker. -Reach in freezer gaskets.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -Across from fryers.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -Some floor drains. -Under fryers.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul132026F54Routine inspection9 violations, 3 high priority Administrative complaint

First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Cut tomato 49f, Cut lettuce 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 shell eggs over bread.
  Fixed on the spotRepeat violation
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Administrative complaint
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Bag of ice in walk in freezer.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  -Stored on top of ice machine.
  Fixed on the spotRepeat 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 spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Reach in freezer gaskets. -Exterior of rice cooker. -Exterior of bulk containers.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -Across from fryers.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  -Under fryers. -Floor drains.
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.