The Olive Garden #1171
10026 US 441, Leesburg, FL 34788 · Permanent Food Service · License 4501300
What drove the grade
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 intermediate, 6 basic-9
- Safety score91
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 visitOct 13, 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
Intermediate1
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
-Per manager their website is down. No proof HACCP training.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
-Cooked mushrooms.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
-Employee at expo handling dishes of food and placing cheese in grater with no hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-Servers wearing bracelets, preparing salad.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
-Stored by clean pans.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Top of pizza oven.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.