Wolfy's Leesburg Restaurant

918 N 14 St, Leesburg, FL 34748 · Permanent Food Service · License 4508516

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
3 high priority (1 repeat), 2 intermediate, 8 basic (1 repeat)
-35
Complaint after follow-up on Oct 30, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score45

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

Inspection history

1 inspection · 5 visits

Oct272026

Routine inspection

13 violations found · Inspector came back 4 times

4th follow-up visitNov 5, 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.
5 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Ham 59f, Sausage 53f, Shredded cheese 55f.
  Administrative complaint
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Administrative complaint
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
Official report, on the Florida DBPR website
3rd follow-up visitNov 3, 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.
5 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shredded cheese 52f, Ham 59f, Sliced ham 52f, Roast beef 50f, Corned beef 51f, Noodles 54f.
  Administrative complaint
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitOct 30, 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.
6 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sausage 64f, Ham 61f, Roast beef 51f, Pastrami 50f, Corn beef 54f.
  Administrative complaint
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  Administrative complaint
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Administrative complaint
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Turkey 50f, Ham 52f, Roast Beef 52f. Pork chops 42f, Turkey sausage 43f, Sausage 43f, Pork chops 42f, Coleslaw 42f. Shredded cheese 48f, Sausage 53f, Ham 53f.
  More time given
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  More time given
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 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.
  -Ham 52f, Roast beef 52f, Noodles 52f, Corn beef 47f. -Pork chops 60f, Ham 68f, Beef patties 62f, Shredded cheese 51f, Sausage 49f. -Sausage 54f, Turkey sausage 58f, Cut tomato 55f, Shredded cheese 60f, Coleslaw 62f. Less than 4 hours. Advised to rapid chill.
  Repeat violation
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  -All items on time. Manager states the product is new and he forgot to change the time marker.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. -Server handling cornbread and toast with no gloves.
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 ribs.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  -Handsink at left side of cook line.
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -Prep cooler door missing.
  Repeat violation
  Food-contact surface not smooth and easily cleanable.
  -Metal lid under alto sham.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -Standing water in prep cooler across from flat grill.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -Water leaking from condenser in 4 door prep cooler.
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  -Left handsink on cook line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -Handsink at left side of cook line.
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.