Hp Grille
Last inspected: Feb 5, 2026
55
Score
Going back to 2022, Hp Grille has 10 inspections in the public record. The newest entry in the record is dated Feb 5, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to six violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up six times.
The city-wide average sits at 75, which Hp Grille's 55 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Hashbrowns 52f, Home Fries 56f. Less than 4 hours. Advised to rapid chill. -Butter 76f, less than 4 hours. Advised to rapid chill. **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Hydrogen peroxide not separate from syrup.
41-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. -In warewash.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under oven.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
55
Aug 26, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 72f, less than 4 hours. Advised to rapid chill. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade.
22-02-4
Basic - Stored food not covered. -Sausages in freezer by dry storage entry.
08B-12-5
Basic - Ceiling tile missing. -Over freezer and ware wash area.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -In kitchen.
36-32-5
Basic - Floor soiled/has accumulation of debris. -Under fryer.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Onion bin. -Under Blodgett oven.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. -Over 4 hours.
14-20-4
55
Feb 5, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
52
Jul 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 16, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Homefries 50f, Hashbrowns 48f. -Sausage 56f, Cut tomato 57f, Sausage patties 60f, Ham 55f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at wait station. -Can opener blade. -Slicer blade guard. **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Pulled chicken. **Warning**
02C-02-5
Basic - Floor tiles missing and/or in disrepair. -In warewash. **Warning**
36-17-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By wait station prep area. **Warning**
36-27-5
Basic - Floor soiled/has accumulation of debris. -Under cook line. **Warning**
36-73-4
52
Jan 30, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hashbrowns 67f. Less than 4 hours. Advised to rapid chill. Manager placed in refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Whisk in handsink. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator by fryers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer gasket on refrigerator by fryers.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour.
02D-01-5
55
Sep 18, 2023
Routine - Food
No violations found.
100
Jul 20, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter at room temperature. Less than 4 hours. Advised to rapid chill or put on time plan. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Fabuloso not separate from condiments. **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. **Warning**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. -Blue cutting board. **Warning**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Small amount on plastic shield. **Warning**
22-20-5
41
Jan 18, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Jul 22, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
22-41-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef stored with cooked pork. **Corrected On-Site**
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Potatoes 58f. Less than 4 hours. Manager placed product on ice bath. -Whipped butter packets on table at room temperature. Less than 4 hours. Advised to rapid chill. A "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handsink in warewash. **Repeat Violation**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Lacking training dates. **Repeat Violation**
53B-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen. **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets. **Repeat Violation**
23-03-4
45
Frequently Asked Questions
When was Hp Grille last inspected?
The most recent health inspection at Hp Grille on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hp Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Hp Grille.
How does Hp Grille compare to other restaurants in Leesburg?
Hp Grille most recently scored 55 out of 100, which is lower than the Leesburg average of 75.
Has Hp Grille's inspection record improved over time?
No. Recent inspections at Hp Grille have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hp Grille means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hp Grille inspected?
Based on the inspection history on file, Hp Grille is inspected around three times per year on average.
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