Perkins Restaurant & Bakery #1049
Last inspected: Nov 19, 2025
47
Score
Perkins Restaurant & Bakery #1049 has been inspected 10 times since 2022. Perkins Restaurant & Bakery #1049 was last inspected on Nov 19, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around eight violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Compared to other Leesburg restaurants (averaging 76), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Nov 19, 2025
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk 44f. Less than 4 hours. Manager discarded. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Cleaner stored over tea station. **Corrected On-Site**
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 - Cutting board has cut marks and is no longer cleanable. -Wait station cooler.
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy freezer gasket torn.
14-10-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Freezer at end of cook line.
14-69-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -Forks in salad cooler. Manager fixed. **Corrected On-Site**
24-18-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed onions over cooked sausage in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -In dish area.
36-27-5
47
Aug 13, 2025
Complaint Full
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk 48f, Sour cream 46f, Butter 46f. Less than 4 hours. Advised to rapid chill.
03A-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -8 eggs. **Corrected On-Site**
01B-14-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over pies. **Corrected On-Site**
08A-05-6
Basic - Single-service articles improperly stored. -To go trays on floor near ware wash.
25-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -At wait station cooler.
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purse on top of shelf over cook line. **Corrected On-Site**
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure.
09-09-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grills. -Interior of fryer cabinets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer across from ovens.
22-16-4
37
Mar 7, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn. **Warning** - From follow-up inspection 2025-03-07: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under some coolers. **Warning** - From follow-up inspection 2025-03-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer. **Warning** - From follow-up inspection 2025-03-07: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Wait station cooler on far left. -Some shelving in walk in cooler. **Warning** - From follow-up inspection 2025-03-07: **Time Extended**
22-16-4
82
Feb 27, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
39
Jul 18, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
43
Feb 8, 2024
Routine - Food
3 critical violations. 1 major violation. 5 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. **Repeat Violation**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham 48f, Diced ham 49f. Less than 4 hours. Advised to rapid chill. Manager placed in freezer.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook picked up squeeze bottle off floor and continued cooking.
12A-09-4
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.
53B-13-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from oven.
14-10-4
Basic - Floor soiled/has accumulation of debris. Under cookline.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Top of oven.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler across from oven.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind flat grill.
36-27-5
45
Jul 12, 2023
Routine - Food
No violations found.
100
Jul 11, 2023
Routine - Food
6 critical violations. 3 major violations. 14 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over batter in reach in cooler across nearest to stackable ovens.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 60f, Fish 48f, Beef 57f, Salmon 54f. Over 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 60f, Fish 48f, Beef 57f, Salmon 54f. Over 4 hours. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Chemical stored over cardboard muffin holders.
41-10-4
High Priority - Container of medicine improperly stored. -Stored over clean silverware at wait station.
41-07-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Repeat Violation**
12A-27-4
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.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer heads in bakery.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up at end of inspection. Mark Faurot 06-06-2019. **Corrected On-Site**
53A-05-6
Basic - Bathroom facility not clean. Ladies bathroom toilet.
32-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop in bakery area.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -By wait station. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee keys on prep table by wait station.
40-06-5
Basic - Establishment using an Alternative Operating Procedure not having documentation that at least two control measures against hazards associated with bare hand contact are used. No nail brush or hand sanitizer per AOP. **Repeat Violation**
09-27-1
Basic - Food-contact surface not smooth and easily cleanable. -Chipped salad plates at salad station.
14-13-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer across from stackable ovens.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. **Repeat Violation**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Some microwaves on cookline.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of prep coolers on cookline. -Piping behind fryers. -Reach in freezer gaskets. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over fully cooked kielbasa.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Around handsink at far end of cookline.
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from stackable ovens. -Some shelves in walk in cooler.
22-16-4
15
Feb 15, 2023
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Toxic substance/chemical improperly stored. -Stainless steel cleaner stored on ice machine by muffin rack. **Corrected On-Site** **Repeat Violation**
41-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave handles on cookline.
23-24-4
Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. No nail brush or hand antiseptic per AOP.
09-07-5
Basic - Ice scoop handle in contact with ice. At drink station. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Insect control device installed over food preparation area. In bakery area.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Piping behind fryers. -Under flat grill. -Side of refrigerator across from stack oven. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer across from stack oven.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar. **Corrected On-Site**
02D-01-5
47
Jul 13, 2022
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook crack raw shell eggs and then handle cooked waffle.
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Observed cook handling toast and waffle without gloves.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 52f, Ham 48f, Turkey 47f. Less than 4 hours. Advised to rapid chill.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Gallons of hand sanitizer stored over drink carriers. **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At soda station.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. On wait station condiment coolers.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table. **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn on cookline.
14-10-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored directly on top of ice machine.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Along lower exteriors of cookline prep coolers. **Repeat Violation**
23-03-4
41
Frequently Asked Questions
When was Perkins Restaurant & Bakery #1049 last inspected?
The most recent health inspection at Perkins Restaurant & Bakery #1049 on file is from Nov 19, 2025. The public record contains 10 inspections in total.
What is the most common violation at Perkins Restaurant & Bakery #1049?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Perkins Restaurant & Bakery #1049.
How does Perkins Restaurant & Bakery #1049 compare to other restaurants in Leesburg?
Perkins Restaurant & Bakery #1049 most recently scored 47 out of 100, which is lower than the Leesburg average of 76.
Has Perkins Restaurant & Bakery #1049's inspection record improved over time?
Results have been roughly steady. Inspections at Perkins Restaurant & Bakery #1049 have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Perkins Restaurant & Bakery #1049 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Perkins Restaurant & Bakery #1049 inspected?
Based on the inspection history on file, Perkins Restaurant & Bakery #1049 is inspected around three times per year on average.
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