HARDEES OF LEESBURG

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. -Buns stored under paper towel dispenser. Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Broiler conveyor. Warning - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. -Grill brush missing bristles. Warning - From follow-up inspection 2026-05-19: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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.

Basic - Drain cover(s) missing. -Side storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Along top inside edge of burger freezer under boiler. -Standing water in cooler under flat grill.

Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. -Siran wrap. Corrected On-Site

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -By ice machine. Manager turned on. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Above broiler and three compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket on prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Under flat grill.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Manager determined correct time. Cut lettuce and cheese. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Lower conveyor on broiler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over three compartment sink.

Basic - Floor soiled/has accumulation of debris. -Under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Plumbing under middle bay of three compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler under flat grill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor grill.

Basic - Hole in or other damage to wall. -Open access panel in side storage room.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Left oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Plumbing under three compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in biscuit prep cooler.

Basic - Water leaking from pipe and/or faucet/handle. Condenser in walk in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Sausage mix. Corrected On-Site

Basic - Floor area(s) covered with standing water. -Side room by lockers.

Basic - Food stored in a location that is exposed to splash/dust. -Buns stored under paper towel dispenser by handsink. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Top biscuit oven. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -At drive through.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Tray under conveyor. -Walk in cooler fan covers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage/bacon mix 65f. Less than 4 hours. Advised to rapid chill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on biscuit mix in dry storage.

Basic - Floor soiled/has accumulation of debris. -Floor drain under prep sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer under broiler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler across from ice machine. -Standing water in biscuit prep cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 62f. Less than 4 hours. Advised to rapid chill. Manager added ice. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. -Under fryers. Repeat Violation

Basic - Food stored on floor. -Soda syrup boxes in dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hoods above broiler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in biscuit cooler.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 79 degrees at drive through window. Repeat Violation Warning - From follow-up inspection 2022-09-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under fryers. Repeat Violation Warning - From follow-up inspection 2022-09-14: Time Extended

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.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Above biscuit prep area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At drive through window 69°. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under fryers.

Basic - Food stored on floor. Pickles in walk in cooler. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer to left of fryers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Floor drain under ice machine. -Broiler conveyor. -Mop sink heavily soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler under flat grill. -Biscuit cooler. Repeat Violation

Basic - Single-service articles improperly stored. French fry containers on floor in dry storage.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (163°F - Cooking). Asked operator to cook longer. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothing with gloves on and continue to prep food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw open package of pork chop above onion rings. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Drive thru hand washing sink temperature at 72°.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled located next to the bun rack. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled throughout kitchen with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee station Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee prepping customers order while wearing a bracelet and watch.

Basic - Employees with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside of the reach in burger freezer.

Basic - Interior of oven/microwave located above hot line has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted. Choking poster given. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave handle on the cook line and Gaskets on walk in cooler/ reach in cooler doors

Basic - Open dumpster lid located in the back of restaurant.

Basic - Pickles stored on walk in cooler floor. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Biscuit cooler and upright cooler

Basic - Single-service articles not stored inverted or protected from contamination. Observed lids located on the self service station not inverted.