Lees Kitchen
Last inspected: Dec 18, 2025
61
Score
Lees Kitchen has been inspected seven times since 2022. Lees Kitchen was last inspected on Dec 18, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 10 violations.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 80, which Lees Kitchen's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Employee removed chicken on a sheet pan from over pork on speed rack in walk in freezer. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed pan and utensils from hand sink in ware washing area. **Corrected On-Site**
31A-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Operator provided one during inspection. **Corrected On-Site**
32-12-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint.
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed towel from underneath cutting board in prep area. **Corrected On-Site**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed drinks in reach in cooler on cook line. **Corrected On-Site**
12B-13-4
61
Jun 10, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in walk in cooler. Operator relocated. **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Employee vitamins on shelf over reach in cooler in kitchen. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
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. Cooked chicken and multiple items in walk in cooler.
02C-02-5
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. Jorge 4-3-22 Safestaff.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler in kitchen. Operator relocated. **Corrected On-Site**
12B-07-4
52
Jan 22, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has hose attached, no vacuum breaker with splitter.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in batter on cook line 48F. Manager moved to walk in to chill and then decided to voluntarily discard.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw pork stored over ready to eat sauce in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Container of medicine improperly stored. DayQuil liquid medicine stored on shelf next to and above customer food. Manager moved. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by stacked buckets and cooking utensils. Manager moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dish scrubber in handwashing sink, manager moved, large mixer tool hanging in handwashing sink with brown sauce dripping off of it, into sink. Manager moved. **Corrected On-Site** **Corrected On-Site**
31A-11-4
Basic - Garbage can located outside has no lid or lid open/broken. Lid broken beyond repair.
33-15-4
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-service or single-use articles. Plastic shopping bags storing food in walk in cooler.
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes stored on prep table. Manager moved. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in sanitizer bucket. Manager redid and new level was 200 ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour removed from original container in large plastic storage container has no label.
02D-01-5
Basic - Food stored on floor. Bag of onions stored on floor in kitchen, batter mix and frying oil as well. Manager moved. Container of shrimp stored on floor in walk in along with several buckets containing sauces.
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees cooking no hair nets. One employee put a hair net on, however the other did not.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several child toys and employee drinks on prep table near front counter manager moved **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table near front counter. Manager moved. **Corrected On-Site**
12B-07-4
27
Apr 22, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over prepped onions in walk in cooler
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked meats in walk in cooler
02C-02-5
78
Dec 27, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
52
Jun 8, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
47
Nov 1, 2022
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Employee touched clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee preparing foods touched side of pants then touched clean utensil to continue cooking without washing hands
12A-28-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Gray plastic bins storing rice, flour and sugar White bins in walk in cooler storing prepped meats
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken in reach in cooler left on counter since 1pm (51F - Cold Holding) operator moved to reach in freezer to rapidly chill **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Lids in hand wash sink in back prep area Fold up cot in front of hand wash sink in front counter area Operator removed items **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler are dated including prepped meats and vegetables
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Operator does not have safe staff certificates completely filled out.
53B-10-4
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen area Wet wiping cloths on prep table not stored in sanitizer **Repeat Violation**
21-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator made fresh bucket 200ppm **Corrected On-Site**
21-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing stored on top of canned food in storage area
40-06-5
Basic - Bowl or other container with no handle used to dispense food. In bulk seasonings and sauce buckets in walk in cooler
14-01-5
Basic - Stored food not covered. In walk in cooler **Repeat Violation**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves **Repeat Violation**
23-03-4
Basic - Food stored on floor. oil in cook line area Oil in walk in cooler
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing a bracelet
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen area. Employee removed. **Corrected On-Site**
12B-07-4
30
Frequently Asked Questions
When was Lees Kitchen last inspected?
The most recent health inspection at Lees Kitchen on file is from Dec 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Lees Kitchen?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Lees Kitchen.
How does Lees Kitchen compare to other restaurants in The Villages?
Lees Kitchen most recently scored 61 out of 100, which is lower than the The Villages average of 80.
Has Lees Kitchen's inspection record improved over time?
No. Recent inspections at Lees Kitchen have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lees Kitchen 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 Lees Kitchen inspected?
Based on the inspection history on file, Lees Kitchen is inspected around two times per year on average.
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