Leo's Barbecue
Last inspected: Jan 29, 2026
64
Score
Leo's Barbecue has been inspected 10 times since 2023. The newest entry in the record is dated Jan 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
Leo's Barbecue's latest score of 64 falls below the Clermont average of 68. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -interior of microwaves -grill grates
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. -brisket and chicken in walk in cooler **Repeat Violation**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling tile missing over triple sink
36-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in cooler
23-03-4
Basic - Outer openings not protected with self-closing doors. -patio door
35B-03-4
Basic - Single-service articles improperly stored. -boxes of take out containers in back storage area
25-05-4
64
Nov 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine in lobby **Warning** - From follow-up inspection 2025-10-09: **Time Extended** - From follow-up inspection 2025-11-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and walk in cooler. **Warning** - From follow-up inspection 2025-10-09: **Time Extended** - From follow-up inspection 2025-11-12: **Time Extended**
23-03-4
86
Oct 9, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator is vacuum sealing raw beef and raw fish that was frozen before, during, and after vacuum sealing. Operator is holding for more than 48 hours.**Warning** **Warning** - From follow-up inspection 2025-10-09: Operator has HACCP templates and is in process of completing them to send to Tallahassee. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine in lobby **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and walk in cooler. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
23-03-4
78
Aug 5, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine in lobby **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator is vacuum sealing raw beef and raw fish that was frozen before, during, and after vacuum sealing. Operator is holding for more than 48 hours.**Warning** **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ribs in walk in cooler **Warning**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line and walk in cooler. **Warning**
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
51-11-4
Basic - Food stored on floor. -cooking oil in back kitchen. **Warning**
08B-38-4
64
Jan 22, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -white rice (119F - Hot Holding), held less than four hours per operator. Advised operator to rapid reheat to 165F., at recheck 169F **Corrected On-Site**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pasta (81F - cooling 3 hours@ 4:00)
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked pasta (81F - cooling 3 hours@ 4:00)
01B-36-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked pasta (81F - cooling 3 hours@ 4:00)...pasta is cooked, drained, rinsed, put in deep container, covered then put in reach in cooler on cook line.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer on cook line -interior reach in coolers on cook line -pans in reach in coolers on cook line
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. -license current and active, license displayed expired 4/1/24
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
13-04-4
Basic - Light not functioning under hood suppression system **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior reach in cooler doors -reach in cooler gaskets **Repeat Violation**
23-03-4
Basic - Smoking or vaping in an enclosed indoor workplace. -employee at entry to kitchen
54-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
37
Jul 15, 2024
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
61
May 1, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over salad dressing. **Corrected On-Site**
08A-05-6
Basic - Dead roaches on premises. -2 In warewash.
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table. **Corrected On-Site**
21-44-1
61
Dec 8, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning** - From follow-up inspection 2023-12-08: **Time Extended**
03G-54-1
95
Dec 7, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooling overnight 64F and 70F in walk in cooler, covered deep 1/2 pans **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 3 around walk in cooler gasket **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48F and 49F, cheesecake 49F. In front display case overnight per operator. See stop sale **Warning**
03A-02-5
Basic - Dead roaches on premises. 1 on the floor under handsink **Warning**
35A-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning**
03G-54-1
50
May 9, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Leo's Barbecue last inspected?
The most recent health inspection at Leo's Barbecue on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Leo's Barbecue?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Leo's Barbecue.
How does Leo's Barbecue compare to other restaurants in Clermont?
Leo's Barbecue most recently scored 64 out of 100, which is lower than the Clermont average of 68.
Has Leo's Barbecue's inspection record improved over time?
Yes. Recent inspections at Leo's Barbecue have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Leo's Barbecue 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 Leo's Barbecue inspected?
Based on the inspection history on file, Leo's Barbecue is inspected around four times per year on average.
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