Prime 3
Last inspected: Feb 17, 2026
64
Score
Public records show 12 inspections at Prime 3 stretching back to 2022. The latest inspection on file is from Feb 17, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
The pattern that stands out is “no handwashing sign provided at a hand sink used”, which has been cited three times.
That's lower than the typical Leesburg restaurant, which scores around 76. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink. -In kitchen. **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - No handwashing sign provided at a hand sink used by food employees. -At bar. **Warning**
31B-04-4
Basic - Water draining onto floor surface. -Draining from drip pan under Alto Sham. **Warning**
29-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Inside door knob of walk in cooler. **Warning**
14-10-4
Basic - Floor soiled/has accumulation of debris. -Under soda station. -Under mop sink. -Under dish machine. **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning**
22-08-4
64
Aug 28, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. -Sanitizer stored by clean dishes in ware wash. **Corrected On-Site**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Cooked shrimp dated 08-16. **Repeat Violation**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Cooked shrimp dated 08-16. **Repeat Violation**
02C-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Front kitchen. **Corrected On-Site**
31B-02-4
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 - No handwashing sign provided at a hand sink used by food employees. -At front bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Stovetop.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in wine cooler at bar.
22-16-4
Basic - Floor area(s) covered with standing water. -Floor drain. Manager cleaned drain. **Corrected On-Site**
36-22-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
39
Mar 14, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board. **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
22-02-4
90
Mar 13, 2025
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Tuscan sauce 49f. Cooling from previous day. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Fresh garlic in oil. 78f. Less than 4 hours. Advised to rapid chill. Chef placed in walk in. -Tuscan sauce 49f. Over 4 hours. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Bruschetta dated 03-03. -Cooked shrimp dated 03-04. Chef discarded. **Corrective Action Taken** **Warning**
02C-01-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Salmon. **Warning**
01D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Tuscan sauce 49f. Cooling from previous day. **Warning**
03D-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board. **Warning**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer. **Warning**
14-69-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. -At bar. **Warning**
25-27-4
35
Aug 20, 2024
Routine - Food
No violations found.
100
Aug 9, 2024
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Aug 1, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. -Soap over skewers in dry storage. **Warning**
41-10-4
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. -Bar 0 ppm. **Warning**
22-41-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hot water turned off due to plumbing issue. Plumber is on site. Hot water turned back on at end of inspection. **Corrected On-Site** **Warning**
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open bottle of buttermilk. **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -Plastic container in hand sink kitchen. **Corrected On-Site** **Warning**
31A-09-4
Basic - Old labels stuck to food containers after cleaning. -On turkey meat container. **Corrected On-Site** **Warning**
16-46-4
52
Feb 27, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board in rear prep area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Plastic container in handsink by cookline.
31A-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by pots on cookline. **Repeat Violation**
21-44-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna.
06-09-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
64
Sep 27, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. -Butane fuel over foil sheets.
41-10-4
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. -Bar dish machine Chl 0 ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over lemon juice.
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels.
01C-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -Water filter behind ice machine.
29-28-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep cooler. **Corrected On-Site**
21-44-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. -Panko and flour scoop.
14-01-5
43
Mar 8, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48f, Pico 47f. Less than 4 hours. Manager placed in cooler unit. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. On cookline. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cookline. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory. **Corrected On-Site**
02B-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Clear plastic cutting board. Manager discarded. **Corrected On-Site**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Manager posted sign. **Corrected On-Site**
31B-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
47
Aug 29, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Prime 3 last inspected?
The most recent health inspection at Prime 3 on file is from Feb 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Prime 3?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at Prime 3.
How does Prime 3 compare to other restaurants in Leesburg?
Prime 3 most recently scored 64 out of 100, which is lower than the Leesburg average of 76.
Has Prime 3's inspection record improved over time?
No. Recent inspections at Prime 3 have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Prime 3 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 Prime 3 inspected?
Based on the inspection history on file, Prime 3 is inspected around three times per year on average.
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