The Brick & Barrel
Last inspected: Dec 18, 2025
70
Score
The health department has logged 10 inspections at The Brick & Barrel, the earliest from 2022. The most recent visit was on Dec 18, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
“Floor soiled/has accumulation of debris” comes up most often, recorded five times in the inspection record.
Restaurants in Leesburg average 75, so The Brick & Barrel trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at salad station. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Red cutting board. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. -Paper towel dispenser stored over salad prep cooler. Cooler has no lid. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
08B-36-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of oven. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving to left of fryers. -Interior of fryers. -Under flat grill. -Walk in cooler fan covers. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer to left of fryers. -Prep cooler at kitchen entrance shelves and standing water. -Walk in cooler shelves. **Warning** - From follow-up inspection 2025-12-18: **Time Extended**
22-16-4
70
Oct 15, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -House made bbq sauce. **Warning**
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. -House made bbq sauce. **Warning**
02C-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -At ware wash. **Warning**
29-34-4
High Priority - Toxic substance/chemical improperly stored. -Bug killer stored on scale. **Warning**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -All certified food managers are expired. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at salad station. **Warning**
22-02-4
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. **Warning**
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. -Red cutting board. **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris. -Under cook line equipment. -Walk in cooler. **Warning**
36-73-4
Basic - Food stored in a location that is exposed to splash/dust. -Paper towel dispenser stored over salad prep cooler. Cooler has no lid. **Warning**
08B-36-4
Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. **Warning**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of oven. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving to left of fryers. -Interior of fryers. -Under flat grill. -Walk in cooler fan covers. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in freezer to left of fryers. -Prep cooler at kitchen entrance shelves and standing water. -Walk in cooler shelves. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Under dish shelf at ware wash. -Behind prep coolers. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk containers of flour and sugar. **Warning**
02D-01-5
26
Dec 16, 2024
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
21
Aug 7, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Bacon onion dip 57f, Cooked vegetables 58f. Over 4 hours. -Butter chips 71f, Butter packets 71f. Over 4 hours. Manager states they don't use and were brought from another restaurant.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Bacon onion dip 57f, Cooked vegetables 58f. Held over 4 hours in cooler. Manager discarded. Butter chips 71f, Butter packets 71f. Over 4 hours. Manager discarded. **Corrected On-Site**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over cooked rice in cooler across from griddle grill. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on prep cooler.
22-02-4
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 - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table. **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Walk in cooler gasket torn.
14-10-4
Basic - Floor area(s) covered with standing water. -Under fryers.
36-22-4
Basic - Floor soiled/has accumulation of debris. -Under some equipment in kitchen.
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Handsink in kitchen. -Top of oven. -Under flat grill. -Interior of fryer cabinets.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Prep coolers in kitchen. -Lowboy cooler under grill heavily soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Throughout kitchen.
36-27-5
30
Feb 21, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with unwashed produce. -Raw bacon over pineapple in walk in cooler.
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Haddock over French fries.
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at far end of cookline. -Can opener blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -By rear exit door.
31A-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Repeat Violation**
22-08-4
Basic - Food stored on floor. -Cooking oil.
08B-38-4
Basic - Floor soiled/has accumulation of debris. -Under oven.
36-73-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Stored food not covered. Sugar, flour.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -Shrimp at room temp.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Under handsink in kitchen.
36-27-5
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
39
Nov 15, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning** - From follow-up inspection 2023-11-13: **Time Extended** - From follow-up inspection 2023-11-15: **Time Extended**
22-08-4
95
Nov 13, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
22-08-4
86
Sep 6, 2023
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 52f, less than 4 hours. Manager placed in colder unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board. -Can opener blade. **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -Black cutting board at bar. **Corrected On-Site** **Warning**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Floor drain under dish machine is slow draining, dish machine not in use. Plumber fixed the floor drain. Dish machine is operating at Chl 50 ppm. **Corrected On-Site** **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. In kitchen. **Warning**
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning**
22-08-4
Basic - Standing water in floor drain/floor drain draining very slowly. -Under dish machine. Plumber is on site fixing drain. **Corrected On-Site** **Warning**
29-19-4
50
Dec 28, 2022
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed employee rinsing dirty dishes, change gloves without washing hands and then prep food.
12A-07-5
High Priority - Roach activity present as evidenced by live roaches found. -1 live by handsink in kitchen. Cook killed immediately, searched surrounding area. No other activity observed. **Corrected On-Site**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards in side prep area.
22-02-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Pack of light bulbs stored on seasoning in side prep area. **Corrected On-Site**
42-03-5
Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine. **Corrected On-Site**
10-12-5
Basic - Food stored on floor. -Cooking oil in side prep area. **Corrected On-Site**
08B-38-4
Basic - Floor soiled/has accumulation of debris. -Drain under dish machine.
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
47
Nov 9, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 49f. Less than 4 hours. Advised to rapid chill. Manager placed in unit. Beef 53f, Steak 50f, Chicken 50f, Fish 51f **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over produce in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Some cutting boards on cookline. -Can opener blade. **Repeat Violation**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Repeat Violation**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler nearest to handsink on cookline.
22-16-4
Basic - Stored food not covered. -Bulk containers to right of walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep cooler. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. -Cook.
13-03-4
Basic - Floor soiled/has accumulation of debris. -Under cart in warewash area.
36-73-4
Basic - Food stored on floor. -Cooking oil in side storage area.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
45
Frequently Asked Questions
When was The Brick & Barrel last inspected?
The most recent health inspection at The Brick & Barrel on file is from Dec 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Brick & Barrel?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited five times, more than any other issue at The Brick & Barrel.
How does The Brick & Barrel compare to other restaurants in Leesburg?
The Brick & Barrel most recently scored 70 out of 100, which is lower than the Leesburg average of 75.
Has The Brick & Barrel's inspection record improved over time?
Results have been roughly steady. Inspections at The Brick & Barrel have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Brick & Barrel 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 The Brick & Barrel inspected?
Based on the inspection history on file, The Brick & Barrel is inspected around three times per year on average.
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