THE BRICK & BARREL LLC

Name: THE BRICK & BARREL LLC
Address: 209 W MAIN ST, LEESBURG, FL, 34748, US
Rating: 66.2

209 W MAIN ST, LEESBURG, FL 34748

License #4508798

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.2 Grade F / 100

Failing Health Score

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Quick take

THE BRICK & BARREL LLC in LEESBURG currently holds an InspectFL Health Score of 66.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, DBPR recorded 45 total findings; InspectFL has detailed violation rows for 43 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 14, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Kitchen.
[53A-03-7] 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/ -Romero.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Small reach in cooler on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler nearest to hand sink in kitchen. -Shelving in single door cooler across from walk in cooler. -Walk in cooler shelving.

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Small reach in cooler on cook line.
[01B-07-4] Food with mold-like growth. See stop sale. -Horseradish sauce in walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked ribs.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hoods. -Interior of fryer cabinet. -Shelf to left of oven.
[29-17-4] Waste line missing at soda gun holster.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -At bar. -Mens bathroom.
[36-73-4] Floor soiled/has accumulation of debris. -Under equipment and shelving in kitchen. -Walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-41-4] 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. -0 ppm.
[53A-03-7] 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/ -Romero.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 47f, Cut lettuce 50f. Less than 4 hours. Advised to rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on prep coolers throughout kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler nearest to hand sink in kitchen. -Shelving in single door cooler across from walk in cooler. -Walk in cooler shelving.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Kitchen.

Disposition: Warning Issued
[01B-24-5] 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.
[10-12-5] In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Red cutting board.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Under dish shelf at ware wash. -Behind prep coolers.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -At ware wash.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Bulk containers of flour and sugar.
[23-03-4] 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.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -House made bbq sauce.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of oven.
[08B-36-4] Food stored in a location that is exposed to splash/dust. -Paper towel dispenser stored over salad prep cooler. Cooler has no lid.
[41-10-4] Toxic substance/chemical improperly stored. -Bug killer stored on scale.
[53A-03-7] 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.
[36-73-4] Floor soiled/has accumulation of debris. -Under cook line equipment. -Walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at salad station.
[53B-14-5] 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.
[22-16-4] 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.

Community reaction

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Community pulse