THE BRICK & BARREL LLC

Name: THE BRICK & BARREL LLC
Address: 209 W MAIN ST, LEESBURG, FL, 34748, US
Rating: 21.2

209 W MAIN ST, LEESBURG, FL 34748

License #4508798

🍺 Bar/Pub ℹ️

21.2 Grade F / 100

Failing Health Score

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Latest inspection

May 14, 2026 · 5 findings · 0 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

THE BRICK & BARREL LLC in LEESBURG currently holds an InspectFL Health Score of 21.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 98 total violations — 16 critical, 16 major, 66 minor.

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Record snapshot

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Inspections on file

Clean inspections

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

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

THE BRICK & BARREL LLC has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Small reach in cooler on cook line.
[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.
[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.

Disposition: Warning Issued
[29-17-4] Waste line missing at soda gun holster.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. -Under equipment and shelving in kitchen. -Walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -Small reach in cooler on cook line.
[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.
[16-46-4] Old labels stuck to food containers after cleaning.
[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.
[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.
[01B-07-4] Food with mold-like growth. See stop sale. -Horseradish sauce in walk in cooler.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on prep coolers throughout kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -At bar. -Mens bathroom.
[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.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Red cutting board.
[36-73-4] Floor soiled/has accumulation of debris. -Under cook line equipment. -Walk in cooler.
[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.
[10-12-5] In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of oven.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Under dish shelf at ware wash. -Behind prep coolers.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Bulk containers of flour and sugar.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. -Bug killer stored on scale.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -At ware wash.
[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.
[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.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent in kitchen area.
[06-09-1] 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. - operator discarded
[14-11-5] Equipment in poor repair. -Walk in cooler gasket.
[36-73-4] Floor soiled/has accumulation of debris. - walk-in cooler - prep area - under all equipment in kitchen area.
[36-12-4] Floors not constructed to be easily cleanable. -floor in prep area. - kitchen area.
[08B-38-4] Food stored on floor. - raw ground beef, cooked chili and pickles stored on floor in walk-in cooler
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven in kitchen - both Microwaves on cooks line
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - Exterior of all cooking equipment in kitchen. -hood filters
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers in kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - all walls in kitchen area.
[29-17-4] Waste line missing at soda gun holster. - front bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp and fish stored over cooked chicken in walk-in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw fish in reach in cooler on cooks line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. - thawed fish in ROP packaging.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.- hose Bibb in dishwasher area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - white and red cutting boards in prep area. - all white cutting boards in kitchen.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[40-06-5] 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.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Walk in cooler gasket torn.
[36-22-4] Floor area(s) covered with standing water. -Under fryers.
[36-73-4] Floor soiled/has accumulation of debris. -Under some equipment in kitchen.
[10-12-5] In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Prep coolers in kitchen. -Lowboy cooler under grill heavily soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Throughout kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over cooked rice in cooler across from griddle grill.
[01B-02-5] 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.
[03A-02-5] 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 dont use and were brought from another restaurant.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards on prep cooler.
[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.