WOLFY'S LEESBURG RESTAURANT

Name: WOLFY'S LEESBURG RESTAURANT
Address: 918 N 14 ST, LEESBURG, FL, 34748, US
Rating: 33.2

918 N 14 ST, LEESBURG, FL 34748

License #4508516

🍽️ American ℹ️

33.2 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 11 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WOLFY'S LEESBURG RESTAURANT in LEESBURG currently holds an InspectFL Health Score of 33.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 88 total violations — 20 critical, 15 major, 53 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 16, 2025

The latest inspection on April 30, 2026 shows 11 observation rows: no critical rows, 4 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

WOLFY'S LEESBURG RESTAURANT 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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dining room and kitchen.
[14-11-5] Equipment in poor repair. -Reach in cooler door falls off across from flat grill.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Upright cooler at front line gasket torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Side exit door from kitchen.
[36-24-5] Hole in or other damage to wall. -Behind mop sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -By ware wash.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under Alto Shaam.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade rusted.
[31A-09-4] Handwash sink not accessible for employee use at all times. -To left of ice machine.
[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/
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Left side of cook line.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dining room and kitchen.
[14-11-5] Equipment in poor repair. -Reach in cooler door falls off across from flat grill.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Upright cooler at front line gasket torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Side exit door from kitchen.
[36-24-5] Hole in or other damage to wall. -Behind mop sink.
[36-62-4] Light not functioning. -Under hood system.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -By ware wash.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under Alto Shaam.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked ham. -Raw bacon over margarine in walk in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Rice made 04/20. Manager discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 77f. Less than 4 hours. Advised to rapid chill. Manager placed in refrigerator. -Coleslaw 49f, Cut tomato 50f, Sausage patties 50f. -Cheese 45f, Chicken Salad 45f. Less than 4 hours.
[41-10-4] Toxic substance/chemical improperly stored. -Blue bottle over prep cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade rusted.
[31A-09-4] Handwash sink not accessible for employee use at all times. -To left of ice machine.
[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/
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Left side of cook line.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Over microwave.
[36-73-4] Floor soiled/has accumulation of debris. -Under equipment on cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Prep cooler.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep cooler cutting board.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef patty and changed gloves without washing hands.
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live by hand sink in kitchen. Cook killed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 51f, Sausage patties 51f, Sausage links 51f. Beef patties 49f, Pork chops 47f, Chicken breast 49f. Less than 4 hours. Advised to rapid chill.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Pancake batter. Operator placed on ice and time plan.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Left hand sink in kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. -Degreaser over gloves.