LA JIBARITA DE PUERTO RICO
470 FL 50
Clermont, Florida, 34711
Lake County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -customer restroom
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -containers on dish storage racks -ice bucket in bar
- 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler in bar
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -entry to walk in cooler and in kitchen
- 36-24-5:Basic - Hole in or other damage to wall. -dish storage area in kitchen -back hallway
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior containers in dish storage area and dried chicarrones container -exterior sides of cooking equipment
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -containers in dish storage area
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler in bar
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -spray bottles of vinegar on cook line
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook wiped face with cloth then began to put gloves on with no hand wash. Educated employee, then employee washed hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind sliced deli meat in reach in make table on cook line. -raw bacon over cut lettuce in reach in cooler. Operator corrected. Corrected On-Site Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in rack in dish storage area covered in sticky residue -interior ice machine
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -employee restroom in kitchen
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -trembleque dessert cups in walk in cooler
Food safety inspection conducted on 4/28/2025 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 11/19/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -soda boxes in dry storage -green plantains in walk in cooler. Repeat Violation - From follow-up inspection 2024-11-19: Cooking oil on floor in dry storage **Time Extended**
- 10-14-5:Basic - - From initial inspection : Basic - Ice bucket/shovel not stored inverted between uses. Corrected On-Site - From follow-up inspection 2024-11-19: Not inverted in bar area **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on exterior reach in doors on walk in cooler. -exterior can opener in kitchen - From follow-up inspection 2024-11-19: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over sauces in walk in cooler. - From follow-up inspection 2024-11-19: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-11-19: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (56F - cooling, prepared yesterday, leftover from last night.) in kitchen. - From follow-up inspection 2024-11-19: white rice (60F - cooling, prepared yesterday, leftover from last night.) operator discarded **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork and raw beef in walk in cooler Repeat Violation - From follow-up inspection 2024-11-19: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line wih gloves on handled cell phone then handled cooking utensils on the stove. - From follow-up inspection 2024-11-19: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -white rice (56F - cooling, prepared yesterday, leftover from last night.) - From follow-up inspection 2024-11-19: white rice (60F - cooling, prepared yesterday, leftover from last night.)operator discarded **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cod fish (124F - Hot Holding), front line, held less than four hours per operator. Operator moved to oven for rapid reheat. After 30 minutes 142F. Corrected On-Site - From follow-up inspection 2024-11-19: cod fish (119F - Hot Holding), front line, held less than four hours per operator. Operator moved to oven for rapid reheat. **Time Extended** **Corrective Action Taken**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -white rice (56F - cooling, prepared yesterday, leftover from last night.) - From follow-up inspection 2024-11-19: white rice (60F - cooling, prepared yesterday, leftover from last night.) operator discarded **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table on cook line. - From follow-up inspection 2024-11-19: **Time Extended**
Food safety inspection conducted on 11/19/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 9/20/2024
High Priority
9
Intermediate
3
Basic
11
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on make table on cook line.
- 40-06-5: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 at entry to kitchen.
- 08B-38-4:Basic - Food stored on floor. -soda boxes in dry storage -green plantains in walk in cooler. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel not stored inverted between uses. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -on top of ice machine Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwashing sink in kitchen Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on exterior reach in doors on walk in cooler. -exterior can opener in kitchen
- 25-05-4:Basic - Single-service articles improperly stored. -on floor in dry storage area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -pork thawing in standing water in kitchen. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over sauces in walk in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (56F - cooling, prepared yesterday, leftover from last night.) in kitchen.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in lounge bar area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs next to cooked pasta in walk in cooler. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork and raw beef in walk in cooler Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -whipped cream cheese in walk in cooler. Operator discarded.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cream cheese in walk in cooler.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line wih gloves on handled cell phone then handled cooking utensils on the stove.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -white rice (56F - cooling, prepared yesterday, leftover from last night.)
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cod fish (124F - Hot Holding), front line, held less than four hours per operator. Operator moved to oven for rapid reheat. After 30 minutes 142F. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -white rice (56F - cooling, prepared yesterday, leftover from last night.)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table on cook line.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -eggs on breakfast menu, churrasco steak on lunch/dinner menu. Warning
Food safety inspection conducted on 9/20/2024 revealed 23 total violations (9 high priority, 3 intermediate, 11 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Green Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-02-14: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall in back by three compartment sink area. - From follow-up inspection 2024-02-14: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and cake in front reach in cooler not labeled. - From follow-up inspection 2024-02-14: **Time Extended**
Food safety inspection conducted on 2/14/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 2/13/2024
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Cooking oil stored on the floor in dry storage area.Drinks on the floor at empanada station.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while preparing food in kitchen. Corrected On-Site
- 14-09-4:Basic - Green Cutting board has cut marks and is no longer cleanable.
- 36-24-5:Basic - Hole in or other damage to wall in back by three compartment sink area.
- 10-20-4:Basic - In-use tongs stored on oven handles on cooks line. Corrected On-Site
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and cake in front reach in cooler not labeled.
- 24-05-4:Basic - Stir spoons not stored inverted or in a protected manner at bar area. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs, 57 f, were thawing at room temperature.
- 14-55-4:Basic - Uncleanable knife block in use to store knives.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over unwashed vegetables in walk in cooler. Raw shell eggs stored over garlic in walk in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored next open package of raw beef in reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese, held less than 4 hours stated operator, 45 f at cooks line Sliced cheese, held less than 4 hours stated operator, 44 f at cooks line. Fresh garlic/oil mixture, held less than 4 hours stated operator, 67 f.Advised operator to use time as a public health control. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to cup carriers. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times blocked by boxes.
- 53A-05-6:Intermediate - 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/ Taesha Ayala Corrected On-Site
Food safety inspection conducted on 2/13/2024 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).
Inspection on 7/18/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).