LECHONERA EL BARRIO CLERMONT RESTAURANT LLC
1800 S HWY 27
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -dry storage shelves - From follow-up inspection 2025-02-06: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean utensils not stored inverted or in a protected manner. -by hand sink on cook line - From follow-up inspection 2025-02-06: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -blue cutting board on cook line - From follow-up inspection 2025-02-06: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Lights not functioning under hood suppression system on cook line. - From follow-up inspection 2025-02-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on walk in cooler door - From follow-up inspection 2025-02-06: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 2/5/2025
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -rice container by cook line.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -dry storage shelves
- 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner. -by hand sink on cook line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -blue cutting board on cook line
- 36-62-4:Basic - Lights not functioning under hood suppression system on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on walk in cooler door
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 25-05-4:Basic - Single-service articles improperly stored. -take out boxes on floor in dry storage room
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment. -front line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -front line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cheese in reach in cooler under microwave. -raw pork next to vegetables in walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp salad (59F - Cold Holding); octopus salad (51F - Cold Holding), held less than four hours per operator. operator moved to walk in cooler for quick chill. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pork (105F - Hot Holding), crispy rice (112F - Hot Holding); fried pork belly (114F - Hot Holding) held less than four hours per operator. Operator moved to oven for rapid reheat. **Corrective Action Taken** Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer on cook line
- 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/Rafael Vasquez. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -multiple bottles under front line
Food safety inspection conducted on 2/5/2025 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 6/24/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing by triple sink
- 14-11-5:Basic - Equipment in poor repair. -gaskets on walk in cooler
- 08B-38-4:Basic - Food stored on floor. -vinegar and bbq sauce in dry storage Corrected On-Site
- 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. -red beans, cooked yesterday(54F - Cooling); black beans, cooked yesterday (56F - Cooling),
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -red beans, cooked yesterday(54F - Cooling); black beans, cooked yesterday (56F - Cooling)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -red beans, cooked yesterday(54F - Cooling); black beans, cooked yesterday (56F - Cooling)
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by dirty dishes in dish area. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -cloth and utensil in sink in dish area. Corrected On-Site
Food safety inspection conducted on 6/24/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).