DirtyFLRestaurant Inspection Data

LECHONERA EL BARRIO CLERMONT RESTAURANT LLC

LECHONERA EL BARRIO CLERMONT RESTAURANT LLC located in CLERMONT has undergone 8 health department inspections, achieving a 1.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

1800 S HWY 27

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13603801

Met Inspection Standards

2 high, 3 int, 5 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Walk in cooler. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -Red onions in walk in cooler. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -Hole in wall under dish rack in ware wash. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. -Frozen ribs thawing at room temperature. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 25-02-4:Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Plastic forks at front counter. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork loin over cooked potatoes in walk in freezer. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over cooked beef in walk in cooler. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Ware wash. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple cooked items in walk in cooler. Warning - From follow-up inspection 2026-01-05: **Time Extended**
  • 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine. Warning - From follow-up inspection 2026-01-05: **Time Extended**

12/31/2025· 2mo ago

Visit ID: 13554260

Follow-up Inspection Required

1 high, 1 basic

  • 51-34-1:Basic - Establishment opened and started serving food to the public after being closed due to an emergency situation without approval from the Division of Hotels and Restaurants. Observed 6 customers in the establishment Admin Complaint
  • 50-07-4:High Priority - Establishment covered closure sign posted by the division. -observed division's closed sign covered with plain paper as I approached the establishment Admin Complaint

12/29/2025· 2mo ago

Visit ID: 13603608

Facility Temporarily Closed

3 high, 3 int, 8 basic

  • 35A-03-4:Basic - Dead roaches on premises. -Approximately 6 on tape on cardboard box by mop sink. -1 dead in oven on cook line. -1 dead under hot water heater. Admin Complaint
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Walk in cooler. Warning
  • 08B-38-4:Basic - Food stored on floor. -Red onions in walk in cooler. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. -Hole in wall under dish rack in ware wash. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 117f water on cook line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Frozen ribs thawing at room temperature. Warning
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Plastic forks at front counter. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork loin over cooked potatoes in walk in freezer. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over cooked beef in walk in cooler. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -4 live on cook line under pass through window. -16 around cooler hinge at end of cook line. Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Ware wash. Warning
  • 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. -Multiple cooked items in walk in cooler. Warning
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine. Warning

10/20/2025· 4mo ago

Visit ID: 10937346

Met Inspection Standards

6 high, 5 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -flour and rice containers on cook line
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean utensils not stored inverted located underneath hand soap and paper towels on prep line. Operator removed. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead by bathrooms, 1 dead in dry storage Operator cleaned and sanitized. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on prep table on front line, operator removedRepeat Violation Corrected On-Site Repeat Violation
  • 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 table beside slicer on cook line
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and serving food on front line wearing a watch
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor drains throughout the establishment, floor in dry storage
  • 36-24-5:Basic - Hole in or other damage to wall by hot water heater and under shelf in dish area.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler by back door
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed racks in walk in cooler -gaskets on walk in cooler door -exterior sides of fryer cabinets -interior of fryer cabinets, floor under fryers -wall behind triple sink
  • 08B-12-5:Basic - Stored food not covered. -empanadas in walk in freezer
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -inspector had to use flashlight in walk in cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour container on cook line
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed pots with no sanitizing step. Educated operator and employee, employee made sanitizer and sanitized pots Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee wearing gloves came from outside, went to work on cook line with no gloves change or hand wash.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -rice (92F - reheating for 3 hours @ 10:40)
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --raw shell eggs (50F - Cold Holding), small reach in cooler in kitchen, held more than four hours per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs (50F - Cold Holding), small reach in cooler in kitchen, held more than four hours per operator.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -rice (92F - reheating for 3 hours @ 10:40)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -sheet pans in walk in cooler
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
  • 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/ -CFM arrived during inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 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. -numerous items in walk in cooler

5/12/2025· 10mo ago

Visit ID: 10773617

Met Inspection Standards

6 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on prep table by slicer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets
  • 25-05-4:Basic - Single-service articles improperly stored. -take out containers stored on the floor in dry storage. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sliced cheese in reach in cooler in kitchen. Operator corrected. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee drank from water water then proceeded to handle cooking utensils and food items on cook line. Educated operator, operator educated employee who then washed hands and put on new gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -octopus salad (51F - Cold Holding), front line, held less than four hours per operator. Operator opted to place on Time as a Public Health control. Form was filled out, operator knew time it was placed on line and posted time sticker. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried pork belly (122F - Hot Holding), front line, held less than four hours per operator. Operator opted to place on Time as a Public Health control. Form was filled out, operator knew time it was placed on line and posted time sticker. Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -burn relief next to slices on cook line by hand sink.
  • 29-34-4:High Priority - Vacuum breaker at wrong location on fitting/splitter added to hose bibb at mop sink

2/6/2025· 1y 1mo ago

Visit ID: 10773563

Met Inspection Standards

1 high, 5 basic

  • 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**

2/5/2025· 1y 1mo ago

Visit ID: 8736012

Follow-up Inspection Required

4 high, 3 int, 10 basic

  • 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

6/24/2024· 1y 8mo ago

Visit ID: 8610476

Met Inspection Standards

2 high, 3 int, 3 basic

  • 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