DirtyFLRestaurant Inspection Data

LECHONERA SAINT CLOUD RESTAURANT LLC

4579 13 ST

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: Visit ID: 8893362

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used in scoop in sugar bulk containers. **Corrective Action Taken**
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handle soiled with food debris.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Spatula stored tripe sink and wall. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in make-table cooler next to meat slicer.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table next to coffee machine. Employee bag and cap on prep table with pasta and cinnamon sticks.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working without hair restraint. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.
  • 08B-38-4:Basic - Food stored on floor. Multiple boxes of meat stored on floor of walk-in freezer. Bread stored on floor in a box in walk-in freezer and on floor under prep table with meat slicer. Sugar and Flour bulk containers stored on floor on cooks line.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall behind deep fryers at front counter.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Soiled ice-scoop handler in ice. Operator washed and replaced ice-scoop. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of walk-in cooler.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make-table reach in cooler next to meat slicer.
  • 08B-12-5:Basic - Stored food not covered. Raw oxtail not wrapped or stored in a a pan on shelf in walk-in freezer. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled around walk-in coolers.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wiping cloths on cooks line and below steamers at front counter.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Solution reading at 0PPM. Operator changed sanitizer solution, reading 50PPM. Corrected On-Site
  • 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 cooked beans, washed potatoes and beef in walk-in cooler. Operator rearranged cooler. Corrected On-Site Repeat Violation
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Shell eggs broken in walk-in cooler.Operator discarded.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand-wash sink at kitchen entrance had vegetable scraps. Corrected On-Site Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towel at dispenser at kitchen entrance. Operator placed a roll of paper next to sink. Corrected On-Site Repeat Violation

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8782602

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at kitchen area next to sandwich press Shelves at walk in cooler
  • 08B-12-5:Basic - Stored food not covered. Ham in reach in cooler next to sandwich press Pork in walk in cooler Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in clear containers with no label
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of Motrin stored next to ketchup bottle on bottom shelf where juices are displayed
  • 08A-15-5:High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale. Observed raw chicken in bag dripping onto minced garlic at 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. Raw chicken stored over raw pork at walk in cooler Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken in bag dripping onto minced garlic at walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by stove at front counter had yellow rice in sink Hand wash sink by prep table in kitchen had a wet towel in the sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand washing sinks except for hand wash sink at entrance to front counter Corrected On-Site

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8678810

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front line and kitchen - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom reach in cooler where milk is stored at front line - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of knives and forks stored on floor of frontline - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Fried pork skin not covered at walk in cooler - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. At back door by cooks line - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observe mops stored in mop buckets at kitchen - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 03B-15-5:High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Potato balls temping at 112F,per operator it has been in display case less than an hour.Took second temp 120F.Operator set temperature at 135F - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Non food grade grocery back used to store cooked beef - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **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 bacon stored over jars of mayonnaise at reach in cooler in kitchen next to walk in cooler - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White square cutting boards under prep table next to triple sink area Repeat Violation - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for triple sink Repeat Violation - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-07-29: **Time Extended**

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8678111

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen - From follow-up inspection 2024-05-22: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line - From follow-up inspection 2024-05-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front line and kitchen - From follow-up inspection 2024-05-22: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom reach in cooler where milk is stored at front line - From follow-up inspection 2024-05-22: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of knives and forks stored on floor of frontline - From follow-up inspection 2024-05-22: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Fried pork skin not covered at walk in cooler - From follow-up inspection 2024-05-22: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. At back door by cooks line - From follow-up inspection 2024-05-22: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observe mops stored in mop buckets at kitchen - From follow-up inspection 2024-05-22: **Time Extended**
  • 03B-15-5:High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Potato balls temping at 112F,per operator it has been in display case less than an hour.Took second temp 120F.Operator set temperature at 135F - From follow-up inspection 2024-05-22: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Non food grade grocery back used to store cooked beef - From follow-up inspection 2024-05-22: **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 bacon stored over jars of mayonnaise at reach in cooler in kitchen next to walk in cooler - From follow-up inspection 2024-05-22: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White square cutting boards under prep table next to triple sink area Repeat Violation - From follow-up inspection 2024-05-22: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for triple sink Repeat Violation - From follow-up inspection 2024-05-22: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-22: **Time Extended**

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8580183

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice in ice machine at front counter Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board where raw chicken was being cut at kitchen area
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front line and kitchen
  • 29-08-4:Basic - Plumbing system in disrepair. One of the three hand wash sinks at the front line is not working.Per operator it has a leaking pipe
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom reach in cooler where milk is stored at front line
  • 25-05-4:Basic - Single-service articles improperly stored. Case of knives and forks stored on floor of frontline
  • 08B-12-5:Basic - Stored food not covered. Fried pork skin not covered at walk in cooler
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. At back door by cooks line
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes stored over pastries at walk in cooler Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observe mops stored in mop buckets at kitchen
  • 41-07-4:High Priority - Container of medicine improperly stored. NyQuil and antacid stored in reach in cooler with milk Corrected On-Site
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Potato balls temping at 112F,per operator it has been in display case less than an hour.Took second temp 120F.Operator set temperature at 135F
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect at dining area Observed 1 flying insect at kitchen area
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Non food grade grocery back used to store cooked beef
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over jars of mayonnaise at reach in cooler in kitchen next to walk in cooler
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave kitchen area and go to frontline to the check the steam table with gloves on,when employee came back to kitchen she proceeded to handle ham with same gloves
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White square cutting boards under prep table next to triple sink area Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to stove was blocked by cart at front line Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for triple sink Repeat Violation
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. No hot water at the facility. Water temping at 80F. Per operator water heater stopped working yesterday. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand washing sinks at facility Corrected On-Site Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 12/21/2023

Inspection #: Visit ID: 8493483

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Kitchen
  • 08B-38-4:Basic - Food stored on floor. Raw pork, plantains walk in cooler Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing squid at room temperature. Still frozen Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs 111f hot holding. Cook Reheated
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher in sink by stove Educated Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sinks in front Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink by bathrooms
  • 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. Beans walk in cooler

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8316596

  • 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. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product. - From follow-up inspection 2023-09-06: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-09-06: **Time Extended**