LA JIBARITA DE PUERTO RICO
470 FL 50, Clermont FL 34711 · 352-708-3001
Last inspected Aug 20, 2026 · 10 visits since July 2023
FEB 24
SEP 24
APR 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -1 front counter, 2 in dry storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Equipment in poor repair. -fryer baskets
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -mortar and pestle mofongo
Standing water in bottom of reach-in-cooler. -kitchen and bar
Jun 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority7 Intermediate11 Basic
Show 22 findings ▾
Live, small flying insects found -1 front counter, 2 in dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind butter on make table on cook line -raw bacon over sauces in reach in cooler on cook line Operator moved eggs to front and bacon below ready to eat foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -crispy rice (103F - Hot Holding), front line, less than four hours per operator. Operator chose to discard. Recommended operator use Time as a Public Health Control
Toxic substance/chemical improperly stored. -bottle of blue liquid and lighter fluid stored with drink mixers in bar. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. -shelf liners in dry storage -interior of oven -can opener
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator is using quaternary ammonia strips for chlorine sanitizer
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/
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. -operator unable to provide employee training certificates during inspection
No soap or paper towels or mechanical hand drying device provided at handwash sink. -kitchen
Spray bottle containing toxic substance not labeled. -bottle of purple liquid in chemical stand -bottle of blue liquid in bar
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -dish area
Cutting board has cut marks and is no longer cleanable. -make table
Dead roaches on premises. -1 under shelf in dry storage, 1 in bar, operator swept up
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line is wearing a watch
Equipment in poor repair. -fryer baskets
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -mortar and pestle mofongo
Floor area(s) covered with standing water in bar.
Floor tiles missing and/or in disrepair. -dish area
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. -housemade tres leches and flans lacking date made, operator determined date and marked
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -wall beside upright reach in freezer
Standing water in bottom of reach-in-cooler. -kitchen and bar
Storage area not maintained clean and organized. -shelf at entry to kitchen
Dec 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken wing (92F - Hot Holding, front line, held less than four hours per operator, moved to fryer for rapid reheat, 167F
Records/documents for required employee training do not contain all of the required information. -trainer signature and expiration dates not on all certificates
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dish area
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line is wearing a watch and serving food
Equipment and utensils not properly air-dried - wet nesting. -dishes in dish storage area
Equipment in poor repair. -gaskets on reach in cooler in bar area -door of oven in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker on front counter -wall beside office area
Silverware/utensils stored upright with the food-contact surface up. -front counter
Standing water in bottom of reach-in-coolers in bar area
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken wing (92F - Hot Holding, front line, held less than four hours per operator, moved to fryer for rapid reheat, 167F
Records/documents for required employee training do not contain all of the required information. -trainer signature and expiration dates not on all certificates
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dish area
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line is wearing a watch and serving food
Equipment and utensils not properly air-dried - wet nesting. -dishes in dish storage area
Equipment in poor repair. -gaskets on reach in cooler in bar area -door of oven in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker on front counter -wall beside office area
Silverware/utensils stored upright with the food-contact surface up. -front counter
Standing water in bottom of reach-in-coolers in bar area
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
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.
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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
Handwash sink not accessible for employee use at all times. -employee restroom in kitchen
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
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -customer restroom
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
Equipment in poor repair. -gaskets on reach in cooler in bar
Floor tiles missing and/or in disrepair. -entry to walk in cooler and in kitchen
Hole in or other damage to wall. -dish storage area in kitchen -back hallway
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
Old labels stuck to food containers after cleaning. -containers in dish storage area
Standing water in bottom of reach-in-cooler in bar
Working containers of food removed from original container not identified by common name. -spray bottles of vinegar on cook line
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
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.
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
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -white rice (56F - cooling, prepared yesterday, leftover from last night.)
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.
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.)
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table on cook line.
Food stored on floor. -soda boxes in dry storage -green plantains in walk in cooler.
Ice bucket/shovel not stored inverted between uses.
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
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over sauces in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Sep 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 9 high priority.
9 High priority3 Intermediate11 Basic
Show 23 findings ▾
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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in lounge bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs next to cooked pasta in walk in cooler.
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
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.
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.
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -white rice (56F - cooling, prepared yesterday, leftover from last night.)
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.
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.)
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table on cook line.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on make table on cook line.
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.
Food stored on floor. -soda boxes in dry storage -green plantains in walk in cooler.
Ice bucket/shovel not stored inverted between uses.
In-use ice scoop stored on soiled surface between uses. -on top of ice machine
No handwashing sign provided at a hand sink used by food employees. -handwashing sink in kitchen
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
Single-service articles improperly stored. -on floor in dry storage area.
Time/temperature control for safety food thawed in an improper manner. -pork thawing in standing water in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over sauces in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Green Cutting board has cut marks and is no longer cleanable.
Hole in or other damage to wall in back by three compartment sink area.
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.
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
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.
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.
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.
Toxic substance/chemical improperly stored. Glass cleaner stored next to cup carriers.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice.
Handwash sink not accessible for employee use at all times blocked by boxes.
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
Cooking oil stored on the floor in dry storage area.Drinks on the floor at empanada station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while preparing food in kitchen.
Green Cutting board has cut marks and is no longer cleanable.
Hole in or other damage to wall in back by three compartment sink area.
In-use tongs stored on oven handles on cooks line.
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.
Stir spoons not stored inverted or in a protected manner at bar area.
Time/temperature control for safety food thawed in an improper manner. Ribs, 57 f, were thawing at room temperature.
Uncleanable knife block in use to store knives.
Jul 18, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.