LECHONERA EL BARRIO CLERMONT RESTAURANT LLC
1800 S HWY 27, Clermont FL 34711 · 352-432-3320
Last inspected Mar 11, 2026 · 9 visits since June 2024
MAY 25
OCT 25
DEC 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026013532 | Dec 31, 2025 | May 19, 2026 | $400 |
| 4--2026001202 | Dec 29, 2025 | Feb 3, 2026 | $400 |
| 4--2021016475 | Feb 25, 2021 | May 17, 2021 | $200 |
Inspection history
9 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate12 Basic
What the inspector wrote — 21 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of fish above open box of precooked potato balls. Operator moved potato balls to top shelf with other precooked items
Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw chicken on top of container of diced ham in walk in cooler, operator moved raw chicken to bottom shelf with other raw chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad (52F - Cold Holding); house made potato salad (48-51F - Cold Holding), front line, held less than four hours per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup (120F - Hot Holding); front line, held less than four hours per operator. -pork (103-106F - Hot Holding), cook line, operator turned up heat on oven, at recheck 155F
Show the remaining 17 findings ▾
Toxic substance/chemical improperly stored. -bags of hand soap stored over bottles of sriracha in dry storage
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer Bucket (Quaternary 500++ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
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/
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
Bowl or other container with no handle used to dispense food. -flour container on cook line and rice container
Dead roaches on premises. -2 dead in cooler on cook line -1 dead behind cooking equipment on cook line -3 dead on shelf with dry goods on cook line Operator cleaned and sanitized
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on shelf under prep table next to pans n cook line
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -wooden mortar and pestle
Floor soiled/has accumulation of debris. -under dry storage racks in dry storage and walk in freezer
Food not stored at least 6 inches off of the floor. -stock pot of sauce/broth for cracklings, operator placed on riser
In-use wet wiping cloth/towel used under cutting board., operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment on Cook line -shelf under ovens on cook line
Shelf under hand sink on cook line covered with standing water and floor in dry storage.
Single-service items for customer self-service not properly protected to prevent contamination. -take out utensils by point of sale terminal
Water leaking from pipe and/or faucet/handle at triple sink
Working containers of food removed from original container not identified by common name. -container of salt on cook line, operator labeled
Jan 5, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over cooked beef in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. -Ware wash.
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine.
Floor soiled/has accumulation of debris. -Walk in cooler.
Food stored on floor. -Red onions in walk in cooler.
Hole in or other damage to wall. -Hole in wall under dish rack in ware wash.
Time/temperature control for safety food thawed in an improper manner. -Frozen ribs thawing at room temperature.
Unwrapped single-service utensils not presented so that only the handles are touched. -Plastic forks at front counter.
Dec 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Establishment covered closure sign posted by the division. -observed division's closed sign covered with plain paper as I approached the establishment
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
Dec 29, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 14 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over cooked beef in walk in cooler.
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.
No paper towels or mechanical hand drying device provided at handwash sink. -Ware wash.
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.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine.
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.
Floor soiled/has accumulation of debris. -Walk in cooler.
Food stored on floor. -Red onions in walk in cooler.
Hole in or other damage to wall. -Hole in wall under dish rack in ware wash.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 117f water on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top.
Time/temperature control for safety food thawed in an improper manner. -Frozen ribs thawing at room temperature.
Unwrapped single-service utensils not presented so that only the handles are touched. -Plastic forks at front counter.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate16 Basic
Show 27 findings ▾
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
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.
Stop Sale issued due to food not being in a wholesome, sound condition. -rice (92F - reheating for 3 hours @ 10:40)
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.
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.
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)
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -sheet pans in walk in cooler
Handwash sink used for purposes other than handwashing.
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.
No paper towels or mechanical hand drying device provided at handwash sink.
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -flour and rice containers on cook line
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.
Dead roaches on premises. -1 dead by bathrooms, 1 dead in dry storage Operator cleaned and sanitized.
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 removed
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
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
Exterior door has a gap at the threshold that opens to the outside. -front double doors
Floor soiled/has accumulation of debris. -floor drains throughout the establishment, floor in dry storage
Hole in or other damage to wall by hot water heater and under shelf in dish area.
No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler by back door
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
Stored food not covered. -empanadas in walk in freezer
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.
Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry.
Working containers of food removed from original container not identified by common name. -flour container on cook line
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
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.
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.
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.
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.
Toxic substance/chemical improperly stored. -burn relief next to slices on cook line by hand sink.
Vacuum breaker at wrong location on fitting/splitter added to hose bibb at mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on prep table by slicer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets
Single-service articles improperly stored. -take out containers stored on the floor in dry storage.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cardboard used to line food-contact shelves. -dry storage shelves
Clean utensils not stored inverted or in a protected manner. -by hand sink on cook line
Cutting board has cut marks and is no longer cleanable. -blue cutting board on cook line
Lights not functioning under hood suppression system on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on walk in cooler door
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
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
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.
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer on cook line
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.
Spray bottle containing toxic substance not labeled. -multiple bottles under front line
Bowl or other container with no handle used to dispense food. -rice container by cook line.
Cardboard used to line food-contact shelves. -dry storage shelves
Clean utensils not stored inverted or in a protected manner. -by hand sink on cook line
Cutting board has cut marks and is no longer cleanable. -blue cutting board on cook line
Lights not functioning under hood suppression system on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on walk in cooler door
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. -take out boxes on floor in dry storage room
Trash receptacles not provided where needed in establishment. -front line
Wet wiping cloth not stored in sanitizing solution between uses. -front line
Jun 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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),
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)
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)
Handwash sink not accessible for employee use at all times. -blocked by dirty dishes in dish area.
Handwash sink used for purposes other than handwashing. -cloth and utensil in sink in dish area.
Drain cover(s) missing by triple sink
Equipment in poor repair. -gaskets on walk in cooler
Food stored on floor. -vinegar and bbq sauce in dry storage
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.