LECHONERA EL BARRIO CLERMONT RESTAURANT LLC

Name: LECHONERA EL BARRIO CLERMONT RESTAURANT LLC
Address: 1800 S HWY 27, CLERMONT, FL, 34711, US
Rating: 49.4

1800 S HWY 27, CLERMONT, FL 34711

License #4508868

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

49.4 Grade F / 100

Failing Health Score

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Quick take

LECHONERA EL BARRIO CLERMONT RESTAURANT LLC in CLERMONT currently holds an InspectFL Health Score of 49.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 52 total violations — 9 critical, 12 major, 31 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[21-04-4] In-use wet wiping cloth/towel used under cutting board., operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
[23-03-4] 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
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. -take out utensils by point of sale terminal
[41-15-5] 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)
[35A-03-4] 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
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of salt on cook line, operator labeled
[12B-07-4] 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
[03B-01-6] 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
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -wooden mortar and pestle
[36-73-4] Floor soiled/has accumulation of debris. -under dry storage racks in dry storage and walk in freezer
[08A-05-6] 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
[29-11-4] Water leaking from pipe and/or faucet/handle at triple sink
[53A-05-6] 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/

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -rice (92F - reheating for 3 hours @ 10:40)
[13-07-4] 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
[36-24-5] Hole in or other damage to wall by hot water heater and under shelf in dish area.
[38-04-4] 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.
[40-06-5] 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
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry.
[53A-05-6] 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.
[08B-12-5] Stored food not covered. -empanadas in walk in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -sheet pans in walk in cooler
[23-03-4] 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
[03E-02-5] 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)
[12A-09-4] 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.
[24-27-4] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front double doors
[02C-02-5] 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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler by back door
[31A-11-4] Handwash sink used for purposes other than handwashing.
[14-01-5] Bowl or other container with no handle used to dispense food. -flour and rice containers on cook line

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