LECHONERA SAINT CLOUD RESTAURANT LLC
4579 13 ST, ST. CLOUD, FL 34769
License #5910820
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LECHONERA SAINT CLOUD RESTAURANT LLC in ST. CLOUD currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 5, 2026. Across those visits, DBPR recorded 14 total findings; InspectFL has detailed violation rows for 12 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on August 5, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
LECHONERA SAINT CLOUD RESTAURANT LLC has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [14-11-5] Equipment in poor repair. Duct tape on pestle near walk in cooler
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several pans on clean dish shelf over three compartment sink
- [33-31-5] Unnecessary items/unused equipment on the premises. Griddle on top of prep oven Pending repairs
- [35B-03-4] Outer openings not protected with self-closing doors. Back door in kitchen
- [29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside near back door
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Several ovens throughout facility
- [08B-38-4] Food stored on floor. Plantain and chicken cases in walk in freezer Orange cases in walk in cooler
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. One on prep counter across from kitchen entrance
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on hot box in kitchen and on walk in cooler Griddle on top of prep oven (not in use) Several equipment exteriors throughout
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts in front counter display case prepared 2 days prior per operator
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms in lobby
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding display case at front counter ; potato ball (109F - Hot Holding); beef empanada (127F - Hot Holding) Items in display case 30 minutes per operator
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