EL CERRO RESTAURANT

Name: EL CERRO RESTAURANT
Address: 811 W HWY 50, CLERMONT, FL, 34711, US
Rating: 67.1

811 W HWY 50, CLERMONT, FL 34711

License #4508486

🌮 Mexican/Latin ℹ️

67.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

June 26, 2026 · 5 findings · 0 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL CERRO RESTAURANT in CLERMONT currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 26, 2026. Across those visits, inspectors documented 64 total violations — 9 critical, 9 major, 46 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 26, 2026 shows 5 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

EL CERRO RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Met Inspection Standards
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-11-5] Equipment in poor repair. -fryer baskets
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -stove, 110F, operator turned up heat, 147F
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf on prep table in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of flour in kitchen, operator labeled.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. -towel underneath cutting board on prep table. -toast wrapped in paper towel in hot holding unit.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on top of onions in office area.
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler
[14-13-4] Food-contact surface not smooth and easily cleanable. -mortar and pestle under prep table in kitchen
[28-24-4] Grease recycling container overflowing onto ground.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -ice scoop in ice machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan by hot holding unit -top back of fryers -exterior sides of cooking equipment on cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, in kitchen.
[14-20-4] Ripped/worn tin foil used as shelf cover. -under prep table in kitchen
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed fruit over sliced cheese and juice in reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -beside fryers on cook line
[08A-04-5] Raw animal food stored over or with unwashed produce. -raw shell eggs next to carrots in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (49F - Cold Holding), held more than four hours per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken (49F - Cold Holding), held more than four hours per operator in reach in cooler. Operator discarded. Advised operator to remove shelving liners to promote air flow. -pork belly (45F - Cold Holding); pork (44F - Cold Holding); chicken (44F - Cold Holding); flan (44F - Cold Holding)a¿¿all held less than four hours per operator in walk in cooler. Operator checked cooler this morning, temperature was 41 f. Ambient temperature of walk in cooler was 41 f at time of inspection. Advised operator to adjust thermostat on their cooler, call technician.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee preparing food in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on prep table. -pans encrusted on storage rack in dish area.

Disposition: Met Inspection Standards
[28-24-4] Grease on the ground around grease recycle container
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter handsink slow draining
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cases of raw beef left at room temperature for a couplehours
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In air handler closet, wet mop sitting in dry mop bucket
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 25 ppm cl corrected to 200 ppm cl
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling in covered bus tubs overnight in walk in cooler per operator: chicken 46F, broth 46F, see stop sale
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked potatoes and carrots in double true cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork fat 48F, chicken 50F, pork 45f, 47F, 48F. All raw items in large containers that have been pulled out to use earlier per operator. Advised to stored in metal containers/pull out only what is needed to prepare
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In fenced grease recycle area
[11-26-1] 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. New employees with no food handler training
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Andy expired October 2023