LECHONERA EL BARRIO CLERMONT RESTAURANT LLC

Name: LECHONERA EL BARRIO CLERMONT RESTAURANT LLC
Address: 1800 S HWY 27, CLERMONT, FL, 34711, US
Rating: 19.6

1800 S HWY 27, CLERMONT, FL 34711

License #4508868

🫔 Latin American ℹ️

19.6 Grade F / 100

Failing Health Score

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Latest inspection

March 11, 2026 · 21 findings · 6 critical

Routine - Food

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Quick take

LECHONERA EL BARRIO CLERMONT RESTAURANT LLC in CLERMONT currently holds an InspectFL Health Score of 19.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 114 total violations — 31 critical, 20 major, 63 minor.

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The latest inspection on March 11, 2026 shows 21 observation rows: 6 critical, 3 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

114

Coverage note

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LECHONERA EL BARRIO CLERMONT RESTAURANT LLC has a rough inspection history. Would you risk it?

F record

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*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
[14-01-5] Bowl or other container with no handle used to dispense food. -flour container on cook line and rice container
[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
[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
[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
[08B-47-4] Food not stored at least 6 inches off of the floor. -stock pot of sauce/broth for cracklings, operator placed on riser
[21-04-4] In-use wet wiping cloth/towel used under cutting board., operator removed
[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
[36-22-4] Shelf under hand sink on cook line covered with standing water and floor in dry storage.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. -take out utensils by point of sale terminal
[29-11-4] Water leaking from pipe and/or faucet/handle at triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of salt on cook line, operator labeled
[08A-02-6] 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
[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
[03A-02-5] 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
[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
[41-10-4] Toxic substance/chemical improperly stored. -bags of hand soap stored over bottles of sriracha in dry storage
[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)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
[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/
[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

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. -flour and rice containers on cook line
[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.
[35A-03-4] Dead roaches on premises. -1 dead by bathrooms, 1 dead in dry storage Operator cleaned and sanitized.
[12B-07-4] 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
[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
[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
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -front double doors
[36-73-4] Floor soiled/has accumulation of debris. -floor drains throughout the establishment, floor in dry storage
[36-24-5] Hole in or other damage to wall by hot water heater and under shelf in dish area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler by back door
[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
[08B-12-5] Stored food not covered. -empanadas in walk in freezer
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour container on cook line
[22-45-4] 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
[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.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -rice (92F - reheating for 3 hours @ 10:40)
[01B-02-5] 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.
[03A-02-5] 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.
[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)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -sheet pans in walk in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[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

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -rice container by cook line.
[14-05-4] Cardboard used to line food-contact shelves. -dry storage shelves
[24-05-4] Clean utensils not stored inverted or in a protected manner. -by hand sink on cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable. -blue cutting board on cook line
[36-62-4] Lights not functioning under hood suppression system on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on walk in cooler door
[16-46-4] Old labels stuck to food containers after cleaning.
[25-05-4] Single-service articles improperly stored. -take out boxes on floor in dry storage room
[33-06-4] Trash receptacles not provided where needed in establishment. -front line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -front line
[08A-05-6] 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
[03A-02-5] 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.
[03B-01-6] 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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer on cook line
[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/Rafael Vasquez.
[41-17-4] Spray bottle containing toxic substance not labeled. -multiple bottles under front line