Lechonera El Barrio Clermont Restaurant
Last inspected: Mar 11, 2026
17
Score
Lechonera El Barrio Clermont Restaurant Llc, located at 1800 S Hwy 27 in Clermont, FL, had a high-risk inspection on March 11, 2026, with a score of 17. This inspection identified 6 critical, 3 major, and 12 minor violations, including issues with food dispensing containers, the presence of dead roaches, and employee beverage placement. The facility has a historical pattern of high-risk inspections across its 13 scored visits.
9
Inspections
6
Critical latest
3
Major latest
12
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
6 critical violations. 3 major violations. 12 minor violations.
17
Dec 31, 2025
Routine - Food
1 critical violation. 1 minor violation.
82
Dec 29, 2025
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
32
Oct 20, 2025
Routine - Food
6 critical violations. 5 major violations. 16 minor violations.
11
May 12, 2025
Routine - Food
6 critical violations. 3 minor violations.
35
Feb 6, 2025
Routine - Food
1 critical violation. 4 minor violations.
67
Jun 24, 2024
Food-Licensing Inspection
2 critical violations. 3 major violations. 3 minor violations.
47
Mar 22, 2023
Routine - Food
4 major violations. 9 minor violations.
43
Jan 17, 2023
Routine - Food
1 major violation. 4 minor violations.
74
Violations — Mar 11, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. -flour container on cook line and rice container
14-01-5
Basic - 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 **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - 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
12B-07-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -wooden mortar and pestle
14-25-5
Basic - Floor soiled/has accumulation of debris. -under dry storage racks in dry storage and walk in freezer
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -stock pot of sauce/broth for cracklings, operator placed on riser **Corrected On-Site**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board., operator removed **Corrected On-Site**
21-04-4
Basic - 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
23-03-4
Basic - Shelf under hand sink on cook line covered with standing water and floor in dry storage.
36-22-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. -take out utensils by point of sale terminal **Repeat Violation**
25-09-4
Basic - Water leaking from pipe and/or faucet/handle at triple sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -container of salt on cook line, operator labeled **Corrected On-Site**
02D-01-5
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 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
03A-02-5
High Priority - 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 **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -bags of hand soap stored over bottles of sriracha in dry storage
41-10-4
High Priority - 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)
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
22-02-4
Intermediate - 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/
53A-05-6
Intermediate - 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 **Repeat Violation**
02C-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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