El Cerro Restaurant
Last inspected: Oct 31, 2025
74
Score
El Cerro Restaurant appears in inspection records nine times, starting in 2022. The most recent visit was on Oct 31, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 11 violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
Among Clermont restaurants, the typical score is 68; El Cerro Restaurant is comfortably above that bar. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 31, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -outside sink by ice machine, operator turned on. **Corrected On-Site**
27-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Stored food not covered. -pork skin in walk in cooler
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezer beside hot holding unit in kitchen -filters on hood suppression system
23-03-4
74
Apr 23, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -99F, operator moved to burner for heating, went to 146F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers -exterior and handles of reach in cooler doors -exterior cooking pans encrusted
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -next to unwrapped stir sticks on front line. Operator corrected **Corrected On-Site**
21-44-1
78
Feb 19, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
78
Dec 20, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -ice machine was added outside, has overhead protection but no enclosure, no hand wash sink. **Warning**
51-16-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water was 91F.operator turned up heat , went to 140F**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -bottle of water in reach in cooler in kitchen. Operator removed. **Corrected On-Site**
12B-13-4
78
Apr 15, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-04-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, in kitchen. - From follow-up inspection 2024-04-15: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - From follow-up inspection 2024-04-15: **Time Extended**
38-04-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -beside fryers on cook line - From follow-up inspection 2024-04-15: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler - From follow-up inspection 2024-04-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. -mortar and pestle under prep table in kitchen - From follow-up inspection 2024-04-15: **Time Extended**
14-13-4
Basic - - From initial inspection : Basic - Grease recycling container overflowing onto ground. **Repeat Violation** - From follow-up inspection 2024-04-15: **Time Extended**
28-24-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cook line - From follow-up inspection 2024-04-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-04-15: exterior sides of cooking equipment on cook line. exterior sides of cooking equipment on cook line. **Time Extended**
23-03-4
61
Apr 12, 2024
Routine - Food
4 critical violations. 2 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs next to carrots in walk in cooler. **Corrected On-Site**
08A-04-5
High Priority - 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. **Repeat Violation** **Warning**
01B-02-5
High Priority - 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. **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Corrected On-Site** **Repeat Violation**
29-34-4
Intermediate - 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.
22-02-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee preparing food in kitchen. **Corrected On-Site**
13-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -beside fryers on cook line
36-27-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed fruit over sliced cheese and juice in reach in cooler. **Corrected On-Site**
08B-17-4
Basic - Cloth used as a food-contact surface. -towel underneath cutting board on prep table. -toast wrapped in paper towel in hot holding unit. **Corrected On-Site**
21-05-5
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -gaskets on reach in cooler
14-11-5
Basic - Food-contact surface not smooth and easily cleanable. -mortar and pestle under prep table in kitchen
14-13-4
Basic - Grease recycling container overflowing onto ground. **Repeat Violation**
28-24-4
Basic - 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. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils on cook line. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cook line
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, in kitchen.
14-33-4
Basic - Ripped/worn tin foil used as shelf cover. -under prep table in kitchen
14-20-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - 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.
23-03-4
22
Nov 30, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - 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
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked potatoes and carrots in double true cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - 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
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In fenced grease recycle area **Repeat Violation**
29-34-4
Intermediate - 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
11-26-1
Intermediate - 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
53B-14-5
Basic - Grease on the ground around grease recycle container
28-24-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter handsink slow draining **Repeat Violation**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Cases of raw beef left at room temperature for a couplehours **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In air handler closet, wet mop sitting in dry mop bucket **Corrected On-Site**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 25 ppm cl corrected to 200 ppm cl **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
02D-01-5
29
Apr 5, 2023
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Incorrect chlorine, 0ppm. Operator obtained correct chlorine, now 50PPM. **Corrected On-Site**
22-42-4
High Priority - Vacuum breaker missing at hose bibb next to three compartment sink.
29-34-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator obtained correct bleach. **Corrected On-Site**
22-48-5
High Priority - Toxic substance/chemical improperly stored. Bottle of soap on prep table in kitchen. Employee relocated. **Corrected On-Site**
41-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided and posted. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board, white and beige, in prep areas - deli slicer - can opener blade - interior of ovens on cooks line
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Scoop in red beans. Owner removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, in rear of kitchen. Tray of belongings, wallet, hats, employee relocated. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. - Gaskets torn on Continental and True upright refrigerators in kitchen. - storage shelf in kitchen for paper goods and corrmeal rusted
14-11-5
Basic - Food-contact surface not smooth and easily cleanable. Pilon and Pestle.
14-13-4
Basic - In-use ice scoop stored on soiled surface between uses. Employee relocated. **Corrected On-Site**
10-12-5
Basic - Interior of microwave has accumulation of grease/food debris.
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface at beverage cooler at front service area.
14-33-4
Basic - Ripped/worn tin foil used as shelf cover in kitchen at prep table
14-20-4
Basic - Standing water or very slow draining water in hand wash sink at service counter.
29-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Remixed, now 50PPM. **Corrected On-Site**
21-07-4
27
Dec 29, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open package of bacon over vegetables in reach in freezer. **Corrected On-Site**
08A-17-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready to eat pickles on walk-in cooler. **Corrected On-Site**
08B-17-4
82
Frequently Asked Questions
When was El Cerro Restaurant last inspected?
The most recent health inspection at El Cerro Restaurant on file is from Oct 31, 2025. The public record contains nine inspections in total.
What is the most common violation at El Cerro Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at El Cerro Restaurant.
How does El Cerro Restaurant compare to other restaurants in Clermont?
El Cerro Restaurant most recently scored 74 out of 100, which is higher than the Clermont average of 68.
Has El Cerro Restaurant's inspection record improved over time?
Yes. Recent inspections at El Cerro Restaurant have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Cerro Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Cerro Restaurant inspected?
Based on the inspection history on file, El Cerro Restaurant is inspected around three times per year on average.
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