La Jibarita De Puerto Rico
Last inspected: Dec 18, 2025
52
Score
The health department has logged eight inspections at La Jibarita De Puerto Rico, the earliest from 2023. The most recent visit was on Dec 18, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
That's lower than the typical Clermont restaurant, which scores around 68. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken wing (92F - Hot Holding, front line, held less than four hours per operator, moved to fryer for rapid reheat, 167F **Corrected On-Site** - From follow-up inspection 2025-12-18: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -trainer signature and expiration dates not on all certificates - From follow-up inspection 2025-12-18: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dish area **Repeat Violation** - From follow-up inspection 2025-12-18: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-12-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line is wearing a watch and serving food - From follow-up inspection 2025-12-18: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes in dish storage area - From follow-up inspection 2025-12-18: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler in bar area -door of oven in kitchen **Repeat Violation** - From follow-up inspection 2025-12-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker on front counter -wall beside office area - From follow-up inspection 2025-12-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. -front counter - From follow-up inspection 2025-12-18: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-coolers in bar area **Repeat Violation** - From follow-up inspection 2025-12-18: **Time Extended**
29-49-6
52
Dec 8, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken wing (92F - Hot Holding, front line, held less than four hours per operator, moved to fryer for rapid reheat, 167F **Corrected On-Site**
03B-01-6
Intermediate - Records/documents for required employee training do not contain all of the required information. -trainer signature and expiration dates not on all certificates
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar area **Warning**
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front line is wearing a watch and serving food
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -dishes in dish storage area
24-08-4
Basic - Equipment in poor repair. -gaskets on reach in cooler in bar area -door of oven in kitchen **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of coffee maker on front counter -wall beside office area
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -front counter
24-18-4
Basic - Standing water in bottom of reach-in-coolers in bar area **Repeat Violation**
29-49-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dish area **Repeat Violation**
24-05-4
47
Apr 28, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook wiped face with cloth then began to put gloves on with no hand wash. Educated employee, then employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind sliced deli meat in reach in make table on cook line. -raw bacon over cut lettuce in reach in cooler. Operator corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in rack in dish storage area covered in sticky residue -interior ice machine
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -employee restroom in kitchen
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -trembleque dessert cups in walk in cooler
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior containers in dish storage area and dried chicarrones container -exterior sides of cooking equipment
23-03-4
Basic - Hole in or other damage to wall. -dish storage area in kitchen -back hallway
36-24-5
Basic - Floor tiles missing and/or in disrepair. -entry to walk in cooler and in kitchen
36-17-5
Basic - Working containers of food removed from original container not identified by common name. -spray bottles of vinegar on cook line
02D-01-5
Basic - Standing water in bottom of reach-in-cooler in bar
29-49-6
Basic - Old labels stuck to food containers after cleaning. -containers in dish storage area
16-46-4
Basic - Equipment in poor repair. -gaskets on reach in cooler in bar
14-11-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -containers on dish storage racks -ice bucket in bar
24-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -customer restroom
32-04-4
30
Nov 19, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Washing Fruits and Vegetables
FL-42
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
30
Sep 20, 2024
Routine - Food
9 critical violations. 3 major violations. 11 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs next to cooked pasta in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in lounge bar area.
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (56F - cooling, prepared yesterday, leftover from last night.) in kitchen.
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cod fish (124F - Hot Holding), front line, held less than four hours per operator. Operator moved to oven for rapid reheat. After 30 minutes 142F. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -white rice (56F - cooling, prepared yesterday, leftover from last night.)
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line wih gloves on handled cell phone then handled cooking utensils on the stove.
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cream cheese in walk in cooler.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -whipped cream cheese in walk in cooler. Operator discarded.
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork and raw beef in walk in cooler **Repeat Violation**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -white rice (56F - cooling, prepared yesterday, leftover from last night.)
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table on cook line.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -eggs on breakfast menu, churrasco steak on lunch/dinner menu. **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on make table on cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table at entry to kitchen.
40-06-5
Basic - Food stored on floor. -soda boxes in dry storage -green plantains in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel not stored inverted between uses. **Corrected On-Site**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. -on top of ice machine **Corrected On-Site**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. -handwashing sink in kitchen **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides on exterior reach in doors on walk in cooler. -exterior can opener in kitchen
23-03-4
Basic - Single-service articles improperly stored. -on floor in dry storage area.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. -pork thawing in standing water in kitchen. **Repeat Violation**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over sauces in walk in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
11
Feb 14, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and cake in front reach in cooler not labeled. - From follow-up inspection 2024-02-14: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall in back by three compartment sink area. - From follow-up inspection 2024-02-14: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Green Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-02-14: **Time Extended**
14-09-4
86
Feb 13, 2024
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over unwashed vegetables in walk in cooler. Raw shell eggs stored over garlic in walk in cooler.
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
29-34-4
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to cup carriers. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese, held less than 4 hours stated operator, 45 f at cooks line Sliced cheese, held less than 4 hours stated operator, 44 f at cooks line. Fresh garlic/oil mixture, held less than 4 hours stated operator, 67 f.Advised operator to use time as a public health control. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored next open package of raw beef in reach in cooler.
08A-20-5
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/ Taesha Ayala **Corrected On-Site**
53A-05-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server is handling ice.
13-06-4
Intermediate - Handwash sink not accessible for employee use at all times blocked by boxes.
31A-09-4
Basic - In-use tongs stored on oven handles on cooks line. **Corrected On-Site**
10-20-4
Basic - Cooking oil stored on the floor in dry storage area.Drinks on the floor at empanada station.
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while preparing food in kitchen. **Corrected On-Site**
13-07-4
Basic - Green Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Hole in or other damage to wall in back by three compartment sink area.
36-24-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and cake in front reach in cooler not labeled.
02D-03-4
Basic - Stir spoons not stored inverted or in a protected manner at bar area. **Corrected On-Site**
24-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs, 57 f, were thawing at room temperature.
06-01-5
Basic - Uncleanable knife block in use to store knives.
14-55-4
22
Jul 18, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was La Jibarita De Puerto Rico last inspected?
The most recent health inspection at La Jibarita De Puerto Rico on file is from Dec 18, 2025. The public record contains eight inspections in total.
What is the most common violation at La Jibarita De Puerto Rico?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at La Jibarita De Puerto Rico.
How does La Jibarita De Puerto Rico compare to other restaurants in Clermont?
La Jibarita De Puerto Rico most recently scored 52 out of 100, which is lower than the Clermont average of 68.
Has La Jibarita De Puerto Rico's inspection record improved over time?
Results have been roughly steady. Inspections at La Jibarita De Puerto Rico have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at La Jibarita De Puerto Rico means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Jibarita De Puerto Rico inspected?
Based on the inspection history on file, La Jibarita De Puerto Rico is inspected around three times per year on average.
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