Lechonera El Barrio Clermont Restaurant
Last inspected: Mar 11, 2026
17
Score
Inspectors have visited Lechonera El Barrio Clermont Restaurant 11 times, with records going back to 2023. Lechonera El Barrio Clermont Restaurant was last inspected on Mar 11, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 17 violations to closer to 11 violations per visit over the last few inspections.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
That's lower than the typical Clermont restaurant, which scores around 68. This restaurant has more on its record than most do.
11
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.
View 21 violations
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
High Priority - Toxic substance/chemical improperly stored. -bags of hand soap stored over bottles of sriracha in dry storage
41-10-4
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 - 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 - 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 - 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
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
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
17
Jan 5, 2026
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over cooked beef in walk in cooler. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork loin over cooked potatoes in walk in freezer. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Ware wash. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple cooked items in walk in cooler. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Walk in cooler. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. -Red onions in walk in cooler. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -Hole in wall under dish rack in ware wash. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. -Frozen ribs thawing at room temperature. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Plastic forks at front counter. **Warning** - From follow-up inspection 2026-01-05: **Time Extended**
25-02-4
43
Dec 31, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Establishment covered closure sign posted by the division. -observed division's closed sign covered with plain paper as I approached the establishment **Admin Complaint**
50-07-4
Basic - Establishment opened and started serving food to the public after being closed due to an emergency situation without approval from the Division of Hotels and Restaurants. Observed 6 customers in the establishment **Admin Complaint**
51-34-1
82
Dec 29, 2025
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw pork loin over cooked potatoes in walk in freezer. **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. -4 live on cook line under pass through window. -16 around cooler hinge at end of cook line. **Admin Complaint**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw fish over cooked beef in walk in cooler. **Warning**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Ware wash. **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple cooked items in walk in cooler. **Warning**
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine. **Warning**
29-28-4
Basic - Dead roaches on premises. -Approximately 6 on tape on cardboard box by mop sink. -1 dead in oven on cook line. -1 dead under hot water heater. **Admin Complaint**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -Walk in cooler. **Warning**
36-73-4
Basic - Food stored on floor. -Red onions in walk in cooler. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. -Hole in wall under dish rack in ware wash. **Warning**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 117f water on cook line. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Frozen ribs thawing at room temperature. **Warning**
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -Plastic forks at front counter. **Warning**
25-02-4
32
Oct 20, 2025
Routine - Food
6 critical violations. 5 major violations. 16 minor violations.
View 27 violations
High Priority - 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)
03E-02-5
High Priority - 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.
03A-02-5
High Priority - 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.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -rice (92F - reheating for 3 hours @ 10:40)
01B-13-4
High Priority - 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.
12A-09-4
High Priority - 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 **Corrected On-Site**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -sheet pans in walk in cooler
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
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/ -CFM arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -flour and rice containers on cook line
14-01-5
Basic - 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. **Corrected On-Site**
24-27-4
Basic - Dead roaches on premises. -1 dead by bathrooms, 1 dead in dry storage Operator cleaned and sanitized. **Corrected On-Site**
35A-03-4
Basic - 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**Repeat Violation** **Corrected On-Site** **Repeat Violation**
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 table beside slicer on cook line
40-06-5
Basic - 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
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors
35B-01-4
Basic - Floor soiled/has accumulation of debris. -floor drains throughout the establishment, floor in dry storage
36-73-4
Basic - Hole in or other damage to wall by hot water heater and under shelf in dish area.
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler by back door
05-09-4
Basic - 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
23-03-4
Basic - Stored food not covered. -empanadas in walk in freezer
08B-12-5
Basic - 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.
38-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. -flour container on cook line
02D-01-5
11
May 12, 2025
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - Vacuum breaker at wrong location on fitting/splitter added to hose bibb at mop sink
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sliced cheese in reach in cooler in kitchen. Operator corrected. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee drank from water water then proceeded to handle cooking utensils and food items on cook line. Educated operator, operator educated employee who then washed hands and put on new gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -octopus salad (51F - Cold Holding), front line, held less than four hours per operator. Operator opted to place on Time as a Public Health control. Form was filled out, operator knew time it was placed on line and posted time sticker. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fried pork belly (122F - Hot Holding), front line, held less than four hours per operator. Operator opted to place on Time as a Public Health control. Form was filled out, operator knew time it was placed on line and posted time sticker. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -burn relief next to slices on cook line by hand sink.
41-10-4
Basic - Single-service articles improperly stored. -take out containers stored on the floor in dry storage. **Repeat Violation**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryer cabinets
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of water on prep table by slicer
12B-07-4
35
Feb 6, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
67
Feb 5, 2025
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - 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. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. -multiple bottles under front line
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer on cook line
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/Rafael Vasquez. **Corrected On-Site**
53A-05-6
Basic - Cardboard used to line food-contact shelves. -dry storage shelves
14-05-4
Basic - Clean utensils not stored inverted or in a protected manner. -by hand sink on cook line
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -blue cutting board on cook line
14-09-4
Basic - Lights not functioning under hood suppression system on cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on walk in cooler door
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored. -take out boxes on floor in dry storage room
25-05-4
Basic - Trash receptacles not provided where needed in establishment. -front line
33-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -front line
21-12-4
Basic - Bowl or other container with no handle used to dispense food. -rice container by cook line.
14-01-5
25
Jun 24, 2024
Food-Licensing Inspection
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -red beans, cooked yesterday(54F - Cooling); black beans, cooked yesterday (56F - Cooling),
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -red beans, cooked yesterday(54F - Cooling); black beans, cooked yesterday (56F - Cooling)
01B-36-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -red beans, cooked yesterday(54F - Cooling); black beans, cooked yesterday (56F - Cooling)
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by dirty dishes in dish area. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -cloth and utensil in sink in dish area. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. -vinegar and bbq sauce in dry storage **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. -gaskets on walk in cooler
14-11-5
Basic - Drain cover(s) missing by triple sink
29-18-4
47
Mar 22, 2023
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board on make table **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-03-22: Operator states class scheduled second week of April **Time Extended**
53A-01-7
Intermediate - - From initial inspection : 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/. Jose, owner **Warning** - From follow-up inspection 2023-03-22: Operator states class scheduled second week of April **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-03-22: Form provided **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dough mixer head **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair over upright freezer **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Light not functioning in Kitchen area **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold and on sides that opens to the outside. **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cooks line. **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling tiles missing over cooks line and over front door in dining room **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine near mop sink **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-03-22: Available online, operator unable to print **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout establishment. **Warning** - From follow-up inspection 2023-03-22: **Time Extended**
36-34-5
43
Jan 17, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Frequently Asked Questions
When was Lechonera El Barrio Clermont Restaurant last inspected?
The most recent health inspection at Lechonera El Barrio Clermont Restaurant on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Lechonera El Barrio Clermont Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Lechonera El Barrio Clermont Restaurant.
How does Lechonera El Barrio Clermont Restaurant compare to other restaurants in Clermont?
Lechonera El Barrio Clermont Restaurant most recently scored 17 out of 100, which is lower than the Clermont average of 68.
Has Lechonera El Barrio Clermont Restaurant's inspection record improved over time?
Yes. Recent inspections at Lechonera El Barrio Clermont Restaurant have averaged around 11 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Lechonera El Barrio Clermont Restaurant 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 Lechonera El Barrio Clermont Restaurant inspected?
Based on the inspection history on file, Lechonera El Barrio Clermont Restaurant is inspected around three times per year on average.
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