Lechonera Ocala

3334 Nw Blitchton Rd, Ocala, FL 34475

Mexican / Latin

Last inspected: Feb 12, 2026

Score

High Risk

Lechonera Ocala appears in inspection records 10 times, starting in 2023. The latest inspection on file is from Feb 12, 2026. High risk indicates the latest inspection turned up problems worth knowing about.

The trend has been favorable: violation counts have eased from around 16 violations to closer to five violations per visit over the last few inspections.

Across the inspection history, “no plan review submitted” is the issue that surfaces most often, recorded six times.

Compared to other Ocala restaurants (averaging 78), there's room to close the gap. There are enough flags in the record to merit a second thought.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 12, 2026

Routine - Food

2 critical violations. 3 major violations. 6 minor violations.

View 11 violations

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw beef on shelf over pan of raw pork. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

08A-20-5

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Operating with 26 seats. **Repeat Violation** **Admin Complaint**

28-12-4

Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand washing sink. Removed during this inspection. **Corrected On-Site**

31A-11-4

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/. Prep area and steam table added with no approved plan review. **Repeat Violation** **Warning**

51-16-7

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen has water at 74F.

27-16-4

Basic - Bowl or other container with no handle used to dispense food. Bowl in macaroni salad. Removed. **Corrected On-Site**

14-01-5

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on prep table. Moved during this inspection. **Corrected On-Site**

12B-07-4

Basic - Garbage on the ground and/or pad around dumpster. Loose trash on ground around dumpster.

33-19-4

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back prep area. Hand wash sink near walk in cooler.

31B-04-4

Basic - Open dumpster lid. Two lids open on dumpster.

33-16-4

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screw driver on shelf over single service items. Moved during this inspection. **Corrected On-Site**

42-03-5

Oct 17, 2025

Routine - Food

1 major violation. 1 minor violation.

View 2 violations

Intermediate - - From initial inspection : 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/. Prep area added to front counter area. Mop sink moved from original location. Hand washing sink and three compartment sink added to back prep area. **Warning** - From follow-up inspection 2025-07-08: No change. **Time Extended** - From follow-up inspection 2025-07-14: No change **Time Extended** - From follow-up inspection 2025-09-09: Plans that were approved are not accurate. **Time Extended** - From follow-up inspection 2025-10-17: No change **Admin Complaint**

51-16-7

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed as a non seating establishment. Establishment has 29 seats. Provided seating change evaluation form.**Warning** **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-08: No change. **Time Extended** - From follow-up inspection 2025-07-14: No change **Time Extended** - From follow-up inspection 2025-09-09: No change. Establishment is working with other agencies currently. **Time Extended** - From follow-up inspection 2025-10-17: No change **Admin Complaint**

51-09-4

Sep 9, 2025

Routine - Food

1 major violation. 1 minor violation.

View 2 violations

51-16-7

51-09-4

Jul 14, 2025

Routine - Food

2 major violations. 1 minor violation.

View 3 violations

51-16-7

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided with no dates. **Warning** - From follow-up inspection 2025-07-08: No change. **Time Extended** - From follow-up inspection 2025-07-14: No change **Time Extended**

53B-01-5

51-09-4

Jul 8, 2025

Routine - Food

2 critical violations. 2 major violations. 1 minor violation.

View 5 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. Items stored on shelf across from cook line oven: red beans (92F - Hot Holding); black beans (94F - Hot Holding). Manager stated items placed on shelf one hour prior to temperature being taken. Manager placed items on stove to reheat. Items stored on front counter: rice (97F,92F - Hot Holding). Manager stated items placed on counter at 11:00 am. **Warning** - From follow-up inspection 2025-07-08: Not observed during inspection. **Time Extended**

03B-01-6

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter reach-in cooler: macaroni (46F - Cold Holding). Manager stated items placed was placed in cooler at 11:00 am. Items stored in prep sink across from back door: pork (65F - Cold Holding); beef (76F - Cold Holding). Employee stated items placed in sink to thaw at 9:00 am. **Warning** - From follow-up inspection 2025-07-08: Not observed during inspection. **Time Extended**

03A-02-5

53B-01-5

51-16-7

51-09-4

Jul 7, 2025

Routine - Food

11 critical violations. 8 major violations. 22 minor violations.

View 41 violations

High Priority - Food prepared in a private home. See stop sale. Desserts stored in front counter reach-in cooler prepared at home.

01A-03-4

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee entered front line at buffet area, touched gloves, placed back in box, then flipped over white foam tray without washing hands. No hand sink located in the area.

12A-16-4

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on the side of the building.

29-34-4

High Priority - Toxic substance/chemical improperly stored. Surface cleaner and Simple Green bottles next to cooking wine underneath front counter. Lacquer thinner stored on top of mustard on food storage shelf in back storage room.

41-10-4

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on shelf across from cook line oven: red beans (92F - Hot Holding); black beans (94F - Hot Holding). Manager stated items placed on shelf one hour prior to temperature being taken. Manager placed items on stove to reheat. Items stored on front counter: rice (97F,92F - Hot Holding). Manager stated items placed on counter at 11:00 am. **Warning**

03B-01-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter reach-in cooler: macaroni (46F - Cold Holding). Manager stated items placed was placed in cooler at 11:00 am. Items stored in prep sink across from back door: pork (65F - Cold Holding); beef (76F - Cold Holding). Employee stated items placed in sink to thaw at 9:00 am. **Warning**

03A-02-5

High Priority - Stop Sale issued due to food originating from an unapproved source. Desserts stored in front counter reach-in cooler.

01B-04-5

High Priority - Spray hose at dish sink lower than flood rim of sink. Sprayer for cook line three compartment sink. Employee placed sprayer above flood rim. **Corrected On-Site**

29-37-4

High Priority - Raw sewage on ground of establishment. Sewage on ground behind back of restaurant, wood over top of septic tank. Pink and brown substance with pieces of toilet paper inside coming from under wood and on top of drain, strong odor present. Mop sink is located next to drain that is covered in water and bubbles when water is ran in sink. Mop Sink is located in porch area next to added prep area. **Warning**

28-13-5

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked macaroni in cook line reach-in cooler.

08A-05-6

High Priority - Live, small flying insects found Approximately five live flies throughout establishment.

35A-02-7

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in reach-in cooler across from cook line. Manager stated milk was opened two days earlier.

02C-03-5

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table across from cook line. Interior of storage area reach-in cooler.

22-02-4

Intermediate - Handwash sink missing in warewashing or food preparation area. No hand sink located in area of kitchen with added buffet.

31A-07-4

Intermediate - Handwash sink used for purposes other than handwashing. Mop chemicals being dispensed into hand washing sink across from back door.

31A-11-4

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap, hand towels or hand washing sign for hand washing sink added across from back door in prep area.

31B-02-4

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/. Prep area added to front counter area. Mop sink moved from original location. Hand washing sink and three compartment sink added to back prep area. **Warning**

51-16-7

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided with no dates. **Warning**

53B-01-5

11-26-1

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pitcher stored above cook line three compartment sink. Spoons on buffet line.

24-05-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hats on shelf above kitchen prep table.

40-06-5

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of Sprite in cook line reach-in cooler.

08B-49-4

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles on cook line.

36-37-5

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table behind serving counter.

12B-07-4

Basic - Dumpster overflowing garbage. In front parking area.

33-14-4

Basic - Dead roaches on premises. One dead roach on floor in back storage room.

35A-03-4

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and pork thawing in prep sink across from back door.

06-01-5

Basic - Unnecessary items/unused equipment on the premises. Multiple coolers, freezers, a smoker, steam table, construction supplies throughout backroom and behind establishment.

33-31-5

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table across from cook line.

21-12-4

Basic - Stored food not covered. Bacon stored in storage room reach-in freezer.

08B-12-5

Basic - Reuse of single-service or single-use articles. Milk containers to store tea in reach-in cooler across from cook line. Red snapper stored in old chicken box in reach-in cooler located in back storage room.

25-32-4

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above cook line greasy.

23-03-4

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures in storage room next to back door. Light fixtures in back storage room.

38-07-4

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Establishment utilizing fly zapping paddle at buffet table.

35B-06-4

Basic - Hole in or other damage to wall. Walls in closet next to back door.

36-24-5

Basic - Food-contact surface not smooth and easily cleanable. Shelves in storage room. Wooden cutting board in kitchen.

14-13-4

Basic - Food stored on floor. Cooking oil stored on floor in front of prep table across from cook line.

08B-38-4

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape above prep table across from back door.

35B-08-4

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment licensed as a non seating establishment. Establishment has 29 seats. Provided seating change evaluation form.**Warning** **Corrective Action Taken** **Warning**

51-09-4

Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line.

14-11-5

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop macaroni in container on cook line prep table lower shelf.

14-01-5

Nov 13, 2024

Complaint Full

1 critical violation. 1 major violation. 5 minor violations.

View 7 violations

Hands Clean and Properly Washed

FL-08

Food Received at Proper Temperature

FL-12

Proper Hot and Cold Holding Temperatures

FL-21

Non-Food Contact Surfaces Clean

FL-23

Warewashing Facilities Maintained and Used

FL-24

Approved Thawing Methods Used

FL-31

Plumbing Maintained; Sewage Disposal

FL-51

Oct 22, 2024

Routine - Food

1 major violation. 2 minor violations.

View 3 violations

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. Observed person in charge cannot provide verifiable proof 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.

11-26-1

Basic - Reuse of single-service or single-use articles. Single use containers used to store prepared food and drinks

25-32-4

Basic - Employee eating in a food preparation or other restricted area. Cook drank water from a water bottle on cook line

12B-02-4

Mar 6, 2024

Routine - Food

2 critical violations. 3 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed covered pork at 107F and Chicken at 105F stored above stove. Cook advised that both items were cooked one hour earlier and were out to allow to cool. Cook placed both items in reach in freezer to cool. **Corrective Action Taken**

03B-01-6

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored on top shelf above cooked meat and tomato sauce of reach in cooler in kitchen. Cook placed raw shelled eggs on bottom shelf **Corrected On-Site**

08A-05-6

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.

16-46-4

Basic - Single-service articles improperly stored. Observed boxes of cups stored on floor in dry goods storage area

25-05-4

Basic - Working containers of food removed from original container not identified by common name. Observed container of food removed (sugar ) from original container not labelled with name of contents, next to coffee machine.

02D-01-5

Feb 15, 2023

Food-Licensing Inspection

2 critical violations. 4 major violations. 2 minor violations.

View 8 violations

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed 2 outside faucets lacking vacuum breakers.

29-34-4

High Priority - Toxic substance/chemical improperly stored. Observed a can of glass cleaner on the glass front reach-in cooler. This was moved to cleaning. **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. Observed lack of a plan. This was emailed in Spanish and English.

11-27-4

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of chlorine test strips, chlorine is on site.

16-37-1

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. Observed lack of verification. Forms were sent in English and Spanish. There is no employee Training available for review at this licensing.

11-26-1

Intermediate - Spray bottle containing toxic substance not labeled. Observed blue spray by the entrance door, no label. A glass cleaner label was added. **Corrected On-Site**

41-17-4

Basic - Cove molding at floor/wall juncture broken/missing. Observed in the kitchen area, some cove molding is missing.

36-03-4

Basic - No Heimlich maneuver/choking sign posted. Observed lack of a choking poster.

51-13-4

Show all 10 inspections Show less

Frequently Asked Questions

When was Lechonera Ocala last inspected?

The most recent health inspection at Lechonera Ocala on file is from Feb 12, 2026. The public record contains 10 inspections in total.

What is the most common violation at Lechonera Ocala?

Across the inspection record, “no plan review submitted” has been cited six times, more than any other issue at Lechonera Ocala.

How does Lechonera Ocala compare to other restaurants in Ocala?

Lechonera Ocala most recently scored 41 out of 100, which is lower than the Ocala average of 78.

Has Lechonera Ocala's inspection record improved over time?

Yes. Recent inspections at Lechonera Ocala have averaged around five violations per visit, down from roughly 16 earlier in the record.

What does a high risk rating mean?

A high risk rating at Lechonera Ocala 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 Ocala inspected?

Based on the inspection history on file, Lechonera Ocala is inspected around three times per year on average.

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