Lechonera Saint Cloud Restaurant
Last inspected: Feb 18, 2026
41
Score
Lechonera Saint Cloud Restaurant has been inspected 12 times since 2022. The most recent visit was on Feb 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 11 violations earlier in the record.
Looking across the full record, “wall soiled with accumulated grease, food debris, and/or dust” is the recurring theme, flagged three times.
Restaurants in St. Cloud average 84, so Lechonera Saint Cloud Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
41
Jan 26, 2026
Routine - Food
No violations found.
100
Oct 3, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
May 27, 2025
Routine - Food
2 critical violations. 2 major violations. 17 minor violations.
View 21 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked beans, washed potatoes and beef in walk-in cooler. Operator rearranged cooler. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Shell eggs broken in walk-in cooler.Operator discarded.
01B-14-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand-wash sink at kitchen entrance had vegetable scraps. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towel at dispenser at kitchen entrance. Operator placed a roll of paper next to sink. **Corrected On-Site** **Repeat Violation**
31B-05-4
Basic - Stored food not covered. Raw oxtail not wrapped or stored in a a pan on shelf in walk-in freezer. **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled around walk-in coolers.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Cups used in scoop in sugar bulk containers. **Corrective Action Taken**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handle soiled with food debris.
23-24-4
Basic - Clean utensils stored between equipment and wall. Spatula stored tripe sink and wall. **Corrected On-Site**
24-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in make-table cooler next to meat slicer.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table next to coffee machine. Employee bag and cap on prep table with pasta and cinnamon sticks.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working without hair restraint. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.
36-17-5
Basic - Food stored on floor. Multiple boxes of meat stored on floor of walk-in freezer. Bread stored on floor in a box in walk-in freezer and on floor under prep table with meat slicer. Sugar and Flour bulk containers stored on floor on cooks line.
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall behind deep fryers at front counter.
36-68-5
Basic - Ice scoop handle in contact with ice. Soiled ice-scoop handler in ice. Operator washed and replaced ice-scoop. **Corrected On-Site**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of walk-in cooler.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Make-table reach in cooler next to meat slicer.
29-49-6
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wiping cloths on cooks line and below steamers at front counter.
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Solution reading at 0PPM. Operator changed sanitizer solution, reading 50PPM. **Corrected On-Site**
21-07-4
26
Mar 18, 2025
Food-Licensing Inspection
No violations found.
100
Sep 18, 2024
Routine - Food
4 critical violations. 3 major violations. 4 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. Raw chicken stored over raw pork at walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken in bag dripping onto minced garlic at walk in cooler
01B-13-4
High Priority - Container of medicine improperly stored. Bottle of Motrin stored next to ketchup bottle on bottom shelf where juices are displayed
41-07-4
High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale. Observed raw chicken in bag dripping onto minced garlic at walk in cooler
08A-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand washing sinks except for hand wash sink at entrance to front counter **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by stove at front counter had yellow rice in sink Hand wash sink by prep table in kitchen had a wet towel in the sink **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at kitchen area next to sandwich press Shelves at walk in cooler
22-16-4
Basic - Stored food not covered. Ham in reach in cooler next to sandwich press Pork in walk in cooler **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in clear containers with no label
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen **Repeat Violation**
35B-01-4
33
Jul 29, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
Food Contact Surfaces Clean and Sanitized
FL-22
35
Dec 21, 2023
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
27
Jun 14, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
55
Mar 9, 2023
Routine - Food
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Mashed Plantains131f, Advised rapid reheat to 165 or hotter. New temp 1/2 hour later 155 and still heating.at 11:25, new reheat 165f, **Corrected On-Site**
03B-15-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at ice machine in back room.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator to take test in the next week or two.
53A-01-7
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. New owner with no proof of training for employees.
53B-01-5
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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Buffet/counter area.
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and filters moderately soiled.
23-24-4
Basic - Equipment in poor repair. Reach in cooler gaskets-double door stainless in back room with ripped gaskets.
14-11-5
Basic - Floors not maintained smooth and durable. Floor in back storage area.
36-11-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
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. include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Flan and tres leches...
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter at buffet line.
31B-04-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall at back of kitchen beside 3 bin sink area.
36-30-4
33
Aug 17, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (70F - Cold Holding); liquid eggs (70F - Cold Holding) less then 4 hours , operator ice bath to bring temperatures down to 41f **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (130F - Hot Holding); black beans (129 F - Hot Holding) advised operator to re-heated to 165f **Repeat Violation**
03B-01-6
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./ front area by coffee station
31B-05-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable./ cook line
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees./ front area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ HOODS
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water ,operator placed chicken under running at 3 comp sink **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./ throughout kitchen **Repeat Violation**
36-27-5
37
Aug 10, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. hot holding degrees Fahrenheit chicken soup, black beans, brown beans and baked chicken all 129f, advised rapid reheat as these are for hot holding. Reheat temp 160 after 20 minutes continued to reheat.
03B-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
31B-02-4
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. Desserts , pre cut and packaged in front display case need name of facility, address, phone and date packaged.
02D-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall at mixer prep table
36-27-5
61
Frequently Asked Questions
When was Lechonera Saint Cloud Restaurant last inspected?
The most recent health inspection at Lechonera Saint Cloud Restaurant on file is from Feb 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lechonera Saint Cloud Restaurant?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited three times, more than any other issue at Lechonera Saint Cloud Restaurant.
How does Lechonera Saint Cloud Restaurant compare to other restaurants in St. Cloud?
Lechonera Saint Cloud Restaurant most recently scored 41 out of 100, which is lower than the St. Cloud average of 84.
Has Lechonera Saint Cloud Restaurant's inspection record improved over time?
Yes. Recent inspections at Lechonera Saint Cloud Restaurant have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Lechonera Saint Cloud 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 Saint Cloud Restaurant inspected?
Based on the inspection history on file, Lechonera Saint Cloud Restaurant is inspected around three times per year on average.
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