LECHONERA EL BARRIO CLERMONT RESTAURANT LLC
1800 S HWY 27 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-45-4High 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**
12A-09-4High 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.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. -rice (92F – reheating for 3 hours @ 10:40)
01B-02-5High 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.
03A-02-5High 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.
03E-02-5High 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)
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -slicer -sheet pans in walk in cooler
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing.
53A-05-6Intermediate – 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**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.
02C-02-5Intermediate – 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
Basic 16
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
14-01-5Basic – Bowl or other container with no handle used to dispense food. -flour and rice containers on cook line
24-27-4Basic – 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**
35A-03-4Basic – Dead roaches on premises. -1 dead by bathrooms, 1 dead in dry storage Operator cleaned and sanitized. **Corrected On-Site**
12B-07-4Basic – 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**
40-06-5Basic – 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
13-07-4Basic – 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
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. -front double doors
36-73-4Basic – Floor soiled/has accumulation of debris. -floor drains throughout the establishment, floor in dry storage
36-24-5Basic – Hole in or other damage to wall by hot water heater and under shelf in dish area.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. -small reach in cooler by back door
23-03-4Basic – 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
08B-12-5Basic – Stored food not covered. -empanadas in walk in freezer
38-04-4Basic – 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.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. -operator hung to dry. **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -flour container on cook line
Inspector observations synchronized from DBPR on August 19, 2026 8:14 AM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.