LECHONERA EL BARRIO OCOEE RESTAUARNT LLC Inspection – September 17, 2026

High Priority 3

#6High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Handwash sink used for purposes other than handwashing. Employees rinsed knife in handsink and returned to storage.

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High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight per operator. Approximately 70 lbs of raw beef 55-65f, 8 lbs pork 55f, 10 lbs tripe cooked 61f , 54 lbs Raw chicken 56f Also 2 gallons of soup 61f

Stop Sale

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight per operator. Approximately 70 lbs of raw beef 55-65f, 8 lbs pork 55f, 10 lbs tripe cooked 61f , 54 lbs Raw chicken 56f Also 2 gallons of soup 61f overnight. Also tres leches in desserts cooler 44-45f. Advised operator tp move items to effective refrigeration **Warning**

Warning

Intermediate 2

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Intermediate – Handwash sink used for purposes other than handwashing. Employees rinsed knife in handsink and returned to storage.

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Intermediate – Spray bottle containing substance not labeled. Warewashing area

Basic 5

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Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front area.

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Basic – Open dumpster lids

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Basic – Ripped/worn tin foil used as shelf covers and barrel lid.

#4Basic25-05-4

Basic – Single-service articles improperly stored. To go containers on top of food bar.

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Basic – Working containers of food removed from original container not identified by common name. Olive oil.

Florida Food Watch