EL CERRO RESTAURANT
811 W HWY 50 · CLERMONT · Lake County · FL 34711
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. -raw shell eggs next to carrots in walk in cooler. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (49F – Cold Holding), held more than four hours per operator. **Repeat Violation** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken (49F – Cold Holding), held more than four hours per operator in reach in cooler. Operator discarded. Advised operator to remove shelving liners to promote air flow. -pork belly (45F – Cold Holding); pork (44F – Cold Holding); chicken (44F – Cold Holding); flan (44F – Cold Holding)a¿¿all held less than four hours per operator in walk in cooler. Operator checked cooler this morning, temperature was 41 f. Ambient temperature of walk in cooler was 41 f at time of inspection. Advised operator to adjust thermostat on their cooler, call technician. **Repeat Violation** **Warning**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Corrected On-Site** **Repeat Violation**
Intermediate 2
13-06-4Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee preparing food in kitchen. **Corrected On-Site**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on prep table. -pans encrusted on storage rack in dish area.
Basic 14
21-05-5Basic – Cloth used as a food-contact surface. -towel underneath cutting board on prep table. -toast wrapped in paper towel in hot holding unit. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on top of onions in office area. **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. -gaskets on reach in cooler
14-13-4Basic – Food-contact surface not smooth and easily cleanable. -mortar and pestle under prep table in kitchen
28-24-4Basic – Grease recycling container overflowing onto ground. **Repeat Violation**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -ice scoop in ice machine. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils on cook line. **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens on cook line
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan by hot holding unit -top back of fryers -exterior sides of cooking equipment on cook line.
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface, in kitchen.
14-20-4Basic – Ripped/worn tin foil used as shelf cover. -under prep table in kitchen
38-04-4Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed fruit over sliced cheese and juice in reach in cooler. **Corrected On-Site**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -beside fryers on cook line
Inspector observations synchronized from DBPR on October 7, 2026 2:28 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 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.