Lechonera EL Barrio Ocoee Restauarnt LLC
2759 Old Winter Garden Rd, Ocoee, FL 34761 · Permanent Food Service · License 5811592
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (fixed by the Sep 18 follow-up), 2 intermediate, 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf covers and barrel lid.
More time given
Code 25, Single-service items: Single-service articles improperly stored.
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F. 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
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
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
Code 22, Food-contact surfaces clean and sanitized: 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.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employees rinsed knife in handsink and returned to storage.
Code 41, Chemicals and toxic substances: Spray bottle containing substance not labeled.
Warewashing area
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Olive oil.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Front area.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf covers and barrel lid.
Code 25, Single-service items: Single-service articles improperly stored.
To go containers on top of food bar.
Code 33, Garbage and refuse: Open dumpster lids
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.