Lechonera Saint Cloud Restaurant LLC

4579 13 St, St. Cloud, FL 34769 · Permanent Food Service · License 5910820

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 5, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 11 basic (1 repeat)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

14 violations found

First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 2 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Hot holding display case at front counter ; potato ball (109°F - Hot Holding); beef empanada (127°F - Hot Holding) Items in display case 30 minutes per operator
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Outside near back door
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Desserts in front counter display case prepared 2 days prior per operator
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Plantain and chicken cases in walk in freezer Orange cases in walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Duct tape on pestle near walk in cooler
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  One on prep counter across from kitchen entrance
  Wet wiping cloth not stored in sanitizing solution between uses.
  Several throughout kitchen
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Several ovens throughout facility
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on hot box in kitchen and on walk in cooler Griddle on top of prep oven (not in use) Several equipment exteriors throughout
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Several pans on clean dish shelf over three compartment sink
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  At handwashing sink nearest kitchen entrance inside kitchen
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both restrooms in lobby
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Griddle on top of prep oven Pending repairs
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Back door in kitchen
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.