LECHONERA SAINT CLOUD RESTAURANT LLC

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags holding raw pork in walk in freezer Warning - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several missing tiles in kitchen Repeat Violation Warning - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in hood over cookline equipment at front counter Repeat Violation Warning - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout Repeat Violation Warning - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Inside of reach in cooler underneath make table next to kitchen entrance Repeat Violation Warning - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelving Repeat Violation Warning - From follow-up inspection 2026-02-24: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of flour underneath prep table on cookline Warning - From follow-up inspection 2026-02-24: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey over raw pork in walk in freezer - walk in freezer is in defrost mode and items are not frozen Operator changed storage order Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. scrambled eggs (126F - Hot Holding) in front counter serving line steam well for 1 hour per operator Operator put in oven to reheat Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach in outside dry storage trailer stored on shelf with seasonings and above shelf with vinegar and oatmeal mix Operator moved to chemical shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Windex bottle and cloths not in use in handwashing sink closest to front counter entrance Pan and scouring pad not in use in handwashing sinks closest closest to fryers on front line Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing pan in handwashing sink at front counter Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certificates from National Registry are not kept on site, operator provided picture of certificates

Basic - Buildup of food debris/soil residue on equipment door handles. Door to walk in cooler Repeat Violation

Basic - Dumpster overflowing garbage.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened water bottle, personal yogurt in reach in cooler underneath make table closest to kitchen entrance Operator removed items Corrected On-Site Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Tiling missing throughout kitchen Repeat Violation

Basic - Food stored on floor. Case of fruit underneath handwashing sink closest to front counter entrance Operator removed Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light in hood over fryers at front counter

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter handwashing sinks closest to kitchen entrance Emailed operator handwashing sign

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and freezer

Basic - Single-service articles improperly stored. Cases of styrofoam cups, plates and other single service items on floor in dry storage trailer outside

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler underneath make table closest to kitchen entrance in kitchen Repeat Violation

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked beans, washed potatoes and beef in walk-in cooler. Operator rearranged cooler. Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Shell eggs broken in walk-in cooler.Operator discarded.

Intermediate - Handwash sink used for purposes other than handwashing. Hand-wash sink at kitchen entrance had vegetable scraps. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towel at dispenser at kitchen entrance. Operator placed a roll of paper next to sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cups used in scoop in sugar bulk containers. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handle soiled with food debris.

Basic - Clean utensils stored between equipment and wall. Spatula stored tripe sink and wall. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in make-table cooler next to meat slicer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table next to coffee machine. Employee bag and cap on prep table with pasta and cinnamon sticks.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working without hair restraint. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.

Basic - Food stored on floor. Multiple boxes of meat stored on floor of walk-in freezer. Bread stored on floor in a box in walk-in freezer and on floor under prep table with meat slicer. Sugar and Flour bulk containers stored on floor on cooks line.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Wall behind deep fryers at front counter.

Basic - Ice scoop handle in contact with ice. Soiled ice-scoop handler in ice. Operator washed and replaced ice-scoop. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of walk-in cooler.

Basic - Standing water in bottom of reach-in-cooler. Make-table reach in cooler next to meat slicer.

Basic - Stored food not covered. Raw oxtail not wrapped or stored in a a pan on shelf in walk-in freezer. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled around walk-in coolers.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wiping cloths on cooks line and below steamers at front counter.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Solution reading at 0PPM. Operator changed sanitizer solution, reading 50PPM. Corrected On-Site

High Priority - Container of medicine improperly stored. Bottle of Motrin stored next to ketchup bottle on bottom shelf where juices are displayed

High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale. Observed raw chicken in bag dripping onto minced garlic at walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork at walk in cooler Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw chicken in bag dripping onto minced garlic at walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by stove at front counter had yellow rice in sink Hand wash sink by prep table in kitchen had a wet towel in the sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand washing sinks except for hand wash sink at entrance to front counter Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at kitchen area next to sandwich press Shelves at walk in cooler

Basic - Stored food not covered. Ham in reach in cooler next to sandwich press Pork in walk in cooler Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in clear containers with no label

High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Potato balls temping at 112F,per operator it has been in display case less than an hour.Took second temp 120F.Operator set temperature at 135F - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Non food grade grocery back used to store cooked beef - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over jars of mayonnaise at reach in cooler in kitchen next to walk in cooler - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White square cutting boards under prep table next to triple sink area Repeat Violation - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for triple sink Repeat Violation - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Both exit doors at back of kitchen - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at front line and kitchen - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom reach in cooler where milk is stored at front line - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of knives and forks stored on floor of frontline - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Fried pork skin not covered at walk in cooler - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. At back door by cooks line - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Observe mops stored in mop buckets at kitchen - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-07-29: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs 111f hot holding. Cook Reheated

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher in sink by stove Educated Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sinks in front Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation

Intermediate - No soap provided at handwash sink. Sink by bathrooms

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. Kitchen

Basic - Food stored on floor. Raw pork, plantains walk in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing squid at room temperature. Still frozen Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-09-06: Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product. - From follow-up inspection 2023-09-06: Time Extended