DON JULIO MEXICAN KITCHEN AND TEQUILA BAR
4275 West Lake Mary Boulevard
Florida, 32746
Seminole County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. - knives between cookline cooler Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over butter at cookline Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa prepared at 10am (53f-51f - Cold Holding) Observed in cooler at Food Runner station. Observed at walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken (102f-152f - Hot Holding). Employee put back on grill for reheat. Final temp 181 Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at bar Corrected On-Site
Food safety inspection conducted on 2/20/2025 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 9/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided to oper - From follow-up inspection 2024-09-13: **Time Extended**
Food safety inspection conducted on 9/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/12/2024
High Priority
6
Intermediate
3
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon. See stop sale
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - beef broth 50f. Made yesterday per manager. Warning
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - beef broth 50f. Made yesterday per manager. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw breaded chicken over ice cream in reach in freezer Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - commercial processed ROP salmon not removed from vacuum packaging before thawing Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - queso date marked 9/9 (47F - Cold Holding) - shredded cheese date marked 9/9 (60 - Cold Holding) Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided to oper
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - squeeze bottle of yellow liquid. Manager added label Corrected On-Site
Food safety inspection conducted on 9/12/2024 revealed 11 total violations (6 high priority, 3 intermediate, 2 basic).
Inspection on 1/22/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cooks line Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from flat top grill next to hand wash sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat at reach in cooler at expedite station Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on make table at cooks line
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line is blocked by dry dish storage rack Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at dish wash area had soiled dish stored in it
Food safety inspection conducted on 1/22/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 9/7/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from the outside failed to wash hands open return
Food safety inspection conducted on 9/7/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. In the dish area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket to the low boy cooler on the line soiled
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee returned from the outside and began food prep without a glove wash or change , operator explained to the group of employees working **Corrective Action Taken**
Food safety inspection conducted on 8/7/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).