DirtyFLRestaurant Inspection Data

DON JULIO MEXICAN GRILL

With 8 inspections documented, DON JULIO MEXICAN GRILL maintains a 2.3/5 food safety rating in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

551 S CHICKASAW TRL

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13526751

Met Inspection Standards

1 high, 2 int, 3 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee opened drink stored over blender in prep table . Removed .Corrected On-Site** Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee hot dogs and drink stored in coolers with restaurant food.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Silver trays located in rack in dish area
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over carnitas in walk in cooler. Properly storedCorrected On-Site Corrected On-Site
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Restaurant advertising tilapia but serving sway for ceviche. Recently switched fish , new menus are prepared for printing company with swai. Menus on hand currently been edited by hand . **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on dish area Corrected On-Site

9/22/2025· 5mo ago

Visit ID: 10928391

Met Inspection Standards

1 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table located at bar. Corrected On-Site
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Bartender cutting strawberries while having hair on her face . Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water on reach in cooler located on expo line. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine 0 ppm. Re checked 100 ppm Corrected On-Site** Corrected On-Site Repeat Violation
  • 11-26-1: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. No food reporting agreement for new manager Corrected On-Site

7/1/2025· 8mo ago

Visit ID: 10865778

Met Inspection Standards
  • N/A:No Violations Were Observed

6/23/2025· 8mo ago

Visit ID: 10864374

Follow-up Inspection Required

4 high, 3 int, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender mixing drinks while wearing a watch.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. N O sign on hand sink located at bar.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine located at bar with 0 ppm. Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded cheese in walk in cooler . Raw tenders stored over mint leaves on reach in cooler . Corrected On-Site** Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept on cooling drawers under flat to for less than 4 hrs: Raw shrimp 54F , shredded cheese 54F, chorizo 55F, al pastor meat 53F, quartered tomatoes 54F. Al, items placed in freezer for rapid cooling. Rechecked Al,mittens 30 F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items kept on pan in flat top , kept for less than 4 hrs: Cooked diced chicken 114F Cooked shrimp 98F Items reheated to 165F
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pans inside hand sink . Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located area. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap on hand sink located at bar. Repeat Violation

1/16/2025· 1y 1mo ago

Visit ID: 8837494

Met Inspection Standards

1 high, 3 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located in servers station. Corrected On-Site Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quad buckets located in dish area and cook line with 0 ppm. Recheck 300 ppm. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Fruit cocktail dented can.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by dirty dishes . Items removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink at bar. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in hand sink at bar . Corrected On-Site

7/23/2024· 1y 7mo ago

Visit ID: 8726201

Met Inspection Standards

3 high, 1 int, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple servers wearing bracelets and watches . Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups located at expo line wet ones inside the other Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dm chlorine located at bar with 10 ppm. Rechecked 100pm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken kept in cooling drawers next to grill for 4 hrs with temperature of 50F. Pico kept in make table in front of expo line in cook line for 4 hrs with temperature of 48F, romaine kept in reach in cooler by expo line for 4 hrs with temperature of
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico kept on make table located by expo line with temperature of 48F kept for 4 hrs Diced tomatoes kept in reach in cooler by expo line for 3 hrs 46F Shredded lettuce kept 49F kept in reach in cooler by expo line for 3 hrs Monterey cheese kept in reach in cooler on expo line with temperature of 53F kept for 3 hrs . Raw chicken breast kept in cooling drawers under grill for 4 hrs with temperature of 50F. For the items kept for 3 hrs is ask manager to move to another Cooke for rapid cooling. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar tender washed mixer cup in hand sink located at bar.

3/15/2024· 1y 12mo ago

Visit ID: 8516061

Met Inspection Standards

2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside bean container. Corrected On-Site
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard in floor in dishwasher area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored in bar area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server in bar area with watch and bracelet.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Bar cups and kitchen utensils not air dried appropriately Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease debris
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils kept facing up under prep table at kitchen entrance.
  • 29-03-4:Basic - Water draining onto floor surface. Leak outside from A/C Operator has appointment set up with building plumber.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by bucket and chopping equipment, next to dishwasher area. Corrected On-Site
  • 11-26-1: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. Corrected On-Site

10/3/2023· 2y 5mo ago

Visit ID: 8347827

Met Inspection Standards

1 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic cups located at the bar . Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.Gap on door by bathrooms.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.Serving utensils kept on cook line on tall plastic container.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Rusted shelve on reach in cooler across from flat top on cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Employee adding water into a container on hand sink located at dish area.