DON JULIO MEXICAN GRILL
551 S CHICKASAW TRL
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/16/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/16/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 7/23/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 7/23/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).