DON JULIO MEXICAN KITCHEN & TEQUILA BAR
Eagle Creek Center Boulevard
Florida, 32832
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Rusted at the kitchen area .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of the grill build up grease.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Bottom of make table . Operator dry it out. Corrected On-Site Repeat Violation
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Shrimp stored at the reach-in freezer no covered . Operator covered it . Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless pan stored at the employee hand sink the one at the corner . Operator removed it . Corrected On-Site
Food safety inspection conducted on 1/22/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 9/30/2024
High Priority
5
Intermediate
0
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate at the dish area . Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table .
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table the one before the office door.
- 08B-12-5:Basic - Stored food not covered. All the food at the reach-in freezer the small one facing the office door . 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. 0 ppm . Second checked 50 ppm operator change the chlorine bucket . Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream spoon at standing water 74f.
- 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 shrimp stored on top of cooked pork at the reach-in freezer. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51fF-cold holding)operator stated that they working on the roof they switched off for 30 minutes and the other item all was in temperature only this raw beef . They switched back one . **Corrective Action Taken**
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Mexican cheese (55F - Cold Holding) had the date 9-27 -24 operator stated that they put a wrong label on .
Food safety inspection conducted on 9/30/2024 revealed 10 total violations (5 high priority, 0 intermediate, 5 basic).
Inspection on 3/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/28/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance . - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets - From follow-up inspection 2024-02-26: 3 small flying insects under the dish area Time Extended** **Time Extended** - From follow-up inspection 2024-02-28: 1 small flying insect on make table 2 small flying insects around dish washer 7 small flying insects under three co partment sink Admin Complaint
Food safety inspection conducted on 2/28/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/26/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-02-26: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-02-26: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance . - From follow-up inspection 2024-02-26: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area. - From follow-up inspection 2024-02-26: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets - From follow-up inspection 2024-02-26: 3 small flying insects under the dish area Time Extended** **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located in cook line blocked by big pot. Corrected On-Site - From follow-up inspection 2024-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 2/19/2024
High Priority
6
Intermediate
3
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on beer cooler have dust.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance .
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area.
- 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.Dish machine located at bar with 0 ppm.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager if customers request the tilapia ceviche raw they will serve it in lemon juice instead of flash cooking. Corrected On-Site
- 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 chicken tenders stored over ice cream in small reach in freezer. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Omahak steak stored over cut cucumbers, tomatoes, lettuce . Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched raw chicken tenders , then walk alway from kitchen . No hand wash and glove changed. Coached employee on hand washing **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located in cook line blocked by big pot. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Expired text strips.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink by dish area. Corrected On-Site
Food safety inspection conducted on 2/19/2024 revealed 14 total violations (6 high priority, 3 intermediate, 5 basic).
Inspection on 12/7/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink over steam table and cooler Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Lobster over cooked octopus in walk in cooler Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans In warmer 1hr.119-129F per operator . Advised operator to reheat to 165F and hot hold at 135F. **Corrective Action Taken**
- 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. Provided operator with form. All employees on staff signed at time of inspection Corrected On-Site
Food safety inspection conducted on 12/7/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).