DirtyFLRestaurant Inspection Data

EL CILANTRILLO RESTAURANT

Food safety records indicate EL CILANTRILLO RESTAURANT in ORLANDO has 6 inspections with a 1.0/5 overall rating. Food safety practices have remained consistent.

Semoran Boulevard
Orlando, Florida, 32822
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/23/2025

Inspection #: Visit ID: 13526419

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout - From follow-up inspection 2025-09-23: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2025-09-23: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Repeat Violation - From follow-up inspection 2025-09-23: **Time Extended**
  • 36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-09-23: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One in hood Repeat Violation - From follow-up inspection 2025-09-23: **Time Extended**
  • 12A-05-4:High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee with gloves on put a piece of food in mouth and did not change gloves and wash hands - From follow-up inspection 2025-09-23: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cilantro rice (118F - Hot Holding); white rice (98F - Hot Holding)for 2 hours Operator put back on stove to reheat Repeat Violation - From follow-up inspection 2025-09-23: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Repeat Violation - From follow-up inspection 2025-09-23: **Time Extended**

Inspection Date: 9/22/2025

Inspection #: Visit ID: 10912088

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Repeat Violation
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in panko Operator removed Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning. One in hood Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen Operator removed Corrected On-Site Repeat Violation
  • 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. chicken garlic sauce (62F - Cold Holding); marinara sauce (60F - Cold Holding); garlic chicken sauce (63F - Cold Holding); beefstew (71F - Cold Holding); steak and onions (52F - Cold Holding) All cooked prior day Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher 0ppm Operator will use kitchen dishwasher until fixed.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee with gloves on put a piece of food in mouth and did not change gloves and wash hands
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw snapper over unwashed carrots and onions in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over gallons of milk and portioned mashed potatoes in walk in cooler. Operator removed Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler chicken garlic sauce (62F - Cold Holding); marinara sauce (60F - Cold Holding); garlic chicken sauce (63F - Cold Holding); beefstew (71F - Cold Holding); steak and onions (52F - Cold Holding) raw beef (61F - Cold Holding)cookline drawer Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (61F - Cold Holding)cookline drawer Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cilantro rice (118F - Hot Holding); white rice (98F - Hot Holding)for 2 hours Operator put back on stove to reheat Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Repeat Violation

Inspection Date: 4/14/2025

Inspection #: Visit ID: 8867470

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket reach in freezer Cookline drawer Bar cooler door handle and gasket Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Walk in freezer Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by hot box Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in kitchen by exit door to kitchen to bar area
  • 08B-12-5:Basic - Stored food not covered. Bucket plantain bottom shelf prep table. Operator covered
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Chest freezer in kitchen not working Operator removed Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen and bar Operator removed
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of salt in storage area Operator labeled Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw breaded chicken over bin of raw pork in walk in cooler. Portioned raw chicken over raw beef in walk in cooler. Operator switched Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cow (80F - Hot Holding) Operator adding to time plan **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed splitter
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out wiping cloth in hand sink in kitchen

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8738639

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Under paper towel dispenser in server area. Operator moved Corrected On-Site
  • 12B-02-4:Basic - Employee drinking in a food preparation or other restricted area. On cookline from an open cup Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in lettuce make table
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen items on prep table at room temperature. Operator put in walk in cooler **Corrective Action Taken**
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cup on cookline and then began prepping food without changing gloves or washing hands. Manager explained procedure to employee
  • 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 stock (125F - Hot Holding)in oven. Per operator less than 2 hours. Put back on stove to reheat **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board prep area. Operator threw away. Corrected On-Site

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8578307

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket on reach in freezer cooler and hot box. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer cookline. Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Over knife block on wall in kitchen.
  • 36-62-4:Basic - Light not functioning. Kitchen Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and potatoes over sauces in walk in cooler. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked conk in walk in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Beverage machine in server area/icechute.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8359900

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several on cookline. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen and server area. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets throughout. Handle on hot box. Floor in walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer.
  • 36-62-4:Basic - Light not functioning. Over grill. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. On cookline. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Potatoes over sauces 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. Pan of white rice on steam table at 120F. Less than 4 hours. Operator discarded. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By white reach in freezer blocked by a chair. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink by hotbox had food debris in it.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In bottom of makeline all items. Corrected On-Site