EL CILANTRILLO RESTAURANT
Semoran Boulevard
Orlando, Florida, 32822
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/14/2025
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 4/14/2025 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).
Inspection on 8/21/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 8/21/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).