DirtyFLRestaurant Inspection Data

EL CILANTRILLO RESTAURANT

Food safety records indicate EL CILANTRILLO RESTAURANT in ORLANDO has 9 inspections with a 2.6/5 overall rating. Food safety practices have remained consistent.

Last inspection: Yesterday · 9 reports on file

1301 FLORIDA MALL AVE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13672588

Met Inspection Standards

1 high, 1 int, 9 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Management secured. Corrected On-Site - From follow-up inspection 2026-04-15: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near walk in cooler. - From follow-up inspection 2026-04-15: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pulled pans apart to dry. **Corrective Action Taken** - From follow-up inspection 2026-04-15: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door torn. - From follow-up inspection 2026-04-15: **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 2026-04-15: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under low boy. Staff cleaned. - From follow-up inspection 2026-04-15: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Walk in beverage cooler. - From follow-up inspection 2026-04-15: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and sink. Staff removed top portion. Corrected On-Site - From follow-up inspection 2026-04-15: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt - From follow-up inspection 2026-04-15: **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. potato (75F - Hot Holding); sauté onions (83F - Hot Holding); less than 4 hours. Advised to place items on time control. Items held on counter during peak time then placed in the cooler. - From follow-up inspection 2026-04-15: **Time Extended**
  • 41-21-4:Intermediate - - From initial inspection : Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Container with blue substance. Added label Corrected On-Site - From follow-up inspection 2026-04-15: **Time Extended**

4/13/2026· 3d ago

Visit ID: 13540937

Follow-up Inspection Required

5 high, 1 int, 9 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Management secured. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near walk in cooler.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pulled pans apart to dry. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door torn.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under low boy. Staff cleaned.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Walk in beverage cooler.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and sink. Staff removed top portion. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (80F - cooling ) from 12pm at 3:30pm reheated to 165 and placed to cool in a more shallow container. **Corrective Action Taken** Warning
  • 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. 0ppm located at the bar. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (46F - Cold Holding); pico (46F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (72F - Cold Holding); held under the counter, advised to add to time control. Placed in unit to cool, less than 4 hours. octopus (59F - Cold Holding). Held above the cold line in cooler. raw beef and raw chicken (50F - Cold Holding) Staff removed top portion and placed in the unit cool. Less than 4 hours above the line. Located in prep table near fryer. pork (46F - Cold Holding); pico (46F - Cold Holding) **Corrective Action Taken** 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. potato (75F - Hot Holding); sauté onions (83F - Hot Holding); less than 4 hours. Advised to place items on time control. Items held on counter during peak time then placed in the cooler.
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Container with blue substance. Added label Corrected On-Site

10/30/2025· 5mo ago

Visit ID: 13560367

Met Inspection Standards

1 basic

  • 36-65-5:Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Spoke with manager and she states the power went out but they did open the doors for ventilation. Discussed the importance of proper air flow.

10/6/2025· 6mo ago

Visit ID: 10919679

Met Inspection Standards

2 high, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and jackets on shelf with single service items. Operator immediately removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep persins Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets in unused cooler on line -Fan covers in walk in cooler. Operator immediately cleaned ( corrected on site)
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Reach in cooler on cook line. Operator plans to discard
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt . Operator immediately labeled Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef and raw chicken over octopus in prep cooler. Operator immediately moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ranch 56F cold holding less than 4hrs at wait station. Operator immediately put on ice snd in cooler for temp recovery. **Corrective Action Taken**

4/2/2025· 1y ago

Visit ID: 10744546

Met Inspection Standards

1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice reach in freezer next to fryers
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to fryers Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Empanadas and yuca in reach in freezer Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar hand wash sink. Corrected On-Site

12/16/2024· 1y 4mo ago

Visit ID: 8780260

Met Inspection Standards

1 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Misel

4/3/2024· 2y ago

Visit ID: 8645393

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

4/2/2024· 2y ago

Visit ID: 8566725

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Cases of food on the floor in walk in freezer. Operator moved Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Butcher knife stored between wall and holster. Operator took to dish Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On grill top utensils in standing water at 90°F. Operator moved over hotter section. Second temp 148°F Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy reach in cooler beneath grill top raw chicken (49F - Cold Holding); raw beef (52F - Cold Holding); raw shrimp (51F - Cold Holding). Operator placed bags of ice over food items. Not all food items below 41°F before end of inspection **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for oasis machine at the bar is soiled. Underside of beer tower is soiled. Operator cleaned Corrected On-Site Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for multiple employees

12/5/2023· 2y 4mo ago

Visit ID: 8379137

Met Inspection Standards

1 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In mobile walk in cooler behind building. Operator discarded Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple plastic containers with cracked lids and chipped corners
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On grill. Utensils in standing water at 111°F. Operator moved over hotter section. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods over fryers has an accumulation of grease dripping
  • 29-17-4:Basic - Waste line missing at soda gun holster. Waste line of soda gun at bar entry is broken and laying on the floor
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In hot holding unit. cooked rice (87F - Reheating). Is not on pace to meet reheating requirements in time. Operator moved to oven to speed process **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute for oasis machine behind the bar has an accumulation of mold like substance. Pestal and mortar is heavily soiled with old food residue
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only able to provide certificates for 2 employees.