THE MEXICAN CAMEL
5752 International Drive
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/24/2025
High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Containers in walk in cooler
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Falafel pan under flat top grill on cooks line Corrected On-Site
- 36-62-4:Basic - Light not functioning. Two in prep area
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cleaning utensils in hand wash sink by three comp sink Corrected On-Site Repeat Violation
- 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. Several items in walk in cooler
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 1/22 Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1) front counter 77F 2) by three comp sink no water - turned on then 87F Repeat Violation
Food safety inspection conducted on 3/24/2025 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 9/23/2024
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in Falafel mix in under counter reach in cooler drawers under the flattop grill on cook line Corrected On-Site Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm Remade and was 50 Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over drinks in walk in cooler 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. Front line cilantro lime rice (117F - Hot Holding) Less than four hours per manager Wrapped and placed in oven doe rapid reheat **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Strainer and squeegee in hand sink by three comp sink Corrected On-Site Repeat Violation
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine in back Installed 1/23 Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cooks line 81F Turned on and then was 104F Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/23/2024 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 4/16/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of panini press Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-16: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing raw meats more than 48 hours Warning - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-16: Verified with OPQ and they received the application on 4/8 **Time Extended**
Food safety inspection conducted on 4/16/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/2/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of panini press Repeat Violation - From follow-up inspection 2024-04-02: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing raw meats more than 48 hours Warning - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/31/2024
High Priority
3
Intermediate
8
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 1)Salt container on dry item shelf 2) rice cooker on cooks line
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Back area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-24-5:Basic - Hole in or other damage to wall. Above panin press
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of panini press Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic storage containers on shelf
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids for soufflé cups and drinks
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RW steaks over cooked rice in walk on cooler Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Next to to go bags on front counter under cash register and is not labeled
- 29-42-4:High Priority - Vacuum breaker missing at mop fitting/splitter added to mop sink faucet.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand sink in dish room
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing raw meats more than 48 hours Warning
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 2/23
- 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provide/shut off at employee handwash sink on front counter
Food safety inspection conducted on 1/31/2024 revealed 19 total violations (3 high priority, 8 intermediate, 8 basic).
Inspection on 8/2/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Walk in freezer - From follow-up inspection 2023-08-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tortilla press soiled on front counter - From follow-up inspection 2023-08-02: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By three compartment sink and by cook line - From follow-up inspection 2023-08-02: **Time Extended**
Food safety inspection conducted on 8/2/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 8/1/2023
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table with meat slicer
- 08B-38-4:Basic - Food stored on floor. Walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tortilla press soiled on front counter
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23 Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken over pickled cucumbers and yogurt in walk in cooler
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Hummus 7/19 Tzatziki 7/15 Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Hummus 7/19 Tzatziki 7/15
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Less than four hours Placed in walk in cooler for temperature recovery hummus (50F - Cold Holding); pico de gallo (48F - Cold Holding); sour cream (50F - Cold Holding) **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 2 squeeze bottles on hand sink behind the cashier Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. By three compartment sink and by cook line
Food safety inspection conducted on 8/1/2023 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).