UNCLE JULIO'S MEXICAN FROM SCRATCH
8409 INTERNATIONAL DR STE B1
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-01-4:High Priority - - From initial inspection : High Priority - Tortilla making machine in dining room lacking adequate sneezeguards or other proper protection from contamination./guard too low, machine is next to customer's table. Warning - From follow-up inspection 2025-02-25: **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./establishment is doing cook-chill method for sauces and cooked food for more than 48 hours with no HACCP plan. Information provided to GM. Warning - From follow-up inspection 2025-02-25: Special process HACCP plan received on 2/19/25 per OPQ. **Time Extended**
Food safety inspection conducted on 2/25/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 1/7/2025
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook. Repeat Violation Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. Bar ice bin, wait station ice bin/ Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered./cut fruits at the bar/ Corrected On-Site Repeat Violation Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, bar. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar container outside walk in cooler. Repeat Violation Warning
- 08B-01-4:High Priority - Tortilla making machine in dining room lacking adequate sneezeguards or other proper protection from contamination./guard too low, machine is next to customer's table. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ Corrected On-Site Repeat Violation Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa at wait station. Salsa at the bar. Tortilla oil (with sour cream)/all with a 4 Hour label. Manager filled out the form immediately/ Corrected On-Site Warning
- 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./establishment is doing cook-chill method for sauces and cooked food for more than 48 hours with no HACCP plan. Information provided to GM. Warning
Food safety inspection conducted on 1/7/2025 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 3/29/2024
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in sanitizing sink./3 compartment sink.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./sugar container/ Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook working at cook line. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Two containers of salsa at the bar. Cut fruit at the bar not covered. Repeat Violation
- 36-73-4:Basic - Walk in freezer floor soiled/has accumulation of debris.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt and pepper on table across from the office.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm/rechecked 200ppm. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./salsa 45F, cold holding for less than 2 hours at the bar/adding ice. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./dish room hand sink. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./dish room hand sink used to store containers/ Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./two employee's training certificates missing date of birth.
Food safety inspection conducted on 3/29/2024 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 8/17/2023
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./end of cook line white cutting board.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook line employee with no beard guard.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./two cook line employees with no hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./109F on grill.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./around hood area soiled with grease build up.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 08B-12-5:Basic - Stored food not covered./cooked corn in walk in cooler.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./observed reduced oxygen packaging for various sauces and cooked ground beef in walk in cooler. Manager opened all the bags immediately.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in kitchen. Observed 2 flying insects landing on cut strawberries at the bar. Repeat Violation
- 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, wild caught salmon can be ordered at any temperature. No parasite destruction or farm raised statement on the invoice.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition./observed 2 flying insects landing on cut strawberries at the bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./salsa 45F, at the bar for less than 1 hour per manager/ice immediately. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all green and purple on cleaned side rack cutting boards soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front prep room, bar, dish room and wait station with no paper towels. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./three chemical spray bottles not labeled/dish room.
Food safety inspection conducted on 8/17/2023 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).