DirtyFLRestaurant Inspection Data

UNCLE JULIO'S MEXICAN FROM SCRATCH

8409 INTERNATIONAL DR STE B1

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/14/2025

Inspection #: Visit ID: 10755219

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing./between kitchen ice machine and mop sink area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line stove soiled. Left side oven soiled. Flat grill wheels with grease build up.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, all sanitizing buckets/rechecked 200ppm/ Corrected On-Site Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found/observed one flying insect at mop sink area, near exit door.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/roasted salsa at the bar out for 30 minutes/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./small green cutting board at cook line.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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./some employee's training certificates expired April 2025.

Inspection Date: 2/25/2025

Inspection #: Visit ID: 10754865

  • 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**

Inspection Date: 1/7/2025

Inspection #: Visit ID: 8778592

  • 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

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8476160

  • 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.

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8377252

  • 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.