Don Julio Mexican Grill
551 S Chickasaw Trl, Orlando, FL 32825 · Permanent Food Service · License 5811685
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 1 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 9 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Chilis prepared 6-21
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Stuffed chile peppers prepared 6-21-2026
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Operator used brown paper towel as liner for strawberries. Operator removed paper .
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Green cutting board kitchen area.
Basic9
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Cut opened not completely out of package . Inspectors advised operator to completely removed fish from packaging. Corrective Action Taken Corrective Action Taken
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in standing water at 76f kitchen area . Water discarded .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn walk-in cooler door .
Food storage container/container lid cracked or broken.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Stainless make table pens at the dry storage next to dishwasher. Operator washed .Corrected On-Site Corrected On-Site Repeat Violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Mop sink .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 3 dead roaches . Operator clean it . Next routine visit per supervisor.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Ceiling tile missing.
Back area top of soda boxes storage.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.