Don Julio Mexican Kitchen & Tequila Bar
12789 Waterford Lakes Pkwy Ste 13, Orlando, FL 32828 · Permanent Food Service · License 5814815
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection2 high priority (fixed by the Oct 21 follow-up), 7 basic (3 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Small cooler next to grill ,tamales (50°F - Cold Holding); mac&cheese (51°F - Cold Holding); mozzarella cheese (50°F - Cold Holding); raw beef steak (55°F - Cold Holding); fried paper (55°F - Cold Holding); chicken breaded (55°F - Cold Holding)over night
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Small cooler next to grill ,tamales (50°F - Cold Holding); mac&cheese (51°F - Cold Holding); mozzarella cheese (50°F - Cold Holding); raw beef steak (55°F - Cold Holding); fried paper (55°F - Cold Holding); chicken breaded (55°F - Cold Holding) over night .
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Tamales and papers stored at the reach-in freezer not covered. Operator covered it .
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn at the drawer cooler under grill and bottom of make table the big one .
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
All the storage plate and bowels not inverted by the dish area .
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Employee hand sink at the bar . Operator added it .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling front area just a little dusty .
Light not functioning.
One light out by the hoods .
Earlier inspections 1
B88Routine inspection8 violations, 1 high priority No follow-up needed
- First visitSep 24, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee went out of the restaurant then come back start working without washing hands.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Make table stainless pans stored at employee hand sink kitchen area . Operator removed it .
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Mexicans seasoning stored kitchen area no label. Operator label it .
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Tamales stored at the reach-in freezer not covered .
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Observed employee preparing food chewing gum . Discarded it .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Make table cutting board .
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plate and bowels stored on storage rack at dish area not inverted.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door .
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.
- Stop sale
- An order that the food can’t be sold or served.