Uncle Julio's Mexican From Scratch

8409 International Dr Ste B1, Orlando, FL 32819 · Permanent Food Service · License 5814094

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 7, 2026 (5 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
1 high priority (no follow-up needed), 4 intermediate (1 repeat), 10 basic (3 repeats); basic violations cost 12 at most
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

15 violations found

First visitOct 7, 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.
15 violations found:
- 1 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority1
- 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. 10lbs cook/chill pork made on9/28 and 9/29
Intermediate4
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. The department DBPR Hotel and Restaurants has received and is reviewing plans for cook/chill items and extend shelf life for salsa.
- Code 16, Dishwashing facilities and test kits: No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No heat test strips for dish machine
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Server station. Multiple hand sink station within access for server area and ware wash area to use.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar container
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Staff in veggie prep area
  Employee with no beard guard/restraint while engaging in food preparation.
  Staff at cook line and veggie prep area
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Bracelets
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cup and bowl used in sugars as scoop
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  2 white large cutting boards in back prep area
  Clean equipment shelves with rust that has pitted the surface.
  Clean equipment dry station shelves are rusted
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Veggie prep area
  Repeat violation
  Cloth used as a food-contact surface.
  Cloth in bottom of pan for washed strawberries in veggie prep area
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters over salamander at cook line Walk on coolers shelves have debris build up
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.