Julis Mexican Restaurant
1237 Cleveland St, Clearwater, FL 33755 · Permanent Food Service · License 6216770
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-12
- Safety score88
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 14, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked chicken cooling on counter at 4:00 pm at 110°F- cooled at 1:00 pm . Reviewed cooling hand out posted on the wall . Manager discarded cooked chicken .
Fixed on the spot
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooked chicken cooling on counter at 4:00 pm at 110°F- cooled at 1:00 pm . Reviewed cooling hand out posted on the wall . Manager discarded cooked chicken .
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by the ice machine .
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at cook line
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered in walk in cooler .
Manager covered food .
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Manager removed towel
Fixed on the spot
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.