Julio's Empanadas

2209 49 St S, Gulfport, FL 33707 · Permanent Food Service · License 6218558

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Aug 18, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
1 high priority (fixed on the spot), 1 intermediate, 6 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 · 2 visits

Aug102026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitAug 18, 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:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer near restaurant entrance
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler on cookline -Raw ground beef (50°F - Cold Holding, retemped at 43°F); butter (53°F - Cold Holding, operator moved to walk in cooler); salami (53°F - Cold Holding, operator moved to walk in cooler); sliced cheese (53°F - Cold Holding, operator moved to walk in cooler) Operator says the cooler ambient temperature was 41°F at lunchtime, but the gaskets were falling off the cooler which may have caused the temperatures to elevate. Operator moved all foods to walk in cooler or reach in freezer. When I went to take retemps the operator had not move all foods. Operator moved all food to walk in cooler. I was not able to get retemps on all foods before leaving. .
  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.
  -cutting board on cookline stained and grooved -can opener blade soiled
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -gaskets falling off in reach in cooler on cookline
  Ice buildup in reach-in freezer near restaurant entrance
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline -Raw ground beef (50°F - Cold Holding); butter (53°F - Cold Holding); salami (53°F - Cold Holding); sliced cheese (53°F - Cold Holding) Operator says the cooler ambient temperature was 41°F at lunchtime, but it was 56°F at the time of my inspection and the gaskets were falling off the cooler which may have caused the temperatures to elevate. Operator moved all foods to walk in cooler or reach in freezer. Operator will not use this cooler until it can hold foods at 41°F or below.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  3 dead roaches on floor in reach in cooler 1 dead roach on floor outside restroom Operator cleaned off floor.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.