Medellin Gourmet
1349 E Altamonte Dr Ste 1011, Altamonte Springs, FL 32701 · Permanent Food Service · License 6904986
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (fixed by the Aug 26 follow-up), 4 intermediate (1 fixed on the spot), 7 basic (1 repeat)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
11 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
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
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
coleslaw (53°F - Cold Holding)in cooler overnight per employee ; lettuce (59°F - Cold Holding); cut tomatoes (53-59°F - Cold Holding); cheese (53-59°F - Cold Holding); chimichurri sauce (53-59°F - Cold Holding) other items cut today placed in reach fridge for temperature recovery
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 small flying insects in back of the house kitchen by cooks line 5 small flying insects by 3 companies sink = 8 total small flying insects
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Coleslaw held over 24 hours in reach in cooler not date marked.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Two water bottles in hand sink by 3 compartment sink. Employee removed.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On oven door. Employee removed
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 and sides of cooking equipment.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo black plastic containers on prep table. Employee inverted
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By both back of the house hand sinks.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Multiple food items for employees not separate from facilities food.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.