DON JULIO MEXICAN GRILL
551 S CHICKASAW TRL, Orlando FL 32825 · 407-930-3735
Last inspected Jul 1, 2026 · 9 visits since October 2023
JAN 25
JUN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chilis prepared 6-21
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Operator used brown paper towel as liner for strawberries. Operator removed paper.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Stuffed chile peppers prepared 6-21-2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chilis prepared 6-21
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board kitchen area.
Show the remaining 9 findings ▾
Ceiling tile missing. Back area top of soda boxes storage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cut opened not completely out of package. Inspectors advised operator to completely removed fish from packaging. Corrective Action TakenCorrective Action Taken**
Dead roaches on premises. Observed 3 dead roaches. Operator clean it. Next routine visit per supervisor.
Drain cover(s) missing. Mop sink.
Equipment and utensils not properly air-dried - wet nesting. Stainless make table pens at the dry storage next to dishwasher. Operator washed.Corrected On-SiteCorrected On-SiteRepeat Violation**
Equipment in poor repair. Gasket torn walk-in cooler door.
Food storage container/container lid cracked or broken.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 76f kitchen area. Water discarded.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over carnitas in walk in cooler. Properly stored
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Restaurant advertising tilapia but serving sway for ceviche. Recently switched fish, new menus are prepared for printing company with swai. Menus on hand currently been edited by hand.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on dish area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee opened drink stored over blender in prep table. Removed.Corrected On-SiteCorrected On-Site**
Employee personal food not properly identified and segregated from food to be served to the public. Employee hot dogs and drink stored in coolers with restaurant food.
Equipment and utensils not properly air-dried - wet nesting. Silver trays located in rack in dish area
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine 0 ppm. Re checked 100 ppm Corrected On-SiteCorrected On-SiteRepeat Violation**
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No food reporting agreement for new manager
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table located at bar.
Employee with ineffective hair restraint while engaging in food preparation. Bartender cutting strawberries while having hair on her face.
Standing water in bottom of reach-in-cooler. Standing water on reach in cooler located on expo line.
Jul 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine located at bar with 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded cheese in walk in cooler. Raw tenders stored over mint leaves on reach in cooler. Corrected On-SiteCorrected On-Site**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept on cooling drawers under flat to for less than 4 hrs: Raw shrimp 54F, shredded cheese 54F, chorizo 55F, al pastor meat 53F, quartered tomatoes 54F. Al, items placed in freezer for rapid cooling. Rechecked Al,mittens 30 F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items kept on pan in flat top, kept for less than 4 hrs: Cooked diced chicken 114F Cooked shrimp 98F Items reheated to 165F
Handwash sink used for purposes other than handwashing. Pans inside hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located area.
No soap provided at handwash sink. No soap on hand sink located at bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender mixing drinks while wearing a watch.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. N O sign on hand sink located at bar.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Fruit cocktail dented can.
Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by dirty dishes. Items removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink at bar.
No soap provided at handwash sink. No soap in hand sink at bar.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located in servers station.
Silverware/utensils stored upright with the food-contact surface up.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quad buckets located in dish area and cook line with 0 ppm. Recheck 300 ppm.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dm chlorine located at bar with 10 ppm. Rechecked 100pm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken kept in cooling drawers next to grill for 4 hrs with temperature of 50F. Pico kept in make table in front of expo line in cook line for 4 hrs with temperature of 48F, romaine kept in reach in cooler by expo line for 4 hrs with temperature of
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico kept on make table located by expo line with temperature of 48F kept for 4 hrs Diced tomatoes kept in reach in cooler by expo line for 3 hrs 46F Shredded lettuce kept 49F kept in reach in cooler by expo line for 3 hrs Monterey cheese kept in reach in cooler on expo line with temperature of 53F kept for 3 hrs. Raw chicken breast kept in cooling drawers under grill for 4 hrs with temperature of 50F. For the items kept for 3 hrs is ask manager to move to another Cooke for rapid cooling.
Handwash sink used for purposes other than handwashing. Bar tender washed mixer cup in hand sink located at bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple servers wearing bracelets and watches.
Equipment and utensils not properly air-dried - wet nesting. Cups located at expo line wet ones inside the other
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink blocked by bucket and chopping equipment, next to dishwasher area.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bowl or other container with no handle used to dispense food. Bowl with no handle inside bean container.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard in floor in dishwasher area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored in bar area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server in bar area with watch and bracelet.
Equipment and utensils not properly air-dried - wet nesting. Bar cups and kitchen utensils not air dried appropriately
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease debris
Silverware/utensils stored upright with the food-contact surface up. Clean utensils kept facing up under prep table at kitchen entrance.
Water draining onto floor surface. Leak outside from A/C Operator has appointment set up with building plumber.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing.Employee adding water into a container on hand sink located at dish area.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic cups located at the bar.
Exterior door has a gap at the threshold that opens to the outside.Gap on door by bathrooms.
Silverware/utensils stored upright with the food-contact surface up.Serving utensils kept on cook line on tall plastic container.
Walk-in cooler/freezer shelves with rust that has pitted the surface.Rusted shelve on reach in cooler across from flat top on cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.