JULIO'S EMPANADAS
2209 49 ST S, Gulfport FL 33707 · 727-235-0350
Last inspected Aug 18, 2026 · 7 visits since December 2023
JUL 24
FEB 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.4 live fly in kitchen landing on the wall and bag in box soda exterior. Educated operator on flies..
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cookline stained and grooved -can opener blade soiled
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. -gaskets falling off in reach in cooler on cookline
Ice buildup in reach-in freezer near restaurant entrance
Show the remaining 1 finding ▾
Reach-in freezer interior/shelves have accumulation of soil residues.
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cookline -Raw ground beef (50F - Cold Holding, retemped at 43F); butter (53F - Cold Holding, operator moved to walk in cooler); salami (53F - Cold Holding, operator moved to walk in cooler); sliced cheese (53F - Cold Holding, operator moved to walk in cooler) Operator says the cooler ambient temperature was 41F 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..
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cookline stained and grooved -can opener blade soiled
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 (50F - Cold Holding); butter (53F - Cold Holding); salami (53F - Cold Holding); sliced cheese (53F - Cold Holding) Operator says the cooler ambient temperature was 41F at lunchtime, but it was 56F 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 41F or below.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 3 dead roaches on floor in reach in cooler 1 dead roach on floor outside restroom Operator cleaned off floor.
Equipment in poor repair. -gaskets falling off in reach in cooler on cookline
Ice buildup in reach-in freezer near restaurant entrance
Reach-in freezer interior/shelves have accumulation of soil residues.
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26. Operator renewed license during inspection.
Raw animal food stored over or with unwashed produce. -raw chicken stored above and with unwashed fruit in walk in cooler. Operator separated fruit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef in walk in cooler Operator moved chicken
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage and pepper empanada (123F - Hot Holding); Chicken kebab (88F Hot Holding); steak empanada (109F - Hot Holding) Operator voluntarily discarded all. Crab ball (113F - Hot Holding, retemped at 166F) Operator reheated both to 165F for continued hot holding. Discussed option of using Time as a Public Health Control on the hot box items. Emailed operator Time as a Public Health Control Procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep cooler at front counter is stained -flat top grill has accumulation of grease and food debris
Handwash sink not accessible for employee use at all times. -hand wash sink in warewash area blocked by rack. Operator moved rack to unblock sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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 sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee purchase Chlorine Sanitizer 50ppm
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork, chicken made on 2-5-25 no date marking. Employee date marked items.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.4 live fly in kitchen landing on the wall and bag in box soda exterior. Educated operator on flies..
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Labeled to be thawed before opening ROP Salmon thawed without opening package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American (48F - Cold Holding); tomato sauce (48F - Cold Holding) moved items to rear of walk in cooler to cool down.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
Handwash sink not accessible for employee use at all times. Hand sink blocked by pans in rear area. Employee removed pans.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding pizzas on time no written plan. Emailed written plan to operator.
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. Salmon thawed in packaging.
Cove molding at floor/wall juncture broken/missing. Missing cove molding in service area of kitchen.
Food stored on floor. Case of water on floor in walk in cooler. Employee moved to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in dining room for ice cream build up of ice.
Dec 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.