MEDELLIN GOURMET
1349 E ALTAMONTE DR STE 1011, Altamonte Springs FL 32701 · 321-203-2256
Last inspected Aug 26, 2026 · 12 visits since August 2023
JUL 24
JAN 25
SEP 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 1 fly in dining room/bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Two water bottles in hand sink by 3 compartment sink. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 7 findings ▾
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.
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. On oven door. Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Single-service articles not stored inverted or protected from contamination. Togo black plastic containers on prep table. Employee inverted
Wall soiled with accumulated grease, food debris, and/or dust. By both back of the house hand sinks.
Aug 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (53F - Cold Holding)in cooler overnight per employee; lettuce (59F - Cold Holding); cut tomatoes (53-59F - Cold Holding); cheese (53-59F - Cold Holding); chimichurri sauce (53-59F - Cold Holding) other items cut today placed in reach fridge for temperature recovery
Handwash sink not accessible for employee use at all times. Two water bottles in hand sink by 3 compartment sink. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. On oven door. Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of cooking equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Single-service articles not stored inverted or protected from contamination. Togo black plastic containers on prep table. Employee inverted
Wall soiled with accumulated grease, food debris, and/or dust. By both back of the house hand sinks.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork over unwashed produce in reach in cooler. Operator moved pork
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to dish area. Operator placed paper towels
Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer
In-use wet wiping cloth/towel used under cutting board. At cook line. Operator removed
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at dish area. Provided operator with printed copy.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease next to fryers
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. 2 small fryers placed on prep table next to cook line.
Oct 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand wash sink removed from prep/dish room.
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects found. 1 fly in dining room/bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef above onions, cheese. -raw chicken above produce in 2 door cooler.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand wash sink removed from prep/dish room.
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.
Old labels stuck to food containers after cleaning. -pico container has label on lid that says pollo.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old labels stuck to food containers after cleaning. -stickers on some containers from previous product.
Mar 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -no CFM for facility.
Old labels stuck to food containers after cleaning. -stickers on some containers from previous product.
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. -pitcher in prep room hand wash sink.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -no CFM for facility.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -operator was able to get chlorine bleach.
Old labels stuck to food containers after cleaning. -stickers on some containers from previous product.
Wall soiled with accumulated grease, food debris, and/or dust. -next to hood, stove. Around furnace. -some grease on bottom of hood filters.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -rice in non-food grade bag in steam table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese (48F - Cold Holding); plantains (45F - Cold Holding); hot dogs (47F - Cold Holding); bacon (48F - Cold Holding) less than 4 hours. Door of cooler does not stay closed properly when opened and closed frequently.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -operator has quit sanitizer and chlorine bleach, no test strips for either.
No soap provided at handwash sink. -in kitchen.
Floor soiled/has accumulation of debris. -grease on floor under cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.
Sep 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee reached in to container of sliced cheese to remove lettuce pieces. Hand touched cheese. Advised operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bacon (49F - Cold Holding); chicken (49F - Cold Holding); chorizo (48F - Cold Holding); ambient shell eggs (48F) less than 4 hours. Cooler door not sealing properly, right door opens when left door shut. Ambient temperature returned to 42°f prior to end of inspection.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using chlorine sanitizer, has quaternary ammonia 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. -provided new copy, all employees present read and signed. Al other staff to read and sign on next shift.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled. Hood cleaning scheduled tomorrow per operator.
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -operator in process of having password reset to renew license.
Raw animal food stored over or with unwashed produce. -raw quail eggs on shelf over unwashed produce.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -faculty using bleach, have quat test strips.
Wall soiled with accumulated grease, food debris, and/or dust. -spider webs, dust on wall in prep room.
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.