THE MEXICAN CAMEL
5752 INTERNATIONAL DR, Orlando FL 32819
Last inspected Mar 31, 2026 · 9 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JAN 24
SEP 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023055601 | Aug 1, 2023 | Dec 6, 2023 | $400 |
Inspection history
9 visits, newest first
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority3 Intermediate16 Basic
What the inspector wrote — 25 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee worked register and then put gloves on to serve line guests. Addressed with employee
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus dated 3/9 Tahini dated 3/9 Spicy Feta dated 2/26
Stop Sale issued due to food not being in a wholesome, sound condition. ROP items per Angela C In walk in cooler Cooked sliced chicken 1 bag Cooked lamb 3 bags Falafel mix 1 1 bag In walk in freezer Cooked chicken bags 45 bags Cooked lamb bag 45 bags Cooked falafel bags 45 bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beyond meat (51F - Cold Holding) Less than four hours placed in walk in cooler for temperature recovery 30 minutes later 42F
Show the remaining 21 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; rice (105F - Hot Holding) Less than four hours Turned up temp in box
Toxic substance/chemical improperly stored. aloe vera stored with tortillas in walk in cooler
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Vacuum packaging cooked proteins
No paper towels or mechanical hand drying device provided at handwash sink. Front counter
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum packing cooked proteins
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Across from flatbtop
Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Behind equipment on cooks
Food stored on floor. Under dry item shelf next to hot box
Ice buildup in reach-in freezer and/or walk-in freezer. Door of walk in freezer
Ice scoop handle in contact with ice.
Interior of oven has accumulation of black substance/grease/food debris.
Light not functioning. Over hood on cooks line
Objectionable odors in bathroom or other areas of the establishment. Bathrooms
Old labels stuck to food containers after cleaning. Clean item shelf by three comp sink
Standing water or very slow draining water in handwash sink on cooks line
Stored food not covered. Walk in cooler
Trash receptacles not provided where needed in establishment. Hand wash sink on cooks line
Utensils in poor condition. Plastic hanlded spatula by three comp sink
Water leaking - from back of reach in cooler on front line Faucet of three comp sink
Working containers of food removed from original container not identified by common name. Salt container on table across from flat top
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soup in walk in cooler
Handwash sink not accessible for employee use at all times. Pan on hand sink in dish area
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 1/22
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink in dish room. Turned on and was 91F
Food stored on floor. Lexon of sauces in walk in freezer
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Cleaning utensils in hand wash sink by three comp sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine installed 1/22
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 1) front counter 77F 2) by three comp sink no water - turned on then 87F
Food stored on floor. Containers in walk in cooler
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Falafel pan under flat top grill on cooks line
Light not functioning. Two in prep area
Opened employee beverage container in a cold holding unit with food to be served to customers.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 ppm Remade and was 50
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over drinks in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line cilantro lime rice (117F - Hot Holding) Less than four hours per manager Wrapped and placed in oven doe rapid reheat
Handwash sink not accessible for employee use at all times. Strainer and squeegee in hand sink by three comp sink
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine in back Installed 1/23
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cooks line 81F Turned on and then was 104F
Bowl or other container with no handle used to dispense food. Bowl in Falafel mix in under counter reach in cooler drawers under the flattop grill on cook line
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing raw meats more than 48 hours
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of panini press
Apr 2, 2024Call 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing raw meats more than 48 hours
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of panini press
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority8 Intermediate8 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. RW steaks over cooked rice in walk on cooler
Toxic substance/chemical improperly stored. Next to to go bags on front counter under cash register and is not labeled
Vacuum breaker missing at mop fitting/splitter added to mop sink faucet.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times. Bucket in hand sink in dish room
No paper towels or mechanical hand drying device provided at handwash sink. Front counter
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing raw meats more than 48 hours
Water treatment device has not been inspected or serviced according to manufacturer's instructions. 2/23
Water with a temperature of at least 85 degrees Fahrenheit not provide/shut off at employee handwash sink on front counter
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. 1)Salt container on dry item shelf 2) rice cooker on cooks line
Cardboard used to line nonfood-contact shelves. Back area
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Above panin press
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of panini press
Old labels stuck to food containers after cleaning. Plastic storage containers on shelf
Single-service articles not stored inverted or protected from contamination. Lids for soufflé cups and drinks
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. By three compartment sink and by cook line
Food stored on floor. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tortilla press soiled on front counter
Aug 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-23
Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken over pickled cucumbers and yogurt in walk in cooler
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Hummus 7/19 Tzatziki 7/15
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Hummus 7/19 Tzatziki 7/15
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Less than four hours Placed in walk in cooler for temperature recovery hummus (50F - Cold Holding); pico de gallo (48F - Cold Holding); sour cream (50F - Cold Holding)
Handwash sink not accessible for employee use at all times. 2 squeeze bottles on hand sink behind the cashier
No soap provided at handwash sink. By three compartment sink and by cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table with meat slicer
Food stored on floor. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tortilla press soiled on front counter
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.