UNCLE JULIO'S MEXICAN FROM SCRATCH
8409 INTERNATIONAL DR STE B1, Orlando FL 32819 · 321.430.0600
Last inspected Apr 7, 2026 · 7 visits since August 2023
MAR 24
JAN 25
MAY 25
NOV 25
APR 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found/observed one flying insect at mop sink area, near exit door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate11 Basic
What the inspector wrote — 17 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./guacamole with tomatoes cold holding at 46F for less than 4 hours/double panned/removed pan, rechecked 41F in 20 minutes/
Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards at cook line. Green cutting board/bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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./one new employee/form provided/signed immediately/
Show the remaining 13 findings ▾
No soap provided at handwash sink./hand sink outside manager office/
Records/documents for required employee training do not contain all of the required information./one certificate missing date of birth/
Hood filter missing from automatic fire suppression/exhaust system./above the grill/cook line.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice./wait station and bar ice bins/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour container scoop handle/
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge disrepair.
No handwashing sign provided at a hand sink used by food employees./bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipments wheels soiled with grease build up/cook line. Fan covers soiled/walk in cooler.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed squash and zucchini stored over prepped pico and guacamole with tomatoes/walk in cooler/
Wiping cloth/towel used under cutting board./cook line/removed towel/
Working containers of food removed from original container not identified by common name./sugar container/storage rack outside walk in cooler.
Nov 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made salsa cold holding at 45F for more than 4 hours in walk in cooler. Home made guacamole with tomatoes cold holding at 46F for more than 4 hours in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made salsa cold holding at 45F for more than 4 hours in walk in cooler. Home made guacamole with tomatoes cold holding at 46F for more than 4 hours in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/salsa at the bar/less than 4 hours/printed label immediately.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter hot holding at 125F/cook line/less than 4 hours Cooked vegetables holding at 100F/cook line/less than 4 hours Per cook, will use time as public health control.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.
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.
Bowl or other container with no handle used to dispense food./bowl with no handle used to scoop marinated sauce in walk in cooler/
Employee with no beard guard/restraint while engaging in food preparation./cook.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris./cook line under equipments.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice./wait station ice bin/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./120F on grill.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not working, dish machine.
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation./avocados, kitchen prep table.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found/observed one flying insect at mop sink area, near exit door.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/roasted salsa at the bar out for 30 minutes/
Food-contact surface soiled with food debris, mold-like substance or slime./small green cutting board at cook line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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./some employee's training certificates expired April 2025.
Cove molding at floor/wall juncture broken/missing./between kitchen ice machine and mop sink area.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees./bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line stove soiled. Left side oven soiled. Flat grill wheels with grease build up.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, all sanitizing buckets/rechecked 200ppm/
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Tortilla making machine in dining room lacking adequate sneezeguards or other proper protection from contamination./guard too low, machine is next to customer's table.
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./establishment is doing cook-chill method for sauces and cooked food for more than 48 hours with no HACCP plan. Information provided to GM.
Jan 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Tortilla making machine in dining room lacking adequate sneezeguards or other proper protection from contamination./guard too low, machine is next to customer's table.
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa at wait station. Salsa at the bar. Tortilla oil (with sour cream)/all with a 4 Hour label. Manager filled out the form immediately/
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./establishment is doing cook-chill method for sauces and cooked food for more than 48 hours with no HACCP plan. Information provided to GM.
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Ice scoop handle in contact with ice. Bar ice bin, wait station ice bin/
Stored food not covered./cut fruits at the bar/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, bar.
Working containers of food removed from original container not identified by common name./sugar container outside walk in cooler.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm/rechecked 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./salsa 45F, cold holding for less than 2 hours at the bar/adding ice.
Handwash sink not accessible for employee use at all times./dish room hand sink.
Handwash sink used for purposes other than handwashing./dish room hand sink used to store containers/
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
Records/documents for required employee training do not contain all of the required information./two employee's training certificates missing date of birth.
Accumulation of debris in sanitizing sink./3 compartment sink.
Bowl or other container with no handle used to dispense food./sugar container/
Employee with no beard guard/restraint while engaging in food preparation./one cook working at cook line.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Old labels stuck to food containers after cleaning.
Stored food not covered. Two containers of salsa at the bar. Cut fruit at the bar not covered.
Walk in freezer floor soiled/has accumulation of debris.
Working containers of food removed from original container not identified by common name./salt and pepper on table across from the office.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in kitchen. Observed 2 flying insects landing on cut strawberries at the bar.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./per manager, wild caught salmon can be ordered at any temperature. No parasite destruction or farm raised statement on the invoice.
Stop Sale issued due to food not being in a wholesome, sound condition./observed 2 flying insects landing on cut strawberries at the bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./salsa 45F, at the bar for less than 1 hour per manager/ice immediately.
Food-contact surface soiled with food debris, mold-like substance or slime./all green and purple on cleaned side rack cutting boards soiled.
No paper towels or mechanical hand drying device provided at handwash sink./front prep room, bar, dish room and wait station with no paper towels.
Spray bottle containing toxic substance not labeled./three chemical spray bottles not labeled/dish room.
Cutting board has cut marks and is no longer cleanable./end of cook line white cutting board.
Employee with no beard guard/restraint while engaging in food preparation./one cook line employee with no beard guard.
Employee with no hair restraint while engaging in food preparation./two cook line employees with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./109F on grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./around hood area soiled with grease build up.
Old labels stuck to food containers after cleaning.
Stored food not covered./cooked corn in walk in cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./observed reduced oxygen packaging for various sauces and cooked ground beef in walk in cooler. Manager opened all the bags immediately.
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.