Inspection Report

Florida DBPR Inspection Report
Completed

DON JULIO MEXICAN KITCHEN & TEQUILA BAR

12789 WATERFORD LAKES PKWY STE 13 · ORLANDO · Orange County · FL 32828

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Inspection Summary

Inspection dateSeptember 30, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3432617
Visit number1
Inspection Visit ID8721643
DBPR license5814815

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority0 Intermediate5 Basic0 Critical0 Non-Critical10 Total
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All DBPR Inspector Observations

10 full violation description(s) documented by the inspector during this visit.

High Priority 5

#6High Priority22-41-4

High Priority – 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. 0 ppm . Second checked 50 ppm operator change the chlorine bucket . **Corrected On-Site**

Corrected On-Site
#7High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream spoon at standing water 74f.

#8High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp stored on top of cooked pork at the reach-in freezer. **Corrected On-Site**

Corrected On-Site
#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51fF-cold holding)operator stated that they working on the roof they switched off for 30 minutes and the other item all was in temperature only this raw beef . They switched back one . **Corrective Action Taken**

Corrective Action Taken
#10High Priority03F-01-5

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Mexican cheese (55F – Cold Holding) had the date 9-27 -24 operator stated that they put a wrong label on .

Stop Sale

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate at the dish area . **Corrected On-Site**

Corrected On-Site
#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table .

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Bottom of make table the one before the office door.

#5Basic08B-12-5

Basic – Stored food not covered. All the food at the reach-in freezer the small one facing the office door . **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on September 24, 2026 12:29 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 5 · Food and equipment thermometers
1 observation(s)
Category 8 · Food protection and cross-contamination
2 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)
Category 50 · Current license displayed
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.