UNCLE JULIO'S MEXICAN FROM SCRATCH

Name: UNCLE JULIO'S MEXICAN FROM SCRATCH
Address: 8409 INTERNATIONAL DR STE B1, ORLANDO, FL, 32819, US
Rating: 78.6

8409 INTERNATIONAL DR STE B1, ORLANDO, FL 32819

License #5814094

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

UNCLE JULIO'S MEXICAN FROM SCRATCH in ORLANDO currently holds an InspectFL Health Score of 78.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 34 total violations — 5 critical, 8 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 shows 17 observation rows: 1 critical, 5 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] 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/
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food./unwashed squash and zucchini stored over prepped pico and guacamole with tomatoes/walk in cooler/
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container/storage rack outside walk in cooler.
[11-26-1] 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/
[14-69-4] Ice buildup in walk-in freezer.
[21-04-4] Wiping cloth/towel used under cutting board./cook line/removed towel/
[53B-10-4] Records/documents for required employee training do not contain all of the required information./one certificate missing date of birth/
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./bar hand sink.
[10-01-5] 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/
[23-03-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards at cook line. Green cutting board/bar.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system./above the grill/cook line.
[10-08-5] Ice scoop handle in contact with ice./wait station and bar ice bins/
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge disrepair.
[31B-03-4] No soap provided at handwash sink./hand sink outside manager office/

Disposition: Inspection Completed - No Further Action
[01B-02-5] 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.
[10-08-5] Ice scoop handle in contact with ice./wait station ice bin/
[36-73-4] Floor soiled/has accumulation of debris./cook line under equipments.
[16-46-4] Old labels stuck to food containers after cleaning.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation./avocados, kitchen prep table.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./cook.
[03A-02-5] 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.
[14-69-4] Ice buildup in walk-in freezer.
[53B-10-4] Records/documents for required employee training do not contain all of the required information./some certificates missing employees date of birth.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./120F on grill.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food./bowl with no handle used to scoop marinated sauce in walk in cooler/
[03F-02-5] 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.
[03B-01-6] 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.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not working, dish machine.
[53B-14-5] 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.

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