THE MEXICAN CAMEL

Name: THE MEXICAN CAMEL
Address: 5752 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 54.6

5752 INTERNATIONAL DR, ORLANDO, FL 32819

License #5814738

🌮 Mexican/Latin ℹ️

54.6 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 25 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE MEXICAN CAMEL in ORLANDO currently holds an InspectFL Health Score of 54.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 68 total violations — 13 critical, 23 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on March 31, 2026 shows 25 observation rows: 6 critical, 3 major, and 16 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

THE MEXICAN CAMEL has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Across from flatbtop
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Behind equipment on cooks
[08B-38-4] Food stored on floor. Under dry item shelf next to hot box
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Door of walk in freezer
[10-08-5] Ice scoop handle in contact with ice.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning. Over hood on cooks line
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Bathrooms
[16-46-4] Old labels stuck to food containers after cleaning. Clean item shelf by three comp sink
[29-20-5] Standing water or very slow draining water in handwash sink on cooks line
[08B-12-5] Stored food not covered. Walk in cooler
[33-06-4] Trash receptacles not provided where needed in establishment. Hand wash sink on cooks line
[14-12-4] Utensils in poor condition. Plastic hanlded spatula by three comp sink
[29-11-4] Water leaking - from back of reach in cooler on front line Faucet of three comp sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt container on table across from flat top
[12A-07-5] 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
[01B-24-5] 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
[01B-13-4] 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
[03A-02-5] 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
[03B-01-6] 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
[41-10-4] Toxic substance/chemical improperly stored. aloe vera stored with tortillas in walk in cooler
[03G-46-2] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter
[03G-50-1] 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

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. 1)Salt container on dry item shelf 2) rice cooker on cooks line
[14-45-4] Cardboard used to line nonfood-contact shelves. Back area
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-24-5] Hole in or other damage to wall. Above panin press
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of panini press
[16-46-4] Old labels stuck to food containers after cleaning. Plastic storage containers on shelf
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids for soufflé cups and drinks
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. RW steaks over cooked rice in walk on cooler
[41-10-4] Toxic substance/chemical improperly stored. Next to to go bags on front counter under cash register and is not labeled
[29-42-4] Vacuum breaker missing at mop fitting/splitter added to mop sink faucet.
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket in hand sink in dish room
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter
[53B-01-5] 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.
[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.
[03G-50-1] 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
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. 2/23
[27-16-4] Water with a temperature of at least 85 degrees Fahrenheit not provide/shut off at employee handwash sink on front counter