UNCLE JULIO'S MEXICAN FROM SCRATCH

Name: UNCLE JULIO'S MEXICAN FROM SCRATCH
Address: 8409 INTERNATIONAL DR STE B1, ORLANDO, FL, 32819, US
Rating: 19.1

8409 INTERNATIONAL DR STE B1, ORLANDO, FL 32819

License #5814094

🌮 Mexican/Latin ℹ️

19.1 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 15 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

UNCLE JULIO'S MEXICAN FROM SCRATCH in ORLANDO currently holds an InspectFL Health Score of 19.1 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 October 7, 2026. Across those visits, inspectors documented 85 total violations — 12 critical, 23 major, 50 minor.

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The latest inspection on October 7, 2026 shows 15 observation rows: 1 critical, 4 major, and 10 minor.

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Inspection coverage

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Inspector notes

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UNCLE JULIO'S MEXICAN FROM SCRATCH 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 10lbs cook/chill pork made on9/28 and 9/29
[14-01-5] Bowl or other container with no handle used to dispense food. Cup and bowl used in sugars as scoop
[14-33-4] Clean equipment shelves with rust that has pitted the surface. Clean equipment dry station shelves are rusted
[14-09-4] Cutting board has cut marks and is no longer cleanable. 2 white large cutting boards in back prep area
[16-37-1] No heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips for dish machine
[21-05-5] Cloth used as a food-contact surface. Cloth in bottom of pan for washed strawberries in veggie prep area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over salamander at cook line Walk on coolers shelves have debris build up
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Server station. Multiple hand sink station within access for server area and ware wash area to use.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container
[13-03-4] Employee with no hair restraint while engaging in food preparation. Staff in veggie prep area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Staff at cook line and veggie prep area
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Veggie prep area
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. The department DBPR Hotel and Restaurants has received and is reviewing plans for cook/chill items and extend shelf life for salsa.

Disposition: Met Inspection Standards
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system./above the grill/cook line.
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice./wait station and bar ice bins/
[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/
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge disrepair.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./bar hand sink.
[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.
[16-46-4] Old labels stuck to food containers after cleaning.
[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/
[21-04-4] Wiping cloth/towel used under cutting board./cook line/removed towel/
[02D-01-5] Working containers of food removed from original container not identified by common name./sugar container/storage rack outside walk in cooler.
[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/
[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.
[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/
[31B-03-4] No soap provided at handwash sink./hand sink outside manager office/
[53B-10-4] Records/documents for required employee training do not contain all of the required information./one certificate missing date of birth/

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