UNCLE JULIO'S MEXICAN FROM SCRATCH

Name: UNCLE JULIO'S MEXICAN FROM SCRATCH
Address: 8409 INTERNATIONAL DR STE B1, ORLANDO, FL, 32819, US
Rating: 68.1

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

68.1 Grade F / 100

Failing Health Score

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Quick take

UNCLE JULIO'S MEXICAN FROM SCRATCH in ORLANDO currently holds an InspectFL Health Score of 68.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 25 total violations — 5 critical, 5 major, 15 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 7, 2026 included 1 critical violation, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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/
[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/
[21-04-4] Wiping cloth/towel used under cutting board./cook line/removed towel/
[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.
[53B-10-4] Records/documents for required employee training do not contain all of the required information./one certificate missing date of birth/
[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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees./bar hand sink.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system./above the grill/cook line.
[16-46-4] Old labels stuck to food containers after cleaning.
[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.
[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/

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.
[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.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not working, dish machine.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation./avocados, kitchen prep table.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./120F on grill.
[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.
[53B-10-4] Records/documents for required employee training do not contain all of the required information./some certificates missing employees date of birth.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./cook.
[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.
[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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Community reaction

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