Don Julio Mexican Grill
Last inspected: Jan 14, 2026
61
Score
Public records show 10 inspections at Don Julio Mexican Grill stretching back to 2022. Inspectors last stopped by on Jan 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged four times.
Restaurants in Orlando average 79, so Don Julio Mexican Grill trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over carnitas in walk in cooler. Properly stored**Corrected On-Site** **Corrected On-Site**
08A-20-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Restaurant advertising tilapia but serving sway for ceviche. Recently switched fish , new menus are prepared for printing company with swai. Menus on hand currently been edited by hand . **Corrective Action Taken**
52-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on dish area **Corrected On-Site**
31B-02-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee opened drink stored over blender in prep table . Removed .Corrected On-Site** **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee hot dogs and drink stored in coolers with restaurant food.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Silver trays located in rack in dish area
24-08-4
61
Sep 22, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Main dish machine 0 ppm. Re checked 100 ppm Corrected On-Site** **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - 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. No food reporting agreement for new manager **Corrected On-Site**
11-26-1
Basic - Standing water in bottom of reach-in-cooler. Standing water on reach in cooler located on expo line. **Corrected On-Site**
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table located at bar. **Corrected On-Site**
12B-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Bartender cutting strawberries while having hair on her face . **Corrected On-Site**
13-02-4
67
Jul 1, 2025
Complaint Full
No violations found.
100
Jun 23, 2025
Complaint Full
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept on cooling drawers under flat to for less than 4 hrs: Raw shrimp 54F , shredded cheese 54F, chorizo 55F, al pastor meat 53F, quartered tomatoes 54F. Al, items placed in freezer for rapid cooling. Rechecked Al,mittens 30 F
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items kept on pan in flat top , kept for less than 4 hrs: Cooked diced chicken 114F Cooked shrimp 98F Items reheated to 165F
03B-01-6
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. Chlorine dish machine located at bar with 0 ppm. **Repeat Violation** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded cheese in walk in cooler . Raw tenders stored over mint leaves on reach in cooler . Corrected On-Site** **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap on hand sink located at bar. **Repeat Violation**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Pans inside hand sink . **Corrected On-Site**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. N O sign on hand sink located at bar.
31B-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender mixing drinks while wearing a watch.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
35
Jan 16, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Fruit cocktail dented can.
01B-01-4
Intermediate - No soap provided at handwash sink. No soap in hand sink at bar . **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by dirty dishes . Items removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink at bar. **Corrected On-Site**
31B-02-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quad buckets located in dish area and cook line with 0 ppm. Recheck 300 ppm. **Corrected On-Site**
21-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located in servers station. **Corrected On-Site** **Repeat Violation**
24-08-4
55
Jul 23, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
Mar 15, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Oct 3, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing.Employee adding water into a container on hand sink located at dish area.
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic cups located at the bar . **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.Gap on door by bathrooms.
35B-01-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Serving utensils kept on cook line on tall plastic container.
24-18-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Rusted shelve on reach in cooler across from flat top on cook line.
14-17-4
70
Jan 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Warewashing Facilities Maintained and Used
FL-24
90
Jul 8, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Shrimp stored overnight at Pepsi cooler in cook line with temperature of45F, lobster with temperature 49F, flan 45F. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Food kept overnight at Pepsi cooler in cook line shrimp 45, lobster 49, flan 45F . Items kept at cooling drawers under grill for less than 4 hrs , salmon 58F, tilapia 58F, mani mani 58F, steak 55F, chicken 55F. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.Employee fill a sanitizer bucket in hand sink by ware washing area.
31A-11-4
Basic - Equipment in poor repair.Cooling drawers under grill with ambient air cooling of 55F.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have food debris. **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food.Bowls use to scoop dry beans and salsa .
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drink in prep table and employee personal items on top of coke boxes. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.Metal trays in drying racks . **Corrected On-Site**
24-08-4
52
Frequently Asked Questions
When was Don Julio Mexican Grill last inspected?
The most recent health inspection at Don Julio Mexican Grill on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Don Julio Mexican Grill?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Don Julio Mexican Grill.
How does Don Julio Mexican Grill compare to other restaurants in Orlando?
Don Julio Mexican Grill most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Don Julio Mexican Grill's inspection record improved over time?
Yes. Recent inspections at Don Julio Mexican Grill have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Don Julio Mexican Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Don Julio Mexican Grill inspected?
Based on the inspection history on file, Don Julio Mexican Grill is inspected around three times per year on average.
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