Don Julio Mexican Kitchen and Tequila Bar
Last inspected: Apr 1, 2026
100
Score
The health department has logged 12 inspections at Don Julio Mexican Kitchen and Tequila Bar, the earliest from 2022. Inspectors last stopped by on Apr 1, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
The city-wide average for Lake Mary sits at 79, putting Don Julio Mexican Kitchen and Tequila Bar on the better side of that line. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Complaint Partial
No violations found.
100
Jan 29, 2026
Complaint Partial
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Jan 8, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
82
Aug 7, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Temperature Measuring Devices Provided and Accurate
FL-46
64
Feb 20, 2025
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
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
45
Sep 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided to oper - From follow-up inspection 2024-09-13: **Time Extended**
03F-10-5
90
Sep 12, 2024
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - commercial processed ROP salmon not removed from vacuum packaging before thawing **Warning**
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw breaded chicken over ice cream in reach in freezer **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. - beef broth 50f. Made yesterday per manager. **Warning**
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - queso date marked 9/9 (47F - Cold Holding) - shredded cheese date marked 9/9 (60 - Cold Holding) **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - beef broth 50f. Made yesterday per manager. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - 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. - provided to operator
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided to oper
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. - squeeze bottle of yellow liquid. Manager added label **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon. See stop sale
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
27
Jan 22, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat at reach in cooler at expedite station **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on make table at cooks line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line is blocked by dry dish storage rack **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at dish wash area had soiled dish stored in it
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cooks line **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler across from flat top grill next to hand wash sink
29-49-6
58
Sep 7, 2023
Complaint Full
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Aug 7, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee returned from the outside and began food prep without a glove wash or change , operator explained to the group of employees working **Corrective Action Taken**
12A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket to the low boy cooler on the line soiled
23-03-4
Basic - Floor area(s) covered with standing water. In the dish area
36-22-4
78
Dec 12, 2022
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (51, 46F - Cold Holding) pork from prior day failed to reach 41°
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (51, 46F - Cold Holding) pork from prior day failed to reach 41°
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (100F - Hot Holding) in the alto shaam unit not on -operator disposed of product
03B-01-6
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Equipment in poor repair. Grill drawer will not close easily,.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at the soda station
24-08-4
Basic - Stored food not covered. In the trailer rice not covered
08B-12-5
52
Jul 25, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in the kitchen
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler chicken (46F - Cold Holding); beef (45F - Cold Holding); Inside walk in chicken (46F - Cold Holding); Small drawers ; chicken (58F - Cold Holding); beef (58F - Cold Holding); octopus (60F - Cold Holding) unit was off
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Small drawers ; chicken (58F - Cold Holding); beef (58F - Cold Holding); octopus (60F - Cold Holding)
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked beef in the walk in cooler
08A-05-6
Basic - Dumpster overflowing garbage. Dumpster is shared
33-14-4
Basic - Employee with no hair restraint while engaging in food preparation. Several kitchen staff without hair restraints
13-03-4
Basic - Floor area(s) covered with standing water. Kitchen . Dishwasher area cooks line
36-22-4
Basic - Open dumpster lid.
33-16-4
45
Frequently Asked Questions
When was Don Julio Mexican Kitchen and Tequila Bar last inspected?
The most recent health inspection at Don Julio Mexican Kitchen and Tequila Bar on file is from Apr 1, 2026. The public record contains 12 inspections in total.
What is the most common violation at Don Julio Mexican Kitchen and Tequila Bar?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Don Julio Mexican Kitchen and Tequila Bar.
How does Don Julio Mexican Kitchen and Tequila Bar compare to other restaurants in Lake Mary?
Don Julio Mexican Kitchen and Tequila Bar most recently scored 100 out of 100, which is higher than the Lake Mary average of 79.
Has Don Julio Mexican Kitchen and Tequila Bar's inspection record improved over time?
Yes. Recent inspections at Don Julio Mexican Kitchen and Tequila Bar have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Don Julio Mexican Kitchen and Tequila Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Don Julio Mexican Kitchen and Tequila Bar inspected?
Based on the inspection history on file, Don Julio Mexican Kitchen and Tequila Bar is inspected around three times per year on average.
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