Don Julio Mexican Kitchen & Tequila Bar
Last inspected: Jan 26, 2026
82
Score
Don Julio Mexican Kitchen & Tequila Bar has been inspected 11 times since 2022. The most recent report on file is from Jan 26, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “standing water in bottom of reach-in-cooler” is the recurring theme, flagged four times.
The city-wide average for Orlando sits at 79, putting Don Julio Mexican Kitchen & Tequila Bar on the better side of that line. The record reflects steady performance over time.
11
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 26, 2026
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
82
Jul 17, 2025
Routine - Food
4 minor violations.
View 4 violations
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
78
Jan 22, 2025
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed stainless pan stored at the employee hand sink the one at the corner . Operator removed it . **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Rusted at the kitchen area .
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of the grill build up grease.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Bottom of make table . Operator dry it out. **Corrected On-Site** **Repeat Violation**
29-19-4
Basic - Uncovered food stored near sink exposed to splash. Shrimp stored at the reach-in freezer no covered . Operator covered it . **Corrected On-Site** **Repeat Violation**
08B-54-4
74
Sep 30, 2024
Routine - Food
5 critical violations. 5 minor violations.
View 10 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. 0 ppm . Second checked 50 ppm operator change the chlorine bucket . **Corrected On-Site**
22-41-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream spoon at standing water 74f.
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored on top of cooked pork at the reach-in freezer. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51fF-cold holding)operator stated that they working on the roof they switched off for 30 minutes and the other item all was in temperature only this raw beef . They switched back one . **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Mexican cheese (55F - Cold Holding) had the date 9-27 -24 operator stated that they put a wrong label on .
03F-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table .
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table the one before the office door.
29-49-6
Basic - Stored food not covered. All the food at the reach-in freezer the small one facing the office door . **Corrected On-Site**
08B-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate at the dish area . **Corrected On-Site**
24-05-4
37
Mar 1, 2024
Complaint Full
No violations found.
100
Feb 28, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets - From follow-up inspection 2024-02-26: 3 small flying insects under the dish area Time Extended** **Time Extended** - From follow-up inspection 2024-02-28: 1 small flying insect on make table 2 small flying insects around dish washer 7 small flying insects under three co partment sink **Admin Complaint**
35A-02-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area. - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance . - From follow-up inspection 2024-02-26: **Time Extended** - From follow-up inspection 2024-02-28: **Time Extended**
29-49-6
78
Feb 26, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets - From follow-up inspection 2024-02-26: 3 small flying insects under the dish area Time Extended** **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located in cook line blocked by big pot. **Corrected On-Site** - From follow-up inspection 2024-02-26: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-02-26: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-02-26: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance . - From follow-up inspection 2024-02-26: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area. - From follow-up inspection 2024-02-26: **Time Extended**
36-27-5
64
Feb 19, 2024
Complaint Full
6 critical violations. 3 major violations. 5 minor violations.
View 14 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.Dish machine located at bar with 0 ppm.
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects under three compartment sink. 3 small flying insects flying around garbage can in dish area 1 small flying insect located at dinning area. Total= 9 live small flying inscets
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per manager if customers request the tilapia ceviche raw they will serve it in lemon juice instead of flash cooking. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken tenders stored over ice cream in small reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Omahak steak stored over cut cucumbers, tomatoes, lettuce . **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched raw chicken tenders , then walk alway from kitchen . No hand wash and glove changed. Coached employee on hand washing **Corrective Action Taken**
12A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand wash sink by dish area. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink located in cook line blocked by big pot. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Expired text strips.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler at kitchen entrance .
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on beer cooler have dust.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on wall behind dish area.
36-27-5
23
Dec 7, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Lobster over cooked octopus in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans In warmer 1hr.119-129F per operator . Advised operator to reheat to 165F and hot hold at 135F. **Corrective Action Taken**
03B-01-6
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. Provided operator with form. All employees on staff signed at time of inspection **Corrected On-Site**
11-26-1
Basic - Employee eating in a food preparation or other restricted area. Employee drink over steam table and cooler **Corrected On-Site**
12B-02-4
64
Mar 3, 2023
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (122F - Hot Holding ), manager took to reheat **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At bar
16-62-1
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 forms
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Large pot. Staff moved the pot. In the kitchen. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Provided forms
11-26-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.104F . Establishment using as high temperature sanitation. Manufacturers Label states chlorine 50ppm.
16-54-4
52
Sep 22, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ; pork (45F - Cold Holding); black beans (45F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; pork (45F - Cold Holding); black beans (45F - Cold Holding) from yesterday
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Manager removed and cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Scoop in sink manger took it out. **Corrected On-Site**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Manager removed. **Corrected On-Site**
10-20-4
Basic - Single-service articles not protected from contamination. Stirs at the bar. Manager put on back wall. **Corrected On-Site**
25-06-4
55
Frequently Asked Questions
When was Don Julio Mexican Kitchen & Tequila Bar last inspected?
The most recent health inspection at Don Julio Mexican Kitchen & Tequila Bar on file is from Jan 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Don Julio Mexican Kitchen & Tequila Bar?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited four times, more than any other issue at Don Julio Mexican Kitchen & Tequila Bar.
How does Don Julio Mexican Kitchen & Tequila Bar compare to other restaurants in Orlando?
Don Julio Mexican Kitchen & Tequila Bar most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Don Julio Mexican Kitchen & Tequila Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Don Julio Mexican Kitchen & Tequila Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Don Julio Mexican Kitchen & 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 & Tequila Bar inspected?
Based on the inspection history on file, Don Julio Mexican Kitchen & Tequila Bar is inspected around three times per year on average.
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