El Cilantrillo Restaurant
Last inspected: Feb 26, 2026
55
Score
Going back to 2022, El Cilantrillo Restaurant has 10 inspections in the public record. On Feb 26, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around 11 violations each.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged six times.
El Cilantrillo Restaurant's latest score of 55 falls below the Orlando average of 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
0
Major latest
12
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
12 minor violations.
View 12 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. -above employee bathroom door
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee coffee maker on food product **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -reach in cooler seals torn
14-11-5
Basic - Floors not maintained smooth and durable. -in various placed throughout kitchen
36-11-4
Basic - Food stored on floor. -plastic water bottles stored on floor at bar door **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink next to ice machine
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -hand wash sink faucet next to ice machine
29-11-4
55
Sep 23, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cilantro rice (118F - Hot Holding); white rice (98F - Hot Holding)for 2 hours Operator put back on stove to reheat **Repeat Violation** - From follow-up inspection 2025-09-23: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee with gloves on put a piece of food in mouth and did not change gloves and wash hands - From follow-up inspection 2025-09-23: **Time Extended**
12A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout **Repeat Violation** - From follow-up inspection 2025-09-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Light not functioning. One in hood **Repeat Violation** - From follow-up inspection 2025-09-23: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout - From follow-up inspection 2025-09-23: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2025-09-23: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen **Repeat Violation** - From follow-up inspection 2025-09-23: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-09-23: **Time Extended**
36-68-5
52
Sep 22, 2025
Routine - Food
8 critical violations. 1 major violation. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cilantro rice (118F - Hot Holding); white rice (98F - Hot Holding)for 2 hours Operator put back on stove to reheat **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (61F - Cold Holding)cookline drawer **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler chicken garlic sauce (62F - Cold Holding); marinara sauce (60F - Cold Holding); garlic chicken sauce (63F - Cold Holding); beefstew (71F - Cold Holding); steak and onions (52F - Cold Holding) raw beef (61F - Cold Holding)cookline drawer **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over gallons of milk and portioned mashed potatoes in walk in cooler. Operator removed **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw snapper over unwashed carrots and onions in walk in cooler
08A-04-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee with gloves on put a piece of food in mouth and did not change gloves and wash hands
12A-05-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher 0ppm Operator will use kitchen dishwasher until fixed.
22-49-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken garlic sauce (62F - Cold Holding); marinara sauce (60F - Cold Holding); garlic chicken sauce (63F - Cold Holding); beefstew (71F - Cold Holding); steak and onions (52F - Cold Holding) All cooked prior day **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen **Repeat Violation**
36-17-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in panko Operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Light not functioning. One in hood **Repeat Violation**
36-62-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen Operator removed **Corrected On-Site** **Repeat Violation**
21-12-4
19
Apr 14, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked cow (80F - Hot Holding) Operator adding to time plan **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw breaded chicken over bin of raw pork in walk in cooler. Portioned raw chicken over raw beef in walk in cooler. Operator switched **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed splitter
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out wiping cloth in hand sink in kitchen
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Gasket reach in freezer Cookline drawer Bar cooler door handle and gasket **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Walk in freezer **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by hot box **Repeat Violation**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in kitchen by exit door to kitchen to bar area
38-07-4
Basic - Stored food not covered. Bucket plantain bottom shelf prep table. Operator covered
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Chest freezer in kitchen not working Operator removed **Corrected On-Site**
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen and bar Operator removed
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt in storage area Operator labeled **Corrected On-Site**
02D-01-5
30
Aug 21, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (125F - Hot Holding)in oven. Per operator less than 2 hours. Put back on stove to reheat **Corrective Action Taken**
03B-01-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cup on cookline and then began prepping food without changing gloves or washing hands. Manager explained procedure to employee
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board prep area. Operator threw away. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Under paper towel dispenser in server area. Operator moved **Corrected On-Site**
24-07-4
Basic - Employee drinking in a food preparation or other restricted area. On cookline from an open cup **Corrected On-Site**
12B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in lettuce make table
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen items on prep table at room temperature. Operator put in walk in cooler **Corrective Action Taken**
06-01-5
52
Mar 21, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Dec 19, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
41
May 11, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling tile missing. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: Observed **Time Extended**
36-36-4
90
Apr 12, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ 400++ppm quaternary **Warning**
41-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); raw steak (45F - Cold Holding); raw pork (46F - Cold Holding); raw shrimp (48F - Cold Holding) 1 hour , operator ice bath to bring temperature down to 41f **Corrected On-Site** **Warning**
03A-02-5
High Priority - Displayed food not properly protected from contamination./ plantains underneath soap cook line . **Corrected On-Site** **Warning**
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ soda gun **Corrected On-Site** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ bar **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Warning**
31B-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ filters hoods **Warning**
23-03-4
Basic - Light not functioning. **Warning**
36-62-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - Food stored on floor./ raw chicken boxes **Repeat Violation** **Warning**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Ceiling tile missing. **Repeat Violation** **Warning**
36-36-4
Basic - Working containers of food removed from original container not identified by common name./ flour **Warning**
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site** **Warning**
21-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
23
Aug 30, 2022
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - 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 . Manager added time mark. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Change setup **Corrected On-Site**
29-34-4
Intermediate - 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.
53B-14-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes cut tomatoes from now 11:22 (56F - Cooling), second temp at 12:11 54F. Manager removed lid to cool. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager showed up. **Corrected On-Site**
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex
32-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and freezer shelves. **Repeat Violation**
14-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Food not stored at least 6 inches off of the floor. Manager moved items.mayonaise **Corrected On-Site**
08B-47-4
Basic - Ceiling tile missing. Near ice machine
36-36-4
Basic - Floor tiles missing and/or in disrepair. Near dish area. **Repeat Violation**
36-17-5
Basic - Equipment in poor repair. Chest freezer
14-11-5
Basic - Drain cover(s) missing. Dish machine **Repeat Violation**
29-18-4
32
Frequently Asked Questions
When was El Cilantrillo Restaurant last inspected?
The most recent health inspection at El Cilantrillo Restaurant on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Cilantrillo Restaurant?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at El Cilantrillo Restaurant.
How does El Cilantrillo Restaurant compare to other restaurants in Orlando?
El Cilantrillo Restaurant most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has El Cilantrillo Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Cilantrillo Restaurant have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Cilantrillo Restaurant 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 El Cilantrillo Restaurant inspected?
Based on the inspection history on file, El Cilantrillo Restaurant is inspected around three times per year on average.
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