El Cilantrillo Restaurant
Last inspected: Apr 13, 2026
27
Score
El Cilantrillo Restaurant has been inspected 11 times since 2022. The most recent visit was on Apr 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to eight violations.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. This restaurant has more on its record than most do.
11
Inspections
5
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (80F - cooling ) from 12pm at 3:30pm reheated to 165 and placed to cool in a more shallow container. **Corrective Action Taken** **Warning**
03D-01-5
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. 0ppm located at the bar. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (46F - Cold Holding); pico (46F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (72F - Cold Holding); held under the counter, advised to add to time control. Placed in unit to cool, less than 4 hours. octopus (59F - Cold Holding). Held above the cold line in cooler. raw beef and raw chicken (50F - Cold Holding) Staff removed top portion and placed in the unit cool. Less than 4 hours above the line. Located in prep table near fryer. pork (46F - Cold Holding); pico (46F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato (75F - Hot Holding); sauté onions (83F - Hot Holding); less than 4 hours. Advised to place items on time control. Items held on counter during peak time then placed in the cooler.
03B-01-6
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Container with blue substance. Added label **Corrected On-Site**
41-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Management secured. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near walk in cooler.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pulled pans apart to dry. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Walk in cooler door torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Under low boy. Staff cleaned.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Walk in beverage cooler.
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and sink. Staff removed top portion. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt
02D-01-5
27
Oct 30, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Spoke with manager and she states the power went out but they did open the doors for ventilation. Discussed the importance of proper air flow.
36-65-5
95
Oct 6, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef and raw chicken over octopus in prep cooler. Operator immediately moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Ranch 56F cold holding less than 4hrs at wait station. Operator immediately put on ice snd in cooler for temp recovery. **Corrective Action Taken**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses and jackets on shelf with single service items. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep persins **Corrected On-Site**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets in unused cooler on line -Fan covers in walk in cooler. Operator immediately cleaned ( corrected on site)
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Reach in cooler on cook line. Operator plans to discard
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Salt . Operator immediately labeled **Corrected On-Site**
02D-01-5
58
Apr 2, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar hand wash sink. **Corrected On-Site**
31B-06-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice reach in freezer next to fryers
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to fryers **Corrected On-Site**
29-49-6
Basic - Stored food not covered. Empanadas and yuca in reach in freezer **Corrected On-Site**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
74
Dec 16, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
78
Apr 3, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
58
Dec 5, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In hot holding unit. cooked rice (87F - Reheating). Is not on pace to meet reheating requirements in time. Operator moved to oven to speed process **Corrective Action Taken**
03E-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute for oasis machine behind the bar has an accumulation of mold like substance. Pestal and mortar is heavily soiled with old food residue
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only able to provide certificates for 2 employees.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
Basic - Cardboard used to line food-contact shelves. In mobile walk in cooler behind building. Operator discarded **Corrected On-Site**
14-05-4
Basic - Food storage container/container lid cracked or broken. Multiple plastic containers with cracked lids and chipped corners
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On grill. Utensils in standing water at 111°F. Operator moved over hotter section. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods over fryers has an accumulation of grease dripping
23-03-4
Basic - Waste line missing at soda gun holster. Waste line of soda gun at bar entry is broken and laying on the floor
29-17-4
52
May 22, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
May 19, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. skirt steak (49-51F - Cooling) octopus (51-53F - Cooling);
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw fish (41F - Cold Holding);; cheese cubes (44F - Cold Holding); raw chicken (45F - Cold Holding); raw pork shoulder (45-46F - Cold Holding); raw pork chunks (44-45F - Cold Holding)items in walk-in cooler overnight. skirt steak (49-51F - Cooling) octopus (51-53F - Cooling) cooling in walk-in overnight **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (51F - Cold Holding); raw beef (51F - Cold Holding); raw pork (51F - Cold Holding); raw chicken (57F - Cold Holding) Cooler drawers under grill. Unit was not turned on. Operator states in unit less then 2 hrs. Turned on unit and will monitor raw fish (41F - Cold Holding);; cheese cubes (44F - Cold Holding); raw chicken (45F - Cold Holding); raw pork shoulder (45-46F - Cold Holding); raw pork chunks (44-45F - Cold Holding)items in walk-in cooler overnight. Thermometer in walk-in reading 44°F **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. In cilantro cream sauce in walk-in cooler **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Ceviche make table **Repeat Violation**
14-09-4
52
Oct 31, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over bell peppers in walk-in. Operator moved **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (44-50F - Cold Holding operator stated out less then 4 hours, placed in cooler to chill **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar
22-02-4
Intermediate - No soap provided at handwash sink. At bar. Operator placed at sink **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In employee bathroom
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. At pos in dining room, at bar. Operator labeled **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on cookline and on shelf at dish area. Operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at soda fountain. Operator separated **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Ceviche make table lid separated
14-11-5
Basic - Ice bucket not inverted. Operator cottected **Corrected On-Site**
10-14-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Under ceviche make table. Operator placed one in cooler **Corrected On-Site**
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At triple sink near walk-in cooler
36-27-5
Basic - Clean utensils stored between equipment and wall. At triple sink, operator removed **Corrected On-Site**
24-14-4
33
Frequently Asked Questions
When was El Cilantrillo Restaurant last inspected?
The most recent health inspection at El Cilantrillo Restaurant on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Cilantrillo Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four 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 27 out of 100, which is lower than the Orlando average of 79.
Has El Cilantrillo Restaurant's inspection record improved over time?
No. Recent inspections at El Cilantrillo Restaurant have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at El Cilantrillo Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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