Uncle Julio's Mexican From Scratch
Last inspected: Apr 7, 2026
30
Score
The health department has logged nine inspections at Uncle Julio's Mexican From Scratch, the earliest from 2022. The most recent visit was on Apr 7, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 15 violations.
Across the inspection history, “no measuring device available” is the issue that surfaces most often, recorded three times.
By comparison, the average Orlando facility scores 79, putting Uncle Julio's Mexican From Scratch on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
5
Major latest
11
Minor latest
Inspection History
Apr 7, 2026
Complaint Full
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./guacamole with tomatoes cold holding at 46F for less than 4 hours/double panned/removed pan, rechecked 41F in 20 minutes/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green and white cutting boards at cook line. Green cutting board/bar.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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./one new employee/form provided/signed immediately/ **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink./hand sink outside manager office/ **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information./one certificate missing date of birth/ **Corrected On-Site** **Repeat Violation**
53B-10-4
Basic - Hood filter missing from automatic fire suppression/exhaust system./above the grill/cook line.
14-42-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice./wait station and bar ice bins/ **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour container scoop handle/ **Corrected On-Site**
10-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge disrepair. **Repeat Violation**
16-38-5
Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooking equipments wheels soiled with grease build up/cook line. Fan covers soiled/walk in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed squash and zucchini stored over prepped pico and guacamole with tomatoes/walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Wiping cloth/towel used under cutting board./cook line/removed towel/ **Corrected On-Site**
21-04-4
Basic - Working containers of food removed from original container not identified by common name./sugar container/storage rack outside walk in cooler.
02D-01-5
30
Nov 21, 2025
Complaint Full
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made salsa cold holding at 45F for more than 4 hours in walk in cooler. Home made guacamole with tomatoes cold holding at 46F for more than 4 hours in walk in cooler.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Home made salsa cold holding at 45F for more than 4 hours in walk in cooler. Home made guacamole with tomatoes cold holding at 46F for more than 4 hours in walk in cooler.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter hot holding at 125F/cook line/less than 4 hours Cooked vegetables holding at 100F/cook line/less than 4 hours Per cook, will use time as public health control.
03B-01-6
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/salsa at the bar/less than 4 hours/printed label immediately. **Repeat Violation**
03F-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.
53B-10-4
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. **Repeat Violation**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food./bowl with no handle used to scoop marinated sauce in walk in cooler/ **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./cook.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris./cook line under equipments.
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice./wait station ice bin/ **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./120F on grill.
10-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not working, dish machine.
16-38-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation./avocados, kitchen prep table.
08B-39-4
25
May 14, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Live, small flying insects found/observed one flying insect at mop sink area, near exit door.
35A-02-7
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/roasted salsa at the bar out for 30 minutes/ **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./small green cutting board at cook line.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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./some employee's training certificates expired April 2025.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, all sanitizing buckets/rechecked 200ppm/ **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line stove soiled. Left side oven soiled. Flat grill wheels with grease build up.
23-03-4
Basic - Cove molding at floor/wall juncture broken/missing./between kitchen ice machine and mop sink area.
36-03-4
Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
41
Feb 25, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
78
Jan 7, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Tortilla making machine in dining room lacking adequate sneezeguards or other proper protection from contamination./guard too low, machine is next to customer's table. **Warning**
08B-01-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment is doing cook-chill method for sauces and cooked food for more than 48 hours with no HACCP plan. Information provided to GM. **Warning**
03G-50-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salsa at wait station. Salsa at the bar. Tortilla oil (with sour cream)/all with a 4 Hour label. Manager filled out the form immediately/ **Corrected On-Site** **Warning**
03F-10-5
Basic - Working containers of food removed from original container not identified by common name./sugar container outside walk in cooler. **Repeat Violation** **Warning**
02D-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook. **Repeat Violation** **Warning**
13-04-4
Basic - Ice scoop handle in contact with ice. Bar ice bin, wait station ice bin/ **Corrected On-Site** **Warning**
10-08-5
Basic - Stored food not covered./cut fruits at the bar/ **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm, bar. **Warning**
21-08-4
50
Mar 29, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Aug 17, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 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
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
26
Jan 20, 2023
Routine - Food
1 critical violation. 3 major violations. 4 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
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Aug 15, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw steak in walk in cooler/ **Corrected On-Site**
08A-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./drink station ice bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable./green, blue and white cutting boards, cook line. **Repeat Violation**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./96F, on charcoal grill, cook line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Steamer exterior soiled, cook line. Stove soiled, cook line.
23-03-4
Basic - Reach-in cooler interior has accumulation of soil residues./standing water, dining room prep station reach in cooler. **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over cut lettuce, walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name./sugar container, drink station/ **Corrected On-Site**
02D-01-5
58
Frequently Asked Questions
When was Uncle Julio's Mexican From Scratch last inspected?
The most recent health inspection at Uncle Julio's Mexican From Scratch on file is from Apr 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Uncle Julio's Mexican From Scratch?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Uncle Julio's Mexican From Scratch.
How does Uncle Julio's Mexican From Scratch compare to other restaurants in Orlando?
Uncle Julio's Mexican From Scratch most recently scored 30 out of 100, which is lower than the Orlando average of 79.
Has Uncle Julio's Mexican From Scratch's inspection record improved over time?
No. Recent inspections at Uncle Julio's Mexican From Scratch have averaged around 15 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Uncle Julio's Mexican From Scratch 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 Uncle Julio's Mexican From Scratch inspected?
Based on the inspection history on file, Uncle Julio's Mexican From Scratch is inspected around two times per year on average.
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