EL TAMARINDO CAFE
233 SR 84
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
High Priority
3
Intermediate
3
Basic
7
Total
13
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed deep grooves on cutting board at cook line flip top cooler.
- 08B-38-4:Basic - Food stored on floor. Observed carton of frying oil stored on floor at cook line, next to hand wash sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice bin at bar, handle in contact with ice.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored under flip top cooler cutting board at cook line.
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- 14-12-4:Basic - Utensils in poor condition. Observed rubber spatula, stored at cook line, in poor condition. Operator discarded. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurri (46F - Cold Holding)at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 30 mins. Operator put food inside cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (126F - Hot Holding)at cook line. Per operator, food out of temperature for approximately 35 minutes. Operator reheated meatballs to 171F for hot holding. **Corrected On-Site**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line. Employee remade sanitizer to 50ppm. **Corrected On-Site**
- 01C-03-4:Intermediate - Clam tags not marked with last date served.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed spoon stored inside handwashing sink at cook line.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Piccadillo stored inside walk in cooler without date marking. Per operator, food prepared two days prior to inspection.
Food safety inspection conducted on 2/11/2025 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 10/3/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice container. Operator removed. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at bar - 3 drink container stored next to clean glassware. Operator removed and stored properly. **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelet while engaged in food preparation. Employee removed and complied. **Corrected On-Site**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in front of pizza oven.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored in sanitation buckets. **Corrected On-Site**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed in walk in cooler - raw beef stored above soda cans. Operator stored correctly. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri garlic oil (62F - Cold Holding) as per operator - item held out of temperature for approximately 90 minutes - operator stored in cooler for quick chill **Corrective Action Taken**
Food safety inspection conducted on 10/3/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).