DirtyFLRestaurant Inspection Data

EL TAMARINDO CAFE

With 5 documented inspections, EL TAMARINDO CAFE in FORT LAUDERDALE has achieved a 1.6/5 food safety rating. Food safety practices have remained consistent.

233 SR 84

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10881037

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl without handle in container of salsa in walk in cooler. Manager removed. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spatulas stored between knife holder and wall at main cook line. Manager removed. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed can of mashed potatoes dented on seam on shelf in kitchen . Stop Sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1). Observed raw pork over cooked noodles in walk in cooler. Manager placed on other shelf for proper storage. ** Corrected on site.** 2). Observed raw shell eggs over cooked noodles in low boy #2 . Manager rearranged for proper storage. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. LOW BOY #1 // Heavy Cream (47F - Cold Holding); Raw Fish (51F - Cold Holding). Per operator foods not prepped or portioned today; foods out of temperature for approximately 3 hours. Manager placed in freezer for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags were not marked with last date served.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher gauge in red, on wall next to back kitchen entrance.

Inspection Date: 2/11/2025

  • 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.

Inspection Date: 10/3/2024

  • 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**

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8473518

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed cookline cooler doors soiled with food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patty stored over mayo inside salad station flip top cooler. Operator properly stored. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at cook line hand wash sink. Operator provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles containing unknown solutions stored at triple sink in kitchen. Operator labeled. Corrected On-Site

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8355497

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler and wall at cook line. Operator removed. Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed diced tomatoes (47°F - Cooling) since 9:00am, at 1:12pm; raw fish (45°F - Cooling) since 9:00am, at 1:12pm; at flip top cooler on cook line. Operator put foods inside walk in cooler to quick chill. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to back kitchen exit. Operator provided. Corrected On-Site