DirtyFLRestaurant Inspection Data

TAMALE AND COMPANY HOURGLASS

Health inspection records show TAMALE AND COMPANY HOURGLASS in ORLANDO has 4 inspections with a food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 4 reports on file

2411 CURRY FORD RD A AND B

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13495785

Met Inspection Standards

2 high, 6 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in cooked beans in cooler
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line on steam table
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum on the cook line
  • 08B-38-4:Basic - Food stored on floor. Box of fish on in kitchen and box of oil on floor in kitchen Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice handle in ice
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Paper towels under cutting board at steam table at cook line Cloth under single green board in back prep kitchen area
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at cook line under griddle has food debris build Make table cooler at cook line has debris on shelves
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust shelves in 3 door stand up cooler in back kitchen and cooler at cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso and cooked pork reheating in pan of water at cook line for 2 hours only at 99-109f. Repeat Violation
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso and cooked pork reheating in pan of water at cook line for 2 hours only at 99-109f.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in basin of hand sink in back kitchen area Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dish machine- chlorine or 3 compartment sink - Quat
  • 53A-05-6: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/ Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink for ware wash/cook line area and back kitchen area Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

11/5/2025· 5mo ago

Visit ID: 13495391

Met Inspection Standards
  • N/A:No Violations Were Observed

8/18/2025· 8mo ago

Visit ID: 10901142

Follow-up Inspection Required

3 high, 7 int, 4 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink in back prep area with no lid Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on prep table in back prep area Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in back prep area broken Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink at ware wash area. Pipe leaking under basin of sink Repeat Violation Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cheese and chicken tamales made this morning and cooling since 10am per cook. On trays in kitchen at 75f at 2pm. Corn on the cob made on 8/17/25 and cooling in stand up cooler in back prep area over night 81f. Per manager product was not out of cooler today Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut beef in stand up cooler in back prep area over cooked corn on the cob and sauce Raw chicken over washed cilantro in stand up cooler at cook line Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese and chicken tamales made this morning and cooling since 10am per cook. On trays in kitchen at 75f at 2pm. Corn on the cob made on 8/17/25 and cooling in stand up cooler in back prep area over night 81f. Warning
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Iris Benitez has been manager since March 2025 Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area blocked by storage shelf Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink basin at front counter has wiping cloth in basin and hand sink in back prep area has a container in basin Warning
  • 53A-05-6: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/ Manger, 2 employees in front area and 2 employees in kitchen. Total of 5 employees Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1: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. Paper work not sign by all employees. Manager had employees sign at time of inspection Corrected On-Site Warning

1/9/2025· 1y 3mo ago

Visit ID: 10748863

Met Inspection Standards

1 high, 1 int, 1 basic

  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink leaking at ware wash Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in bottom of cut cilantro Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area Corrected On-Site