EL TAMBO GRILL
11401 NW 12 ST UNIT E532
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/29/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/27/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Inspection Details:
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature, as per chef less than 30 minutes, chef placed raw shell eggs back into reach-in cooler. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Rodolfo Ore Food Manager certificate expired on 02/15/2025
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed glasses stored at handwashing sink next to kitchen entrance.
Food safety inspection conducted on 2/27/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 10/22/2024
High Priority
4
Intermediate
4
Basic
3
Total
11
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks beyond cleanable at kitchen preparation table by ice machine.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing and not sanitizing. Employee was coached on proper three compartment sink set up. All previously washed dishes were put in chlorine sanitizing solution at 50ppm. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel on kitchen counter not stored in sanitizer bucket.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 5 eggs stored at room temperature at kitchen preparation table, as per chef for less than 30 minutes, chef placed eggs back in reach in cooler for rapid cooling. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (as per chef cut 1/2 hour ago) (61F - Cold Holding), chef moved cut tomatoes to reach in cooler for rapid cooling. **Corrective Action Taken**
- 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 whole cooked chicken (81F - Hot Holding) (as per chef 30 minutes out the rotisserie). Chef moved product into walking freezer for rapid cooling. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed whole cooked chicken (81F - Hot Holding) (as per chef 30 minutes out the rotisserie). Seating at room temperature at kitchen area. Chef moved product to walk in freezer for rapid cooling.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored inside handwashing sink at kitchen. Staff removed the tongs. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at men bathroom use by food handling employees. Manager provided a new roll. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 10/22/2024 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).
Inspection on 3/19/2024
High Priority
1
Intermediate
5
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard inside walk in cooler used as a food contact shelve.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board with cut marks and no longer cleanable located at prep station in back kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed can of oil on floor in dry storage room. Operator removed from floor. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter system soiled at cook line. Observed walk in cooler vents soiled. Observed walk in cooler gasket soiled. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled near three compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth located near cook line not stored in quaternary sanitizing solution. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working containers of salt, pepper, seasonings, and squeeze bottles containing oil and sauces not labeled near cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mixed vegetable rice (62F - Cold Holding) next to steam table. As per operator, it was made about two hours ago. Operator placed inside walk in cooler for rapid cooling. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator and operator printed out. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside hand wash sink near front counter. Operator removed ice immediately. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers ceviche and not identified as raw item on digital menu.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary chemical test kit for three compartment sink.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on digital menu. Establishment offers ceviche and not identified as raw item on digital menu.
Food safety inspection conducted on 3/19/2024 revealed 15 total violations (1 high priority, 5 intermediate, 9 basic).
Inspection on 10/9/2023
High Priority
0
Intermediate
4
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside brown rice at hot station used to scoop rice. Operator removed immediately. Corrected On-Site
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container at front counter grill area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk in cooler soiled.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung up to dry near back door exit. Operator hung mop up. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at front counter. Operator discarded towel. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen prep area with soiled containers inside. Operator removed immediately. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink. Operator restocked. Corrected On-Site
- 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. Provided form to operator. **Corrective Action Taken**
Food safety inspection conducted on 10/9/2023 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
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Last Enriched At: 5/14/2025
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