EL TAMBO GRILL
11401 NW 12 ST UNIT E532
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
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).