DirtyFLRestaurant Inspection Data

EL TAMBO GRILL

EL TAMBO GRILL has 7 health inspections on file for its SWEETWATER location, with an overall rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

11401 NW 12 ST UNIT E532

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

3/10/2026· 1mo ago

Visit ID: 13518717

Follow-up Inspection Required

7 high, 4 int, 11 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen area Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed behind st dry food storage room. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at unit by kitchen entrance. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed ice on counter uncovered exposed to cross contamination. Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed broken tiles in walk in cooler floor Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind 3 compartment sink area. Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed ice quad sanitizer 3 compartment sink sink sink at 0ppm, establishment was out of sanitizer, instructed and coached staff in using chlorine as sanitizer, retested new solution at 100ppm. Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw fish in walk in freezer Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Chef placed eggs back in reach in cooler. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (53F - Cold Holding); white rice (50F) at walk in cooler , as per manager since yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (53F - Cold Holding); white rice (50F) at walk in cooler , as per manager since yesterday. Warning
  • 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 roasted chicken (77/90F - Hot Holding) at front counter area area, staff voluntarily discarded it. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple handwashing sinks with utensils stored inside Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 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
  • 03C-94-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed establishment partial cooked roasted chicken and not procedures or record keeping of it. Warning

9/11/2025· 7mo ago

Visit ID: 10883493

Met Inspection Standards

3 high, 3 int, 4 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter area by chicken cutting station.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bust 0ppm, staff provided new bucket solution retested at 50ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor, staff relocated it to table shelf. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container, as per manager sugar at dry storage area
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over lettuces at walk-in cooler unit.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked octopus (49F - Cold Holding) at walk in cooler, as per manager left outside but not more than 4 hours, unit cooling well sufficient to do 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside handwashing sink by kitchen entrance, staff removed the bucket. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area.

4/29/2025· 11mo ago

Visit ID: 10789158

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

2/27/2025· 1y 1mo ago

1 high, 2 int

  • 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.

10/22/2024· 1y 5mo ago

4 high, 4 int, 3 basic

  • 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.

3/19/2024· 2y ago

Visit ID: 8521046

Met Inspection Standards

1 high, 5 int, 9 basic

  • 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.

10/9/2023· 2y 6mo ago

Visit ID: 8362998

Met Inspection Standards

4 int, 5 basic

  • 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**

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