El Buen Gusto
Last inspected: Feb 11, 2026
37
Score
Public records show nine inspections at El Buen Gusto stretching back to 2022. Inspectors last stopped by on Feb 11, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded three times.
By comparison, the average Tamarac facility scores 77, putting El Buen Gusto on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
37
Oct 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
Sep 29, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prepare raw chicken. When employee was finished preparing chicken and storing it inside the walk in cooler, employee changed his gloves before working on cut onions. No handwash in between. **Warning**
12A-07-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pineapples **Warning**
01B-01-4
Basic - Food stored on floor. Food stored on floor in reach in freezer **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in arepa harina bulk container **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting Wet wash cloth under cutting board onn prep table. **Warning**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container on top shelf not inverted, in hallway next to bathrooms **Warning**
25-06-4
52
Mar 17, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
58
Sep 26, 2024
Routine - Food
No violations found.
100
Jan 31, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee started shift put gloves on without hand washing. Instructed to wash hands. **Corrected On-Site**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in baking station at 72F, out of temperature stored at no temperature control under prep table less than 4 hours. Operator time marked 10am - 2pm as needed to be used at room temperature. Operator pulled from cooler, no preparation done today. **Corrected On-Site**
03A-02-5
High Priority - Raw pork stored over or with ready-to-eat potatoes in a freezer - not all products commercially packaged. Operator removed and placed in appropriate location. **Corrected On-Site**
08A-02-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not properly date marked. Wait station, flan at 42F prepared over 2 days ago. Operator date marked.
02C-07-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on freezer floor. -2 plastic containers of chicken and ground beef.
08B-38-4
Basic - In-use dirty tongs stored on equipment oven door handle between uses.
10-20-4
45
Nov 6, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Bottle of cough syrup on dry good shelf in kitchen. Employee placed in personal backpack. **Corrected On-Site**
41-07-4
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. In walk in freezer, bag of non commercially wrapped chicken in bus pan with bags of non commercially wrapped beef. Manager moved chicken to lower shelf with other chicken. **Corrected On-Site**
08A-17-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading 200ppm chlorine. Employee corrected to 100ppm chlorine. **Corrected On-Site**
41-27-4
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. Bulletin printed and provided. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Plates and cups in front counter hand sink closest to kitchen door. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Stored food not covered. Container of prepared salad in glassfront beverage cooler at front counter not covered. **Repeat Violation**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags hanging on dry goods shelf in baking area and dry storage are.
40-06-5
47
Jan 31, 2023
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use at front counter or prep area Do not use equipment/utensils not properly sanitized. Inspector had operator set up chlorine sanitizing solution 50 ppm.
22-45-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at front counter used for washing blender and filling blender with water.
31A-11-4
Intermediate - Observed Employee with artificial nails/nail polish working with exposed food without wearing intact gloves at front counter.
13-06-4
Intermediate - Observed Spray bottle containing toxic substance not labeled. Operator labeled chlorox bleach **Corrected On-Site**
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tamales, yellow rice made on Dundalk 29th not date marked. Operator labeled products **Corrected On-Site**
02C-02-5
Basic - Observed Employee beverage container on a food preparation table at front counter and in cold bar next to prepped limes for guest or over/next to clean equipment/utensils.
12B-07-4
Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash located at front counter.
24-27-4
Basic - Observed Wet wiping cloth not stored in chlorine sanitizing solution between uses at front serving station.
21-12-4
Basic - Observed Employee wearing jewelry bracelets and watch other than a plain ring on their hands/arms while preparing food at front counter.
13-07-4
Basic - Observed In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Observed In-use utensil not stored on a clean portion of food preparation or cooking equipment at front counter.
10-02-4
Basic - Observed In-use wet wiping cloth/towel used under cutting board in prep area in kitchen area.
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Stored food not covered. Observed salads beet and garden salads stored in reach in cooler not covered. Operator covered products **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler located at front counter.
08B-49-4
30
Jul 27, 2022
Routine - Food
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes returned to working with food preparation without washing hands. Operator had employees wash hands. **Corrected On-Site**
12A-02-4
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 beef in walk in freezer. Operator removed and stored correctly **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over juices in walk in freezer. Operator removed and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located at kitchen prep area with mold build up and food residue Observed lemon slicer with food build up residue. Observed cutting board with grooves with mold build up. Operator had all equipment clean and sanitized **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink located at front counter server area with dirty dishes inside sink.
31A-09-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. **Repeat Violation**
31A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed TCS foods cooked more than 24 hours per operator in walk in cooler and reach in cooler not date marked, cooked yucca, cooked yellow rice, cooked homemade salsa, cooked pork,
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with bleach not labeled. Operator labeled bottle. **Corrected On-Site**
41-17-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. **Repeat Violation**
41-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop directly touching espresso grinds at server line.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas throughout kitchen area.
36-37-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee open beverage and cellular phone on counter at front counter.
40-06-5
Basic - Food stored on floor. Observed potatoes soaking in water stored on walk in floor and sauce in walk-in freezer. Operator removed and stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop on dirty surface not stored in container between uses. Operator removed sanitized and clean ice scoop and stored correctly. **Corrected On-Site**
10-13-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed label of handle directly touching sugar and gluten in containers located on prep shelf . Operator removed and stored correctly.
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting boards. Operator removed wet cloth sanitized cutting boards. **Corrected On-Site**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed Single-service articles not stored inverted or protected from contamination located in kitchen area. Operator inverted containers **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork ribs being thawed on prep shelf at room temperature. Operator removed products back to walk in to thaw correctly. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored in sanitizing solution throughout server line located at front counter.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt removed from original container on prep shelf not labeled. Observed bottle water being used on prep shel not labeled Operator labeled container **Corrected On-Site**
02D-01-5
19
Frequently Asked Questions
When was El Buen Gusto last inspected?
The most recent health inspection at El Buen Gusto on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at El Buen Gusto?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at El Buen Gusto.
How does El Buen Gusto compare to other restaurants in Tamarac?
El Buen Gusto most recently scored 37 out of 100, which is lower than the Tamarac average of 77.
Has El Buen Gusto's inspection record improved over time?
Results have been roughly steady. Inspections at El Buen Gusto have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Buen Gusto means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Buen Gusto inspected?
Based on the inspection history on file, El Buen Gusto is inspected around three times per year on average.
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