El Tamarindo Cafe
Last inspected: Mar 17, 2026
37
Score
El Tamarindo Cafe, located at 233 Sr 84 in Fort Lauderdale, FL, had a high-risk inspection on March 17, 2026, with a score of 37. The inspection identified 2 critical, 2 major, and 10 minor violations. Previous inspections for this café have also frequently resulted in high-risk classifications.
7
Inspections
2
Critical latest
2
Major latest
10
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
37
Sep 3, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
52
Feb 11, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
33
Oct 3, 2024
Routine - Food
2 critical violations. 5 minor violations.
58
Feb 21, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
67
Aug 15, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
74
Feb 8, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
47
Violations — Mar 17, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside container of ceviche inside walk in cooler. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen and dishwasher area. AC vents and tiles, build up of grease and dust.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. 3 flip top- cutting board unable to get clean.
14-09-4
Basic - Equipment in poor repair. Under shelves of all prep tables with build up of rust.
14-11-5
Basic - Floor soiled/has accumulation of debris. Soiled floor with loose food debris in cook line and preparation area.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Several broken tiles in cook line ,preparation area and dishwasher area.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line- old food spills and residues inside oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at cook line- right side substantial build up of grease.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wiping cloths around cook line cutting boards and preparation tables. Employee removed all. **Corrected On-Site**
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm), employee de new solution, sanitizer chlorine at 50 ppm. **Corrected On-Site**
21-07-4
High Priority - Live, small flying insects found 4 flies around dishwasher area- outside of kitchen . Employee killed, cleaned and sanitized area. After 20 minutes, not flying insect activity.
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Preparation- Oven- grilled chicken (112F - Hot Holding), per employee food hot held less than two hours, employee reheated on oven to high temperatures, second temperature (169F). **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer head, build up of black like substance.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar area, spray bottle containing a cleaning solution, employee labeled. **Corrected On-Site**
41-17-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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