El Tambo Grill
Last inspected: Mar 25, 2026
27
Score
Inspectors have visited El Tambo Grill seven times, with records going back to 2022. The newest entry in the record is dated Mar 25, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 14 violations.
Across the inspection history, “ceiling not smooth” is the issue that surfaces most often, recorded four times.
Restaurants in Miami average 74, so El Tambo Grill trails the local norm. The pattern in the record is worth a careful look.
7
Inspections
4
Critical latest
3
Major latest
8
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee throw away trash outside, came back inside kitchen and immediately touched clean plates without washing hands.
12A-16-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs stored next to microwave in food prep area. Operator placed inside reach in cooler. **Corrected On-Site**
03A-03-5
High Priority - Toxic substance/chemical improperly stored. Observed clear spray bottle of glass cleaner stored next to desserts at front counter. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed bucket of chlorine sanitizer at 200+ PPM. Operator corrected and final reading was 50PPM. **Corrected On-Site**
41-27-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working. Operator fixed. **Corrected On-Site**
31B-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee obtain water from hand wash sink inside kitchen.
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack used to store dishes.
22-31-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in food prep area.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling inside kitchen area soiled.
36-34-5
Basic - Floor soiled/has accumulation of debris. Observed floor near dish machine soiled.
36-73-4
Basic - Food stored on floor. Observed bucket of sauce on floor inside walk in freezer. Operator removed from floor. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Observed raw fish uncovered inside walk in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near back exit door soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of sauces and seasonings located across the cook line with no label.
02D-01-5
Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container at main cook line.
14-73-4
27
Jul 23, 2025
Routine - Food
2 critical violations. 1 major violation. 16 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (61F - Cold Holding); shredded lettuce (60F - Cold Holding) at prep table. As per operator for one hour.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (110F - Hot Holding) on grill at cook line. As per operator for one hour.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen blocked by stacked milk crates and hand sink in dish area blocked by buckets.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom without self closing door.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle stored inside white rice at steam table. Observed plastic cups stored inside containers of sugar, rice, and salt with no handle. Operator removed cups. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside walk in freezer
36-06-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. Observed reach in cooler gasket torn at ceviche reach in cooler. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor near back door.
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over ceviche prep area
35B-08-4
Basic - Food stored on floor. Observed pot of purple corn stored on floor in kitchen area. Operator picked up pot. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside cooler with handle in contact with ice. **Repeat Violation**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in employee bathroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at ceviche reach in cooler. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted at shelf across from cook line. Operator inverted boxes. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind stove at cook line.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with salt not labeled at ceviche station. **Repeat Violation**
02D-01-5
30
Apr 3, 2025
Routine - Food
9 minor violations.
View 9 violations
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup no handle stored inside container of sugar next to walk in freezer
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. Observed torn gasket at reach in cooler next to triple sink
14-11-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop in contact with ice inside cooler at front counter
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. At prep table in kitchen. Operator removed towel. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at ceviche reach in coolers
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted in kitchen area. Operator inverted boxes. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef and raw chicken thawing at room temperature under prep table in kitchen. Operator moved products to cooler **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt not labeled next to walk in freezer
02D-01-5
64
Jan 13, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing knives and cutting boards at 3 compartment sink, no sanitizer step. Employee rehashed and sanitize items. **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (51F - Cold Holding); cut lettuce (53F - Cold Holding) over ice bath at cook line. As per operator, less than 30 minutes. Advised operator to place larger surrounding container.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers blocking hand sink near dish machine.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed knives stored inside hand sink at kitchen. Employee removed items. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with black substance. **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen and dish areas. **Repeat Violation**
36-37-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
52
May 1, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Oil bottle stored in sink near oven and scrubber in sink next to ware washing. Employee removed items from sinks. **Corrected On-Site**
31A-11-4
Basic - Soiled dry wiping cloth in use on cutting board.
21-10-4
Basic - Stored food not covered. Multiple whole chicken on rods cooling 79F (10:00-11:15) in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in rice and sugar. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing above back of chicken roasting oven. A partial tile is missing in ware washing area.
36-36-4
Basic - Floor area(s) covered with standing water. Multiple areas with standing water in kitchen, ware washing and walk in cooler.
36-22-4
Basic - Food stored on floor. Case of Swai stored on floor in walk in freezer.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom. No hand wash sign at sink near oven. Provided operator with hand wash sign. **Corrective Action Taken**
31B-04-4
58
Feb 8, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut lettuce (54F - Cold Holding); Cut tomatoes (50F - Cold Holding). As per chef, 1 hour. Chef added ice to both products for rapid cooling. **Corrective Action Taken**
03A-02-5
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 manager with cleanup procedures via email.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef hearts and chicha not date marked. As per manager made day of the inspection.
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Equipment in poor repair. Observed reach-in cooler gasket in disrepair near three compartment sink.
14-11-5
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 scoop handle touching salt stored near walk-in freezer.
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler near three compartment sink.
05-09-4
Basic - Plumbing system in disrepair. Observed pipe at hand washing sink at front counter leaking onto bucket.
29-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
50
Oct 20, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
30
Frequently Asked Questions
When was El Tambo Grill last inspected?
The most recent health inspection at El Tambo Grill on file is from Mar 25, 2026. The public record contains seven inspections in total.
What is the most common violation at El Tambo Grill?
Across the inspection record, “ceiling not smooth” has been cited four times, more than any other issue at El Tambo Grill.
How does El Tambo Grill compare to other restaurants in Miami?
El Tambo Grill most recently scored 27 out of 100, which is lower than the Miami average of 74.
Has El Tambo Grill's inspection record improved over time?
No. Recent inspections at El Tambo Grill have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at El Tambo Grill 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 Tambo Grill inspected?
Based on the inspection history on file, El Tambo Grill is inspected around two times per year on average.
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