El Tambo Grill
Last inspected: Mar 10, 2026
14
Score
Public records show eight inspections at El Tambo Grill stretching back to 2023. Inspectors last stopped by on Mar 10, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly nine violations before.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 63, which El Tambo Grill's 14 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
7
Critical latest
4
Major latest
11
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
7 critical violations. 4 major violations. 11 minor violations.
View 22 violations
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**
12A-13-4
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**
22-43-4
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 fish in walk in freezer **Warning**
08A-17-6
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**
03A-03-5
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**
01B-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**
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 roasted chicken (77/90F - Hot Holding) at front counter area area, staff voluntarily discarded it. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple handwashing sinks with utensils stored inside **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation** **Warning**
02B-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**
53B-01-5
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**
03C-94-4
Basic - Stored food not covered. Observed ice on counter uncovered exposed to cross contamination. **Warning**
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen area **Warning**
10-07-4
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**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at unit by kitchen entrance. **Warning**
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed broken tiles in walk in cooler floor **Warning**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind 3 compartment sink area. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
14
Sep 11, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over lettuces at walk-in cooler unit.
08A-04-5
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**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
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**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area.
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter area by chicken cutting station.
21-12-4
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**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor, staff relocated it to table shelf. **Corrected On-Site**
21-38-4
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
02D-01-5
39
Apr 29, 2025
Routine - Food
No violations found.
100
Feb 27, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
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**
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed glasses stored at handwashing sink next to kitchen entrance.
31A-11-4
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
53A-03-7
70
Oct 22, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
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**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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-03-5
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**
03A-02-5
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.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed tongs stored inside handwashing sink at kitchen. Staff removed the tongs. **Corrected On-Site**
31A-11-4
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**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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**
16-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towel on kitchen counter not stored in sanitizer bucket.
21-12-4
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.
14-09-4
32
Mar 19, 2024
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Oct 9, 2023
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
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**
11-27-4
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**
31A-09-4
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**
31B-02-4
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**
11-26-1
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**
14-01-5
Basic - No container installed for catching grease from hood drip tray. Observed no hood drip container at front counter grill area. **Repeat Violation**
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk in cooler soiled.
23-03-4
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**
42-01-4
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**
21-12-4
52
Jun 29, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter and inside kitchen.
31B-04-4
90
Frequently Asked Questions
When was El Tambo Grill last inspected?
The most recent health inspection at El Tambo Grill on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at El Tambo Grill?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at El Tambo Grill.
How does El Tambo Grill compare to other restaurants in Sweetwater?
El Tambo Grill most recently scored 14 out of 100, which is lower than the Sweetwater average of 63.
Has El Tambo Grill's inspection record improved over time?
No. Recent inspections at El Tambo Grill have averaged around 11 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 three times per year on average.
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