El Tambo Restaurant
Last inspected: Jan 16, 2026
78
Score
El Tambo Restaurant appears in inspection records nine times, starting in 2022. The latest inspection on file is from Jan 16, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around four violations compared to roughly nine violations earlier on.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
The city-wide average for Miami sits at 74, putting El Tambo Restaurant on the better side of that line. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed dessert prepared onsite not labeled..
02C-02-5
Basic - Ceiling tile missing. Observed ceiling tiles missing in the kitchen area. **Repeat Violation**
36-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under charbroiled grill soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed prep cooler soiled.
22-16-4
78
Sep 25, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (100F - Hot Holding) at grill, as per operator for 2 hours.
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed celery inside walk in cooler.
08A-04-5
Basic - Ceiling tile missing. In kitchen area.
36-36-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 80F at cook line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door handles soiled at ceviche prep area.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing inside triple sink. Employee moved fish to walk in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table next to ceviche prep station.
21-12-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted in reach in cooler across from cook line.
14-33-4
55
Mar 18, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
61
Oct 8, 2024
Routine - Food
4 critical violations. 1 major violation. 13 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over container of sauces at walk in cooler. Operator relocated the raw chicken. **Corrected On-Site**
08A-05-6
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 stored over raw beef at walk in freezer. Operator relocated the products. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (56 F - Cold Holding); cooked octopus (50 F - Cold Holding); cooked shrimp (50 F - Cold Holding) at reach in cooler. As per operator for three hours. Operator started to add ice for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0 ppm).
22-43-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a utensil stored at hand wash sink. Operator removed the utensil. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed a foam single service cup without handle stored on peanut container.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and pans not stored inverted at shelves storage area. Operator inverted the pans and pots. **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in unisex bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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 soap at sanitizer sink.
16-13-5
Basic - Equipment in poor repair. Observed walk in freezer gasket torn.
14-11-5
Basic - Food stored under dripping water line. Observed boxes of French fried stored under dripping water from the refrigeration system at walk in freezer.
08B-52-4
Basic - In-use spatulas stored in cracks between walls and three compartment sink.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 80°F. Operator discarded the water. **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit at preparation area.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees located next to 3CS, front counter and bathroom.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination at shelf preparation area. Operator inverted the single service containers. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler at preparation area.
29-49-6
26
Mar 8, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
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 stored above raw beef located in the walk-in freezer. **Corrected On-Site**
08A-17-6
Basic - Single-service articles not stored inverted or protected from contamination. Observed for the togo food containers at the front counter. **Corrected On-Site** **Repeat Violation**
25-06-4
82
Aug 2, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
43
Mar 3, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef kebab stored above shredded lettuce,located in the reach in cooler,glass door unit.
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200 ppm, operator diluted to 100 ppm **Corrected On-Site**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowls used to dispense bulk salt,rice. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen soiled vents.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed opposite the walk-in cooler.
36-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,glass door unit.
14-11-5
Basic - In-use tongs stored on fryer door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of bin lids soiled with accumulation food debris. **Corrected On-Site**
23-03-4
Basic - Open dumpster lid.
33-16-4
47
Aug 2, 2022
Routine - Food
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef above tamales located in the walk-in cooler. **Corrected On-Site**
08A-02-6
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense raw bulk rice. Observed bowl used to dispense cooked rice,kitchen. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in the kitchen.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed opposite walk-in cooler.
36-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,glass door unit.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for reach in freezer,frontline.
14-69-4
Basic - Ice scoop handle in contact with ice. Observed in the ice bin,front counter. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the prep counter opposite the cookline. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with accumulation of encrusted food debris . **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in freezer gaskets soiled with accumulation grease and food debris. **Corrected On-Site**
23-03-4
Basic - Stored food not covered. Observed cooked chicken located in the walk-in freezer not covered. **Corrected On-Site**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Observed fan cover in walk in cooler soiled with accumulation dust. **Repeat Violation**
36-50-4
50
Frequently Asked Questions
When was El Tambo Restaurant last inspected?
The most recent health inspection at El Tambo Restaurant on file is from Jan 16, 2026. The public record contains nine inspections in total.
What is the most common violation at El Tambo Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at El Tambo Restaurant.
How does El Tambo Restaurant compare to other restaurants in Miami?
El Tambo Restaurant most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has El Tambo Restaurant's inspection record improved over time?
Yes. Recent inspections at El Tambo Restaurant have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at El Tambo Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Tambo Restaurant inspected?
Based on the inspection history on file, El Tambo Restaurant is inspected around three times per year on average.
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