El Tenampa Mexican Restaurant
Last inspected: Jan 27, 2026
55
Score
El Tenampa Mexican Restaurant appears in inspection records 13 times, starting in 2022. The most recent report on file is from Jan 27, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 11 violations to closer to eight violations per visit over the last few inspections.
Looking across the full record, “no handwashing sign provided at a hand sink used” is the recurring theme, flagged five times.
That's lower than the typical Kissimmee restaurant, which scores around 78. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Jul 22, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
22
May 19, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut boards on cook line stained and grooved - From follow-up inspection 2025-05-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and cell phone on make table cut board Operator removed items **Corrected On-Site** - From follow-up inspection 2025-05-19: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tile missing kitchen by cook line and ware wash - From follow-up inspection 2025-05-19: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored on floor. Bins of lettuce and salsa verde floor wall in cooler - From follow-up inspection 2025-05-19: **Time Extended**
08B-38-4
82
May 7, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
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. Tested dish machine multiple times read less than 50 ppm chlorine **Warning**
22-41-4
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. Provided operator with form **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand sink ware wash Operator provided paper towels **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut boards on cook line stained and grooved
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in walk in soiled
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines run into ceiling
36-32-5
Basic - Bowl or other container with no handle used to dispense food. Container in bin of salsa verde
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at front hand sink Operator made sign and posted **Corrected On-Site**
31B-04-4
Basic - Food stored on floor. Bins of lettuce and salsa verde floor wall in cooler
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Floor tile missing kitchen by cook line and ware wash
36-17-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and cell phone on make table cut board Operator removed items **Corrected On-Site**
12B-07-4
47
Jul 31, 2024
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
55
Jul 29, 2024
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (63F - Cold Holding); raw chicken (52F - Cold Holding); raw beef (63F - Cold Holding); seasoned raw beef (62F - Cold Holding); raw beef (54F - Cold Holding); raw chicken (57F - Cold Holding); raw shrimp (53F - Cold Holding); raw beef (59F - Cold Holding); raw pork (55F - Cold Holding) operator states the meat was placed in the low boy cooler at 9 am it is now 1pm. Thermometer is reading 50F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw pork (63F - Cold Holding); raw chicken (52F - Cold Holding); raw beef (63F - Cold Holding); seasoned raw beef (62F - Cold Holding); raw beef (54F - Cold Holding); raw chicken (57F - Cold Holding); raw shrimp (53F - Cold Holding); raw beef (59F - Cold Holding); raw pork (55F - Cold Holding) operator states the meat was placed in the low boy cooler at 9 am it is now 1pm. Thermometer is reading 50F, no temperature or times marked **Warning**
01B-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled **Warning**
22-02-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in low boy cooler temping at 59 F **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage rack . **Warning**
24-08-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By the hws in the kitchen **Warning**
36-08-4
Basic - Food not stored at least 6 inches off of the floor. Bucket of meat In the walk in cooler **Warning**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.at 3 comp sink **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer spiled **Warning**
23-03-4
37
Mar 21, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside door near restrooms **Warning** - From follow-up inspection 2024-03-19: **Time Extended** - From follow-up inspection 2024-03-21: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-19: **Time Extended** - From follow-up inspection 2024-03-21: Reviewed with manager the 2 test kits and took pictures **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front handsink, no barrier to clean plateware **Warning** - From follow-up inspection 2024-03-19: **Time Extended** - From follow-up inspection 2024-03-21: Explained manager they need to have a splash barrier so that water from handwashing doesn't splash on clean plates and cup**Time Extended** **Time Extended**
24-27-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-03-19: **Time Extended** - From follow-up inspection 2024-03-21: Observed license dated 4/1/2022. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Light not functioning. Over dish machine **Warning** - From follow-up inspection 2024-03-19: **Time Extended** - From follow-up inspection 2024-03-21: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection 2024-03-19: kitchen and restroom **Time Extended** - From follow-up inspection 2024-03-21: Provided via email. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes **Warning** - From follow-up inspection 2024-03-19: Cilantro **Time Extended** - From follow-up inspection 2024-03-21: Reviewed with manager the proper fruit/vegetables washing procedure **Time Extended**
08B-39-4
61
Mar 19, 2024
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside door near restrooms **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa made previous day in walk in cooler overnight in 40 gallon container 52F. In 3 gallon container in waitstation, salsa 50F. **Warning** - From follow-up inspection 2024-03-19: Shredded lettuce in water 50F cooling from previous day **Time Extended**
03D-06-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Side of building outside **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
28-14-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - At 12:40-red chicken 96-110F, pork 73F. @ 1:35, red chicken 91-103f, pork 71F. - ambient cooling approximately 3 hours @ 12:59, chicken 47F beef 46-54F, pork 45F. Underneath chicken 46F, beef 45F. cooked beef 50F. At 1:38, chicken 46F, beef 46F, pork, 45F, chicken 46F beef 45F, cooked beef 50F. **Warning** - From follow-up inspection 2024-03-19: Cooling overnight in bus tubs beans up to 58F in the middle, queso 56f **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.blocked by buckets and drain not connected, dish area **Warning** - From follow-up inspection 2024-03-19: Operator getting supplies for handsink repair at time of callback inspection **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In sugar and rice **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front handsink, no barrier to clean plateware **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
24-27-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cell phone on prep table shelves. Other personal items in dry storage **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Light not functioning. Over dish machine **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline across from stove missing a door **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection 2024-03-19: kitchen and restroom **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes **Warning** - From follow-up inspection 2024-03-19: Cilantro **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in large container next to water heater **Warning** - From follow-up inspection 2024-03-19: **Time Extended**
02D-01-5
26
Mar 12, 2024
Routine - Food
7 critical violations. 5 major violations. 13 minor violations.
View 25 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside door near restrooms **Warning**
29-34-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa made previous day in walk in cooler overnight in 40 gallon container 52F. In 3 gallon container in waitstation, salsa 50F. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler approximately 1.5 hours: ham, sliced cheese, shredded lettuce, cooked beef, cut tomatoes 52-54F. Shredded cheese 59F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Various raw meats over cooked soup and sauce walk in cooler **Warning**
08A-05-6
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Side of building outside **Warning**
28-14-5
High Priority - Employee washed hands with gloves on. **Warning**
12A-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - At 12:40-red chicken 96-110F, pork 73F. @ 1:35, red chicken 91-103f, pork 71F. - ambient cooling approximately 3 hours @ 12:59, chicken 47F beef 46-54F, pork 45F. Underneath chicken 46F, beef 45F. cooked beef 50F. At 1:38, chicken 46F, beef 46F, pork, 45F, chicken 46F beef 45F, cooked beef 50F. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.blocked by buckets and drain not connected, dish area **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsinks **Corrective Action Taken** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. In sugar and rice **Warning**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front handsink, no barrier to clean plateware **Warning**
24-27-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. In the back room, utensils stored in soiled bus tubs **Corrective Action Taken** **Warning**
24-06-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cell phone on prep table shelves. Other personal items in dry storage **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried. Server drying/polishing knives sitting in a third pan of water **Warning**
24-08-4
Basic - Light not functioning. Over dish machine **Warning**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline across from stove missing a door **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes **Warning**
08B-39-4
Basic - Ripped/worn tin foil used as shelf cover. Clean pan shelving **Warning**
14-20-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in large container next to water heater **Warning**
02D-01-5
11
Oct 16, 2023
Routine - Food
4 major violations. 12 minor violations.
View 16 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards by the reach in cooler , can opener blade
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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 the form to the operator. **Corrected On-Site**
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
36-34-5
Basic - Clean utensils stored between equipment and wall. Knife stored between the wall and 3 comp sink .
24-14-4
Basic - Floor soiled/has accumulation of debris. In the walk in cooler
36-73-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in cooler
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed the employee cutting tomatoes from the original box , he then placed the tomatoes into a 3 pan to place into the walk in cooler.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
36-27-5
37
Jun 15, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Jan 17, 2023
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
25
Sep 9, 2022
Routine - Food
6 critical violations. 5 major violations. 21 minor violations.
View 32 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 by the employee hand sink in the back rack. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler in cook line (raw beef and chicken over rye) and reach in freezer by the kitchen entrance (raw shrimp over RTE ice cream/raw fish over tamales) **Repeat Violation**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. WIC queso blanco (53F - Cooling); chicken cooked (62F - Cooling); beans cooked (49F - Cooling) Reviewed operator proper cooling procedure. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach In cooked beef (overnight) (48F-50F - Cooling); cooked chicken (overnight) (49F-50F - Cooling) Operator stated Food was brought from the WIC portioned into smaller container to leave station ready overnight for next day. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front reach in cooler chicken nuggets (46F - Cold Holding), raw breaded beef (47F - Cold Holding); raw breaded chicken (46F - Cold Holding). Operator stated Food was brought to the cooler at 9am, advised operator to move to WIC and uncovered to lower the temperature to 41F. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. WIC queso blanco (53F - Cooling); chicken cooked (62F - Cooling); beans cooked (49F - Cooling) Reach Cooler cooked beef (overnight) (48F-50F - Cooling); cooked chicken (overnight) (49F-50F - Cooling) Reviewed proper cooling procedure with operator. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Beverage nozzles mold like substance -Can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Back employee hand sink next to dishwasher area.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Employees were not aware where the thermometer is. **Repeat Violation**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All TCS food in WIC **Repeat Violation**
02C-02-5
Basic - Hole in or other damage to wall. Underneath 3 compartment sink. Big hole with pvc pipes coming through. Same area wall full of little drilled liked holes on the wall and through the kitchen.
36-24-5
Basic - Food storage container/container lid cracked or broken. Soup bowls on cook line **Corrected On-Site**
14-38-4
Basic - Drain cover(s) missing. Under dishwasher machine area.
29-18-4
Basic - Dead roaches on premises. 1 under dishwasher machine **Warning**
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in coolers in cook line. **Repeat Violation**
14-09-4
Basic - Cove molding at floor/wall juncture broken/missing. Hole on the wall and tiles missing underneath dishwasher machine.
36-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep area and cook line **Repeat Violation**
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. By the kitchen entrance. **Repeat Violation**
36-32-5
Basic - Can opener blade not readily removable for cleaning or replacement.
14-21-4
Basic - Bowl or other container with no handle used to dispense food. Inside rice container and salt bucket.
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher machine. **Repeat Violation**
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front beverage area ice bin, showed operator.
22-20-5
Basic - Water leaking from pipe and/or faucet/handle. Cook line employee hand sink
29-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Uncovered food stored near sink exposed to splash. Cooked chicken, cooked beans, sauces in WIC
08B-54-4
Basic - Standing water in floor drain/floor drain draining very slowly. Dishwasher area and underneath heater
29-19-4
Basic - Open dumpster lid. Vultures eating from the trash inside.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood dripping grease -WIC fan covered **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen cook line hand sink and employee/men bathroom. **Repeat Violation**
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Checked all reach in coolers **Repeat Violation**
05-09-4
Basic - Light not functioning. 1 hood light bulb.
36-62-4
9
Frequently Asked Questions
When was El Tenampa Mexican Restaurant last inspected?
The most recent health inspection at El Tenampa Mexican Restaurant on file is from Jan 27, 2026. The public record contains 13 inspections in total.
What is the most common violation at El Tenampa Mexican Restaurant?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited five times, more than any other issue at El Tenampa Mexican Restaurant.
How does El Tenampa Mexican Restaurant compare to other restaurants in Kissimmee?
El Tenampa Mexican Restaurant most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has El Tenampa Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at El Tenampa Mexican Restaurant have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Tenampa Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Tenampa Mexican Restaurant inspected?
Based on the inspection history on file, El Tenampa Mexican Restaurant is inspected around four times per year on average.
Nearby Restaurants