El Tenampa Mexican Restaurant
Last inspected: Nov 12, 2025
45
Score
Public records show 14 inspections at El Tenampa Mexican Restaurant stretching back to 2022. The most recent visit was on Nov 12, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “exterior door has a gap at the threshold that opens” has been the most frequent reason, cited eight times.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
14
Inspections
3
Critical latest
0
Major latest
7
Minor latest
Inspection History
Nov 12, 2025
Complaint Full
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ham at reach in cooler on cooks line **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Ice placed in thank you bags and placed directly on steak at cooks line next
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef,pork,steak and chicken temping between 46f-47f at pull out drawer on cooks line and reach in cooler by expo line. Per operator beef and pork were on the counter top while employee rearranged shelves. Steak and chicken temping were in pull out drawers less than 2 hours. Operator placed beef and pork in reach in freezer and iced down steak and chicken
03A-02-5
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. Pull out drawers cooler on cooks line
14-74-7
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat or hair net
13-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by dish wash area
35B-01-4
Basic - Ice scoop handle in contact with ice. Scoop handle in direct contact with ice **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tong and ladle on oven door handle
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line next
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at expo station where sauces are stored Reach in cooler on cooks line next to wooden prep area
29-49-6
45
Oct 3, 2025
Complaint Full
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and steak tempting between 53F-56F per operator placed in pullout drawer less than 3 hours.operator placed in reach in cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over raw fish at lo boy reach in cooler on cooks line **Corrected On-Site** **Warning**
08A-05-6
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. Facility had detergent hooked to the sanitizer line. Operator switched out with sanitizer **Corrected On-Site** **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Floatus in reach in cooler at cooks line stored on paper towel at bottom and top **Warning**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sauce reach in cooler at wait staff area **Warning**
22-02-4
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 - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen pork removed from freezer today per operator **Corrected On-Site** **Warning**
02C-04-5
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 pull out drawers under flat top grill **Warning**
14-74-7
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located by dish wash area **Warning**
35B-01-4
Basic - Standing water in bottom of reach-in-cooler. Reach in coolers at cooks line **Warning**
29-49-6
35
May 14, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged and soiled throughout facility. - From follow-up inspection 2025-05-02: **Time Extended** - From follow-up inspection 2025-05-14: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door, along bottom of door. **Repeat Violation** - From follow-up inspection 2025-05-02: **Time Extended** - From follow-up inspection 2025-05-14: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood system in prep area to right of kitchen. - From follow-up inspection 2025-05-02: **Time Extended** - From follow-up inspection 2025-05-14: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In stand up reach in cooler along wall, does not have digital thermometer on outside. - From follow-up inspection 2025-05-02: **Time Extended** - From follow-up inspection 2025-05-14: **Time Extended**
05-09-4
82
May 2, 2025
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine. Per operator, they are getting dishmachine replaced. **Warning** - From follow-up inspection 2025-05-02: Operator currently not using dishmachine while they wait on parts. Observed sign on dishmachine labeled out of service. Triple sink is set up for ware washing. **Time Extended**
22-49-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged and soiled throughout facility. - From follow-up inspection 2025-05-02: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door, along bottom of door. **Repeat Violation** - From follow-up inspection 2025-05-02: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood system in prep area to right of kitchen. - From follow-up inspection 2025-05-02: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In stand up reach in cooler along wall, does not have digital thermometer on outside. - From follow-up inspection 2025-05-02: **Time Extended**
05-09-4
70
Apr 24, 2025
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine. Per operator, they are getting dishmachine replaced. **Warning**
22-49-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso dip temping 125F. Less than 1 hour, Operator placed in hot water bath to reheat. **Corrective Action Taken**
03B-01-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged and soiled throughout facility.
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door, along bottom of door. **Repeat Violation**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Ladle handing on door handle of grill. Operator removed. **Corrected On-Site**
10-20-4
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 several handles of scoop touching food items throughout kitchen. In ice bin, rice bin, sugar. Operator took scoops out. **Corrected On-Site**
10-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood system in prep area to right of kitchen.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In stand up reach in cooler along wall, does not have digital thermometer on outside.
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Container with Orange seasoning not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
52
Apr 3, 2025
Complaint Partial
No violations found.
100
Jan 7, 2025
Complaint Full
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Employee washed hands with no soap. Employee rinsed hands with water only. Operator had employee wash hands with soap. **Corrected On-Site**
12A-20-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach in hand. Operator had employee purchase correct bleach. **Corrected On-Site**
22-48-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed salsas made with tomato in reach in cooler next to glass door cooler with drinks, dated 12/24 and 12/27. Operator discarded. **Corrected On-Site**
02C-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee handled garbage and returned to kitchen and washed hands at triple sink. Operator had employee wash hands at handwashing sink. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by table at dish machine.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense several items, rice, beans, seasonings.
14-01-5
Basic - Ceiling tile missing. In front of make table for salsas.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sign was on machine prior to inspection being conducted that machine not in use.
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone by prep area shelving where seasonings are kept. Employee removed. **Corrected On-Site**
40-06-5
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed 130 seats, licensed for 72. Provided operator seating change evaluation to be completed and returned to inspector within 30 days of inspection.
51-15-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door has gap at bottom of door.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. At triple sink and in prep area.
36-17-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed limes over salsas at make table where cut limes and green and red tomatillo salsas are kept. Operator washed limes. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour, salt, chicken bouillon in containers not labeled. **Repeat Violation**
02D-01-5
32
Aug 20, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Flatuas at reach in cooler on cooks line lined with paper towel **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in mini reach in cooler at cooks line **Corrected On-Site**
08A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at wait staff area is broken. **Corrected On-Site**
31B-05-4
Basic - In-use tongs stored on equipment door handle between uses. In use tings and ladle stored on oven handle door at cooks line **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At women's bathroom. Emailed operator hand washing sign **Corrective Action Taken**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on opposite end of cooks line
22-16-4
Basic - Stored food not covered. Pastales in reach in freezer at over flow kitchen
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Chicken bullion powder stored in containers at prep area have no label
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Rice,beans and flour had bowls in the containers **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Tiles missing at overflow kitchen and by dish wash area Ceiling tile missing at prep area next to overflow kitchen and over hood system
36-17-5
41
Apr 18, 2024
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - - From initial inspection : 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. Not working. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
22-41-4
High Priority - - From initial inspection : 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 beef stored on top of raw seafood at the reach-in cooler . **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
08A-17-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Non at any hand sink . **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. The one at the prep area . **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Throughout kitchen. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Top of the make table the one have the pico and the tomato. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Dishwasher not working. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout the establishment. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall by the mop sink . **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Non at any of the kitchen equipment top or bottom of make table . **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. The one next to the dishwasher. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in floor . Establishment have a lot of missing tile and they have standing water everywhere in that missing tile . **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Employee hand sink front area. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
29-11-4
32
Apr 17, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
14
Nov 7, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 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. Dish machine tested at 20 ppm 3 times. Advised Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw steak over ice cream
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes, cold holding at 50f. Advised rapid chill to 41 or colder. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizing clothes in sink.
31A-11-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
02C-03-5
Basic - Standing water in floor drain/floor drain draining very slowly- drain at dishwasher full of old food scraps.
29-19-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Several long boards discolored and grooved.
14-09-4
Basic - Equipment in poor repair. Reach in cooler gasket ripped.
14-11-5
Basic - Floor area(s) covered with standing water. 3 bin sink area. **Repeat Violation**
36-22-4
Basic - Floors not maintained smooth and durable. Several areas in kitchen missing tiles and water puddling. **Repeat Violation**
36-11-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese cake, tres leches etc holding portioned in display case at front counter .
02D-03-4
Basic - Plumbing system in disrepair. Hand wash sink at dish wash are draining into pail. Handyman working on drain.
29-08-4
Basic - Ripped/worn tin foil used as shelf cover. Throughout kitchen. **Repeat Violation**
14-20-4
32
Jun 16, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Jun 15, 2023
Routine - Food
6 critical violations. 2 major violations. 16 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked onions - cooked 6 hours prior 97F Operator discarded **Corrective Action Taken**
03D-01-5
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. Dish machine 0ppm Operator called for repair**Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects in the kitchen **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over house made red sauce in small make table. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked onions - cooked 6 hours prior 97F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef- 4 pan 47-50F On cook line reach in, operator returned to reach in cooler for temperature recover. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chip warmer soiled inside
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink near dish area blocked by buckets and items in the basin. **Corrected On-Site**
31A-09-4
Basic - Floor tiles missing and/or in disrepair. Multiple locations throughout kitchen, dish area, and prep area. **Repeat Violation**
36-17-5
Basic - Hole in or other damage to wall. Wall under hand sink in dish area **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain
23-03-4
Basic - Cardboard used to line food-contact shelves. Card board lining flat top grill, next to fryer. **Corrected On-Site**
14-05-4
Basic - Ceiling/ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation**
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table. **Corrected On-Site**
12B-02-4
Basic - Floor area(s) covered with standing water. Standing water in multiple places of broken tiles near 3 compartment sink.
36-22-4
Basic - Plumbing system in disrepair. Pipes under three compartment sink and pipes under hand sink in dish area, draining on to floor. **Warning**
29-08-4
Basic - Ripped/worn tin foil used as shelf cover. Multiple locations in the kitchen.
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Small reach in cooler next to prep table. **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Whole tilapia , raw in bucket on prep table with water. **Corrected On-Site**
06-01-5
Basic - Water draining onto floor surface. Water leaking from pipe , at a steady pace,under three compartment sink. **Warning**
29-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket near drink station. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in kitchen
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used as school in multiple items in kitchen.
14-01-5
15
Sep 8, 2022
Routine - Food
3 critical violations. 6 major violations. 20 minor violations.
View 29 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 fruit flies at storage area **Warning** - From follow-up inspection 2022-09-08: Observed 9/8/22 3 fruit fly in storage area, observed 2 flies in kitchen area. **Admin Complaint**
35A-02-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut lettuce, diced and sliced tomatoes, pico, shrimp ceviche, chicken taquitos 52 per employee all food was prepared and cut in the morning 9 am, recommended to moved to other coolers to rapid chill 41 or below and the other food in use recommended to add ice during peak hour to rapid chill and maintain 41 or below. **Warning** - From follow-up inspection 2022-09-08: Observed on 9/8/22 reach in cooler ambient temperature 49° and standing water on the bottom. Stop Sales issued. - shredded lettuce 48° - guacamole 49° - cooked shrimp 48° - chicken nuggets 48° - beef and chicken taquitos 48° - shrimp ceviche 48° **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 - From follow-up inspection 2022-09-08: Observed on 9/8/22 sanitizer bucket at 400+++ppm with chlorine. **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - no date on cheesecake and cakes - From follow-up inspection 2022-09-08: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer - From follow-up inspection 2022-09-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-09-08: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In ladies restroom - From follow-up inspection 2022-09-08: **Time Extended**
31B-06-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to soda machine with sponges and spoon **Corrected On-Site** - From follow-up inspection 2022-09-08: Observed on 9/8/22 employee waiter washing tortilla basket in employee hand sink. Reviewed with employee correct procedure of hand sink only for hand washing. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink prep area hot water closed due leaking. - From follow-up inspection 2022-09-08: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-09-08: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - top of dishwasher machine - From follow-up inspection 2022-09-08: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling tile missing. In restroom, in hall to dry storage - From follow-up inspection 2022-09-08: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - prep area - From follow-up inspection 2022-09-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. 1 attached to reach in cooler in cook line 1 attached to sauces reach in cooler White cutting boards - From follow-up inspection 2022-09-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee eating while preparing food. Employee with tooth's pick in his mouth while cooking **Corrected On-Site** - From follow-up inspection 2022-09-08: Observed on 9/8/22 employee chewing **Admin Complaint**
12B-01-4
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. Cell phones in dry storage shelves next to prep table - From follow-up inspection 2022-09-08: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2022-09-08: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler in 52 **Warning** - From follow-up inspection 2022-09-08: Observed on 9/8/22 reach in cooler 50° and standing water in the bottom **Admin Complaint**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation** - From follow-up inspection 2022-09-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavy soiled dry storage area - From follow-up inspection 2022-09-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Dishwasher area - From follow-up inspection 2022-09-08: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Around back door next to restrooms doors Mop sink - From follow-up inspection 2022-09-08: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom - From follow-up inspection 2022-09-08: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher trays - From follow-up inspection 2022-09-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. - From follow-up inspection 2022-09-08: **Time Extended**
16-48-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - reach in cooler in cookline - reach in freezer - a lot of standing water in two door reach in cooler on side - From follow-up inspection 2022-09-08: Observed that n 9/8/22 -reach in cooler in cook line still having standing water in the bottom and in use. - reach in freezer dry and clean -2door reach in cooler still having standing water in the bottom band is empty. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - mop sink wall - From follow-up inspection 2022-09-08: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Inside dirty water - From follow-up inspection 2022-09-08: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. - From follow-up inspection 2022-09-08: **Time Extended**
21-38-4
13
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 Nov 12, 2025. The public record contains 14 inspections in total.
What is the most common violation at El Tenampa Mexican Restaurant?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited eight times, more than any other issue at El Tenampa Mexican Restaurant.
How does El Tenampa Mexican Restaurant compare to other restaurants in Orlando?
El Tenampa Mexican Restaurant most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has El Tenampa Mexican Restaurant's inspection record improved over time?
No. Recent inspections at El Tenampa Mexican Restaurant have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at El Tenampa Mexican Restaurant 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 Tenampa Mexican Restaurant inspected?
Based on the inspection history on file, El Tenampa Mexican Restaurant is inspected around four times per year on average.
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