El Tamarindo Cafe

233 SR 84, Fort Lauderdale, FL 33315 · Permanent Food Service · License 1618419

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
5 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic (1 repeat)
-37
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

12 violations found

First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 5 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler-cooked pork (51°F - Heated Cooling overnight ). Per manager pork was cooked last night. See Stop sale.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Walk in cooler-cooked pork b (51°F - Heated Cooling overnight ). Per manager pork was cooked last night. See Stop sale.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee wearing gloves grabbed raw chicken breast, then change gloves, to serve a customer plate from steam table, without washing hands first, after manager educated employee on proper procedures, employee discarded gloves, washed hands and put in new pair of gloves.
  Fixed on the spot
  Employee washed hands with no soap.
  Employee working in cook line, peeled unwashed ginger , then discarded gloves and washed hands without soap. After educated employee, on proper procedure, employee washed hands without soap.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 00ppm) After 3rd. Attempt.
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed cooked pork stored on large plastic container, covered with plastic
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Dishwasher area, employee provided.
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.bar area, employee removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 00ppm-employee made new solution, chlorine sanitizer at 50 ppm.)
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Bar area.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Dishwasher are, under 3 compartment sink and hand wash sink
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.