Santo Tamal Corp

2390 W 76 St Ste 1, Hialeah, FL 33016 · Permanent Food Service · License 2338491

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
1 high priority (no follow-up needed), 3 intermediate, 13 basic (1 repeat); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Nov62026

Routine inspection

17 violations found

First visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
- 1 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed shell eggs over lettuce inside of the walk in cooler.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed rice pudding, cream brÃ»lée, flans prepared onsite not marked.
- Code 16, Dishwashing facilities and test kits: Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed chlorine test kit expired on 12/01/2020
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed mixer head soiled.
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of ice cream cones stored on the front counter area floor, observed case of cooking oil stored on the kitchen area floor.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed can with not handle inside of the rice container.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.Observed walk in cooler shelves with rust.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels in clean containers.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave soiled in the inside.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Equipment exterior soiled.
  Observed stove soiled on the outside.
  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed shelf with condiments soiled, observed walk in cooler gasket soiled.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Observed clean containers stored in a dirty shelf located at the front counter.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed cases of to go containers stored on the front counter area floor.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed microwave soiled walls soiled throughout the establishment.
  Floor soiled/has accumulation of debris.
  Observed floor soiled under equipments.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.