El Tambo Grill
7118-7126 SW 117th Ave, Miami, FL 33183 · Permanent Food Service · License 2329026
What drove the grade
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection9 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 28, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic9
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in the salt at salt bin next to walk in freezer.
Ice scoop handle in contact with ice.
Observed scoop in ice at the ice machine in the kitchen.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed deli container being used as a scoop for the sugar in sugar bin next to walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice build up shelves, on the ceiling and door frame of walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed broken tiles on flooring inside walk in cooler.
Floor area(s) covered with standing water.
Observed standing water inside walk in cooler floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed soiled ceiling tiles around vents in kitchen area.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed not smooth ceilings in the kitchen area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed Oct. 1, 2026 license posted.
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.