El Tambo Restaurant

12861 SW N Kendall Dr, Miami, FL 33186 · Permanent Food Service · License 2332098

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 3, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
2 high priority (fixed on the spot), 1 intermediate, 11 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

14 violations found

First visitSep 3, 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.
14 violations found:
- 2 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at cook line in kitchen fried rice (110°F - Hot Holding), as per operator prepared less than 4 hours ago.Employee reheated fried rice (165°F - Reheating).
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed at Triple Sink (Chlorine 200ppm). Operator corrected concentration of Triple Sink (Chlorine 100ppm).
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled cutting board on preparation table.
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed raw beef heart buckets stored on floor of walk in freezer. Operator removed raw beef hearts from floor.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed at cook line to the right of grill utensils in standing water (87°F). Operator removed utensils from standing water.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed tongs on fryer door handle. Employee removed tongs from door handle.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at cutting board at preparation table across from cook line towel under cutting board. Operator removed towel during time of inspection.
  Fixed on the spot
  Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Chlorine 0ppm)in ware wash area. Operator corrected concentration of Sanitizer Bucket (Chlorine 100ppm)
  Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Observed at preparation table across from cook line soiled wet towel in use. Operator discarded towel during time of inspection.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed pots on drying shelf not inverted.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed across from cook line to go containers not inverted. Operator inverted during time of inspection. At preparation table to the left of reach in cooler observed single use spoons not inverted. Operator inverted spoons during time of inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at exit door of kitchen area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee purse stored above preparation table across from cook line. Employee removed purse from preparation table.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop stored in bucket of standing water at back kitchen area.
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.
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.