El Tambo Grill
11401 NW 12 St Unit E532, Sweetwater, FL 33172 · Permanent Food Service · License 2337728
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection1 high priority (fixed on the spot), 2 intermediate, 5 basic-14
- Safety score86
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 visitSep 29, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed at top of reach in cooler at cook line, chef placed back in reach in unit, as per chef eggs were out just for 30 minutes.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed steel wool stored at unit by kitchen entrance.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed at unit by kitchen entrance.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic full cooking oil container stored in the kitchen floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed several cooking utensils stored in water 71°F. at kitchen line.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at prep table kitchen area.
Wiping cloth sanitizing solution stored on the floor.
Observed sani bucket stored on the kitchen floor.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.