El Tenampa Mexican Restaurant
11244 S Orange Blossom Trail, Orlando, FL 32837 · Permanent Food Service · License 5813509
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection4 high priority (2 fixed by the Aug 27 follow-up, 2 fixed on the spot, 1 repeat), 10 basic (4 repeats); basic violations cost 12 at most-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. 30 Tilapia Fillets.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw beef, raw chicken and shrimp in pullout drawers and reach-in coolers temping between 48°F-55°F. Per operator items were prepped and placed in coolers less than 2 hours price. Items were moved to freezer and iced down.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over beef in reach-in cooler at side of kitchen.
Fixed on the spot
Food placed in soiled container/equipment.
Tortillas stored in egg box at back of kitchen. Operator removed.
Fixed on the spot
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Seasoned flour and salt in several containers unlabeled on cooks line and at second kitchen.
Fixed on the spot
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. 30 Tilapia Fillets.
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Two Baja zero freezers with frozen treats and one glass cooler with cakes in dining room.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Scoop handle in direct contact with ice.
Fixed on the spotRepeat violation
In-use tongs stored on equipment door handle between uses.
Tongs on oven handle.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Styrofoam cup used as scoop in salt and seasoning container on cooks line. Discarded.
Fixed on the spot
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Pullout drawers and reach-in cooler at side of kitchen.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer unable to dispense through line due to being hooked up to a rinse agent instead of chlorine. Advised operator to run dish machine until line is clear.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
All reach-in coolers on cooks line and cooler with sauces at kitchen entrance.
Repeat violation
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.