Tamale and Company Hourglass

2411 Curry Ford Rd A and B, Orlando, FL 32806 · Permanent Food Service · License 5814848

Official report

out of 100

Grade F

Safety score 31 of 100

Latest visit: Aug 7, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
4 high priority, 8 intermediate, 7 basic; intermediate violations cost 18 at most
-49
Complaint after follow-up on Aug 7
Counts in full until a follow-up finds the problems fixed
-20
Safety score31

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

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 2 High priority
- 1 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Pork, Chicken and Cheese tamales not cooled correctly from 8/5 and 8/6 in stand up cooler 47f-52f
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed stand up cooler at 56f ambient air
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed amibient air in cooler 56f
Official report, on the Florida DBPR website
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 8 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  All tamales- Pork, Chicken, Cheese, lack bean and vegetable at 47f-61f. In 2 door stand up cooler that is not working. Product in cooler since 8/3/26
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Flan and rice pudding made on site, made on 7/27
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Flan and rice pudding made on site, made on 7/27
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  All tamales- Pork, Chicken, Cheese, black bean and vegetable and cut red cabbage at 47f-61f. In 2 door stand up cooler that is not working. Product in cooler since 8/3/26
Intermediate8
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  All test strips expired in 2024 and 2025
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  All hand sinks
  Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
  Hot water at mop sink does not reach 85°F.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink in back prep area
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Both male cooks
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Stand up 2 door cooler by ware wash is 60f ambient air. Gasket torn on 2 door stand up unit
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  1 door stand up freezer at entrance to kitchen has debris build up
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand sink for cook line and ware wash has no running water
  Faucet/handle missing at plumbing fixture.
  Cold water faucet at hand sink for cook line and ware wash missing.
  Standing water in bottom of reach-in-cooler.
  In keg cooler at front counter
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.