EL TAMBO RESTAURANT
12861 SW N KENDALL DR, Miami FL 33186 · 305-975-7462
Last inspected Jan 16, 2026 · 7 visits since August 2023
MAR 24
OCT 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (100F - Hot Holding) at grill, as per operator for 2 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed dessert prepared onsite not labeled..
Ceiling tile missing. Observed ceiling tiles missing in the kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under charbroiled grill soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed prep cooler soiled.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed celery inside walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (100F - Hot Holding) at grill, as per operator for 2 hours.
Ceiling tile missing. In kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 80F at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door handles soiled at ceviche prep area.
Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted in reach in cooler across from cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing inside triple sink. Employee moved fish to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table next to ceviche prep station.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (50F - Cold Holding); cooked octopus (46F - Cold Holding); cooked shrimp (48F - Cold Holding); egg wash (48F - Hot Holding) inside prep cooler at prep area. As per operator the door is constantly opened, for approximately 3 hrs. Operator added ice and moved to another cooler for rapid cooling.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan inside reach in cooler at front counter not date marked. As per operator for more than 24 hrs.
In-use wet wiping cloth/towel used under cutting board. Observed across cook line.
No handwashing sign provided at a hand sink used by food employees. Observed next to triple sink and front counter. Operator provided the sign.
Single-service articles not stored inverted or protected from contamination. Observed at cook line. Operator properly inverted the containers.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef (frozen) thawing at room tempeture..
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping towel on prep table at prep area.
Oct 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate13 Basic
Show 18 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0 ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over container of sauces at walk in cooler. Operator relocated the raw chicken.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef at walk in freezer. Operator relocated the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mussels (56 F - Cold Holding); cooked octopus (50 F - Cold Holding); cooked shrimp (50 F - Cold Holding) at reach in cooler. As per operator for three hours. Operator started to add ice for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed a utensil stored at hand wash sink. Operator removed the utensil.
Bowl or other container with no handle used to dispense food. Observed a foam single service cup without handle stored on peanut container.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots and pans not stored inverted at shelves storage area. Operator inverted the pans and pots.
Covered waste receptacle not provided in unisex bathroom.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap at sanitizer sink.
Equipment in poor repair. Observed walk in freezer gasket torn.
Food stored under dripping water line. Observed boxes of French fried stored under dripping water from the refrigeration system at walk in freezer.
In-use spatulas stored in cracks between walls and three compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 80°F. Operator discarded the water.
No conspicuously located ambient air temperature thermometer in holding unit at preparation area.
No handwashing sign provided at a hand sink used by food employees located next to 3CS, front counter and bathroom.
Single-service articles not stored inverted or protected from contamination at shelf preparation area. Operator inverted the single service containers.
Standing water in bottom of reach-in-cooler at preparation area.
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above raw beef located in the walk-in freezer.
Single-service articles not stored inverted or protected from contamination. Observed for the togo food containers at the front counter.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine strength at greater than 200 ppm,operator diluted to 100 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above cooked potatoes located in the glass door reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: ceviche unit:; cooked shrimp (48F - Cold Holding); cooked octopus (49F - Cold Holding); calamari (49F - Cold Holding); raw swai (49F - Cold Holding)as per operator about 1 hr ago operator removed to walk-in freezer for rapid cooling.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200 ppm,operator diluted to 100 ppm.
Cardboard used to line food-contact shelves. Observed in the walk-in freezer.
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. Observed ambient temperature at approximately 52 F,ceviche unit. Operator removed all TCS items to walk in freezer for rapid cooling,as per operator items placed in unit about 1 hr ago,with ice packs.
No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen.,by ware washing area.
Single-service articles not stored inverted or protected from contamination. Observed for togo food containers located on shelf opposite cookline.
Unclean building components, attachments or fixtures Observed fan covers in the walk-in cooler soiled with accumulation of dust.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.