EL TENAMPA MEXICAN RESTAURANT
11244 S ORANGE BLOSSOM TRAIL, Orlando FL 32837 · 407.443.4173
Last inspected Aug 26, 2026 · 13 visits since November 2023
APR 25
APR 25
OCT 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying by the dishwasher area not landing to any food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023002218 | Sep 8, 2022 | May 24, 2023 | $800 |
| 4--2019043246 | Jul 10, 2019 | Jan 9, 2020 | $800 |
| 4--2019005460 | Jan 23, 2019 | Mar 12, 2019 | $800 |
| 4--2018031469 | May 2, 2018 | Sep 27, 2018 | $400 |
| 4--2017058986 | Nov 21, 2017 | Apr 26, 2018 | $400 |
Inspection history
13 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority0 Intermediate10 Basic
What the inspector wrote — 14 findingsThe state's own report →
Food placed in soiled container/equipment. Tortillas stored in egg box at back of kitchen. Operator removed.
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.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef, raw chicken and shrimp in pullout drawers and reach-in coolers temping between 48F-55F. Per operator items were prepped and placed in coolers less than 2 hours price. Items were moved to freezer and iced down.
Show the remaining 10 findings ▾
Accumulation of debris on exterior of warewashing machine.
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.
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.
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.
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.
Ice scoop handle in contact with ice. Scoop handle in direct contact with ice.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle.
Standing water in bottom of reach-in-cooler. All reach-in coolers on cooks line and cooler with sauces at kitchen entrance.
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.
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.
Nov 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Ice placed in thank you bags and placed directly on steak at cooks line next
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ham at reach in cooler on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef,pork,steak and chicken temping between 46f-47f at pull out drawer on cooks line and reach in cooler by expo line. Per operator beef and pork were on the counter top while employee rearranged shelves. Steak and chicken temping were in pull out drawers less than 2 hours. Operator placed beef and pork in reach in freezer and iced down steak and chicken
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. Pull out drawers cooler on cooks line
Employee with ineffective hair restraint while engaging in food preparation. Observed employee engaged in food prep with no hat or hair net
Exterior door has a gap at the threshold that opens to the outside. Exit door by dish wash area
Ice scoop handle in contact with ice. Scoop handle in direct contact with ice
In-use tongs stored on equipment door handle between uses. Tong and ladle on oven door handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line next
Standing water in bottom of reach-in-cooler. Reach in cooler at expo station where sauces are stored Reach in cooler on cooks line next to wooden prep area
Nov 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Floatus in reach in cooler at cooks line stored on paper towel at bottom and top
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sauce reach in cooler at wait staff area
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. Reach in pull out drawers under flat top grill
Exterior door has a gap at the threshold that opens to the outside. Exit door located by dish wash area
Standing water in bottom of reach-in-cooler. Reach in coolers at cooks line
Oct 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Facility had detergent hooked to the sanitizer line. Operator switched out with sanitizer
Non-food grade paper/paper towel used as liner for food container. Floatus in reach in cooler at cooks line stored on paper towel at bottom and top
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over raw fish at lo boy reach in cooler on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and steak tempting between 53F-56F per operator placed in pullout drawer less than 3 hours.operator placed in reach in cooler for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sauce reach in cooler at wait staff area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen pork removed from freezer today per operator
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. Reach in pull out drawers under flat top grill
Exterior door has a gap at the threshold that opens to the outside. Exit door located by dish wash area
Standing water in bottom of reach-in-cooler. Reach in coolers at cooks line
May 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Damaged and soiled throughout facility.
Exterior door has a gap at the threshold that opens to the outside. Back exit door, along bottom of door.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood system in prep area to right of kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In stand up reach in cooler along wall, does not have digital thermometer on outside.
May 2, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine. Per operator, they are getting dishmachine replaced.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged and soiled throughout facility.
Exterior door has a gap at the threshold that opens to the outside. Back exit door, along bottom of door.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood system in prep area to right of kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In stand up reach in cooler along wall, does not have digital thermometer on outside.
Apr 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine. Per operator, they are getting dishmachine replaced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso dip temping 125F. Less than 1 hour, Operator placed in hot water bath to reheat.
Ceiling/ceiling tile shows damage or is in disrepair. Damaged and soiled throughout facility.
Exterior door has a gap at the threshold that opens to the outside. Back exit door, along bottom of door.
In-use tongs stored on equipment door handle between uses. Ladle handing on door handle of grill. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed several handles of scoop touching food items throughout kitchen. In ice bin, rice bin, sugar. Operator took scoops out.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood system in prep area to right of kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In stand up reach in cooler along wall, does not have digital thermometer on outside.
Working containers of food removed from original container not identified by common name. Container with Orange seasoning not labeled. Operator labeled.
Apr 3, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 16 findings ▾
Employee washed hands with no soap. Employee rinsed hands with water only. Operator had employee wash hands with soap.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non-disinfecting bleach in hand. Operator had employee purchase correct bleach.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed salsas made with tomato in reach in cooler next to glass door cooler with drinks, dated 12/24 and 12/27. Operator discarded.
Employee washed hands in a sink other than an approved handwash sink. Employee handled garbage and returned to kitchen and washed hands at triple sink. Operator had employee wash hands at handwashing sink.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by table at dish machine.
Bowl or other container with no handle used to dispense food. Bowl used to dispense several items, rice, beans, seasonings.
Ceiling tile missing. In front of make table for salsas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sign was on machine prior to inspection being conducted that machine not in use.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone by prep area shelving where seasonings are kept. Employee removed.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed 130 seats, licensed for 72. Provided operator seating change evaluation to be completed and returned to inspector within 30 days of inspection.
Exterior door has a gap at the threshold that opens to the outside. Door has gap at bottom of door.
Floor tiles missing and/or in disrepair. At triple sink and in prep area.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed limes over salsas at make table where cut limes and green and red tomatillo salsas are kept. Operator washed limes.
Working containers of food removed from original container not identified by common name. Observed flour, salt, chicken bouillon in containers not labeled.
Flat top grill not fully under hood suppression system. Advised operator to move equipment to make sure it is fully under hood system.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Flatuas at reach in cooler on cooks line lined with paper towel
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in mini reach in cooler at cooks line
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at wait staff area is broken.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door
Bowl or other container with no handle used to dispense food. Rice,beans and flour had bowls in the containers
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Floor tiles missing and/or in disrepair. Tiles missing at overflow kitchen and by dish wash area Ceiling tile missing at prep area next to overflow kitchen and over hood system
In-use tongs stored on equipment door handle between uses. In use tings and ladle stored on oven handle door at cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves
No handwashing sign provided at a hand sink used by food employees. At women's bathroom. Emailed operator hand washing sign
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on opposite end of cooks line
Stored food not covered. Pastales in reach in freezer at over flow kitchen
Working containers of food removed from original container not identified by common name. Chicken bullion powder stored in containers at prep area have no label
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not working.
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 beef stored on top of raw seafood at the reach-in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Non at any hand sink.
No soap provided at handwash sink. The one at the prep area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling tile missing. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Top of the make table the one have the pico and the tomato.
Equipment in poor repair. Dishwasher not working.
Floor tiles missing and/or in disrepair. Throughout the establishment.
Hole in or other damage to wall. Hole in wall by the mop sink.
No conspicuously located ambient air temperature thermometer in holding unit. Non at any of the kitchen equipment top or bottom of make table.
No handwashing sign provided at a hand sink used by food employees. The one next to the dishwasher.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in floor. Establishment have a lot of missing tile and they have standing water everywhere in that missing tile.
Water leaking from pipe and/or faucet/handle. Employee hand sink front area.
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority4 Intermediate17 Basic
Show 26 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not working.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying by the dishwasher area not landing to any food.
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 beef stored on top of raw seafood at the reach-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2door reach-in cooler no walk-in cooler; cooked chicken (50F - Cold Holding); cooked pork (50F - Cold Holding); cooked beef (50F - Cold Holding); red beans cooked (50F - Cold Holding). drawer under grill (50F - Cold Holding); beef (50F - Cold Holding)-; raw fish (50F - Cold Holding). Bottom of make table; pico (50F); queso (48F - Cold Holding); tripa (48F - Cold Holding); chicken wrap (46F - Cold Holding); chicken nuggets (46F - Cold Holding); raw breded shrimp (48F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. drawer under grill raw chicken (50F - Cold Holding); beef raw (50F - Cold Holding)-; raw fish (50F - Cold Holding). 2door reach-in cooler no walk-in cooler; cooked chicken (50F - Cold Holding); cooked pork (50F - Cold Holding); cooked beef (50F - Cold Holding); red beans cooked (50F - Cold Holding). Bottom of make table; pico (50F); queso (48F - Cold Holding); tripa (48F - Cold Holding); chicken wrap (46F - Cold Holding); chicken nuggets (46F - Cold Holding); raw breded shrimp (48F - Cold Holding).
Handwash sink used for purposes other than handwashing. Spoon stored at the employee hand sink front area.
No paper towels or mechanical hand drying device provided at handwash sink. Non at any hand sink.
No soap provided at handwash sink. The one at the prep area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. At the beans.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling tile missing. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. Top of the make table the one have the pico and the tomato.
Equipment in poor repair. Dishwasher not working.
Floor area(s) covered with standing water. By the 3 compartment sink.
Floor soiled/has accumulation of debris. Under the 3 compartment sink.
Floor tiles missing and/or in disrepair. Throughout the establishment.
Hole in or other damage to wall. Hole in wall by the mop sink.
In-use knife/knives stored in cracks between pieces of equipment.
No conspicuously located ambient air temperature thermometer in holding unit. Non at any of the kitchen equipment top or bottom of make table.
No handwashing sign provided at a hand sink used by food employees. The one next to the dishwasher.
Objectionable odors in bathroom or other areas of the establishment. Under the 3 compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in floor. Establishment have a lot of missing tile and they have standing water everywhere in that missing tile.
Water leaking from pipe and/or faucet/handle. Employee hand sink front area.
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 20 ppm 3 times. Advised Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal food not separated from ready-to-eat food during preparation. Raw steak over ice cream
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes, cold holding at 50f. Advised rapid chill to 41 or colder.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Handwash sink used for purposes other than handwashing. Sanitizing clothes in sink.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Several long boards discolored and grooved.
Equipment in poor repair. Reach in cooler gasket ripped.
Floor area(s) covered with standing water. 3 bin sink area.
Floors not maintained smooth and durable. Several areas in kitchen missing tiles and water puddling.
Ice scoop handle in contact with ice.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese cake, tres leches etc holding portioned in display case at front counter.
Plumbing system in disrepair. Hand wash sink at dish wash are draining into pail. Handyman working on drain.
Ripped/worn tin foil used as shelf cover. Throughout kitchen.
Standing water in floor drain/floor drain draining very slowly- drain at dishwasher full of old food scraps.
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.