EL TENAMPA MEXICAN RESTAURANT
4563 W IRLO BRONSON MEM HWY, Kissimmee FL 34746 · 407-397-1981
Last inspected Jan 27, 2026 · 10 visits since October 2023
MAR 24
JUL 24
MAY 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023002533 | Sep 12, 2022 | May 4, 2023 | $200 |
Inspection history
10 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw chicken, raw shrimp stored over French fries and cooked vegetables in maketable reach-in cooler at end of cook line. Raw pork over sauces in walk-in cooler. Operator rearranged.
Handwash sink used for purposes other than handwashing. Observed employee washing wiping cloth inside handwashing sink next to stove in kitchen. Operator educated employee.
Cutting board has cut marks and is no longer cleanable. Maketable cutting boards throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweaters over container of oil in dry storage area next to walk-in cooler. Operator removed.
Show the remaining 5 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing tortillas wearing a watch.
Food stored on floor. White containers with sauce on floor of walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of pan used to scoop beans in walk-in cooler touching food. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk containers with rice and beans soiled. Exterior of reach-in cooler with glass cups by triple sink.
Stored food not covered. Taco bowl shells on top shelf with tortillas and plates at end of cook line with no overhead protection. Operator moved to lower shelf. Cooked chicken and beef in walk-in cooler not covered.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate15 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed hand with gloves still on.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above avocado and raw chicken above cut tomatoes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Muenster found at 47°. Corrective action taken: place Muenster into walk in cooler to achieve 41 degrees or lower for temperature recovery
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature of thermometer in reach in cooler is 45°
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, can opener, containers
No soap provided at handwash sink by dish machine
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Scooping corn
Drain cover(s) missing by three compartment sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table by walk-in cooler. Operator removed.
Equipment in poor repair. Gaskets torn on the cook line cooler
Food not stored at least 6 inches off of the floor. Salsa
Hole in or other damage to wall behind three compartment sink
Hood filter on the cook line not sound with holes on the automatic fire suppression/exhaust system.
Ice scoop handle in contact with ice. Front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer
Ripped/worn tin foil used as shelf cover on cook line
Stored food not covered. Tortilla bowls on the cook line, Tamales in reach in freezer, all food in the walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Behind reach in cooler and three compartment sink
Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board
May 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Cut boards on cook line stained and grooved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and cell phone on make table cut board Operator removed items
Floor tiles missing and/or in disrepair. Floor tile missing kitchen by cook line and ware wash
Food stored on floor. Bins of lettuce and salsa verde floor wall in cooler
May 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 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. Tested dish machine multiple times read less than 50 ppm chlorine
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand sink ware wash Operator provided paper towels
Bowl or other container with no handle used to dispense food. Container in bin of salsa verde
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines run into ceiling
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls in walk in soiled
Cutting board has cut marks and is no longer cleanable. Cut boards on cook line stained and grooved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and cell phone on make table cut board Operator removed items
Floor tiles missing and/or in disrepair. Floor tile missing kitchen by cook line and ware wash
Food stored on floor. Bins of lettuce and salsa verde floor wall in cooler
No handwashing sign provided at a hand sink used by food employees. Sign missing at front hand sink Operator made sign and posted
Jul 31, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
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 low boy cooler temping at 59 F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table
Equipment and utensils not properly air-dried - wet nesting. Dry storage rack.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By the hws in the kitchen
Food not stored at least 6 inches off of the floor. Bucket of meat In the walk in cooler
In-use knife/knives stored in cracks between pieces of equipment.at 3 comp sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer spiled
Jul 29, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw pork (63F - Cold Holding); raw chicken (52F - Cold Holding); raw beef (63F - Cold Holding); seasoned raw beef (62F - Cold Holding); raw beef (54F - Cold Holding); raw chicken (57F - Cold Holding); raw shrimp (53F - Cold Holding); raw beef (59F - Cold Holding); raw pork (55F - Cold Holding) operator states the meat was placed in the low boy cooler at 9 am it is now 1pm. Thermometer is reading 50F, no temperature or times marked
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (63F - Cold Holding); raw chicken (52F - Cold Holding); raw beef (63F - Cold Holding); seasoned raw beef (62F - Cold Holding); raw beef (54F - Cold Holding); raw chicken (57F - Cold Holding); raw shrimp (53F - Cold Holding); raw beef (59F - Cold Holding); raw pork (55F - Cold Holding) operator states the meat was placed in the low boy cooler at 9 am it is now 1pm. Thermometer is reading 50F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled
No probe thermometer provided to measure temperature of food products.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
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 low boy cooler temping at 59 F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table
Equipment and utensils not properly air-dried - wet nesting. Dry storage rack.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. By the hws in the kitchen
Food not stored at least 6 inches off of the floor. Bucket of meat In the walk in cooler
In-use knife/knives stored in cracks between pieces of equipment.at 3 comp sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer spiled
Mar 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside door near restrooms
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front handsink, no barrier to clean plateware
Current Hotel and Restaurant license not displayed.
Light not functioning. Over dish machine
No handwashing sign provided at a hand sink used by food employees.
Raw fruits/vegetables not washed prior to preparation. Tomatoes
Mar 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Side of building outside
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa made previous day in walk in cooler overnight in 40 gallon container 52F. In 3 gallon container in waitstation, salsa 50F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside door near restrooms
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - At 12:40-red chicken 96-110F, pork 73F. @ 1:35, red chicken 91-103f, pork 71F. - ambient cooling approximately 3 hours @ 12:59, chicken 47F beef 46-54F, pork 45F. Underneath chicken 46F, beef 45F. cooked beef 50F. At 1:38, chicken 46F, beef 46F, pork, 45F, chicken 46F beef 45F, cooked beef 50F.
Handwash sink not accessible for employee use at all times.blocked by buckets and drain not connected, dish area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. In sugar and rice
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front handsink, no barrier to clean plateware
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cell phone on prep table shelves. Other personal items in dry storage
Light not functioning. Over dish machine
No conspicuously located ambient air temperature thermometer in holding unit. Cookline across from stove missing a door
No handwashing sign provided at a hand sink used by food employees.
Raw fruits/vegetables not washed prior to preparation. Tomatoes
Working containers of food removed from original container not identified by common name. Sugar in large container next to water heater
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority5 Intermediate13 Basic
Show 26 findings ▾
Employee washed hands with gloves on.
Evidence of mop/cleaning wastewater dumped onto ground. Side of building outside
Raw animal food stored over/not properly separated from ready-to-eat food. Various raw meats over cooked soup and sauce walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler approximately 1.5 hours: ham, sliced cheese, shredded lettuce, cooked beef, cut tomatoes 52-54F. Shredded cheese 59F
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Salsa made previous day in walk in cooler overnight in 40 gallon container 52F. In 3 gallon container in waitstation, salsa 50F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside door near restrooms
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - At 12:40-red chicken 96-110F, pork 73F. @ 1:35, red chicken 91-103f, pork 71F. - ambient cooling approximately 3 hours @ 12:59, chicken 47F beef 46-54F, pork 45F. Underneath chicken 46F, beef 45F. cooked beef 50F. At 1:38, chicken 46F, beef 46F, pork, 45F, chicken 46F beef 45F, cooked beef 50F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times.blocked by buckets and drain not connected, dish area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsinks
Bowl or other container with no handle used to dispense food. In sugar and rice
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Front handsink, no barrier to clean plateware
Clean utensils or equipment stored in dirty drawer or rack. In the back room, utensils stored in soiled bus tubs
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cell phone on prep table shelves. Other personal items in dry storage
Equipment and utensils not properly air-dried. Server drying/polishing knives sitting in a third pan of water
Light not functioning. Over dish machine
No conspicuously located ambient air temperature thermometer in holding unit. Cookline across from stove missing a door
No handwashing sign provided at a hand sink used by food employees.
Raw fruits/vegetables not washed prior to preparation. Tomatoes
Ripped/worn tin foil used as shelf cover. Clean pan shelving
Working containers of food removed from original container not identified by common name. Sugar in large container next to water heater
Gas water heater venting into kitchen. Vent stack not over water heater vent
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate12 Basic
Show 16 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards by the reach in cooler, can opener blade
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided the form to the operator.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
Clean utensils stored between equipment and wall. Knife stored between the wall and 3 comp sink.
Floor soiled/has accumulation of debris. In the walk in cooler
Floor tiles missing and/or in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in cooler
Raw fruits/vegetables not washed prior to preparation. Observed the employee cutting tomatoes from the original box, he then placed the tomatoes into a 3 pan to place into the walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
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.