EL TIESTO CAFE
210 SW 2 STREET, Fort Lauderdale FL 33301 · 305-308-2008
Last inspected Apr 30, 2026 · 8 visits since April 2024
JUN 24
MAR 25
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. 2 flying insects at warewashing area. Not landing.
★ 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 |
|---|---|---|---|
| 2--2025031111 | Mar 5, 2025 | May 20, 2025 | $200 |
Inspection history
8 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Triple low boy - sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked octopus/cooked calamari. Operator stored all items properly.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bar - milk - per operator opened 4 days ago. Operator date marked.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dish machine not working.
Insect control device installed over food preparation area. 1. Over dish machine. 2. Over dry storage shelf at sushi prep area.
Dec 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Bowl in bulk panko. Operator removed.
Cloth used as a food-contact surface. Glass door unit - terry cloth towel in cilantro and in bin of tomatoes. Operator removed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dish machine out of order. Per operator repair has been notified.
Exterior door has a gap at the threshold that opens to the outside. Back door in hallway next to kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk flour. Operator stored properly.
Insect control device installed over food preparation area. 1. Over dry storage shelving by Cookline. 2. Over dish machine.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Bowl in bulk sugar. Operator removed.
Exterior door has a gap at the threshold that opens to the outside. End of hallway next to kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk sugar. Operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top cookline shelf with clean plates.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - #3 low boy/drawer unit cream (51F); cooked chicken (49F); cooked beef (49F); pork (49F); feta (45-46F). Observed top drawer not secured properly.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Cookline - #3 low boy/drawer unit cream (51F); cooked chicken (49F); cooked beef (49F); pork (49F); feta (45-46F). Observed top drawer not secured properly. Per operator all items held in units overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - #3 low boy/drawer unit cream (51F); cooked chicken (49F); cooked beef (49F); pork (49F); feta (45-46F). Observed top drawer not secured properly. Per operator all items held in units overnight. No items prepped or portioned today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. All bar soda guns and holsters.
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - #3 low boy/drawer unit cream (51F); cooked chicken (49F); cooked beef (49F); pork (49F); feta (45-46F). Observed top drawer not secured properly.
Ice buildup in reach-in freezer at Cookline. Ice buildup in walk-in freezer - observed damaged gaskets.
Jun 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Walk in freezer : gaskets
Water draining onto floor surface. 3CSink pipe disconnected from drain.
Jun 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 32 violations recorded, 10 high priority.
10 High priority11 Intermediate11 Basic
Show 32 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. Dishwasher 0ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Sushi chef left kitchen with gloves on, came back without removing gloves and washing hands before preparing sushi roll.
Employee dried hands on clothes/apron/soiled towel after washing. Due to lack of paper towel employee dried hand on clothes.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Stove : utensil in water at 124F. Repeat. Operator make new -
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects at warewashing area. Not landing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer : unpacked raw chicken stored above beef. Operator inverted products.
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. Unpacked chicken stored over beef. Operator properly stored
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. Flip top : Flip top : cut tomatoes (46F); cut lettuce (50F); raw shrimp (46F)- in unit overnight - see stop sale. Foods not prepared or portioned today. Repeat.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) sushi rice 124 F Hot holding. Per operator in warmer less than 4hrs. Operator time marked 12-4pm 2) fried shrimp 104F - Hot holding at expo line. Less than four hours, Heat lamp turned off. Operator reheated all food to 178F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in 3 compartment sink
Handwash sink not accessible for employee use at all times. By broom and dust pan operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ Manager Julian - arrived after 2 hrs.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink in kitchen.
Paper towel dispenser at handwash sink not working at hand wash sink at kitchen entry door.
Probe thermometer not within the intended measuring range of use.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For sushi. Operator posted sign
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Pasta in cooler by flap top per operate made 6 days ago. No date marking.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cooked beef. Operator removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at sushi prep table next to rice warmer. Operator removed
Equipment in poor repair. Walk in freezer : gaskets
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
In-use wet wiping cloth/towel used under cutting board.
Insect control device installed over food preparation area. Bug zapper on expo line shelf. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit.
Water draining onto floor surface. 3CSink pipe disconnected from drain.
Wet wiping cloth not stored in sanitizing solution between uses. For 3 towels in kitchen
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0ppm. Operator prepared new mix.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the sushi station, krab (55F - Cold Holding); smoked salmon (55F - Cold Holding). The items were stored in the cooler less than 3 hours. They were not prepped or portioned today. They were moved to the lower cooler to quickly chill and cold hold.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels supplied at any sinks. Operator supplied paper towels during the inspection
No soap provided at handwash sink. No soap provided at any of the sinks. The operator provided soap during the inspection
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cookline. The utensils and container were removed
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.