SANTO TAMAL CORP
2390 W 76 ST STE 1, Hialeah FL 33016 · 305.302.8009
Last inspected Mar 4, 2026 · 4 visits since August 2025
AUG 25
JAN 26
MAR 26
≈ ERRATIC
3 inspections, swinging between A 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 →
Inspection history
4 visits, newest first
Mar 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food thawed in an improper manner. Observed raw pork loin thawing in standing water in the three compartment sink.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table at kitchen garlic in oil (87F - Hot Holding), as per employee less than 3 hours. Operator transferred it to the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (126F - Hot Holding); tequeño (125F - Hot Holding), as per operator for less than 4 hours. Operator adjusted temperature to maintain it at proper temperature.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed empanadas thawing at room temperature.
Jan 26, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority9 Intermediate10 Basic
Show 22 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook cleaning his hands with his clothes and touching his face while preparing food without washing his hand prior.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw chicken stored over bread. Sent owner food storage handout.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken on shelf above the oven cooked chicken at 132F. As per cook food was removed from over less than 2 hours ago.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent big 6 to operator.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in the three compartment sink.
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. Observed can opener soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by a large garbage can.
No paper towels or mechanical hand drying device provided at handwash sink located at front counter.
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. Sent report to operator.
No soap provided at handwash sink. No soap provided at hand wash sink located at cook line.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed three bags of cooked oxtail stored in ROP bag since 7/10/26. Instructed operator to immediately discard food. Operator discarded product on side. As per owner they don't use ROP, he stated those bags were the original bags were the raw oxtail came in.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted observed on storage shelves next to the fryer in the kitchen.
Employee with no hair restraint while engaging in food preparation. Both employees in the kitchen.
Employee with soiled clothing.
Food not stored at least 6 inches off of the floor. Observed crates with raw vegetables stored on the floor by the walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of both oven at cook line soiled. Observed microwave soiled.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed small prep cooler interior soiled, cooler located next to the three compartment sink.
Ripped/worn tin foil used as shelf cover. Observed ripped foil used as cover under the small prep table at cook line.
Soiled dry wiping cloth in use observed at preparation table.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork loin thawing in standing water in the three compartment sink.
Aug 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.