TAMALE AND COMPANY HOURGLASS
2411 CURRY FORD RD A AND B, Orlando FL 32806 · 407.203.6505
Last inspected Aug 7, 2026 · 10 visits since November 2023
AUG 24
JAN 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed for 30 seats. Facility has 22 seats outside and 76 seats inside. Total of 98 seats.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All tamales- Pork, Chicken, Cheese, lack bean and vegetable at 47f-61f. In 2 door stand up cooler that is not working. Product in cooler since 8/3/26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All tamales- Pork, Chicken, Cheese, black bean and vegetable and cut red cabbage at 47f-61f. In 2 door stand up cooler that is not working. Product in cooler since 8/3/26
Equipment in poor repair. Stand up 2 door cooler by ware wash is 60f ambient air. Gasket torn on 2 door stand up unit
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority8 Intermediate7 Basic
Show 19 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Flan and rice pudding made on site, made on 7/27
Stop Sale issued due to food not being in a wholesome, sound condition. Flan and rice pudding made on site, made on 7/27
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All tamales- Pork, Chicken, Cheese, lack bean and vegetable at 47f-61f. In 2 door stand up cooler that is not working. Product in cooler since 8/3/26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All tamales- Pork, Chicken, Cheese, black bean and vegetable and cut red cabbage at 47f-61f. In 2 door stand up cooler that is not working. Product in cooler since 8/3/26
Hot water at mop sink does not reach 85 degrees Fahrenheit.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit where manual warewashing occurs.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All test strips expired in 2024 and 2025
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/
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both male cooks
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sinks
Equipment in poor repair. Stand up 2 door cooler by ware wash is 60f ambient air. Gasket torn on 2 door stand up unit
Faucet/handle missing at plumbing fixture. Cold water faucet at hand sink for cook line and ware wash missing.
No copy of latest inspection report available.
Plumbing system in disrepair. Hand sink for cook line and ware wash has no running water
Reach-in freezer interior/shelves have accumulation of soil residues. 1 door stand up freezer at entrance to kitchen has debris build up
Standing water in bottom of reach-in-cooler. In keg cooler at front counter
Wet mop not stored in a manner to allow the mop to dry.
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso and cooked pork reheating in pan of water at cook line for 2 hours only at 99-109f.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso and cooked pork reheating in pan of water at cook line for 2 hours only at 99-109f.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Container in basin of hand sink in back kitchen area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for dish machine- chlorine or 3 compartment sink - Quat
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/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink for ware wash/cook line area and back kitchen area
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in cooked beans in cooler
Cutting board has cut marks and is no longer cleanable. Cook line on steam table
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum on the cook line
Food stored on floor. Box of fish on in kitchen and box of oil on floor in kitchen
Ice scoop handle in contact with ice. Ice handle in ice
In-use wet wiping cloth/towel used under cutting board. Paper towels under cutting board at steam table at cook line Cloth under single green board in back prep kitchen area
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler at cook line under griddle has food debris build Make table cooler at cook line has debris on shelves
Reach-in cooler shelves with rust that has pitted the surface. Rust shelves in 3 door stand up cooler in back kitchen and cooler at cook line
Working containers of food removed from original container not identified by common name. Salt container
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority7 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cheese and chicken tamales made this morning and cooling since 10am per cook. On trays in kitchen at 75f at 2pm. Corn on the cob made on 8/17/25 and cooling in stand up cooler in back prep area over night 81f. Per manager product was not out of cooler today
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cut beef in stand up cooler in back prep area over cooked corn on the cob and sauce Raw chicken over washed cilantro in stand up cooler at cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese and chicken tamales made this morning and cooling since 10am per cook. On trays in kitchen at 75f at 2pm. Corn on the cob made on 8/17/25 and cooling in stand up cooler in back prep area over night 81f.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Iris Benitez has been manager since March 2025
Handwash sink not accessible for employee use at all times. Hand sink in back prep area blocked by storage shelf
Handwash sink used for purposes other than handwashing. Hand sink basin at front counter has wiping cloth in basin and hand sink in back prep area has a container in basin
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/ Manger, 2 employees in front area and 2 employees in kitchen. Total of 5 employees
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep 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.
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. Paper work not sign by all employees. Manager had employees sign at time of inspection
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink in back prep area with no lid
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on prep table in back prep area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in back prep area broken
Water leaking from pipe and/or faucet/handle. Hand sink at ware wash area. Pipe leaking under basin of sink
Jan 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used in bottom of cut cilantro
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area
Water leaking from pipe and/or faucet/handle. Pipe under hand sink leaking at ware wash
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under hand sink for ware wash and cook line needs a vacuum breaker for hose
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed for 30 seats. Facility has 22 seats outside and 76 seats inside. Total of 98 seats.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is 0ppm chlorine
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under hand sink for ware wash and cook line needs a vacuum breaker for hose
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Employee with no beard guard/restraint while engaging in food preparation.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Facility is licensed for 30 seats. Facility has 22 seats outside and 76 seats inside. Total of 98 seats.
Standing water in bottom of reach-in-cooler. Water in bottom of stand up 2 door freezer in kitchen
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans cooling from 9:30am, temperature at 3:30pm was 66f.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw beef in stand up freezer in kitchen Raw beef over ready to eat in stand up freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans cooling from 9:30am, temperature at 3:30pm was 66f.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No soap provided at handwash sink. No soap at hand sink by dish machine
Nonfood-grade basting brush used in food. Paint brush used for sauce at cook line
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer at 37f when calabrating
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in back prep area
Equipment in poor repair. Stand 3 door cooler gaskets are torn
Time/temperature control for safety food thawed in an improper manner. Beef roast thawing at room temperature
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 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. Dishmachine, chlorine bucket empty. Owner replaced with Quat sanitizer and corrected on site
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cook beef in reach in cooler at cook line Raw shelled eggs over sauces in 3 door stand up cooler in back prep area
Cutting board has cut marks and is no longer cleanable. Board at cook line
In-use wet wiping cloth/towel used under cutting board. Paper towels under cutting board at cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line
Wet mop not stored in a manner to allow the mop to dry.
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.