EL TAMBO GRILL

Name: EL TAMBO GRILL
Address: 7118-7126 SW 117TH AVE, MIAMI, FL, 33183, US
Rating: 61.5

7118-7126 SW 117TH AVE, MIAMI, FL 33183

License #2329026

🍽️ American ℹ️

61.5 Grade F / 100

Failing Health Score

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Latest inspection

March 25, 2026 · 15 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL TAMBO GRILL in MIAMI currently holds an InspectFL Health Score of 61.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 71 total violations — 9 critical, 9 major, 53 minor.

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Record snapshot

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Inspections on file

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The latest inspection on March 25, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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EL TAMBO GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in food prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling inside kitchen area soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor near dish machine soiled.
[08B-38-4] Food stored on floor. Observed bucket of sauce on floor inside walk in freezer. Operator removed from floor.
[14-73-4] No container installed for catching grease from hood drip tray. Observed no hood drip container at main cook line.
[08B-12-5] Stored food not covered. Observed raw fish uncovered inside walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near back exit door soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of sauces and seasonings located across the cook line with no label.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee throw away trash outside, came back inside kitchen and immediately touched clean plates without washing hands.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs stored next to microwave in food prep area. Operator placed inside reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed clear spray bottle of glass cleaner stored next to desserts at front counter. Operator removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed bucket of chlorine sanitizer at 200+ PPM. Operator corrected and final reading was 50PPM.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee obtain water from hand wash sink inside kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust on dry rack used to store dishes.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working. Operator fixed.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom without self closing door.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle stored inside white rice at steam table. Observed plastic cups stored inside containers of sugar, rice, and salt with no handle. Operator removed cups.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside walk in freezer
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn at ceviche reach in cooler.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor near back door.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over ceviche prep area
[08B-38-4] Food stored on floor. Observed pot of purple corn stored on floor in kitchen area. Operator picked up pot.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop stored inside cooler with handle in contact with ice.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink in employee bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at ceviche reach in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted at shelf across from cook line. Operator inverted boxes.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind stove at cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container with salt not labeled at ceviche station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (61F - Cold Holding); shredded lettuce (60F - Cold Holding) at prep table. As per operator for one hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (110F - Hot Holding) on grill at cook line. As per operator for one hour.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen blocked by stacked milk crates and hand sink in dish area blocked by buckets.