TAMALE AND COMPANY HOURGLASS

Name: TAMALE AND COMPANY HOURGLASS
Address: 2411 CURRY FORD RD A AND B, ORLANDO, FL, 32806, US
Rating: 69.3

2411 CURRY FORD RD A AND B, ORLANDO, FL 32806

License #5814848

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.3 Grade F / 100

Failing Health Score

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Quick take

TAMALE AND COMPANY HOURGLASS in ORLANDO currently holds an InspectFL Health Score of 69.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, DBPR recorded 31 total findings; InspectFL has detailed violation rows for 27 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 5, 2025

The latest inspection on March 18, 2026 shows 14 observation rows: 2 critical, 6 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt container
[08B-38-4] Food stored on floor. Box of fish on in kitchen and box of oil on floor in kitchen
[16-37-1] 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
[21-04-4] 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
[31B-02-4] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[03E-02-5] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in basin of hand sink in back kitchen area
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum on the cook line
[10-08-5] Ice scoop handle in contact with ice. Ice handle in ice
[53A-05-6] 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/
[14-33-4] 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
[01B-02-5] 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.

Disposition: Warning Issued
[01B-02-5] 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.
[11-26-1] 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
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in back prep area broken
[40-06-5] 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
[53A-05-6] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area
[12B-12-5] 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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in back prep area blocked by storage shelf
[08A-05-6] 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
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink at ware wash area. Pipe leaking under basin of sink
[03D-01-5] 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
[53A-04-6] 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
[53B-01-5] 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.

Community reaction

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Community pulse