Visit 01 — Complaint Full
Mar 4, 2026
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedHigh-risk food (like meat) thawed improperly, promoting bacterial growth.
Basic
Source: State of FloridaState inspection document
License No. 2338491|Public Food Service Establishment|Miami-Dade County, FloridaInspected Mar 4, 2026
State of Florida Inspection Record
SANTO TAMAL CORP
2390 W 76 ST STE 1, HIALEAH, FL 33016
State inspectors have documented 5 high-priority violations at SANTO TAMAL CORP over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 27 violations, including 5 high-priority and 0 Emergency Orders of Closure.
Serious
39.6
Trailing year of inspections
How this kitchen compares
Against HIALEAH
Scores higher than 24% of the 483 inspected restaurants in HIALEAH on the trailing-year record.
Against Miami-Dade County
5 high-priority violations on the trailing-year record — above the Miami-Dade County average of 2.6.
This kitchen5
County average2.6
Above county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
4 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Routine - Food
Mar 4, 2026
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Basic
Source: State of FloridaState inspection document
Visit 03 — Complaint Full
Jan 26, 2026
Disposition
Warning IssuedFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×2
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×2
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate×3
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate×3
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×3
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic×2
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Clean equipment and utensils stored improperly or not air-dried.
Basic
Garbage overflowing or uncovered, or the premises not maintained.
Basic
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 04 — Food-Licensing Inspection
Aug 22, 2025
Disposition
Inspection Completed - No Further ActionNo violations on record for this visit
This visit closed with no further action required.
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 2 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2338491 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site