ORLANDO, FL. Food at Tamale and Company Hourglass on Curry Ford Road was not cooked to the required minimum temperature when a state inspector visited on August 5, 2026, a high-severity violation that means pathogens like Salmonella can survive in poultry served directly to customers. That was one of seven high-severity violations documented that day. The restaurant was not closed.
The inspection also turned up three intermediate violations, including improper sewage or wastewater disposal and multi-use utensils not properly cleaned. In total, inspectors cited ten violations on a single visit to the Hourglass District location at 2411 Curry Ford Rd.
What Inspectors Found
The undercooked food violation was not the only one with a direct line to customer harm. Inspectors also found that the restaurant had no employee health policy and that employees were not reporting symptoms of illness, two separate high-severity violations that together describe a workplace where a sick food handler could prepare and serve food with no mechanism to stop them.
Food contact surfaces were not properly cleaned or sanitized, a violation that creates a direct transfer route for bacteria between preparation surfaces and the food placed on them. Inspectors also cited the restaurant for not following required procedures for specialized processes, a category that covers techniques like smoking, curing, or reduced-oxygen packaging, each of which carries specific temperature and timing requirements designed to prevent bacterial growth.
The person in charge was either not present or not performing required duties. No consumer advisory was posted for raw or undercooked foods, meaning customers with compromised immune systems, pregnant women, the elderly, and young children had no warning that what they ordered might not be fully cooked.
What These Violations Mean
The combination of undercooked food and no consumer advisory is particularly direct in its risk. Salmonella survives in poultry cooked below 165 degrees Fahrenheit. Without a posted advisory, a customer has no way of knowing that a dish may not have reached that threshold. Vulnerable customers, including those who are immunocompromised or pregnant, face the most severe consequences from Salmonella infection, including hospitalization.
The illness reporting violations compound that risk in a specific way. Norovirus, which causes roughly 20 million infections in the United States each year, spreads efficiently through food handlers who are symptomatic but have not been told to stay home. Without a written health policy and without a reporting expectation, there is no structural barrier between a sick employee and the food they are preparing.
Improper sewage or wastewater disposal at Tamale and Company Hourglass adds a separate contamination pathway. Raw sewage contains fecal bacteria, and improper disposal can spread that contamination through a facility, reaching food prep surfaces, utensils, and stored ingredients. Combined with the finding that multi-use utensils were not properly cleaned, the picture on August 5 was of a kitchen with multiple simultaneous contamination routes and no active management oversight to catch any of them.
The Longer Record
The August 5 inspection was not an outlier. State records show 24 inspections on file for Tamale and Company Hourglass, with 193 total violations documented across that history.
The prior inspection record shows a facility that cycles in and out of compliance without sustained improvement. In March 2026, inspectors found 11 high-severity violations and one intermediate, the worst single-visit total in the recent record. The restaurant passed a November 2025 inspection with zero high or intermediate violations, then returned to five high-severity violations in August 2025. In March 2024, inspectors documented eight high-severity violations.
The pattern is not a facility that had one bad inspection. It is a facility that has recorded high-severity violation totals of 8, 5, 11, and now 7 across multiple visits spanning more than two years, with clean inspections in between that have not held.
The restaurant has never been emergency-closed in its inspection history on record.
Still Open
Two days after the August 5 inspection, state records show a follow-up visit on August 7 that found three high-severity violations and zero intermediate violations. The reduction from seven high-severity citations to three in 48 hours indicates some corrective action was taken.
Three high-severity violations remained on record after that follow-up. The restaurant was open throughout.
