DirtyFLRestaurant Inspection Data

EL PORTAL MAYA RESTAURANT

EL PORTAL MAYA RESTAURANT maintains a 2.6/5 food safety rating based on 8 health department inspections in POMPANO BEACH. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 8 reports on file

2 NE 3 ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13599430

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food debris and grooves. Warning - From follow-up inspection 2025-12-18: Observed same at callback inspection . **Time Extended** - From follow-up inspection 2026-02-18: Observed same at callback inspection, cutting board without food debris, but still has grooves. **Time Extended**

12/18/2025· 2mo ago

Visit ID: 13598393

Follow-up Inspection Required

2 int

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager, Jose Salinas expired on 10/26/25. Warning - From follow-up inspection 2025-12-18: Observed same at callback inspection. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food debris and grooves. Warning - From follow-up inspection 2025-12-18: Observed same at callback inspection . **Time Extended**

12/17/2025· 2mo ago

Visit ID: 13491700

Facility Temporarily Closed

4 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left interior of ice machine soiled with black mold-like substance. Manager started cleaning ice machine. **Corrective Action Taken** Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided poster to manager. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service containers stored in upright position on rack in kitchen, next to flip top cooler. Employee inverted containers. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler next to tabletop mixer. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen, next to handwashing sink. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over raw cabbage in reach in cooler dry storage area. Employee rearranged for proper storage. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1).Raw chicken stored over salsa in low boy cooler. 2).Raw beef stored over cream sauce in reach in cooler. Employee rearranged items for proper storage. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler, Raw Chicken (54F - Cold Holding); Raw Pork (53F - Cold Holding). ; House made Salsa (46F - Cold Holding). In front display case. Per operator foods not prepped or portioned today, foods held in unit for over 5 days. Tres Leche (46F - Cold Holding). Per operator, foods not prepped or portioned today, food held in unit since yesterday. Employee discarded foods. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler, Raw Chicken (54F - Cold Holding); Raw Pork (53F - Cold Holding). ; House made Salsa (46F - Cold Holding). In front display case. Per operator foods not prepped or portioned today, foods held in unit for over 5 days. Tres Leche (46F - Cold Holding). Per operator, foods not prepped or portioned today, food held in unit since yesterday. Employee discarded foods. See Stop Sale. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager, Jose Salinas expired on 10/26/25. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food debris and grooves. Warning

8/13/2025· 7mo ago

Visit ID: 10914681

Met Inspection Standards

1 high, 2 int, 1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line soiled with food debris.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee in kitchen handler raw chicken then changed tasks to filling up to go container with ready to eat food, touched utensil and squeeze bottle. No hand wash or change gloves. Discussed with operator proper handwashing procedure when changing tasks or going from raw to ready to eat. Employee removed gloves, washed hands and put on new gloves. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kit blocked with table. Employee moved table away from sink. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to dump food.

11/8/2024· 1y 4mo ago

1 high, 2 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage, cut used to dispense rice. Employee removed. Corrected On-Site Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in kitchen, raw beef stored over ready to eat tacos and fries. Employee moved raw beef to bottom shelf Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter, milk opened more than 24 hours not date marked Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In kitchen, handwashing sink used to store knife and plastic cup. Employee removed items. Corrected On-Site

7/23/2024· 1y 7mo ago

1 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In storage room, cup used to dispense flour. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. In storage area, doors and handles solid with food residue. Employee cleaned. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter, milk opened more than 24 hours not date marked

1/26/2024· 2y 1mo ago

Visit ID: 8545853

Met Inspection Standards

2 high, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage area, cups used to dispense flour and rice.
  • 08B-38-4:Basic - Food stored on floor. Fryer oils stored on floor in kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023 Operator renewed license at time of inspection Conformation 237433794 **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach I'm freezer, raw pork stored over ready to eat tostadas. Employee moved pork to lower shelf. Corrected On-Site

11/6/2023· 2y 4mo ago

Visit ID: 8349690

Met Inspection Standards

5 high, 1 int, 2 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In kitchen and bar area, floor tiles missing.
  • 08B-12-5:Basic - Stored food not covered. In reach in cooler, lunch meat ham not covered. Operator covered. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Beef held in thank you bags in low boy flip top cooler. Tamales held in thank you bags in reach in freezer.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Ground beef patty held over ready to eat vegetables. Operator moved patty's on bottom shelf below vegetables. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler in storage area, raw shell eggs stored over raw unwashed vegetables. Operator moved eggs to shelf below vegetables. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At steam table at front counter, beef stew (122F - Hot Holding); rice (120F - Hot Holding). 1:00pm Operator stated food hot holding since 10am. Operator discarding food since lunch is over. Educated operator on proper hot holding temperatures.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at front counter, beef stew (122F - Hot Holding); rice (120F - Hot Holding). 1:00pm Operator stated food hot holding since 10am. Operator discarding food since lunch is over. Educated operator on proper hot holding temperatures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At flip top cooler, cutting board soiled and has cutting grooves. Cannot be cleaned properly to kill bacteria.