LOS PORTALES MEXICAN GRILL
2245 CR 210 W #109
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
Intermediate
Basic
Total
Disposition: Inspection Completed - No Further Action
This establishment passed inspection with no violations. The facility demonstrates excellent food safety practices and meets all health department standards.
Inspection on 3/24/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under steam well on make line in kitchen, employee cleaned up and discarded roach during inspection. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Back interior of oven next to hand wash station on cook line.
- 25-05-4:Basic - Single-service articles improperly stored. Box of to go trays on floor by men's bathrooms, box moved. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over containers of cut lettuce in walk in cooler. Unwashed heads of lettuce and unwashed limes stored over cut onions in walk in cooler. Employee corrected during inspection **Corrected On-Site**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Interior of lid of covered container of lard in dry storage area has a build up of mold like substance. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of Windex stored with bag in box soda next to bar, bottle moved. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of standing reach in freezer next to hand wash station on cook line, employee began to clean during inspection. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at bar, employee corrected during inspection. **Corrected On-Site**
Food safety inspection conducted on 3/24/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 2/25/2025
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to women's bathroom is not self closing.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Container of frozen raw fish sitting in standing water on floor by triple sink in kitchen.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm after being ran multiple times. **Corrected On-Site**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes with bare hands in sink next to dish machine in kitchen then handled clean dishes coming out of dish machine with bare hands without washing hands between tasks. **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chopped pork (53F - Cold Holding) in standing glass door reach in cooler in prep area of kitchen, per manager and employees no one has done anything with said pork and no one knows why temperature is over 41F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped pork (53F - Cold Holding) in standing glass door reach in cooler in prep area of kitchen, per manager and employees no one has done anything with said pork and no one knows why temperature is over 41F, manager voluntarily discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (137F,108F - Cooling, after 30 minutes 115F, 105F); ground beef (48F - Cooling, after 30 minutes 45F); salsa (48F - Cooling, after 30 minutes 45F) in stacked covered containers in walk in cooler, per manager all items have been cooling for over 1 hour with employees constantly going in and out of walk in cooler during inspection, manager began to removed lids, add chill sticks, and rearrange items during inspection. **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 2/25/2025 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/15/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 5 employees came back into the kitchen after eating in the dining room, put on gloves, and began to prepare food and handle clean equipment without washing hands first. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-15: Employee handled soiled dishes with bare hands then handled clean dish coming out of the dish machine in ware washing area. **Admin Complaint**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches along wall where the wall meets the walk in cooler, above kick plate, employees began to kill and clean up during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-15: Approximately 5 live roaches along wall of make line and prep area in kitchen, behind reach in coolers, prep tables, and soda machine with ice bin. **Admin Complaint**
Food safety inspection conducted on 1/15/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 1/15/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Approximately 12 dead roaches inside back of reach in cooler on make line around motor. 2 dead roaches behind reach in cooler on make line against wall. **Warning**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches along wall of make line and prep area in kitchen, behind reach in coolers, prep tables, and soda machine with ice bin. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 1/15/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/14/2025
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On shelve by cook line in kitchen,employee corrected during inspection **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. 3 food handlers eating in preparation area in kitchen, all employees moved to dining area. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment on cook line. Also walls behind cook line have a build up of debris.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On rack at bar area by hand wash station.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 5 employees came back into the kitchen after eating in the dining room, put on gloves, and began to prepare food and handle clean equipment without washing hands first. **Repeat Violation** **Admin Complaint**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken dated 1/7 in walk in cooler Shredded queso cheese date 1/6 in standing reach in cooler in prep area, 2 containers.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches along wall where the wall meets the walk in cooler, above kick plate, employees began to kill and clean up during inspection. **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (46F - Cold Holding) sitting out on rack next to cook line, per employee pork has been sitting out for less then 1 hour, pork placed in reach in cooler. raw chicken (44F - Cold Holding); raw beef (44F - Cold Holding) sitting uncovered in ice bath on rack next to cook line, per employee items have been sitting out for less then 1 hour, employee added more ice and covered. cut lettuce (46F - Cold Holding); shredded cheese (46F, 47F - Cold Holding) in large plastic covered containers in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, items unstacked and lids removed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauces (109F - Hot Holding) in steam well on make line in kitchen, per employee cheese was heated on stove and placed in well 1 hour ago, cheese moved to stove to reheat. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (58F - Cooling, after 35 minutes 56F) packed in deep plastic tightly covered container in walk in cooler, lettuce removed and ice added and lid removed. **Corrective Action Taken** **Repeat Violation**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees preparing food in kitchen without any proof of training and all have been working over 1 year at establishment.
Food safety inspection conducted on 1/14/2025 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).