El Portal Maya Restaurant
3001 W Commercial Blwd, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1622415
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 4 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handle raw steak to put on flat top then proceed to handle single service spoon to salt steak. Instructed employee to remove gloves, wash hands, and replace spoon
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Tortilla maize stored in direct contact with plastic handle thank you bags, employee moved to food grade bags
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam tags for 90 days.
Current batch currently tagged. Discussed with operator
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yukka cooling for 10 minutes at 9:20 (120°F-130°F - Cooling) to 111°F at 10:05.
Item being cooled at room temperature and based on current cooling rate item will not reach 70°F within 2 hours. Employee moved to walk in freezer to quick chill
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Quaternary test kit provided for chlorine sanitizer.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed at both hand wash sinks on cook line. Operator refilled
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Basic4
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed cut avocados with sticker. Discussed with operator
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at 3 door stainless reach in cooler on cook line
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at cook line flip tops
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris.
Observed in prep area
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.