El Rey de la Medialuna Restaurant LLC
904 N 30 Ave, Hollywood, FL 33021 · Permanent Food Service · License 1619223
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitJul 24, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In front counter HOT CASE - empanadas (118°F - Hot Holding). Per employee items prepared approximately 1 hour. Observed unit temperature below safe holding level. Employee returned empanadas to kitchen to reheat and increased temperature of case to above safe level.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In Avantco reach in freezer in kitchen raw burgers above open bagged ravioli. Employee rearranged to properly separate.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In kitchen fliptop lower cooler, raw shell eggs above cooked sausage. Employee rearranged to properly separate.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit available.
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Espresso machine draining line into hand sink at front counter.
No paper towels or mechanical hand drying device provided at handwash sink.
At kitchen hand sink. Employee moved paper towels back closer to sink.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Ramekin in bulk flour container in kitchen. Employee removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Multiple old labels on clean stored containers.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee restroom door at back of kitchen not self closing.
Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
At wall area to right of kitchen glassfront cooler.
Hole in or other damage to wall.
Wall tile damaged behind kitchen hand sink creating hole.
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.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.