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Licensee
Name:
EL PORTAL MAYA RESTAURANT
License Number:
SEA1616555
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Delinquent
Secondary Status:
Active
Location Address:
6224 JOHNSON ST HOLLYWOOD, FL 33024
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/20/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw open chicken over raw open beef in glass freezer. Operator inverted food **Corrected On-Site** **Warning**
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.
Observed at Brown cooler cheese (54F - Cold Holding). Per operator food in unit for more than four hours. see stop sale **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. Observed at flip top cooler cheese (42-50F - Cold Holding).
Observed overfilled in unit. Per operator food transferred from walk in cooler less than four hours ago. Operator moved food to freezer to quick chill. Food not prepared or portioned today
2. Observed at Brown cooler cheese (54F - Cold Holding). Per operator food in unit for more than four hours. see stop sale **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
tomato sauce (121F - Hot Holding). Per operator food in unit less than four hours. Operator placed food on stove to reheat to 165F **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed cup stored in employee bar hand wash sink **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
All expired 12/2025 **Warning**
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Observed at kitchen hand sink. Operator provided paper towels **Corrected On-Site** **Repeat Violation** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
