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Name: EL PORTAL RESTAURANTE License Number: SEA1622879
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 3438 W HILLSBORO BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/17/2018 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
6 3 5
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.
Violation    Observation
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
35A-03-4    Basic - Dead roaches on premises. 1 dead roach on slicer at prep table. 1 dead roaches on black mat at entrance of kitchen **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris under kitchen equipment and bar area. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. A pan of potatoes and sauce with date mark 12-15 not covered in walk in cooler. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Flour under prep table with no label. **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 20 flies on wall and flying in entry wall into kitchen 4 flies flying in prep area 2 landing on slicer and one landing on prep table 4 flies in hallway where mop sink and dry storage is located. Approximately 5 flies in bar area. **Warning**
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia is served raw for ceviche and no proof of parasite destruction has been provided. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Romaine (48°F - Cold Holding); Dice Tomotoes (48°F - Cold Holding); Slice Tomato 48F - Cold Holding); Sauce with garlic and oil (52°F - Cold Holding); Arepa (52°F - Cold Holding) at flip Top cooler at cookline. Observed foods in double pans not allowing air circulation in unit. Per operator foods were in unit less than four hours. Foods were moved to a working cooler. Soup (45°F - Cold Holding); Potato (44°F - Cold Holding); Raw steak (46°F - Cold Holding; Cheese (46°F - Cold Holding); Raw Chicken (46°F- Cold Holding). Per operator walk in cooler door was left opened for less than an hour. Advised to leave closed doors until temporary drops. Observed ambient of unit drop from47-42F. **Corrected On-Site** **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Cheese Bread (68°F); Corn Cakes (69°F) hot holding per manager was reheated at 8:00am and placed in display in front counter. Reviewed with manager time as public health control. **Warning**
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fried pork at front counter not time mark. Per operator time as a public health is used for Fried pork at front counter. Operator time marked **Corrected On-Site** **Warning**
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on black mat at entrance to kitchen. 1 live roach inside reach in cooler in front of cook line. 1 live roach on wall at three compartment sink in kitchen. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Silverware container blocking hand-sink on frontline. Employee properly stored **Corrected On-Site** **Warning**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water at 78°F at front counter hand-sink. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. A container of soup, a container of beans, and a pan of potatoes. In walk-in cooler with no date marking. Per operator food was prepared on 12-15. Manager put correct date mark. **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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