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Licensee
Name:
EL PORTAL MAYA RESTAURANT
License Number:
SEA1616555
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
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
02/11/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
2
4
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.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Tiles replaced in kitchen are acoustic style, not smooth coated tiles. **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles in back hallway storage area have visible mold like buildup and discoloration. **Repeat Violation** **Warning**
Basic - In-use tongs stored on equipment door handle between uses.
Tongs on oven door in kitchen. Employee removed tongs. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner.
Bag of raw steak, still frozen, in bus pan on top of chest freezer in kitchen. Manager moved beef to cooler to thaw properly. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee changed gloves after cracking raw shell eggs without first washing hands. Reviewed with all employees proper procedures for handwashing. Employee washed hands. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In 2 door glassfront freezer in kitchen, open case of raw hamburger patties on shelf above open case of cooked sausage links. Manager moved burgers to bottom of freezer for proper separation. **Corrected On-Site** **Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
High temperature thermometer only - temperature range starts at 100F. **Repeat Violation** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink at front counter used to hold dirty coffee cups. Manager removed cups to kitchen to be washed. **Corrected On-Site** **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.
