El Portal Maya Restaurant
Last inspected: Feb 18, 2026
90
Score
Across the available record, El Portal Maya Restaurant has 11 inspections on file, the first dated 2022. El Portal Maya Restaurant was last inspected on Feb 18, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
Compared to the broader Pompano Beach restaurant scene, where the average is 78, this is a stronger showing. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food debris and grooves. **Warning** - From follow-up inspection 2025-12-18: Observed same at callback inspection . **Time Extended** - From follow-up inspection 2026-02-18: Observed same at callback inspection, cutting board without food debris, but still has grooves. **Time Extended**
22-02-4
90
Dec 18, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food debris and grooves. **Warning** - From follow-up inspection 2025-12-18: Observed same at callback inspection . **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager, Jose Salinas expired on 10/26/25. **Warning** - From follow-up inspection 2025-12-18: Observed same at callback inspection. **Time Extended**
53A-03-7
82
Dec 17, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
32
Aug 13, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Nov 8, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
67
Jul 23, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Toxic Substances Properly Identified, Stored, Used
FL-32
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
78
Jan 26, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach I'm freezer, raw pork stored over ready to eat tostadas. Employee moved pork to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023 Operator renewed license at time of inspection Conformation 237433794 **Corrective Action Taken**
50-17-3
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In dry storage area, cups used to dispense flour and rice.
14-01-5
Basic - Food stored on floor. Fryer oils stored on floor in kitchen.
08B-38-4
64
Nov 6, 2023
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Beef held in thank you bags in low boy flip top cooler. Tamales held in thank you bags in reach in freezer.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Ground beef patty held over ready to eat vegetables. Operator moved patty's on bottom shelf below vegetables. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler in storage area, raw shell eggs stored over raw unwashed vegetables. Operator moved eggs to shelf below vegetables. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At steam table at front counter, beef stew (122F - Hot Holding); rice (120F - Hot Holding). 1:00pm Operator stated food hot holding since 10am. Operator discarding food since lunch is over. Educated operator on proper hot holding temperatures.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table at front counter, beef stew (122F - Hot Holding); rice (120F - Hot Holding). 1:00pm Operator stated food hot holding since 10am. Operator discarding food since lunch is over. Educated operator on proper hot holding temperatures.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At flip top cooler, cutting board soiled and has cutting grooves. Cannot be cleaned properly to kill bacteria.
22-02-4
Basic - Stored food not covered. In reach in cooler, lunch meat ham not covered. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Floor tiles missing and/or in disrepair. In kitchen and bar area, floor tiles missing.
36-17-5
39
Feb 6, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Eggs 61F (cold holding), tamales 50F (cold holding),salsa 60F (cold holding), Chorizo 53F, (cold holding), cheese 55F (cold holding),coleslaw 55F (cold holding), Reach in cooler: raw eggs 60F( cold holding),cream 60F(cold holding ),heavy cream 80F(cold holding ),tamale 55F (cold holding). Inside several coolers throughout the restaurant. Per operator all products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale. Seating on cook line Raw Eggs 63F,( cold holding), black beans 80F (cold holding) cream cheese 67F (cold holding). Per operator products stored for approximately 2 hours,per operator products not prepared or portioned today. Operator moved to cooler **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-06: Double reach in cooler on storage area. Salsa 48°F cold holding , cream 49°F cold holding. Coleslaw 48°F cold holding. Cheese 48°F cold holding, ham 48°F cold holding per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See Stop Sale**Admin Complaint** **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Raw Eggs 61F (cold holding), tamales 50F (cold holding),salsa 60F (cold holding), Chorizo 53F, (cold holding), cheese 55F (cold holding),coleslaw 55F (cold holding), Reach in cooler: raw eggs 60F( cold holding),cream 60F(cold holding ),heavy cream 80F(cold holding ),tamale 55F (cold holding). Inside several coolers throughout the restaurant. Per operator all products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale. - From follow-up inspection 2023-02-06: Double reach in cooler on storage area. Salsa 48°F cold holding , cream 49°F cold holding. Coleslaw 48°F cold holding. Cheese 48°F cold holding, ham 48°F cold holding per operator all products stored since yesterday. Per operator all products not prepared or portioned today. See Stop Sale**Admin Complaint** **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Corrective Action Taken** - From follow-up inspection 2023-02-06: Not observed, not posted **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. **Corrective Action Taken** - From follow-up inspection 2023-02-06: Same. Not completed **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment in poor repair. 3 reach in coolers broken - From follow-up inspection 2023-02-06: One broken **Time Extended**
14-11-5
58
Feb 2, 2023
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
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. Raw Eggs 61°F (cold holding), tamales 50°F (cold holding),salsa 60°F (cold holding), Chorizo 53°F, (cold holding), cheese 55°F (cold holding),coleslaw 55°F (cold holding), Reach in cooler: raw eggs 60°F( cold holding),cream 60°F(cold holding ),heavy cream 80°F(cold holding ),tamale 55°F (cold holding). Inside several coolers throughout the restaurant. Per operator all products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces, raw pork chops over cooked meat in cooler at cook line. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/1/202 Renewed license **Corrected On-Site**
50-17-3
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 Ppm chlorine. Operator corrected to 100 Ppm chlorine **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salsa 127°F (hot holding) on cook line.per operator stated stored 2 hour. Operator turn flame to reheat product to 165°F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Eggs 61°F (cold holding), tamales 50°F (cold holding),salsa 60°F (cold holding), Chorizo 53°F, (cold holding), cheese 55°F (cold holding),coleslaw 55°F (cold holding), Reach in cooler: raw eggs 60°F( cold holding),cream 60°F(cold holding ),heavy cream 80°F(cold holding ),tamale 55°F (cold holding). Inside several coolers throughout the restaurant. Per operator all products stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale. Seating on cook line Raw Eggs 63°F,( cold holding), black beans 80°F (cold holding) cream cheese 67°F (cold holding). Per operator products stored for approximately 2 hours,per operator products not prepared or portioned today. Operator moved to cooler **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. **Corrective Action Taken**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink and 3 compartment sink on cook line. At 77°F **Repeat Violation** **Admin Complaint**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bar. Advised operator to clean and sanitize. **Corrective Action Taken**
22-20-5
Basic - Equipment in poor repair. 3 reach in coolers broken
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees.at the woman restroom. Emailed sign to operator **Corrective Action Taken**
31B-04-4
22
Sep 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was El Portal Maya Restaurant last inspected?
The most recent health inspection at El Portal Maya Restaurant on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Portal Maya Restaurant?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at El Portal Maya Restaurant.
How does El Portal Maya Restaurant compare to other restaurants in Pompano Beach?
El Portal Maya Restaurant most recently scored 90 out of 100, which is higher than the Pompano Beach average of 78.
Has El Portal Maya Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Portal Maya Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Portal Maya Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Portal Maya Restaurant inspected?
Based on the inspection history on file, El Portal Maya Restaurant is inspected around three times per year on average.
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