EL PORTAL MAYA RESTAURANT

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

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

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over raw cabbage in reach in cooler dry storage area. Employee rearranged for proper storage. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1).Raw chicken stored over salsa in low boy cooler. 2).Raw beef stored over cream sauce in reach in cooler. Employee rearranged items for proper storage. 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. In low boy cooler, Raw Chicken (54F - Cold Holding); Raw Pork (53F - Cold Holding). ; House made Salsa (46F - Cold Holding). In front display case. Per operator foods not prepped or portioned today, foods held in unit for over 5 days. Tres Leche (46F - Cold Holding). Per operator, foods not prepped or portioned today, food held in unit since yesterday. Employee discarded foods. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler, Raw Chicken (54F - Cold Holding); Raw Pork (53F - Cold Holding). ; House made Salsa (46F - Cold Holding). In front display case. Per operator foods not prepped or portioned today, foods held in unit for over 5 days. Tres Leche (46F - Cold Holding). Per operator, foods not prepped or portioned today, food held in unit since yesterday. Employee discarded foods. See Stop Sale. Warning

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. Provided poster to manager. Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with food debris and grooves. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left interior of ice machine soiled with black mold-like substance. Manager started cleaning ice machine. Corrective Action Taken Warning

Basic - No Heimlich maneuver/choking sign posted. Provided poster to manager. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Single service containers stored in upright position on rack in kitchen, next to flip top cooler. Employee inverted containers. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler next to tabletop mixer. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen, next to handwashing sink. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, without washing hands. Employee washed hands Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/1/202 Renewed license Corrected On-Site

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

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.

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

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 Ppm chlorine. Operator corrected to 100 Ppm chlorine Corrected On-Site

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

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

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

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

Basic - Equipment in poor repair. 3 reach in coolers broken

Basic - No handwashing sign provided at a hand sink used by food employees.at the woman restroom. Emailed sign to operator Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. 81F. - From follow-up inspection 2022-07-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 81F. - From follow-up inspection 2022-07-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over limes in bottom reach in cooler in kitchen. Operator removed. Corrected On-Site

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. queso (55F - Cold Holding); pico de gallo (55F - Cold Holding); cooked cheese and beans (55F - Cold Holding) in top reach in cooler next to one door refrigerator unit. ground beef (46F - Cold Holding) in bottom reach in next to stove. Per chef,food items not prepped, portioned, or made today. Food items removed from another unit at 7 am and placed directly in cooler. Food items out of temperature for more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso (55F - Cold Holding); pico de gallo (55F - Cold Holding); cooked cheese and beans (55F - Cold Holding) in top reach in cooler next to one door refrigerator unit. ground beef (46F - Cold Holding) in bottom reach in next to stove. Per chef,food items not prepped, portioned, or made today. Food items removed from another unit at 7 am and placed directly in cooler. Food items out of temperature for more than four hours.

High Priority - Toxic substance/chemical improperly stored. Fabuloso Cleaning solution stored with croutons, peanuts, and cheese on rack next to door of bar. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Towels and cups stored in hand sink in kitchen. Operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine.

Intermediate - No hot running water at three-compartment sink. 81F.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 81F.

Basic - Bowl or other container with no handle used to dispense food. Cups as scoops in rice and flour containers in back storage room. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Gasket in poor repair at bottom reach in cooler next to stove.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food-tres leche cake in front display case.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets unclean at reach in cooler next to one door refrigerator unit.

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw meat and then put on gloves to handle ready to eat food. Discussed with employee and hands washed and gloves put on. Corrective Action Taken Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cooked meat filled tortilla wrap for immediate service. Discussed with employee and gloves put on. Corrective Action Taken Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of 30 eggs are stored at room temperature at cook line. Ambient temperature of room is 87/88°. Repeat Violation Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ JOSE ANTONIO SALINAS 5/25/2016 issued, expired 5/25/2021. Manager is not on site. Employee in charge is Yarissa Martinez. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Bucket stored in hand wash sink in kitchen. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen and restroom. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed wall behind kitchen removed and under current construction for kitchen expansion. Entire additional bay being added to establishment. Observed new restroom, new mop sink , storage of in use dishes and silverware, tortilla making mixer, reach in freezer with meats and seafood, dry goods with open bags of beans, open containers of produce including cabbage, carrots and onions. This room is currently under construction with worker on site. Advised that all food be covered and or moved into existing kitchen. No hand wash sink is observed in tortilla mixing room. Mixer is already in use in bay during construction. Warning

Intermediate - No soap provided at handwash sink. At restroom. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any cooked meats, rice or TCS foods stored in coolers in kitchen for over 24 hours. Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employees food certificates are copies. No originals on site. Warning

Basic - Floor soiled/has accumulation of debris. Warning

Basic - Hole in or other damage to wall. Wall behind kitchen has been removed and is under construction. No current cross contamination is occurring. Discussed with person in charge adding a protective separation. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and reach in cooler handles soiled. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers are soiled. Warning

Basic - Stored food not covered. Bags of beans and flours open and stored in dry storage room in area being remodeled. Employee closed bags. Corrected On-Site Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled. Warning