EL PORTAL MAYA RESTAURANT
3001 w COMMERCIAL BLWD, FORT LAUDERDALE, FL 33309
License #1622415
🌮 Mexican/Latin ℹ️Sign in to watch restaurants and track them on your watchlist.
Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EL PORTAL MAYA RESTAURANT in FORT LAUDERDALE currently holds an InspectFL Health Score of 90 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 15, 2026. Across those visits, inspectors documented 11 total violations — 2 critical, 5 major, 4 minor.
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What stands out in this inspection history
The latest inspection on July 15, 2026 shows 11 observation rows: 2 critical, 5 major, and 4 minor.
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What do locals think?
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Would you eat here?
EL PORTAL MAYA RESTAURANT looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [36-27-5] Wall soiled with accumulated grease, food debris. Observed in prep area
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed at cook line flip tops
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yukka cooling for 10 minutes at 9:20 (120F-130F - Cooling) to 111F at 10:05. Item being cooled at room temperature and based on current cooling rate item will not reach 70 F within 2 hours. Employee moved to walk in freezer to quick chill
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed cut avocados with sticker. Discussed with operator
- [14-31-5] Nonfood-grade bags used in direct contact with food. Tortilla maize stored in direct contact with plastic handle thank you bags, employee moved to food grade bags
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 3 door stainless reach in cooler on cook line
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw steak to put on flat top then proceed to handle single service spoon to salt steak. Instructed employee to remove gloves, wash hands, and replace spoon
- [01C-02-4] Establishment not maintaining clam tags for 90 days. Current batch currently tagged. Discussed with operator
- [53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- [16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit provided for chlorine sanitizer.
- [31B-03-4] No soap provided at handwash sink. Observed at both hand wash sinks on cook line. Operator refilled
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