EL PORTON DE LA FLACA

Name: EL PORTON DE LA FLACA
Address: 1460 NW 107 AVENUE STE 29B AND 30C, MIAMI, FL, 33172, US
Rating: 0

1460 NW 107 AVENUE STE 29B AND 30C, MIAMI, FL 33172

License #2335020

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 18 findings · 4 critical

Routine - Food

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Quick take

EL PORTON DE LA FLACA in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 165 total violations — 33 critical, 25 major, 107 minor.

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The latest inspection on October 5, 2026 shows 18 observation rows: 4 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

165

Coverage note

Inspector notes linked where available

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EL PORTON DE LA FLACA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole at roof CEE at storage area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer machine nay 0ppm, staff provided new sanitizer gallon retested at 100ppm
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cleaned and sanitized plates and bowls stored not inverted over flip top unit. Also observed cleaned and sanitized plates pots stored not inverted at storage are.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at flip top unit over cut lettuce.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw whole tilapia over unwashed vegetables at reach in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers of cooked and marinated food not dated and over 24 hrs but less than seven days.
[53A-03-7] 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/. Observed Food Manager Certificate for Astrid Pareja expired dated 08/14/2022
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook at cook line changing gloves and not handwashing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards at prep area with marks not longer cleanable.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at prep area with soiled surfaces.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler units.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at unit next to 3 compartment sink .
[33-31-5] Unnecessary items/unused equipment on the premises. Observed unnecessary items stored at mezzanine on the back.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep area and storage.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed chlorine sanitizer flip top cooling unit with an ambient temperature of 67°F.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed handwashing not ambient thermometer at flip top reach in cooler unit at kitchen line
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwasher machine at 0 ppm.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed raw eggs raw shell eggs stored over cooked pork at reach in cooler unit kitchen area
[01B-02-5] 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. Observed marinated chicken (60F - Cold Holding); marinated beef (60F - Cold Holding); cut tomatoes (57F - Cooling); raw shell eggs ( ambient temperature) (67F - Cold Holding) at flip top cooling unit, as per kitchen staff from previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (60F - Cold Holding); marinated beef (60F - Cold Holding); cut tomatoes (57F - Cooling); raw shell eggs ( ambient temperature) (67F - Cold Holding) at flip top cooling unit, as per kitchen staff from previous day.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked corn (83F - Hot Holding) at shelve in kitchen area, as per staff for less than four hours, staff proceeded to grind the corn to storage at reach in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with marks soiled with old food debris.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with black mold like substance inside near front counter.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen with water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents all throughout the kitchen soiled.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler running at 60F located at kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed large white cutting board near cook line with cut marks and no longer cleanable.
[10-08-5] Observed ice scoop handle in contact with ice at front counter ice machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler near prep area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler and freezer with soiled interior in back prep area and near kitchen prep area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shell eggs over raw beef inside reach in cooler at kitchen rear.
[11-26-1] 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. Observed 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed many containers of chicken, beef , empanadas and cut tomatoes prepared for more than 24 hours not dated mark at two different reach in cooler in kitchen area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following employees Flor Castaño, Cardina Martínez, Lucía Hoyos, Nuri Cano, Hernan Ospina, Elsas Valladares and Martin Ospina all expired food handling certificates as 07/25/2024.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with black mold like substance inside near front counter.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of dishwasher machine at front counter
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen with water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents all throughout the kitchen soiled.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler running at 60°F located at kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed large white cutting board near cook line with cut marks and no longer cleanable.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed staff washing and rinsing and skipping sanitizer station.
[14-11-5] Equipment in poor repair. Observed reach in cooler running at 60°F located at kitchen area.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at front counter ice machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler near prep area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler and freezer with soiled interior in back prep area and near kitchen prep area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted in back storage area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed aluminum trays stored not inverted over reach in cooler at kitchen area. Staff removed trays and placed them correctly.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping towels at preparation table in the rear.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at all reach in cooler units in kitchen area.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed grainger grinding equipment stored next to preparation table at the rear.
[08B-12-5] Stored food not covered. Observed sugar container not covered at front counter.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed second floor storage with many unnecessary equipments.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all throughout the kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths throughout establishment not store in chlorine sanitizing solution.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer dishwashing machine at 0ppm. Operator change chlorine sanitizer tested at 50 ppm
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in freezer at kitchen rear.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried pork belly (52F - Cold Holding); cooked tripe (60F - Cold Holding); empanada filling (59F - Cold Holding) at standing reach in cooling at kitchen area according to operator since yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried pork belly (52F - Cold Holding); cooked tripe (60F - Cold Holding); empanada filling (59F - Cold Holding) at standing reach in cooling at kitchen area, according to operator since yesterday.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed dishwasher staff not using the sanitizing stage at three compartment sink. Coached employee in the correct use and set up of three compartment sink.
[11-26-1] 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. Observed 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed many containers of chicken, beef , empanadas and cut tomatoes without date at two different reach in cooler in kitchen area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following employees Flor Castaño, Cardina Martínez, Lucía Hoyos, Nuri Cano, Hernan Ospina, Elsas Valladares and Martin Ospina all expired food handling certificates as 07/25/2024.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed bucket of seasoning on floor near back prep area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with black mold like substance inside near front counter.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside container of cooked rice at kitchen area. Observe bowl inside plastic bin containing corn in back prep area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles soiled with food debris.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor near cook line.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen with water damage.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed large white cutting board near cook line with cut marks and no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male employee engaged in food prep in back kitchen area with no hair net.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed two sets of tongs on oven door handle at cook line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in cooler near prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at cook line. Observed reach in cooler and freezer gasket soiled near prep area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler and freezer with soiled interior in back prep area and near kitchen prep area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted in back storage area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths throughout establishment not store in chlorine sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed three squeeze bottles with sauces with no label near front counter.
[07-06-5] Open food re-served to customers. Observed plastic containers with salsa inside on table for customer use and consumption. As per operator, the containers are refilled once they are empty of half empty. Operator removed all containers immediately.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside reach in freezer. Operator placed products in correct order.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed female employee in kitchen area not changing gloves after engaging in raw food prep and touching metal pan handles at cook line. Coached employee to wash hands after changing tasks.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
[11-27-4] 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 form to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed metal pan inside hand wash sink next to cook line. Operator removed immediately.
[11-26-1] 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. Provided form to operator.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a small bowl stored above the rice.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed Employee drinking from an unenclosed beverage container in a food preparation. Employee removed it.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Observed dumpster is missing 1 lid.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 11 knives stored between the wall and the 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and also hood filters soiled.
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. Observed meat inside the reach in cooler not covered.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 at the preparation table. Employee removed it.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handled soiled dishes to the kitchen and then handled clean equipment without washing their hands.Operator was coached to train employees to wash hands after handling soiled equipment.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was rinsing utensils after sanitizing the utensils. Operator was coached how to sanitize utensils.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed licensed expired 10/01/2023. Operator made the payment during the inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above a container with sauce. Employee was advised to placed raw shell eggs at the bottom.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed dessert and empanadas inside the reach in cooler not date marked.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (79 F - Cold Holding) at the preparation table. As per employee less than 2 hours. Employee placed raw shell eggs inside the reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork at 48°F inside the reach in cooler as per employee it was cooked yesterday night. Stop sale was issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork at 48°F inside the reach in cooler as per employee it was cooked yesterday night. Stop sale was issued.
[11-27-4] 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. Form was provided to operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at the hand wash sink at the front counter and also at the kitchen area.
[11-26-1] 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. Form was provided to operator.
[31B-03-4] No soap provided at handwash sink. Observed no soap at the hand wash sink at the front counter. Employee provided soap.