EL REY DE LA MEDIALUNA RESTAURANT LLC
904 N 30 AVE, Hollywood FL 33021 · 7863565059
Last inspected Jul 24, 2026 · 10 visits since December 2023
MAY 24
DEC 24
APR 25
OCT 25
JUL 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011102 | Dec 16, 2024 | Mar 20, 2025 | $560 |
Inspection history
10 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Avantco reach in freezer in kitchen raw burgers above open bagged ravioli. Employee rearranged to properly separate.
Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen fliptop lower cooler, raw shell eggs above cooked sausage. Employee rearranged to properly separate.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter HOT CASE - empanadas (118F - Hot Holding). Per employee items prepared approximately 1 hour. Observed unit temperature below safe holding level. Employee returned empanadas to kitchen to reheat and increased temperature of case to above safe level.
Equipment drain line draining into handwash sink. Espresso machine draining line into hand sink at front counter.
Show the remaining 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Employee moved paper towels back closer to sink.
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door at back of kitchen not self closing.
Bowl or other container with no handle used to dispense food. Ramekin in bulk flour container in kitchen. Employee removed.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. At wall area to right of kitchen glassfront cooler.
Hole in or other damage to wall. Wall tile damaged behind kitchen hand sink creating hole.
Old labels stuck to food containers after cleaning. Multiple old labels on clean stored containers.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in 1 door glass reach in cooler. Operator reorganized
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs being held at room temperature of 84F. Operator states eggs have been out for less than 1 hour. Operator moved to real in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (103F - Hot Holding). Operator states rice was cooked 2.5 hours ago and rice warmer was turned off. Operator reheated 165F and put back in turned on rice warmer
Handwash sink not accessible for employee use at all times. Soiled dishes stored in front counter hand wash sink. Operator moved to ware washing area
No soap provided at handwash sink. Observed at front counter hand wash sink. Operator provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef prepared on Saturday, cooked yukka prepared on Sunday, cooked pork prepared on Sunday not date marked. Operator date marked. Discussed proper date marking with operator
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 82F in men's restroom
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top
Interior of oven has accumulation of black substance/grease/food debris.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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. Observed employee plate leaf lettuce with bare hands. Operator discarded and employee put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at triple sink by washing and rinsing with no sanitize step. Instructed operator to set up triple sink and sanitize wares.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef with gloved hands then proceed to wash gloved hands. Discussed with operator and operator instructed employee to remove gloves wash hands and put on new gloves
Handwash sink used for purposes other than handwashing. Observed employee using front counter hand wash sink used to wash and rinse glasses. Discussed with employee. Employee moved to triple sink
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator provided
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to purchase bleach
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Feb 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. Operator unable to provide at time of inspection
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority6 Intermediate1 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Raw animal food stored over or with unwashed produce. Raw beef stored above unwashed tomatoes in 2 door stainless reach in cooler. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cook rice in 1 door glass reach in cooler behind cook line. Operator reorganized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (125F - Hot Holding) being held in rice cooker. Operator states rice was cooked approximately 3 hours ago. Operator reheated to 165F
Handwash sink not accessible for employee use at all times. Items stored in front counter, kitchen hand wash sink. Operator removed
Manager or person in charge lacking proof of food manager certification. Operator unable to provide at time of inspection
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time of inspection
No soap provided at handwash sink. Observed at kitchen hand wash sink. Operator provided
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor. Container of fryer oil on floor in storage area just behind kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet top around hand sink in kitchen has mold like buildup.
May 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
Food stored on floor. Container of fryer oil on floor in storage area just behind kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet top around hand sink in kitchen has mold like buildup.
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In FRIGIDAIRE reach in freezer, whole raw beef tenderloins above boxes of cooked mussels. Manager moved mussels to top of freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In Frigidaire reach in freezer. Whole raw beef tenderloins above bags of raw shrimp. Manager inverted for proper separation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter DISPLAY CASE - empanadas (66F - Hot Holding). Per employee, cooked and in case just over 1 hr. Unit turned off. Employee returned empanadas to oven to reheat and turned on unit to maintain hot holding.
Handwash sink used for purposes other than handwashing. Hand sinks at front counter and in kitchen used for other purposes evidenced by coffee cups and plates in sinks. Employee cleared both sinks.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche items on menu not marked to indicate raw food items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of soup in reach in freezer missing date mark from preparation.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen wearing bracelet.
Food stored on floor. Container of fryer oil on floor in storage area just behind kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet top around hand sink in kitchen has mold like buildup.
Time/temperature control for safety food thawed in an improper manner. Bags of frozen shrimp in standing water at triple sink. Employee turned on running water to properly thaw.
Dec 4, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products. Provided thermometer to operator.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.