LOS PORTALES MEXICAN GRILL
2245 CR 210 W #109, Saint Augustine FL 32092 · 904.819.1486
Last inspected May 11, 2026 · 11 visits since August 2023
FEB 25
MAR 25
APR 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections trending up, 38 points better than where it started.
Roach activity present as evidenced by live roaches found. 3 live roaches along wall where the wall meets the walk in cooler, above kick plate, employees began to kill and clean up during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025048225 | Mar 24, 2025 | Jul 22, 2025 | $600 |
| 5--2025025969 | Jan 15, 2025 | Apr 2, 2025 | $800 |
| 5--2024019288 | Feb 2, 2024 | May 16, 2024 | $400 |
| 5--2021031263 | Jul 1, 2021 | Oct 12, 2021 | $400 |
Inspection history
11 visits, newest first
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw shrimp in reach in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on shelf with drink syrups.
Floor tiles missing and/or in disrepair. Under hand sink near cooks line.
Food stored on floor. Employee cutting tortilla chips with the box of tortillas stored on floor.
Show the remaining 3 findings ▾
No handwashing sign provided at a hand sink used by food employees. No hand wash sign Near triple sink and hand sink on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on top of stainless reach in cooler closest to cooks line. Gaskets soiled on reach in freezer doors. Fan covers dusty in walk in cooler.
Old labels stuck to food containers after cleaning. Old date label stuck on clean dishes stored on shelf.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in cooler operator not sure date is was open but says under 7 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen has build up on blade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate soiled with dark mold like substance.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with build up.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda station and behind bar wet nesting.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior near cookline soiled with old food debris.
Apr 24, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Food with mold-like growth. See stop sale. Interior of lid of covered container of lard in dry storage area has a build up of mold like substance.
Toxic substance/chemical improperly stored. Bottle of Windex stored with bag in box soda next to bar, bottle moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of standing reach in freezer next to hand wash station on cook line, employee began to clean during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at bar, employee corrected during inspection.
Dead roaches on premises. 1 dead roach under steam well on make line in kitchen, employee cleaned up and discarded roach during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Back interior of oven next to hand wash station on cook line.
Single-service articles improperly stored. Box of to go trays on floor by men's bathrooms, box moved.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over containers of cut lettuce in walk in cooler. Unwashed heads of lettuce and unwashed limes stored over cut onions in walk in cooler. Employee corrected during inspection
Feb 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
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. In use dish machine reading 0ppm after being ran multiple times.
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. Employee washing dirty dishes with bare hands in sink next to dish machine in kitchen then handled clean dishes coming out of dish machine with bare hands without washing hands between tasks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chopped pork (53F - Cold Holding) in standing glass door reach in cooler in prep area of kitchen, per manager and employees no one has done anything with said pork and no one knows why temperature is over 41F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chopped pork (53F - Cold Holding) in standing glass door reach in cooler in prep area of kitchen, per manager and employees no one has done anything with said pork and no one knows why temperature is over 41F, manager voluntarily discarded.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (137F,108F - Cooling, after 30 minutes 115F, 105F); ground beef (48F - Cooling, after 30 minutes 45F); salsa (48F - Cooling, after 30 minutes 45F) in stacked covered containers in walk in cooler, per manager all items have been cooling for over 1 hour with employees constantly going in and out of walk in cooler during inspection, manager began to removed lids, add chill sticks, and rearrange items during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to women's bathroom is not self closing.
Time/temperature control for safety food thawed in an improper manner. Container of frozen raw fish sitting in standing water on floor by triple sink in kitchen.
Jan 16, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 15, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches along wall of make line and prep area in kitchen, behind reach in coolers, prep tables, and soda machine with ice bin.
Dead roaches on premises. Approximately 12 dead roaches inside back of reach in cooler on make line around motor. 2 dead roaches behind reach in cooler on make line against wall.
Jan 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 5 employees came back into the kitchen after eating in the dining room, put on gloves, and began to prepare food and handle clean equipment without washing hands first.
Roach activity present as evidenced by live roaches found. 3 live roaches along wall where the wall meets the walk in cooler, above kick plate, employees began to kill and clean up during inspection.
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 5 employees came back into the kitchen after eating in the dining room, put on gloves, and began to prepare food and handle clean equipment without washing hands first.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken dated 1/7 in walk in cooler Shredded queso cheese date 1/6 in standing reach in cooler in prep area, 2 containers.
Roach activity present as evidenced by live roaches found. 3 live roaches along wall where the wall meets the walk in cooler, above kick plate, employees began to kill and clean up during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (46F - Cold Holding) sitting out on rack next to cook line, per employee pork has been sitting out for less then 1 hour, pork placed in reach in cooler. raw chicken (44F - Cold Holding); raw beef (44F - Cold Holding) sitting uncovered in ice bath on rack next to cook line, per employee items have been sitting out for less then 1 hour, employee added more ice and covered. cut lettuce (46F - Cold Holding); shredded cheese (46F, 47F - Cold Holding) in large plastic covered containers in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, items unstacked and lids removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso cheese sauces (109F - Hot Holding) in steam well on make line in kitchen, per employee cheese was heated on stove and placed in well 1 hour ago, cheese moved to stove to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (58F - Cooling, after 35 minutes 56F) packed in deep plastic tightly covered container in walk in cooler, lettuce removed and ice added and lid removed.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 employees preparing food in kitchen without any proof of training and all have been working over 1 year at establishment.
Cardboard used to line nonfood-contact shelves. On shelve by cook line in kitchen,employee corrected during inspection
Employee eating in a food preparation or other restricted area. 3 food handlers eating in preparation area in kitchen, all employees moved to dining area.
Floor soiled/has accumulation of debris. Floors under equipment on cook line. Also walls behind cook line have a build up of debris.
Ripped/worn tin foil used as shelf cover. On rack at bar area by hand wash station.
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1 employee rubbed hair with hands near cook line, then handled clean plates without washing hands between tasks.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of chicken nuggets stored under containers of raw beef, removed from original packaging, in standing reach in freezer next to dish machine, chicken removed. Cooling pans of refried beans stored under raw beef in standing reach in freezer in prep area, refried beans removed and placed in ice baths. Also raw shrimp stored over cut cucumbers in bottom section of reach in cooler on cook line, shrimp moved.
Raw sewage/waste water on ground of establishment. Pool of brown water outside by door behind bar, per manager employees where cleaning off equipment outside.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded queso cheese (47F - Cooling over 6 hours) in large plastic, covere, stacked bus tub in walk in cooler, per employee cheese was made the previous day without any additional preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding) in overfilled container on rack in ice bath on cook line, per employee beef was taken out of cooler approximately 3 hours prior, employee put have of the beef from the top of the container into reach in cooler in prep area.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded queso cheese (47F - Cooling over 6 hours) in large plastic, covere, stacked bus tub in walk in cooler, per employee cheese was made the previous day without any additional preparation.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shredded queso cheese (47F - Cooling over 6 hours) in large plastic, covere, stacked bus tub in walk in cooler, per employee cheese was made the previous day without any additional preparation. salsa (66F - Cooling, after 1 hour 65F) in large deep covered containers sitting out on prep table, second temp taken inside walk in cooler, employee began to move salsa into reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in prep area in kitchen.
Reach-in cooler/reach in freezer interior/shelves have accumulation of soil residues. Interior of standing reach in freezer next to dish machine in kitchen.
Aug 10, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken on shelf over pork and steak. Operator relocated the raw chicken to the bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line, cut tomatoes, beef, chicken, sausage, and steak stored on time as public health control not discarded at the end of the 4 hour limit at 2:30pm. Operator removed and discarded the products, replaced new food items on the cook line and properly time marked the container.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. On the main cook line, cut tomatoes, beef, chicken, sausage, and steak stored on time as public health control not discarded at the end of the 4 hour limit at 2:30pm. Operator removed and discarded the products, replaced new food items on the cook line and properly time marked the container.
Toxic substance/chemical improperly stored. Chemical spray bottle of windex on dry storage shelf with container of honey. Operator relocated the chemical spray bottle.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade. Yellow cutting board by the three compartment sink has build up of food residue staining.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on shelf with point of sale and telephone over single service packets of ketchup.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf at the entrance to the kitchen and at the three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and standup reach in cooler. Operator relocated the knife.
No handwashing sign provided at a hand sink used by food employees. Employee hand wash signage at sink next to bulk ice dispenser broken and missing half the signage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of the standup reach in freezer door gaskets has build up of mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee Gatorade on the top shelf over food to be served to customers. Operator relocated the Gatorade.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on the bar counter not in solution.
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.