EL PUERTO DE VALLARTA

Name: EL PUERTO DE VALLARTA
Address: 24811 S DIXIE HWY, HOMESTEAD, FL, 33032, US
Rating: 56.8

24811 S DIXIE HWY, HOMESTEAD, FL 33032

License #2328535

🌮 Mexican/Latin ℹ️

56.8 Grade F / 100

Failing Health Score

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Latest inspection

June 9, 2026 · 7 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

EL PUERTO DE VALLARTA in HOMESTEAD currently holds an InspectFL Health Score of 56.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 9, 2026. Across those visits, inspectors documented 62 total violations — 10 critical, 18 major, 34 minor.

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Record snapshot

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The latest inspection on June 9, 2026 shows 7 observation rows: 2 critical, 0 major, and 5 minor.

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Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

EL PUERTO DE VALLARTA 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle bowl being used to scoop French fries in kitchen area below cook line. Operator removed bowl during time of inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer at dry storage area ice buildup.
[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 in reach in cooler across from bar area scoop handle submerged in container of cooked steak. Operator removed scoop during time of inspection.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in ceviche station reach in cooler. Operator removed drink during time of inspection.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at dining room.
[41-07-4] Container of medicine improperly stored. Observed vitamins and supplements stored on dry storage shelf in preparation area. Operator removed medicine from shelf during time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler across from dry storage shelf raw New York strip steak stored over fish stock and avocado. Operator stored steak below avocado and fish stock during time of inspection. Observed raw chicken stored above commercially processed salsa in ceviche station. Operator removed raw chicken and stored on bottom shelf of reach in cooler.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted next to ice machine. Operator stored properly.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from establishment food in standing unit by 3 compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on prep table at preparation area, employee removed during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed on clean metal containers on rack by dishwashing area.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder, operator moved holder to dishwashing area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean metal containers on rack by dishwashing area.
[33-16-4] Open dumpster lid.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, also observed next to steam table at kitchen area.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked shrimp ceviche (42F - Cold Holding) in standing unit dated on 09/17 , operator discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp ceviche (42F - Cold Holding) in standing unit dated on 09/17 , operator discarded during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not identified with common name at front counter next. Employee identified spray bottle during inspection.

Disposition: Met Inspection Standards
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observe at back door by dry storage area.
[33-16-4] Open dumpster lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observe raw calamari (53F - Cold Holding); raw shrimp (38F - Cold Holding) on standing water at 3 compartment sink, operator turned on water for a properly thawing.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken stored above raw steak inside reach in cooler at preparation area, employee stored food properly during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Observe raw calamari (53F - Cold Holding) on standing water at 3 compartment sink, as per operator less than 1 hour, operator turned on water for a properly thawing.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observe on oyster tags.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observe thawed cooked steak not date marked inside reach in cooler at preparation area, employee dated food during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked shrimp ceviche not date marked, as per employee over 24 hours. Employee dated food during inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in flour container at preparation area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to desserts inside reach in cooler across preparation area.
[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 in cooked rice container at preparation area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at preparation area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter, also observed on mens bathroom.
[33-16-4] Open dumpster lid.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at preparation area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish broth (128F - Hot Holding); at cook line, as per cook less than 1 hour. fish broth (168F - Reheating)
[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.
[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.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed next to ice machine.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training for some employees by Premier Food Safety. Yamilet,Alejandro,Midialy,Flor,Rosangela,Grechent and Silvia.