EL REY DE LA MEDIALUNA

Name: EL REY DE LA MEDIALUNA
Address: 3253 HOLLYWOOD BLVD, HOLLYWOOD, FL, 33021, US
Rating: 37.5

3253 HOLLYWOOD BLVD, HOLLYWOOD, FL 33021

License #1623139

🌮 Mexican/Latin ℹ️

37.5 Grade F / 100

Failing Health Score

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Latest inspection

September 11, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL REY DE LA MEDIALUNA in HOLLYWOOD currently holds an InspectFL Health Score of 37.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 86 total violations — 17 critical, 28 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 1, 2026

The latest inspection on September 11, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

85%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

EL REY DE LA MEDIALUNA 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: Administrative complaint recommended
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prepared sandwiches in grab and go glassfront cooler missing label with date prepared and address of establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Traulsen reach in cooler, raw prepared steak above prepared sandwiches. Employee rearranged and put steak in bottom of cooler. 2) In McCall reach in cooler, flats of raw shell eggs and pooled raw shell eggs above raw pastry doughs and fillings. Employee moved eggs to lowboy cooler with other eggs.
[08B-38-4] Food stored on floor. Bag of flour on floor in back prep area.
[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. Triple sink set up with wash sink in center instead of first sink. Employee began draining to reset in correct order.
[02D-01-5] Working containers of food removed from original container not identified by common name. 1) Sugar container by espresso machine not labeled. 2) Bulk sugar and flour containers in back storage area not labeled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In front hot display case.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Espresso cups and plates directly beside front counter hand wash sink and under paper towel dispenser. Employee moved all away from sink.
[24-14-4] Clean utensils stored between equipment and wall. At front prep table, knives between table and wall. Employee removed knives.
[36-36-4] Ceiling tile missing. Above prep table in back work area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Back prep area near triple sink has buildup of flour on floor.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf with food coloring and spices in back storage area. Employee labeled as water.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead small flying insects in electrical control device on back wall. Device not above food preparation of storage area.
[14-01-5] Bowl or other container with no handle used to dispense food. Styrofoam cup in bulk salt container under back prep table.
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard lining shelves under back prep tables.
[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. Triple sink set up with wash sink in center instead of end sink. Advised employee to drain a reset sinks correctly. No dishwashing taking place.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Flour buildup under multiple shelves in back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelves under back prep tables soiled with flour, sugar, and salt spillage.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloth at front counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk salt, sugar, and flour containers under back prep table not labeled.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee failed to wash hands and put on gloves before preparing coffee beverages. Reviewed proper procedures and employed washed hands.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee at front counter wiped hands on soiled dry wiping cloth and proceeded to prepare coffee drink. Reviewed proper procedures with employee and employee washed hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-2025
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open boxes of raw chicken fingers and raw philly steak meat above open boxes of breads. Employee rearranged for proper separation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In prep area McCall reach in cooler, container raw shell eggs and pooled raw shell eggs above cut lettuce and tomatoes. Employee moved both to bottom of cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep area reach in MCCALL - sliced tomatoes (45F - Cold Holding); cut lettuce (45F - Cold Holding); sliced cheese (44F - Cold Holding); sliced ham (45F - Cold Holding); pooled raw shell eggs (46F - Cold Holding); prepared empanadas (46F - Cold Holding). Per employee none prepared or portioned today and all in unit from 2-23. 2) In dining area open top grab and go cooler, prepared pizzas (48-49F - Cold Holding). Per employee not prepared or portioned today and in unit 48 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In prep area reach in MCCALL - sliced tomatoes (45F - Cold Holding); cut lettuce (45F - Cold Holding); sliced cheese (44F - Cold Holding); sliced ham (45F - Cold Holding); pooled raw shell eggs (46F - Cold Holding); prepared empanadas (46F - Cold Holding). Per employee none prepared or portioned today and all in unit from 2-23. See stop sale. 2) In dining area open top grab and go cooler, prepared pizzas (48-49F - Cold Holding). Per employee not prepared or portioned today and in unit 48 hours. See stop sale.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometers in McCall reach in cooler and grab and go glassfront cooler by front counter incorrect. McCall reading 48F - foods at 45-46F Grab and go reading 28F - foods at 40F
[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. Employee could not answer basic question regarding proper cold holding temperature.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed and dumped coffee cup in front counter hand sink. Reviewed proper use of hand sinks for hand washing only.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge - Jose Hernandez
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sinks. Employee replaced.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-14-4] Nonfood-grade basting brush used in food. Standard paint brush in container of pooled raw shell eggs.

Disposition: Emergency order recommended
[36-73-4] Floor soiled/has accumulation of debris. Observed under equipment throughout establishment
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in hand wash sink in prep area
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prepared sandwiches, prepared pizza dough with sauce packaged on site for customer self service not labeled
[36-27-5] Wall soiled with accumulated dust. Observed at front counter menu board
[49-05-4] Flammables stored near a source of ignition. For reporting purposes only. Gasoline container stored under triple sink near water heater. Operator removed
[35A-02-7] Live, small flying insects found. Observed approximately 50 live small flying insects landing on boxes and shelving above prep table. Observed approximately 20 live small flying insects landing on boxes in storage area across from triple sink. Observed approximately 5 live small flying insects hovering in mop sink area next to triple sink. Observed approximately 5 live small flying insects hovering at front counter area. Observed approximately 15 live small flying insects landing on shelving and boxes above prep tables across from walk in cooler. Observed approximately 10 live small insects landing on clean wares on shelves above triple sink
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches inside of soap dispenser above hand wash sink in prep area. Observed 2 live roaches inside of hand sanitizer dispenser above hand wash sink in prep area
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter hand wash sink used for rinsing coffee wares
[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/ CFM arrived at time of inspection
[31B-03-4] No soap provided at handwash sink. Observed at front counter hand wash sink. Operator provided
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at prep area hand wash sink. 76F at prep area hand wash sink