LOS PORTALES MEXICAN GRILL

Name: LOS PORTALES MEXICAN GRILL
Address: 2245 CR 210 W #109, SAINT AUGUSTINE, FL, 32092, US
Rating: 68

2245 CR 210 W #109, SAINT AUGUSTINE, FL 32092

License #6501709

🌮 Mexican/Latin ℹ️

68 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 11, 2026 · 7 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LOS PORTALES MEXICAN GRILL in SAINT AUGUSTINE currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 53 total violations — 21 critical, 10 major, 22 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 24, 2025

The latest inspection on May 11, 2026 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LOS PORTALES MEXICAN GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[40-06-5] 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.
[36-17-5] Floor tiles missing and/or in disrepair. Under hand sink near cooks line.
[08B-38-4] Food stored on floor. Employee cutting tortilla chips with the box of tortillas stored on floor.
[31B-04-4] 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.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning. Old date label stuck on clean dishes stored on shelf.
[08A-17-6] 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.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door to womens bathroom is not self closing.
[06-01-5] 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.
[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. In use dish machine reading 0ppm after being ran multiple times.
[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. 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.
[01B-02-5] 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.
[03A-02-5] 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.
[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.
[03D-15-4] 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.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. On shelve by cook line in kitchen,employee corrected during inspection
[12B-02-4] 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.
[36-73-4] Floor soiled/has accumulation of debris. Floors under equipment on cook line. Also walls behind cook line have a build up of debris.
[14-20-4] Ripped/worn tin foil used as shelf cover. On rack at bar area by hand wash station.
[12A-16-4] 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.
[01B-24-5] 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.
[35A-05-4] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[03D-15-4] 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.
[53B-02-5] 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.

Disposition: Warning Issued
[22-16-4] 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.
[12A-25-4] 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.
[08A-02-6] 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.
[28-13-5] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03D-06-5] 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.
[03D-15-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of soda machine in prep area in kitchen.