Food Service Establishment · Orange County, NY

Los Portales

295-299 Broadway

Last inspected Jan 23, 2026 · View Map ↗ · Compare ↗

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No violations found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Los Portales last inspected?: The most recent inspection on record was on Jan 23, 2026. The result listed by New York State Department of Health was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 9 inspections on record, from Nov 30, 2023 to Jan 23, 2026.
Has Los Portales ever been closed by the health department?: No closure appears in the 9 inspection records we hold for this business. The earliest is dated Nov 30, 2023.

The Full Inspection History

9 inspections

Inspection

Jan 23, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jan 23, 2026 · Original Source

Re-Inspection

Jan 23, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jan 23, 2026 · Original Source

Inspection

Dec 30, 2025

Critical violations found

3 recorded violations

minorCode 12CWater, plumbing, and sewage

Official Wording

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

criticalCode 5CFood temperature

Official Wording

Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 4AChemicals

Official Wording

Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from New York State Department of Health, Dec 30, 2025 · Original Source

Re-Inspection

Aug 1, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Aug 1, 2025 · Original Source

Re-Inspection

Jun 10, 2025

Critical violations found

1 recorded violation

criticalCode 2EFood temperature

Official Wording

Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

In Plain English

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Jun 10, 2025 · Original Source

Inspection

May 15, 2025

Critical violations found

2 recorded violations

criticalCode 2EFood temperature

Official Wording

Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

In Plain English

More about food kept at an unsafe temperature

minorCode 11CContamination

Official Wording

Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from New York State Department of Health, May 15, 2025 · Original Source

Inspection

Dec 12, 2024

Non-critical violations only

1 recorded violation

minorCode 9BEmployee health and hygiene

Official Wording

Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from New York State Department of Health, Dec 12, 2024 · Original Source

Inspection

Mar 20, 2024

Non-critical violations only

1 recorded violation

minorCode 15AFacility maintenance

Official Wording

Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from New York State Department of Health, Mar 20, 2024 · Original Source

Inspection