POLLO TROPICAL RESTAURANT #90
5780 S UNIVERSITY DR BAY 1-101
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. Open bag of rice in bulk bin with missing lid.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beside kitchen hotbox, SINGLE DOOR - quattro leches cake (48F - Cold Holding); flan (47F - Cold Holding). Per employee in unit less than 1 hour. Employee moved items to front counter single door cooler that is at correct temperature to rechill. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark on commercially cooked plantains by fryer station smudged and unreadable. Employee remarked time to be legible from 3:00pm. Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in single door reach in cooler by cook line hot box not working.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by fryer station. Employee replaced paper towels. Corrected On-Site
Food safety inspection conducted on 1/10/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 9/6/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank by back door not secured.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil at grill not labeled. Manager labeled. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, black beans (47-48F - Cooling); caribbean soup (46F - Cooling). Both items prepared on 9-5. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, black beans (47-48F - Cooling); caribbean soup (46F - Cooling). Both items prepared on 9-5.
Food safety inspection conducted on 9/6/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 3/15/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean container not stored inverted or in a protected manner on shelf in ware washing area. Operator inverted
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding unit in sandwich line ; sliced ham (54F - Cold Holding) pulled from walk in cooler less than 4 hours ago. Operator moved slices ham to walk in freezer during inspection to quick chill. At end of inspection sliced ham at 41F. Food not prepared or portioned today. Corrected On-Site
Food safety inspection conducted on 3/15/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/18/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on continental reach in cooler door handle in cook line. Operator cleaned during inspection. Corrected On-Site
- 02D-01-5:Basic - Working containers of food (oil) removed from original container not identified by common name in cook line. Manager discarded at will. Corrected On-Site
Food safety inspection conducted on 10/18/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).