LOS POLLOS ROTISSERIE CHICKEN & GRILL
2410 NW 43 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/3/2024
High Priority
1
Intermediate
2
Basic
11
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop sugar in dry storage area. Cups used to scoop numerous items in walk-in cooler. **Repeat Violation**
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelf in dry storage area.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where light fixtures used to be.
- 14-11-5:Basic - Equipment in poor repair. Walk-in cooler gasket torn.
- 08B-38-4:Basic - Food stored on floor. Plastic container of dressing stored on walk-in cooler floor. Case of cooking oil stored on floor in dry storage area. **Repeat Violation**
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Plastic container for sugar in dry storage area.
- 10-17-4:Basic - In-use spatulas stored in cracks between pieces of equipment. Spatulas stored between three compartment sink and wall. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign located at hand washing sink in men's restroom. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above cook line oven. Area around sound nozzles behind front counter. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Container of sugar stored in dry storage area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line. **Repeat Violation**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room, put on gloves and placed steak on grill without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on clean dish rack. Cutting board on reach-in cooler across from cook line. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle underneath three compartment sink.
Food safety inspection conducted on 12/3/2024 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 7/3/2024
High Priority
6
Intermediate
2
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop salt in dry storage area. Manager discarded soufflé cup. **Corrected On-Site**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bus tubs stored on dish rack across from walk-in cooler. Manager turned bus tubs over. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on side of three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Plastic container of margarine stored on walk-in cooler floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between three compartment sink and wall.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from kitchen entrance. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Garlic salt in dry storage area. Manager placed cover on garlic salt. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grills.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from cook line.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizer, 150 ppm. Manager added water to sanitizer, 75 ppm. **Corrected On-Site**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to handle washed lettuce without washing hands. Manager had employee wash hand and rewash lettuce. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Butter in walk-in cooler.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer setup in three compartment sink while employee was washing dishes. Manager had employee setup sanitizer sink and begin sanitizing containers. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: sour cream (45F - Cold Holding). Employee stated item placed in cooler two hours prior to temperature being taken. Manager moved sour cream to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stored in cook line warmer: chicken (130F,127F - Hot Holding). Employee stated item placed in warmer three hours prior to temperature being taken. Manager turned up heat to 200F to reheat item. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler and cutting board on prep table across from cook line. Ice bin of front counter ice machine. **Repeat Violation**
- 53A-05-6:Intermediate - 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/. Four employees working with no certified food manager present. Certified food manager arrived during inspection. **Corrected On-Site**
Food safety inspection conducted on 7/3/2024 revealed 18 total violations (6 high priority, 2 intermediate, 10 basic).