DirtyFLRestaurant Inspection Data

LOS POLLOS ROTISSERIE CHICKEN & GRILL

2410 NW 43 ST

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8821871

  • 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.

Inspection Date: 7/3/2024

Inspection #: Visit ID: 8738644

  • 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

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8474795

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to scoop sugar stored in dry storage area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Fries and Plantains in walk-in freezer. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on oven. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers and fan box in walk-in cooler Gasket of reach-in cooler across from kitchen prep table.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Container of sugar in dry storage area. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of lemon/lime juice stored in walk-in cooler. Manager had employee place label on bottle. Corrected On-Site Repeat Violation
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in dry storage area.
  • 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 went from washing dishes to handling food on cook line without washing hands. Manager had employee wash hands. Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dishes without sanitizing. Manager had employee setup sanitizer sink to begin sanitizing dishes. **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 across from cook line grill. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind front counter.

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8388899

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar stored in dry storage room.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on clean dish rack across from walk-in cooler. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gasket of walk-in cooler torn.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor in dry storage room. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill next to dry storage room.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon touching cooked yuca in grill one drawer. Employee removed spoon from yuca. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom.
  • 33-16-4:Basic - Open dumpster lid. Dumpster in parking lot. Manager closed lid to dumpster. Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
  • 08B-12-5:Basic - Stored food not covered. Sugar stored in dry storage room.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket stored on shelf next to kitchen entrance, 0 ppm. Manager added bleach to sanitizer bucket, 50 ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor next to kitchen entrance. Employee placed bucket on shelf. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of lemon juice stored on cook line not labeled. Employee added label to spray bottle. Corrected On-Site
  • 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 outside and began handling containers to box up food without washing hands. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer behind front counter: rice (126F - Hot Holding). Manager stated item placed in warmer 1 hour prior to temperature being taken. Manager returned item to kitchen to reheat. **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 across from grill stained. 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/. No certified food manager present with five employees working.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of training for two employees, manager stated there are five employees employed by establishment.
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP tank stored in front counter area. Mana had employee move tank outside. Corrected On-Site