POLLO TROPICAL #110

With 8 documented inspections, POLLO TROPICAL #110 in GREENACRES has achieved a 2.9/5 food safety rating. Recent inspections show improving food safety practices.

6704 Forest Hill Boulevard

Florida, 33413

Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)

Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2025

Inspection #: Visit ID: 13567515

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees rollerskates in dry storage area operator removed to employees desolated area Corrected On-Site

Inspection Date: 9/18/2025

Inspection #: Visit ID: 10927140

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
14-69-4:Basic - Ice buildup in walk-in freezer.
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler A case with unwashed lettuce stored above a case and a bag with guacamole . Advised operator to stored properly.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dry storage
12A-12-4:High Priority - Employee switched from working with raw food grabbing raw chicken with gloves then removed gloves then proceeded to grabbed bottle with oil without washing hands first. Employee washed hands Corrected On-Site
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. Multiple items on top rail iced down cooler like cut lettuce, diced tomatoes, cooked corn salsa , cheese not timed marked also containers with plantains by fryers. Operator was writing and printing labels after inspector noticed items. Per operator products stored for approximately 15 minutes. Operator timed marked properly all products with correct times Corrected On-Site

Inspection Date: 6/13/2025

Inspection #: Visit ID: 10859259

03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At grill: cooked chicken (163F - Cooking) As per chef, cooking process complete. Chicken did not cook to a minimum of 165F. Chef placed to reheat to 165+F. **Corrective Action Taken**
12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair then served drink; no hand wash. Employee washed hands. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw marinated pork (46F at 3:06pm; 45F at 3:40pm- Cooling) As per label and operator, cooling since 11:10am. Raw pork rose above 41F during the preparation process not cooled back down to 41F in a total of 4 hours. Pans covered tightly with aluminum foil. See stop sale.
03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw marinated pork (46F at 3:06pm; 45F at 3:40pm- Cooling) As per label and operator, cooling since 11:10am. Raw pork rose above 41F during the preparation process not cooled back down to 41F in a total of 4 hours. Pans covered tightly with aluminum foil. See stop sale.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; steam table: cooked pork (132F - Hot Holding) As per operator, stored 1 hour. Operator removed from steam table to reheat to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 12/13/2024

Inspection #: Visit ID: 10741846

N/A:No Violations Were Observed

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8847535

12A-13-4:High Priority - 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. At Cookline; Employee handled raw beef then handled clean utensils without washing hands. Advised operator, employee washed hands. Corrected On-Site Warning
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Dining Area; Approximately one live roach crawling under dining table. Operator killed Corrected On-Site Warning
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked steak (108F - Hot Holding); cooked chicken (122F - Hot Holding); wrap with chicken (121F - Hot Holding) Per operator items held for less than an hour. Operator moved to reheat to 165+F **Corrective Action Taken** Warning
41-10-4:High Priority - Toxic substance/chemical improperly stored. Dry Storage; Bag of rice store beside chemicals. Advised operator who fixed Corrected On-Site Warning

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8783917

N/A:No Violations Were Observed

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8382321

01B-01-4:High Priority - Dented/rusted cans present. At rear storage area 2 cans of sliced jalapeños.See stop sale.
12A-13-4:High Priority - Employee handled face mask then engaged in handled utensils and single-service items without washing hands. Advised operator to have employee wash hands **Corrective Action Taken**
14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At prep area bread being stored and making direct contact with a non food grade plastic to go bag. Operator removed item from bag. Corrected On-Site
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw mechanically tenderized Steak stored over raw pork. Operator relocated steak to a spot below raw pork. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At fry station time as a public health control used for plantain and Plantain time expired
03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At fry station time as a public health control used for plantain and Plantain time expired See stop sale.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table steak (98F - Hot Holding) operator stated that product was stored for approximately 30 minutes. operator corrected by reheating steak to 165F Corrected On-Site
03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At cook line observed employee reheating Cooked peas and carrots 100F - reheating for hot holding on steam table. Operator removed peas and carrots to be reheated to 165F **Corrective Action Taken**

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8473102

36-22-4:Basic - Floor area(s) covered with standing water at walk in cooler .
14-69-4:Basic - Ice buildup in walk-in freezer.
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.