POLLITO CHICKEN
1322 N JOHN YOUNG PKWY
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 8/27/2024
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Various boards throughout facility.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler at rear of kitchen not working.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in ambient air.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over salami and unwashed produce.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over various ready to eat foods. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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.
Food safety inspection conducted on 8/27/2024 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of microwave has accumulation of grease and food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink: basin, handles and faucet moderately soiled.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 8/15/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 3/11/2024
High Priority
2
Intermediate
5
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 16-05-4:Basic - Wash solution not maintained clean.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw temped at 46f, house made 12 portions.stop sale issued.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw temped at 46f
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent tear sheet with clean-up information. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sents form for employee acknowledgments. Corrected On-Site
Food safety inspection conducted on 3/11/2024 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 12/11/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small board near kitchen door is grooved and stained. - From follow-up inspection 2023-12-11: Cutting boards need help. **Time Extended**
Food safety inspection conducted on 12/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small board near kitchen door is grooved and stained.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in freezer at 3 bin sink area and gaskets on reach in coolers in poor repair.
- 29-08-4:Basic - Plumbing system in disrepair. Handwash sink at front counter backed up. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed informational sheet to comply. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked due to back up. That sink only. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed information to comply. **Corrective Action Taken**
Food safety inspection conducted on 10/5/2023 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 7/20/2023
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 80f.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in ambient air. Advised to thaw under refrigeration.
- 36-27-5:Basic - Walls soiled with accumulated grease, food debris, and/or dust. Cookline, steam table 3 bin sink area and wall near restroom.
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Advised to make a kit for each location.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front counter hard to access.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent form.
Food safety inspection conducted on 7/20/2023 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).