DirtyFLRestaurant Inspection Data

POLLO TROPICAL #46

POLLO TROPICAL #46 has 9 health inspections on file for its MIAMI location, with an overall rating of 3.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

3499 BISCAYNE BLVD

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 9 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13513488

Met Inspection Standards

1 high, 1 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep table across cook line by ovens. Manager stored properly. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (113F - Hot Holding), as per manager less than two hours. Manager discarded. Corrected On-Site

9/5/2025· 6mo ago

Visit ID: 10892454

Met Inspection Standards

3 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboards soiled by dry storage under cooking oil containers.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled Above front counter.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining at hand sink by cook line across beans cook station.

4/28/2025· 10mo ago

Visit ID: 10827773

Met Inspection Standards

3 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at washing area. Employee dried water. Corrected On-Site
  • 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. Observed scoop inside tomatoes container with handle in contact with product. Operator placed the handle upwards. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 100ppm) on service cart. Operator discarded solution, new solution retest Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

2/4/2025· 1y 1mo ago

1 high, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Near ice machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above cook line and ware washing area.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed insect control device over preparation sink area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed Salt container not labeled at preparation area kitchen area. Manager labeled. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (118F - Hot Holding) at hot holding units at dry storage area. As per manager less than 1 hour. Manager took to reheat. **Corrective Action Taken**

10/15/2024· 1y 4mo ago

1 high, 1 basic

  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed one drip containers missing on hood system.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. splitter added no vacuum breaker.

9/6/2024· 1y 6mo ago

2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled under shelves at walk in freezer.

5/29/2024· 1y 9mo ago

Visit ID: 8681923

Met Inspection Standards

2 high

  • 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 cold held at greater than 41 degrees Fahrenheit. The following items were cold holding inside the reach in cooler more than four hours temperatures is between 55°f - 52°F. It is not kept food cold properly. Raw chicken breast (52F - Cold Holding); raw churrasco (55F - Cold Holding). See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were cold holding inside the reach in cooler is between 55°f - 52°F. It is not kept food cold properly. Raw chicken breast (52F - Cold Holding); raw churrasco (55F - Cold Holding). See stop sale.

5/6/2024· 1y 10mo ago

Visit ID: 8667832

Met Inspection Standards

1 int, 2 basic

  • 21-19-4:Basic - Clean wiping cloth supply not properly stored. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Three leches located front counter area. Operator marked during inspection. Corrected On-Site

11/15/2023· 2y 3mo ago

Visit ID: 8550690

Met Inspection Standards

1 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator posted during inspection. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Located hand wash sink kitchen.
  • 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. Corrected On-Site

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Last Enriched At: 5/14/2025
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