POLLO TROPICAL #6

11521 SW 88 ST

★★★½☆ (3.9/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: 3675089

Inspection #: Visit ID: 10873210

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee apple pie stored on sandwich press at front counter.
36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water inside cracked tile at fryer
36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tile cracked at fryer
22-16-4:Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed standing reach in freezer with food debris near steamers.
29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink draining slowly in dish area.
08B-12-5:Basic - Stored food not covered. Observed raw chicken stored not covered on shelf inside walk in cooler.

14-11-5:Basic - Equipment in poor repair. Observed gaskets torn at raw chicken reach in cooler near cook line.
41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of tylenol stored under prep table on cook line next to tortillas. Operator removed Tylenol. Corrected On-Site

Inspection #: Visit ID: 8544483

Inspection #: Visit ID: 8357129

36-22-4:Basic - Floor area(s) covered with standing water. Standing water in water in walk in cooler as well as in front of reach in freezer.
36-24-5:Basic - Hole in or other damage to wall. Conner wall in back kitchen area in disrepair.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected, manager placed wiping cloth in bucket . Repeat Violation
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cooks line placing gloves on with no hand washing between uses , corrected, inspector discussed with management proper hand washing between glove use . **Corrective Action Taken**
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan of cut lettuce at 60°.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 60° for an undetermined amount of time , see stop sale .

Last Enriched At: 5/14/2025

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