DirtyFLRestaurant Inspection Data

POLLO TROPICAL #56

Based on 7 health inspections, POLLO TROPICAL #56 in MIRAMAR has earned a 3.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

State Road 56
Florida, 33559
Pasco County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13537256

Met Inspection Standards

3 high

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken thawing above raw pork inside walk in cooler. Operator properly stored. 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 two drawer cooler// grilled chicken (123F - Hot Holding) at cook line. Per cook, food out of temperature for approximately 1 hour. Cook put food on grill to reheat to 165F for hot holding. Reheated to 175F for hot holding. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter attachment at mop sink.

10/1/2025· 5mo ago

Visit ID: 10883506

Met Inspection Standards

2 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in prep table-rear kitchen. Manager removed. Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Marinated chicken pieces (44-47F - Ambient Cooling overnight ) Employee discarded.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Marinated chicken pieces (44-47F - Ambient Cooling overnight ) See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw chicken stored on large containers with a closed lid.

11/7/2024· 1y 4mo ago

2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side of cook line.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer at 200 ppm. Corrected On-Site

7/8/2024· 1y 8mo ago

1 high

  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaned prep table, touched garbage can, then proceed to front counter to stir food item from steam table, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

11/27/2023· 2y 3mo ago

Visit ID: 8439556

Met Inspection Standards

1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Food metal containers stacked wet, in dishwasher area-storage rack, employee removed from pile to allow air dry. **Corrective Action Taken** Repeat Violation

8/9/2023· 2y 7mo ago

Visit ID: 8465232

Met Inspection Standards

1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Food metal containers stacked wet, Utensils storage rack in front of triple sink, employee removed. Corrected On-Site

7/7/2023· 2y 8mo ago

Visit ID: 8363934

Met Inspection Standards

1 high, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle containing yellow in cook line, Employee labeled as cooking oil. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding), observed butter left to ambient temperature, next to toaster machine. Per manager food ho,d less than one hour, butter moved back to WIC for a quick chill. **Corrective Action Taken**