DirtyFLRestaurant Inspection Data

POLLO TROPICAL #88

With 7 inspections documented, POLLO TROPICAL #88 maintains a 3.0/5 food safety rating in TAMPA. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

6276 W WATERS AVE

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13501519

Met Inspection Standards

2 high, 3 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front line with cut marks.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM. Manager discarded gravy at time of inspection.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line soiled. Soda nozzles at drive-through station soiled.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Joel, Christian, Alberto, Gelsy, Maria, Ashley, Noel, and Fernando.

8/22/2025· 6mo ago

Visit ID: 10905406

Met Inspection Standards
  • N/A:No Violations Were Observed

2/7/2025· 1y 1mo ago

Visit ID: 10739737

Met Inspection Standards

1 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wet vac stored over clean Togo containers on back shelf
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans west nesting on shelf above 3-compartment sink. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up along floor and on pipe under fan in walking freezer
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Observed operator fill out form. Corrected On-Site

12/10/2024· 1y 3mo ago

Visit ID: 8733610

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board for cooked whole chicken.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of food containers on shelves by three-compartments sink area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1 grilled whole chicken (121F - Hot Holding) stored on upper rack over fire grill. Operator put chicken on fire grill and reheated to 164 F at time of inspection. Corrected On-Site Repeat Violation

6/11/2024· 1y 9mo ago

Visit ID: 8690916

Met Inspection Standards

2 high, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm. Operator remade solution and test 200ppm. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 100ppm. Operator remade solution and test 200ppm. 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. Hot box drawers on cook line: grilled chicken breast for chop bowl (101-104F - Hot Holding); grilled steak (125F - Hot Holding). Operator moved to oven to reheat at time of inspection. **Corrective Action Taken**

11/17/2023· 2y 3mo ago

Visit ID: 8551922

Met Inspection Standards

2 high, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Multiple sanitizing bucket tested 100ppm. Operator replaced solution, test 200ppm. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed employee cooked grilled chicken breasts temped 148-158F then placed in hot box for hot holds. Discussed with manager, employee placed chicken breasts on grill to recook, temped 172-178F. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee clean soiled food equipments in prep sink, then handled food in prep area. Discussed with manager, employee washed hands and replaced gloves at time of inspection. **Corrective Action Taken**

8/4/2023· 2y 7mo ago

Visit ID: 8355205

Met Inspection Standards

2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Employee separating containers to air dry. **Corrective Action Taken**
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Paper plates at drive thru window storage shelf. Operator inverted. Corrected On-Site