DirtyFLRestaurant Inspection Data

POLLO TROPICAL #73

3085 45 ST

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10778731

  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk-in Cooler; chop lettuce (56F - Cooling)since 10am@11:05@11:42-same At this current rate item will not get to 41F within four hours Operator moved to freezer **Corrective Action Taken**

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8876968

  • 36-73-4:Basic - Floor soiled/has accumulation of debris.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table; cooked chicken (104F - Hot Holding) Per operator held for approximately 30 minutes Advised to reheat to 165F+ Operator moved to warm oven and reheated to 165F+ Corrected On-Site

Inspection Date: 8/30/2024

Inspection #: Visit ID: 8719753

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce over plantains. Advised operator of proper storage, operator stored properly. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage, 3 dented cans of guava marmalade. See stop sale.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can then proceeded to grab clean utensils without washing her hands. Operator educated employee of proper handwashing. Employee washed hands. **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee scraped in use knife on garbage can then proceeded to put knife onto clean cutting board. Advised employee to wash, rinse, and sanitize cutting board and knife.
  • 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. At walk in cooler, Raw chicken marinated 44F cold holding. Not prepared or portioned today. Operator stated product held over 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, Raw chicken marinated 44F cold holding. Not prepared or portioned today. Operator stated product held over 4 hours. See stop sale.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At cook line, No time mark for ham, per operator stated prepared 15 minutes prior to. Operator placed on TPHC. Corrected On-Site
  • 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. At walk in cooler, chicken breast at 3:22 45F-Cooling since 11:00am. Stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, Marinated chicken at 3:13pm 46F cooling since 2:13pm at 4 pm same temperature. At this current cooling rate, product will not reach 41F within 4 hours. Operator opened lid to allow air flow.

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8697997

  • 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. At walk in cooler, black beans (47F - Cooling). Operator stated item cooling overnight, held in deep pan with lid. Did not reach 41 within 6 hours. See stop sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, black beans (47F - Cooling). Operator stated item cooling overnight, held in deep pan with lid. Did not reach 41 within 6 hours. See stop sale

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8505808

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves without washing hands to prep food . Explained and she washed hands and put on new pair of gloves. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee just rinsed the scoop in prep sink. Explained and she dipped scoop in washcloth towel bucket. Explained again and she washed ,rinsed and sanitized scoop in three compartment sink. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork in walk in cooler. Manager rearranged. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink.

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8505705

  • N/A:No Violations Were Observed

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8341594

  • 12A-20-4:High Priority - Employee washed hands with no soap. Female employee just rinsed hands and started to hand food to put in walk in cooler. didn't wash hands .No soap used on Hands. Explained and she washed hands properly. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 on paper bag box in dry food storage room 8 on step ladder next to bag n box soda machine near mop sink. 6 on wall behind three compartment sink 1 on wall next to grills 1 on drain pipe of hand sink next to fryers 4 on menu board at front line 1 on wall by fire extinguisher next to kitchen entrance door from dining room 1 on wall in dining room by south west entrance door . Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in walk in cooler. Explained and showed him the chart. Manager rearrange. Corrected On-Site Warning
  • 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. Time marked on clip board. No plan of any kind available.Explained. He printed the time as public health control form and filled the form. Corrected On-Site Warning