POLLO TROPICAL #88 Inspection – February 23, 2026

High Priority 2

#2High Priority03D-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.

#3High Priority01B-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.

Stop Sale

Intermediate 3

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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.

#5Intermediate22-02-4

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.

#6Intermediate53B-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.

Basic 1

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on front line with cut marks.

Florida Food Watch