Inspection Report

Florida DBPR Inspection Report
Completed

POLLO TROPICAL #99

8096 W MCNAB RD · NORTH LAUDERDALE · Broward County · FL 33068

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Inspection Summary

Inspection dateJuly 13, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3734255
Visit number1
Inspection Visit ID13772748
DBPR license1622048

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority1 Intermediate1 Basic0 Critical0 Non-Critical5 Total
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All DBPR Inspector Observations

5 full violation description(s) documented by the inspector during this visit.

High Priority 3

#2High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Front counter reach in freezer , uncooked chicken stored over fries. Educated manager on proper separation. Operator placed Chicken to the lower shelf. **Corrected On-Site**

Corrected On-Site
#3High Priority01B-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. In walk in cooler , Raw chicken breast (44F – Cold Holding). Per operator chicken was not prepared on portioned today . Chicken was held in cooler over night exceeding 6 hours .

Stop Sale
#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler , Raw chicken breast (44F – Cold Holding). Per operator chicken was not prepared on portioned today . Chicken was held in cooler over night exceeding 6 hours . See stop sale.

Stop Sale

Intermediate 1

#5Intermediate53B-16-4

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Asked both employees removing grill chicken directly from the grill, What's the cooking temperature of the chicken? Both employees were unable to answer. Educated operators on the proper cooking temperature for chicken is 165F or more .

Basic 1

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. One employee engaging in food preparation not wearing proper hair restraint. Employee put on hair net during the inspection. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 11, 2026 2:57 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 53 · Food manager certification / employee training verification
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.