POLLO & STEAK TROPICAL GRILL
490 W HILLSBORO BLVD · DEERFIELD BEACH · Broward County · FL 33441
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 9
12A-13-4High 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. Cook went from washing utensils at 3 compartment sink to cutting onions without washing hands first. Employee washed hands. **Corrected On-Site** **Repeat Violation**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting green onions with barehands for later use. GLoves worn. **Corrected On-Site**
03D-05-4High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Collard greens cooked yesterday and cooling overnight at True refrigerator at 50° F in covered plastic container. Food discarded.
03B-01-4High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked pasta 115° F at buffet. Heat turned up, pasta at 149° F within 1 hour. **Corrected On-Site**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw beef over peas and carrots at Haier cooler at cookline. Foods moved and properly stored.**Repeat Violation** **Repeat Violation**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches on dry storage shelving crawling on cans of tomato sauce by True refrigerator, 2 live roaches behind True refrigerator in side prep area, 24 live roaches by 3 compartment sink, 1 live roach on hallway by restrooms, 2 live roaches by fryers, 39 live roaches behind Haier freezer at cookline, 2 live roaches under handwash sink at cookline, 3 live roaches under prep table at cookline and 1 live roach in dry storage room cooler.
03A-04-4High Priority – Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Rack of Eggs on shelving unit at cookline held at an ambient temperature of 86° F. Eggs not being used for approximately an hour. Move to cooler to quick chill. **Corrected On-Site**
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Collard greens cooked yesterday and cooling overnight at True refrigerator at 50° F in covered plastic container. Food discarded.
41-02-4High Priority – Toxic substance/chemical stored by or with food. Hand Sanitizer bottle stored next to bananas at buffet area table.
Intermediate 6
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes from 56-73° F to 62-71° F within 1 hour , salad w/ tomatoes from 63°-74° F to 60-70° F within 1 hour and beets from 63-65° F to 63-60° F within 1 hour ambient cooling at buffet table top. Ambient temperature of cooler 62° F. Move foods to working cooler.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Container with water stored in handwash sink at cookline. Container removed. **Corrected On-Site** **Repeat Violation**
27-16-4Intermediate – Hot water not provided/shut off at employee handwash sink at cookline and front counter area. Hot water turned on. **Corrected On-Site**
22-28-4Intermediate – Interior of reach-in cooler soiled with accumulation of food residue. Hobart cooler and dessert cooler in Buffet area soiled inside. Haier cooler by cookline soiled inside.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at cookline and front counter area. **Corrected On-Site**
22-07-4Intermediate – Slicer blade and guard soiled with old food debris. **Repeat Violation**
Basic 4
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of corn flour , sugar and beans storage containers soiled at cookline. Exterior of microwave soiled at cookline. Mold like build up on handwash sink at cookline.
35A-03-4Basic – Dead roaches on premises. Approximately 5 dead roaches on shelving unit next to True refrigerator at cookline, 10 dead roaches under 3 compartment sink, 8 dead roaches by handwash sink at cookline and 3 dead roaches in dry storage room. **Repeat Violation**
10-01-4Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container of beans at cookline. Handle elevated. **Corrected On-Site**
22-19-4Basic – Interior of microwave soiled with encrusted food debris.
Inspector observations synchronized from DBPR on August 11, 2026 7:55 AM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
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.