Los Pollos

3120 SW Archer Rd, Gainesville, FL 32608 · Permanent Food Service · License 1103478

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 22, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (3 repeats); basic violations cost 12 at most
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

14 violations found

First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Small bottle of SuperGlue stored on knife rack. Moved to chemical storage area.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license. License expired June 1, 2026. License renewed during inspection.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice machine deflector plate soiled with mold-like substances.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  No label on bottle of bleach at three compartment sink. Manager labeled.
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk container of spices not labeled.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of food on floor in walk-in freezer.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handles submerged in bulk container of spices. Operator removed.
  Fixed on the spot
  In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Scoop handle resting on potatoes in reach-in cooler drawer under grill. Employee removed for cleaning.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Tongs hanging from shelf support intruding into aisle. Employee removed.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open employee drink on prep table under knife holder.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Small no-handle serving cups used as scoops for salt. Person in charge discarded.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting pans next to three compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  No light functioning in walk-in freezer.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone and keys on prep table under knife holder. Person in charge removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.