Pollo Tipico
5011 S SR 7 Bay 101-3, Davie, FL 33314 · Permanent Food Service · License 1621156
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection4 high priority (2 fixed by the Oct 13 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 6 basic-26
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk in cooler on bottom shelf chorizo (50°F - Cold Holding); pork (51f- cold holding); milk (51°F- cold holding) Per Operator nothing prepped or portioned today. Food items help over four hours. See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk in cooler on bottom shelf chorizo (50°F - Cold Holding); pork (51f- cold holding); milk (51°F- cold holding) Per Operator nothing prepped or portioned today. Food items held over four hours. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler raw shell eggs stored above uncovered ready to eat veggies. Discussed proper storage. Operator moved eggs to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed in the kitchen area an employee enters the kitchen from outside and immediately put on gloves without washing hands and begin touching ready to lettuce and tomatoes . Discussed proper hand washing. Employee properly washed hands.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed on kitchen cook line soiled prep equipment, cutting board and knives. Operator moved everything to triple sink and cleaned and sanitized.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed inside prep area hand washing sink unwashed tomatoes stored. Employee moved tomatoes to prep table.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at the kitchen hand washing sink and front counter hand washing sink. Operator restocked both locations.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: 3 Wet wiping cloths used for cleaning dirty tables not stored in sanitizing solution between uses.
Operator put towels in sanitizer bucket.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed in kitchen area flooring and walls soiled with grease and food debris.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed on front counter serving line plates and bowls not covered or inverted. Operator inverted dishes.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: In kitchen area Cardboard used on floor as anti-slip measure not replaced every day.
Per operator nothing prepped changed daily.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.