Pollo Tropical #12

2011 E Oakland Park Blvd, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1616729

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 20 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
5 high priority (2 fixed by the Oct 20 follow-up, 3 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Oct192026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 20, 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 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 5 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Food stored in a location that is exposed to splash/dust. Open container with garlic cilantro sauce stored on right side of 3 compartment sink. As an employee removed dishes from sanitizer to store on shelf, water spilled inside container with sauce. Operator discarded
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Fryer holding unit fries (118°F - Hot Holding) fries held for 15 minutes. Operator decided to discarded the fries Steam table cut chicken (122°F - Hot Holding); cooked today prior being held for 1 hour. Operator moved chicken to be reheated to 165°F+ and be held to 135°F+ Chicken wraps (79°F - Hot Holding) held for 30 minutes. Manager decided to discard cooked peppers (120°F - Hot Holding) cooked today before being held for 1 hour. Operator decided to discard the food
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  While waiting to enter the building, noticed items on the salad station with no time mark. As we entered the kitchen, employees were putting stickers to lettuce, diced tomatoes, fiesta blend, shredded cheese. After talking to the manager, appropriate time marked presented, manager decided to discard the products
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Observed employee touched soiled spoon, that was stored with other dirty container in prep sink, then proceeded to touch container with rice without washing hands first. Educated employee who then washed hands
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 fly insects found, flying around kitchen and storage room not landing on food or clean equipment Approximately 2 flying insects flying in the dining room area by window ledge and buzzing on customers
Intermediate1
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  No written plan for lettuce, tomatoes, fiesta blend, cheddar cheese. Form provided to manager
  Fixed on the spot
Basic2
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Open container with garlic cilantro sauce stored on right side of 3 compartment sink. As an employee removed dishes from sanitizer to store on shelf, water spilled inside container with sauce.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer solution in bucket at 0ppm. Manager corrected to 200ppm quart
  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.
Stop sale: An order that the food can’t be sold or served.