Pollo Tropical #131
1780 Sheridan St, Hollywood, FL 33020 · Permanent Food Service · License 1623403
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 24 complaint inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 24, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: 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°F. In TO GO DRAWERS - commercial flan (44-45°F - Cold Holding); commercial quattro leches (45°F - Cold Holding). Per manager not prepared or portioned today and in unit overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In TO GO DRAWERS - commercial flan (44-45°F - Cold Holding); commercial quattro leches (45°F - Cold Holding). Per manager not prepared or portioned today and in unit overnight. See stop sale.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink by cookline grill blocked with removed glove and cup with single use wiping cloth in it. Manager removed both items.
Fixed on the spot
Earlier inspections 1
A96Routine inspection2 violations, 1 high priority No follow-up needed
- First visitAug 17, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In hot rail closest to grill, cooked peppers (119°F - Hot Holding); cooked onions (108°F - Hot Holding). Per employee prepared and in unit approximately 2 hours. Both discarded and replaced with new in more shallow pan to hold heat.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Damaged ceiling tile above dry goods shelf near back door.
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.