Pollo Tropical #99
8096 W McNab Rd, North Lauderdale, FL 33068 · Permanent Food Service · License 1622048
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 Jul 13 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 13, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 walk in cooler , Raw chicken breast (44°F - Cold Holding). Per operator chicken was not prepared on portioned today . Chicken was held in cooler over night exceeding 6 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler , Raw chicken breast (44°F - Cold Holding). Per operator chicken was not prepared on portioned today . Chicken was held in cooler over night exceeding 6 hours . See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Front counter reach in freezer , uncooked chicken stored over fries. Educated manager on proper separation. Operator placed Chicken to the lower shelf.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Asked both employees removing grill chicken directly from the grill, What's the cooking temperature of the chicken? Both employees were unable to answer. Educated operators on the proper cooking temperature for chicken is 165°F or more .
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee engaging in food preparation not wearing proper hair restraint. Employee put on hair net during the inspection.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.