Pollo Tropical #117
2320 N Federal Hwy, Pompano Beach, FL 33062 · Permanent Food Service · License 1623174
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 intermediate (1 fixed on the spot), 1 basic-9
- Safety score91
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
Routine inspection
- First visitOct 28, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
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.
Establishment holds cold items on cook line, plantains on time as a public health control, items time marked, operator unable to provide written plan at time of inspection. Provided to operator
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Drive thru hand wash sink used as dump sink as evidenced by ice, beverage in hand wash sink. Discussed with operator
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing fabuloso not labeled, operator labeled
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed in men's restroom
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 19, 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
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.