Pollo Tropical #98
3777 East Tamiami Trail, Naples, FL 34112 · Permanent Food Service · License 2103047
What drove the grade
Floor area(s) covered with standing water.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection1 basic-1
- Safety score99
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 9, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
There is standing water on the floor in the walk in cooler in front of the walk i. Freezer door.
Earlier inspections 1
A92Routine inspection3 violations, 2 high priority No follow-up needed
- First visitJul 7, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler in front of the ice machine, Beef (46°F - Cold Holding) Cooking); chicken beast (46°F - Cold Holding). Operator iced the beef and chicken breasts for rapid cooling.
Fixed on the spot
Cooked poultry not reaching a minimum internal temperature of 165°F. chicken (161°F - Cooking), cook returned the chicken to the grill.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
An employee rinsed out a drink cup in the hand washing sink in the prep area. Educated operator on proper usage of hand washing sinks.
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.