Pollos Rocoto
5522 Hanley Rd Suite 110, Tampa, FL 33634 · Permanent Food Service · License 3918504
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 1 basic (1 repeat)-17
- Safety score83
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 visitAug 6, 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 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken stew 104°F at 2:16 PM placed on hot warmer at 12 PM - reheated to 186°F at 2:20 PM.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw chicken hearts, stored in direct contact with shopping bags inside reach in freeze, located adjacent to walk-in cooler. Employee transferred all food into food grade safe bags at time of inspection.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Container of medicine stored on top of front line reach in cooler. Operator removed medicine at time of inspection.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establishment are soiled.
Repeat violation
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Tiramisu for service in dining room reach in cooler is missing a date.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.