La Villa de Don Pollo
19361 S Dixie Hwy, Cutler Bay, FL 33157 · Permanent Food Service · License 2319530
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection1 intermediate (1 repeat), 7 basic (3 repeats)-14
- Safety score86
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 4, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed rice pudding and flan inside the reach in cooler not date marked. As per operator food were cooked on Friday.
Repeat violation
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gasket torn.
Ice buildup in reach-in freezer at the front.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils not stored inverted or in a protected manner in the kitchen.
Code 29, Plumbing and backflow prevention: very slow draining water in handwash sink next to the 3 company sink.
Code 33, Garbage and refuse: Open dumpster lid.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Observed license is for 10 seats but establishment has 28 seats.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.