Pollo Tropical #19
985 N Homestead Blvd, Homestead, FL 33030 · Permanent Food Service · License 2325162
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 8 basic (3 repeats)-22
- Safety score78
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.
12 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 cold held at greater than 41°F.
Observed shredded cheese (46°F - Cold Holding) at reach in cooler near front counter. As per manager less than 2 hours. Employee placed product at walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed grilled chicken (131°F - Hot Holding) at wait station across steam table. As per cook less than 30 minutes. Observed yuca (131°F - Hot Holding) at steam table near fryers. As per manager for less than an hour. Manager voluntarily discarded products.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed bread at steam table. Manager voluntarily discarded product.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed at handwash sink near kitchen entrance. Manager provided paper towels
Fixed on the spot
Basic8
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.observed employee open water bottle stored at reach in cooler near drive thru second steam table.
Manager discarded water bottle.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed yellow cutting at pack line entrance.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed at plastic containers near blast chillers.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observe heavy standing water on floor near ice machine.
Standing water in bottom of reach-in-cooler.
Observed at sauce reach in cooler near drive- thru.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in the kitchen, cook line, wait station, back kitchen, near drive thru.
Repeat violation
Floor area(s) covered with standing water.
Observed in some area of the kitchen.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.