Don Pollo

6694 NW 186 St, Miami, FL 33015 · Permanent Food Service · License 2334345

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
2 high priority (1 fixed by the Jul 20 follow-up, 1 fixed on the spot, 1 repeat), 7 basic
-15
Complaint after follow-up on Jul 17, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul152026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitJul 20, 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
1st follow-up visitJul 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 2 High priority
- 5 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk in cooler fried chicken (51°F - Cold Holding); fried rice (49°F - Cold Holding); cooked beef (51°F - Cold Holding); cooked chicken (48°F - Cold Holding); scrambled eggs (48°F - Cold Holding); cooked potatoes (50 - Cold Holding) for more than 4 hours as per operator. Also observed in reach in cooler located across the cook line raw beef (49°F - Cold Holding); raw chicken (47°F - Cold Holding); Fish (50°F - Cold Holding); scrambled eggs (52°F - Cold Holding); cut tomatoes (48°F - Cold Holding) for more than 4 hours as per operator.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler fried chicken (51°F - Cold Holding); fried rice (49°F - Cold Holding); cooked beef (51°F - Cold Holding); cooked chicken (48°F - Cold Holding); scrambled eggs (48°F - Cold Holding); cooked potatoes (50 - Cold Holding) for more than 4 hours as per operator. Also observed in reach in cooler located across the cook line raw beef (49°F - Cold Holding); raw chicken (47°F - Cold Holding); Fish (50°F - Cold Holding); scrambled eggs (52°F - Cold Holding); cut tomatoes (48°F - Cold Holding) for more than 4 hours as per operator.
  Administrative complaint
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Still observed
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  At the time of callback inspection observed ambient temperature of walk in cooler 51°F.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Still observed
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Still observed
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk in cooler fried chicken (50°F - Cold Holding); black beans (52°F - Cold Holding); fried rice (49°F - Cold Holding); cooked beef (52°F - Cold Holding); cooked chicken (53°F - Cold Holding); scrambled eggs (55°F - Cold Holding); cooked potatoes (54°F - Cold Holding) for more than 4 hours as per operator.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler fried chicken (50°F - Cold Holding); black beans (52°F - Cold Holding); fried rice (49°F - Cold Holding); cooked beef (52°F - Cold Holding); cooked chicken (53°F - Cold Holding); scrambled eggs (55°F - Cold Holding); cooked potatoes (54°F - Cold Holding) for more than 4 hours as per operator. Also observed in reach in cooler located across the cook line raw beef (49°F - Cold Holding); raw chicken (52°F - Cold Holding); Fish (50°F - Cold Holding); scrambled eggs (52°F - Cold Holding); cut tomatoes (48°F - Cold Holding) for less than 4 hours as per operator, operator placed ice bag.
  Fixed on the spotRepeat violation
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed chicken in plastic containers on walk in freezer floor.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed walk in cooler with ambient temperature of 60°F.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed filter soiled, mop sink, hand sink soiled.
  Buildup of food debris/soil residue on equipment door handles.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.