Pollo Tropical #55
11875 SW 26 St, Miami, FL 33175 · Permanent Food Service · License 2328651
What drove the grade
Observed unwashed romaine and unwashed tomatoes stored over juice at walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 basic-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 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed black beans (48°F-52°F - Cooling) at walk in freezer. As per date marking and person in charge, products placed inside unit on the previous night.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed black beans (48°F-52°F - Cooling) at walk in freezer. As per date marking and person in charge, products placed inside unit on the previous night. Advised GM not to stack or cover containers when products are in cooling process and to utilize smaller containers.
Code 08, Food protection and cross-contamination: Observed unwashed romaine and unwashed tomatoes stored over juice at walk in cooler.
Manager rearranged products.
Fixed on the spotRepeat violation
Basic3
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Preparation Area Sanitizer Bucket (Quaternary 150ppm). Manager took solution to replenish with quaternary ammonium solution. Final reading, 200ppm.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed knife rack stored next to hand sink at preparation area. Discussed with manager.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink located next to ice machine.
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.
- Stop sale
- An order that the food can’t be sold or served.