Pollo Tropical #57
2499 N Federal Hwy, Boca Raton, FL 33431 · Permanent Food Service · License 6013376
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate-12
- Safety score88
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 8, 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.
4 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 reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Hot box, chicken soup 118°F reheating, cooked pork 137°F reheating . Per operator both products finished reheating and stored inside hot box just now, Operator returned items to inside of steamer to reheat items to 165°F++
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed cook handling raw chicken then handling cooked chicken without washing hands first. Advised manager to have employee wash hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed two landing on wall behind soda rack and ice machine. Operator killed
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.