Pollo Tropical #138
14683 S Military Trl, Delray Beach, FL 33484 · Permanent Food Service · License 6021157
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 4 basic-16
- Safety score84
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 visitNov 5, 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
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Caribbean soup (50°F - Cooling overnight) observed cooling cover in a deep container
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken from grill hot holding at 109°F - 124°F less than 2 hours. Operator placed back on grill to reheat to 165°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Observed in hand wash sink in entry way, prep area and bathroom hot water takes longer than 1 minute to come. Water temperature running at 78°F to 83°F.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Shelves storage area syrup station are rusted and have build up on and underneath shelving.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container of salt in prep area not labeled. Operator labeled container.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed employee not using the wash, rinse, sanitize cycle properly. Employee was washing just washing soiled dishes in the sanitizer solution. Informed operator of correct dish washing method and operator corrected employee.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm); operator remade to 200 ppm .
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Observed at prep area hand wash sink slow draining.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.