Pollo Tropical #92
2611 Okeechobee Blvd, West Palm Beach, FL 33409 · Permanent Food Service · License 6010123
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
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 visitSep 2, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed siting on a metal rack top of grill on cook line Cooked chicken 130°F hot holding , Observed inside hot box cabinet across from grill chicken wraps 85°F hot holding. Per operator all products stored for approximately 20 minutes. Operator moved items to be reheated to 165°F++
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched Hat multiple times and then touched unwrapped single-service items without washing hands.
Manager spoke with employee and employee washed hands.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Walk in cooler Boxes of unwashed produced like peppers stored above boxes of salsa . Advised operator to stored unwashed produced under ready to eat food.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Advised operator to clean
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.