El Pollon
355 N Ronald Reagan Blvd, Longwood, FL 32750 · Permanent Food Service · License 6905340
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 Oct 7 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 basic-13
- Safety score87
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 visitOct 7, 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.
7 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, other than whole meat roast, hot held at less than 135°F.
- rice (100°F - Hot Holding). Observed in warming pot. Advised operator to reheat before serving
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw beef over cooked sauces. Operator moved
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- raw shell eggs over pork chops at three door cooler
Basic4
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
- gasket torn at side station cooler - gasket torn at 2 door cooler
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- cookline cooler
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- back door
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.