Pollo Asado Angeles
19323 US Hwy 331 S, Freeport, FL 32439 · Mobile Food Dispensing Vehicle · License 7650184
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 Aug 4 routine inspection4 high priority, 4 intermediate (1 fixed on the spot), 4 basic-39
- Extension granted on Oct 7Counts in full until a follow-up finds the problems fixed-3
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
Spoke with owner he is trying to re schedule class to pass test.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shell eggs 59°F, cooked beef 61°F (10:00-3:52).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shell eggs 59°F, cooked beef 61°F (10:00-3:52). See stop sale.
Code 28, Sewage and wastewater disposal: Mobile food dispensing vehicle using a commissary that does not have sewer approval.
Observed portable tank under truck, owner stated he takes tank to car wash which is not approved by the City of Freeport.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed establishment open and operating and employees engaged in food preparation with expired license 6-1-2026.
Administrative complaint
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Provided establishment with chlorine test kit.
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple bags of chicken and beef stored in cooler or freezer not labeled.
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Thawing- sliced ham 49°F. Employee placed ham in freezer.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler ambient 58°F. Do not use until repaired or can hold cold food at 41°F or less.
Code 29, Plumbing and backflow prevention: Plumbing line from a removed fixture not capped off.
Grey water tank under truck not capped off. Owner closed valve.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.