LOS POLLOS ROTISSERIE CHICKEN & GRILL

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves wipes hands on apron then handles cooked Chicken to slice and serving trays. Without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves placed raw steak on grill then handled cooking equipment, serving plates without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: chicken (119F - Hot Holding); beef (112F - Hot Holding). Employee at cookline stated both the chicken and beef was cooked one hour prior and placed into the warmer. Employee began reheating both items to 165F on the grill during this inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. 1. Aerosol can containing air freshener stored on shelf inside cabinet directly beside and above single-use plastic cups. 2. Spray bottle containing multi-surface cleaner stored on shelf directly beside and above condiments below front counter. Employee moved both chemicals during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on hose Bibb behind building with hose attached.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine.

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink in kitchen

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees working at time of inspection with no food manager present.

Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. One of five employee has a food handler certificate, no proof for any of the other employees. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( acid ).

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink cup stored on prep table, and employee drink stored with clean dishes on clean ware rack

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees handing food with bracelets on wrists.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cookline and has standing water where tile is missing.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives stored between three-compartment sink and wall in kitchen

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle door at cookline.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sink sign missing in both restrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Air conditioning vents soiled in kitchen and storage room off cookline. 2. Microwave handle soiled with grease 3. Gaskets on both reach-in cooler doors behind front counter soiled with mold-like substance.

Basic - Open dumpster lid. Dumpster lid left open.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still attached stored inside top of refrigerated make-table at cookline.

Basic - Unnecessary items/unused equipment on the premises. Old cabinet and pallet stored on ground beside dumpster.

Basic - Utility lines are unnecessarily exposed. Exposed electrical lines in ceiling of kitchen where previous light fixtures removed leaving a hole ad crack in the ceiling. Hole in wall above cove molding in side room off cookline

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. Warning - From follow-up inspection 2025-07-28: No change. Time Extended - From follow-up inspection 2025-09-24: No proof of food handler certificates available Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room, put on gloves and placed steak on grill without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on clean dish rack. Cutting board on reach-in cooler across from cook line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle underneath three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop sugar in dry storage area. Cups used to scoop numerous items in walk-in cooler. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Shelf in dry storage area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where light fixtures used to be.

Basic - Equipment in poor repair. Walk-in cooler gasket torn.

Basic - Food stored on floor. Plastic container of dressing stored on walk-in cooler floor. Case of cooking oil stored on floor in dry storage area. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Plastic container for sugar in dry storage area.

Basic - In-use spatulas stored in cracks between pieces of equipment. Spatulas stored between three compartment sink and wall. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign located at hand washing sink in men's restroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above cook line oven. Area around sound nozzles behind front counter. Repeat Violation

Basic - Stored food not covered. Container of sugar stored in dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizer, 150 ppm. Manager added water to sanitizer, 75 ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to handle washed lettuce without washing hands. Manager had employee wash hand and rewash lettuce. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. See stop sale. Butter in walk-in cooler.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer setup in three compartment sink while employee was washing dishes. Manager had employee setup sanitizer sink and begin sanitizing containers. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: sour cream (45F - Cold Holding). Employee stated item placed in cooler two hours prior to temperature being taken. Manager moved sour cream to walk-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stored in cook line warmer: chicken (130F,127F - Hot Holding). Employee stated item placed in warmer three hours prior to temperature being taken. Manager turned up heat to 200F to reheat item. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler and cutting board on prep table across from cook line. Ice bin of front counter ice machine. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Four employees working with no certified food manager present. Certified food manager arrived during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop salt in dry storage area. Manager discarded soufflé cup. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bus tubs stored on dish rack across from walk-in cooler. Manager turned bus tubs over. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on side of three compartment sink.

Basic - Food stored on floor. Plastic container of margarine stored on walk-in cooler floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between three compartment sink and wall.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from kitchen entrance. Repeat Violation

Basic - Stored food not covered. Garlic salt in dry storage area. Manager placed cover on garlic salt. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grills.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from cook line.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from washing dishes to handling food on cook line without washing hands. Manager had employee wash hands. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dishes without sanitizing. Manager had employee setup sanitizer sink to begin sanitizing dishes. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind front counter.

Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to scoop sugar stored in dry storage area. Repeat Violation

Basic - Food stored on floor. Fries and Plantains in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on oven. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers and fan box in walk-in cooler Gasket of reach-in cooler across from kitchen prep table.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen. Repeat Violation

Basic - Stored food not covered. Container of sugar in dry storage area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of lemon/lime juice stored in walk-in cooler. Manager had employee place label on bottle. Corrected On-Site Repeat Violation

Basic - Worn, torn and/or soiled floors/carpeting. Floor in dry storage area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling containers to box up food without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer behind front counter: rice (126F - Hot Holding). Manager stated item placed in warmer 1 hour prior to temperature being taken. Manager returned item to kitchen to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with five employees working.

Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Proof of training for two employees, manager stated there are five employees employed by establishment.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar stored in dry storage room.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on clean dish rack across from walk-in cooler. Repeat Violation

Basic - Equipment in poor repair. Gasket of walk-in cooler torn.

Basic - Food stored on floor. Cooking oil stored on floor in dry storage room. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill next to dry storage room.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon touching cooked yuca in grill one drawer. Employee removed spoon from yuca. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in men's restroom.

Basic - Open dumpster lid. Dumpster in parking lot. Manager closed lid to dumpster. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Back door to kitchen.

Basic - Stored food not covered. Sugar stored in dry storage room.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket stored on shelf next to kitchen entrance, 0 ppm. Manager added bleach to sanitizer bucket, 50 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor next to kitchen entrance. Employee placed bucket on shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of lemon juice stored on cook line not labeled. Employee added label to spray bottle. Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP tank stored in front counter area. Mana had employee move tank outside. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed purple spray and glass cleaner stored above sauce bottles and straws under the front counter. These were moved away. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed only 2 certificates, other employees are over 60 days.

Intermediate - Spray bottle containing toxic substance not labeled. Observed blue liquid in a pump jug, no label. A soap label was added. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the current license was not available upon entry.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a sweater stored on the bulk sodas in the kitchen.

Basic - 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 dishes being washed in the center sink, no rinse step.

Basic - Food stored on floor. Observed bulk food items on the floor in the walk-in freezer. ALSO, bulk sugar stored on the floor in dry storage.

Basic - Single-service articles not stored inverted or protected from contamination. Observed the self service spoons in the dining area were not protected. These were then inverted away from the customer. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed rice/beans in the walk-in cooler, 39°F, not covered.

High Priority - Toxic substance/chemical improperly stored. Observed spray chemicals stored on the front line, over to go portion packs of condiments, and wrapped dinner ware. These were moved below. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the large cutting board in the kitchen is stained.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink on the front line had wash cloths in it. The cloths were removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handle and gasket of the small make table in the kitchen have an accumulation of dried food debris.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed the white, plastic, single serve spoons at the self serve area have handles and contact area in both directions. These were not wrapped. ALSO, the paper plates faced forward. These items were being corrected during the inspection. Corrective Action Taken