POLLO TROPICAL #227

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle dirty container remove gloves and rubbed hands together for less than 10-15 seconds while washing hands. Employee rewashed hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves handle raw chicken,engage in food prep without changing gloves. Spoke to operator about changing gloves. Employee washed hands and changed gloves. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed plantains with out time mark, operator added time mark Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Take out area

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-05-20: Observed training for some employees. Time Extended

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several metal containers with wet nesting. Operator stored to allow air drying. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dishwashing area several large pans with evidence of wet nesting. Operator stored to allow to air drying. All dish ware was air dried properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork (103-105F - Hot Holding) per operator held out of temperature for one hour. Operator voluntarily discarded. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line. Operator replaced Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle window cleaner on the office floor.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to 3 compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed employees filling cup with ice using cup.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-10-08: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee pick up trash, used gloves, paper, etc. from floor the proceeded directly to front line to handle drink cups. Manager was advised and corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed operator using incorrect labeling for melted butter (used for bread) held at room temperature. Observed label for 2 days when it should be 4 hours. Operator discarded and corrected.

Basic - No conspicuously located ambient air temperature thermometer in holding unit at front line. Operator replaced.

High Priority - Dented/rusted cans present. See stop sale. -Observed 2 dented cans of guava marmalade in walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink in prep area block with rolling cart. Operator relocate cart. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed female employees with long hair ineffective restraints.

Basic - Floor area(s) covered with standing water at 3 compartment sink. Repeat Violation

Basic - Food stored on floor. -Observed case with sandwich bread stored on walk in cooler floor. Operator removed and stored properly. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed soup cooling in walk-in cooler at 48 degrees Fahrenheit. Per operator, soup was cooked yesterday. Soups did not cooled from 135°F to 41°F in a total of 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed soup cooling in walk-in cooler at 48 degrees Fahrenheit. Per operator, soup was cooked yesterday. Soups did not cooled from 135°F to 41°F in a total of 6 hours.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in prep area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken stored in walk-in cooler. Per operator, chicken was cooked on 07/12/2022. Corrected On-Site

Basic - Dead roaches on premises. -Observed 3 dead roaches in kitchen, 1 next to handwash sink, 1 underneath steamer and 1 behind hot holding cabinet. Operator clean and sanitizer areas.

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor. Operator removed and stored properly. Corrected On-Site

Basic - Stored food not covered. -Observed a uncovered container with pickles stored in walk-in cooler. Operator covered -Observed containers with cooking oil stored on dry storage floor. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in warmer-soup, black bean, pulled pork-98-124. Operator placed all in oven to reheat. Observed another warmer- sliced ham 108. Operator placed in oven to reheat.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained with mold like substance.

Intermediate - No soap provided at handwash sink. Drive through window hand wash sink.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed toaster press with buildup of grease and food debris.

Basic - Plumbing system in disrepair. Observed cold water faucet in disrepair at hand wash sink near marination station in the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed flour batter for crispy chicken without a label. Operator placed label on container. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board, sandwich press and juice machine nozzles. Warning - From follow-up inspection 2021-08-10: Observed soiled nozzles on juice machine. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled with mold like buildup and food debris throughout. Warning - From follow-up inspection 2021-08-10: Observed gaskets stained with mold like substance. Time Extended