POLLO RICO GRILL

Basic - - From initial inspection : Basic - Food stored on floor. -Observed container with cooking oil stored on floor in passage way. Warning - From follow-up inspection 2026-03-04: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer. Repeat Violation Warning - From follow-up inspection 2026-03-04: Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -Observed a light shield missing in kitchen. Warning - From follow-up inspection 2026-03-04: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator corrected to 100ppm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash his hands in triple sink area.

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen hand wash sink blocked by shipment of new food items

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple substance. Operator labeled Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in Freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed operator thawing fish, no running water Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. 1) In walk in freezer, single wrapped raw chicken in same buspan as individually non-commercial wrapped packs of raw steak. Manager moved chicken to opposite shelf with other raw chicken products. ** 2) In walk in freezer containers of prepared raw steak and beef items above containers of cut raw pork items. None of the items in originally packaging. Employee began rearranging items to properly separate. Corrected On-Site** Corrective Action Taken Repeat Violation Admin Complaint

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and keys on shelf with dry spices above prep table in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Case of frozen whole chicken thawing in standing water in prep sink. Manager turned on cold running water for proper thawing. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back door in red undercharged zone.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken placed over raw beef in walk in cooler. Both raw chicken and raw beef not in original packaging. Operator rearranged order Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cold display; pico de gallo (76F - Cold Holding). Per operator foods not portioned or prepared today. Food items left overnight. Observed cold display case off. See stop sale Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cold display; pico de gallo (76F - Cold Holding). Per operator foods not portioned or prepared today. Food items left overnight. Observed cold display case off. 2)Lowboy single door cooler; 1 door lowboy cooler; raw chicken (44-45F). Per operator foods not portioned or prepared today. In unit less than 3 hours, operator moved to reach in freezer for quick chill. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ziploc bag of chicken not date marked in 2 door reach in cooler. Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Whole in ceiling with exposed wiring Warning

Basic - Ice buildup in walk-in freezer. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep table in front of stove, light shield missing Warning

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen handwashing sink, no sign Warning

Basic - Stored food not covered. Soup base, on top shelf on kitchen prep table next to stove, left uncovered. Operator covered Corrected On-Site Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on black gloves to initiate a task working with food. Operator put gloves without washing hands to handle raw pork. Review handwashing violations.

High Priority - Nonfood-grade bags used in direct contact with food. Observed the following in non food grade bags: 1)Chicken in 2 door True refrigerator inside kitchen. 2)Frozen meats in walk in freezer. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in low boy cooler, in front of stove, placed over ready to eat Arepa. Operator switched. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front counter display (left side); cooked corn (45F); pico de gallo (55F); Tres Leche (55F). Foods not portioned or prepared today. Held over 4hrs. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter display (left side); cooked corn (45F); pico de gallo (55F); Tres Leche (55F). Per operator foods not portioned or prepared today. Held over 4hrs. See stop sale.

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. Bread with cheese in the front counter display, per operator made at 0730am with no time mark. Operator placed time mark on food items for 0730am to 1130am Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's bathroom. Operator replaced paper towels Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed the following items no date mark. 1)Cooked corn in front display, in front of standing oven. Per operator prepared 2 days ago. 2) In 2 door glass front inside kitchen area. Guacamole with cut tomatoes, prepared over 24hrs ago. Operator placed date markings on all items. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Low boy cooler door handle, in front of kitchen stove, has build up of grease.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food grade containers on top of shelving under ceiling in kitchen not inverted. Operator placed containers in a different location. Corrected On-Site

Basic - Equipment in poor repair. Low boy cooler in front of kitchen stove, gaskets in poor condition.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen above cook line, light fixture missing shield.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy cooler in front of kitchen stove, observed build up of food debris and grease.

Basic - Single-service articles not stored inverted or protected from contamination. Tim foil containers above triple sink compartment. Operator inverted. Corrected On-Site

Basic - Stored food not covered. Sugar on top shelf under ceiling in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and water no labeling. Operator labeled. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed cook chicken in direct contact with thank you grocery bag.

High Priority - Raw chicken over raw beef in reach in cooler in kitchen area. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Deep fry basket, fried plantains 122F hot holding

Intermediate - Food-contact surface soiled cutting board at flip top cook line. 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/ CFM Izaida arrived during inspection.

Basic - 2 Wet mop not stored in a manner to allow the mop to dry in hallway. Repeat Violation

Basic - In-use tongs stored on equipment oven door handle between uses in kitchen. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice inside container in kitchen. Operator removed scoop and place in appropriate storage.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beans cooked from 8:30 pm on 3/24 held in reach in cooler overnight and has not been moved per operator (55F); - Cooling)

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food avocados and/or clean equipment, or utensils, plates at cook line without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef removed from original package,in plastic wrap not sealed. Beef in open package. Observed raw fish stored over French fries in walk in freezer. Observed raw chicken stored over raw beef in walk in freezer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beans cooked from 8:30 pm on 3/24 held in reach in cooler overnight and has not been moved per operator (55F); - Cooling)

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food milk opened and held more than 24 hours per operator not properly date marked after opening.

Intermediate - Food-contact surface cutting board at cook line soiled with food debris, mold-like substance or slime.

Intermediate - Handwash sink not accessible for employee use with garbage can in front of sink. Operator removed and stored garbage can correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense harina flour in prep area.

Basic - Cutting board at cook line has cut marks and is no longer cleanable.

Basic - Food stored on floor. Observed cases of bottle water, oil stored on floor in aisle way in front of woman's restroom.

Basic - In-use tongs stored on equipment door oven handles at cook line between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, handle directly in sugar and salt.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in 3 compartment sink in standing water.

Basic - Water leaking from pipe and/or faucet/handle from 3 compartment sink pvc pipe draining on floor.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of sugar. removed from original container not identified by common name.

High Priority - Container of medicine improperly stored. Observed employee personal medicine Tylenol stored with condiments being used for public. Operator removed and stored correctly Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine not sanitizing properly. 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitized

High Priority - Displayed food not properly protected from contamination. Observed food being served through the same window with dirty dishes from previous guests stored on the same pass through window

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line cooked chiccharon in container on cooked line in reach in cooler

High Priority - Observed Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken not all packaged stored over raw pork in standing reach in cooler in kitchen area.

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. See stop sale. Observed no time mark for cheese bread, pan de bono , bunuelo, all baked cheese bread, Operator placed time on bread. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with mixer, garbage can, electrical cord wrapped around pipe. Operator removed and stored correctly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tomato salsa sauce , cooked ground beef prepared on 12/8 more than 24 hours not labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle unlabeled in kitchen area. Operator labeled chloroform Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop used to dispense chimichuri, cream sauce and rice in kitchen area. Operator removed from containers. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on table with clean glasses being used to serve guest.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag hanging off condiment shelf and employee shoes in a bag stored on prep table in kitchen area. Operator removed cleaned and sanitized area.

Basic - Floor area(s) covered with standing water. Observed standing water on floor behind ice machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching sugar on prep table in kitchen area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface floors behind equipment soiled with grease, food debris, dirt, slime or dust.

Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash in kitchen area

Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public in standing reach in cooler in kitchen area.

Basic - Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength 10 ppm. Operator corrected to 50 ppm. Corrected On-Site

Basic - Observed Working containers of sugar removed from original container not identified by common name at front counter.

Basic - Observed chlorine Wiping cloth sanitizing solution stored on the floor in front of 3 compartment sink in kitchen area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Observed catering pans stored on shelves above 3 compartment sink not inverted. Operator inverted containers Corrected On-Site

Basic - Stored food not covered. Observed prepared cane juice, prepped lettuce stored in standing reach in cooler not covered.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution at cook line between uses.

High Priority - Raw animal food stored over or with unwashed produce. True Refrigerator- raw fish and eggs stored over a container of limes- operator stored inverted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Over prep table - stored on the shelf with bowls- operator removed the keys and cell phones. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer- cases of meat. Repeat Violation

Basic - Ice buildup in the walk-in freezer. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm) operator set up the triple sink with chlorine sanitizer at 100ppm until technician arrives to repair the dish machine. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food not stored at least 6 inches off of the floor. Walk in freezer- cases of food.

Basic - Ice buildup in walk-in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site