DON POLLO
6694 NW 186 ST, Miami FL 33015 · 305-576-1616
Last inspected Jul 20, 2026 · 12 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler fried chicken (50F - Cold Holding); black beans (52F - Cold Holding); fried rice (49F - Cold Holding); cooked beef (52F - Cold Holding); cooked chicken (53F - Cold Holding); scrambled eggs (55F - Cold Holding); cooked potatoes (54F - Cold Holding) for more than 4 hours as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler fried chicken (50F - Cold Holding); black beans (52F - Cold Holding); fried rice (49F - Cold Holding); cooked beef (52F - Cold Holding); cooked chicken (53F - Cold Holding); scrambled eggs (55F - Cold Holding); cooked potatoes (54F - Cold Holding) for more than 4 hours as per operator. Also observed in reach in cooler located across the cook line raw beef (49F - Cold Holding); raw chicken (52F - Cold Holding); Fish (50F - Cold Holding); scrambled eggs (52F - Cold Holding); cut tomatoes (48F - Cold Holding) for less than 4 hours as per operator, operator placed ice bag.
Buildup of food debris/soil residue on equipment door handles.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 60F.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed chicken in plastic containers on walk in freezer floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler fried chicken (50F - Cold Holding); black beans (52F - Cold Holding); fried rice (49F - Cold Holding); cooked beef (52F - Cold Holding); cooked chicken (53F - Cold Holding); scrambled eggs (55F - Cold Holding); cooked potatoes (54F - Cold Holding) for more than 4 hours as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler fried chicken (50F - Cold Holding); black beans (52F - Cold Holding); fried rice (49F - Cold Holding); cooked beef (52F - Cold Holding); cooked chicken (53F - Cold Holding); scrambled eggs (55F - Cold Holding); cooked potatoes (54F - Cold Holding) for more than 4 hours as per operator. Also observed in reach in cooler located across the cook line raw beef (49F - Cold Holding); raw chicken (52F - Cold Holding); Fish (50F - Cold Holding); scrambled eggs (52F - Cold Holding); cut tomatoes (48F - Cold Holding) for less than 4 hours as per operator, operator placed ice bag.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 60°F.
Floor soiled/has accumulation of debris.
Food stored on floor. Observed chicken in plastic containers on walk in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled, mop sink, hand sink soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Clean utensils or equipment stored in rusted rack.
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (51/49F - Cooling); was cooked from the date before as per operator. In walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (51/49F - Cooling); was cooked from the date before as per operator. In walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); cooked beef (49F - Cold Holding); scrambled eggs (49F - Cold Holding) in open lid reach in cooler, for less than 4 hours as per operator. Operator placed under ice bag.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (122F - Hot Holding); cooked onions (120F - Hot Holding) in steam table for less than 4 hours as per operator. Operator stir the food items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white rice (51/49F - Cooling); was cooked from the date before as per operator. In walk in cooler, due to container be covered it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above preparation table located in front of three compartment sink.
Clean utensils or equipment stored in rusted rack.
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Observed cracked plastic lids covering chicken container in walk in cooler.
Food stored on floor. Observed raw chicken container on walk in cooler floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wipping towels stored in chlorine sanitizer solution of 0 ppm. Operator add chlorine, rechecked 100 ppm.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched his face than cooked beef on the grilled. Instructed operator regarding hand washing procedures. Operator properly washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler. Operator properly stored it.
Handwash sink used for purposes other than handwashing. Observed employee filling plastic container with water, on hand sink.
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/ Observed 7 employees working at the same time with no food manager certificate present. Manager arrived during inspection Giuliana Quezada date 11/21/20 Servsafe.
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. Employee name Neyser with 3 years of being hired as per operator.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing food.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water.
Floor tiles missing and/or in disrepair. In front of three compartment sink.
Food stored on floor. Observed raw beef inside pots on kitchen floor. Operator properly stored it.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef in standing water on metal pots. Operator placed inside walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Above steam table.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw pork in reach in cooler, operator properly stored it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (120F - Hot Holding); for less than 4 hours as per operator, operator removed the food items to another hot holding equipment.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wet wipping towels in chlorine sanitation bucket with 200 ppm. Operator add water recheck 100 ppm.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Employees name Alfredo, Marcos, Juan Alfredo, Jorge, with two months of been hired.
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 Employees name Alfredo, Marcos, Juan Alfredo, Jorge, with two months of been hired.
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.
Floor tiles missing and/or in disrepair.
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed hot holding drawer unable to keep temperature. Cooked chicken with 120°F hot holding.
Reuse of single-service or single-use articles.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw beef in reach in cooler. Operator properly stored it.
Food stored on floor. Observed cases of chicken on walk in cooler floor.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler located in front of cook line.
Open dumpster lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (48°F/50°F - Cooling); cooked beef (48/56°F - Cooling); cooked potatoes (50°F/48°F - Cooling) located inside walk in cooler p, from the day before as per operator.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees placed raw chicken than placed raw pork on the grilled without change gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (48°F/50°F - Cooling); cooked beef (48/56°F - Cooling); cooked potatoes (50°F/48°F - Cooling) located inside walk in cooler p, from the day before as per operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
Jul 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw beef inside walk in cooler. Operator properly stored it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (50°F - Cold Holding); cooked beans (51°F - Cold Holding); cooked rice (49°F - Cold Holding); Poultry (50°F - Cold Holding)for less than 4 hours as per operator located inside walk in cooler.operator open walk in freezer.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by empty boxes, operator removed it.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 51°F. Operator call the technician.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Soap and paper dispenser with grease debris.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp and fish inside standing water, operator placed inside cold rink g water.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.