LA POLLERA COLORADA
1226 S HIGHLAND AVE, Clearwater FL 33756 · 727.210.1908
Last inspected Mar 18, 2026 · 6 visits since August 2023
JAN 24
JUL 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025078057 | Oct 13, 2025 | Dec 1, 2025 | $400 |
| 3--2022028201 | Apr 13, 2022 | Jul 7, 2022 | $200 |
| 3--2018004258 | Jan 19, 2018 | Feb 23, 2018 | $400 |
| 3--2015016047 | Mar 5, 2015 | Apr 23, 2015 | $200 |
Inspection history
6 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Container of medicine improperly stored. Vitamins stored over reach in cooler. Operator relocated to non food preparation area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat half n half in reach in cooler. Operator moved to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pinto beans (49F - Cold Holding), held overnight. Operator voluntarily discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pinto beans (49F - Cold Holding), held overnight. Operator voluntarily discarded.
Show the remaining 4 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile in kitchen area.
Food stored on floor. Bottled drinks stored on floor in area near restrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated with grease.
Working containers of food removed from original container not identified by common name. Containers of white and brown granular substances under prep table not labeled.
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Raw meats throughout freezers stored in plastic produce bags. Discussed with operator that they need to use food safe bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over cooked pork in reach in cooler. Operator moved cooked over raw.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken held at 105F. Employee removed and heated on stove top to 165F.
Identity of food or food product misrepresented. Observed Swai in freezer. Grouper on menu. Operator showed us invoices with Swai on it and stated they were using it as Grouper. Educated that they would have to change the fish on the menu or order Grouper.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Plantains, chicken and tomatoes not date marked.
Ceiling not smooth, nonabsorbent and easily cleanable in front kitchen area. Acoustic tiles in front kitchen area not smooth.
Reach-in coolers and freezers interior/shelves in center section of kitchen have have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temp. Operator running water over pork in bin.
Working containers of food removed from original container not identified by common name. White powder substances not labeled on front counter and back kitchen area. Sauce not labeled in reach in cooler door. Frozen items not labeled.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 8 findings ▾
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 in storage area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken 101F at steam table - cook reheated chicken to 172 F employee turned on the temperature dial turned in the third compartment
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Employees placed paper towels at hand wash sink
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. Certificates expired for three employees
Employee beverage container on a food preparation table at cook line. Employee beverage relocated
Food not stored at least 6 inches off of the floor. Bottles of drinks in back storage area.
Reach-in freezer interior/shelves have accumulation of soil residues in storage room - employee in the process of cleaning the reach in freezer at the end of the inspection
Class K portable fire extinguisher gauge in red zone. For reporting purposes only.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate3 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. Cooked beef and potatoes mixture in large deep container at 56 F at 10:15 am placed in cooler at 9:00 pm the previous night in refrigerator in storage area near restrooms. Reviewed with person in charge cooling methods, cooling procedures and temperature monitoring. See stop sale
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. Cooked beef and potatoes mixture in large deep container at 56 F at 10:15 am placed in cooler at 9:00 pm the previous night in refrigerator in storage area near restrooms.
Raw animal food ( raw pork over bananas and salsa ) stored over/not properly separated from ready-to-eat food in glass double door cooler in hallway near restrooms. Manager rearranged food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes made previous day at 47 F on the door of refrigerator. No temperatures taken this day. Employee discarded potatoes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked potatoes 47 F on the door of refrigerator in kitchen. No temperatures taken this day. Employee discarded potatoes
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedures to manager
Handwash sink not accessible for employee use at all times due to mop bucket stored in front of hand wash sink in back food prep area. Manager relocated mop bucket. Reviewed with person in charge hand wash sinks must be accessible at all times and is for washing hands only
No handwash sink for employees. Container stored in hand wash sink at cook line. Reviewed with person in charge hand wash sinks are for washing hands only. Employee removed container from inside handwashing sink
No soap provided at handwash sink in food prep area. Manager placed soap at hand wash sink
Opened employee beverage container in a cold holding unit with food to be served to customers in prep area. Manager discarded drink
Reach-in freezer interior/shelves have accumulation of soil residues in storage room. Employee cleaned interior
Unpackaged food ( unpackaged cooked meats, peeled bananas ) in an unprotected holding unit in a customer/nonsecure area in hallway near restrooms. Reviewed with person in charge. Manager consolidated unpackaged food from refrigerator to double glass door cooler and then placed a chain and lock on handle for protection.
Portable fire extinguisher gauge in red zone - class K in kitchen. For reporting purposes only.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food.( pitcher of salsa ) in back kitchen prep area - manager rearranged food
Handwash sink not accessible for employee use at all times. Mop bucket in front of hand wash sink in food prep area - manager relocated mop bucket
Handwash sink used for purposes other than handwashing. Pot stored in cook line hand wash sink -manager removed pot Reviewed with manager hand wash sinks must be accessible at all times and is used for washing hands only
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area - manager restocked paper towels
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No rinse step at triple sink - discussed with manager who then explained to dish washer - triple sink then set up properly- dishes rewashed, rinsed and sanitized
Food ( box of bananas ) stored on floor under triple sink - reviewed with manager proper food storage - manager relocated bananas
Unpackaged food in an unprotected holding unit in a customer/nonsecure area in hallway near restrooms - discussed with manager - manager placed chain and lock of cooler
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell egg cracked in reach-in cooler on cook line..
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw shell egg, then washed hands with gloves on. Educated operator on proper hand-hygiene techniques.
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. Wiping cloth chlorine sanitizer solution exceeds 200ppm. Operator replaced chlorine sanitizer. Reading 50ppm.
Cardboard used to line food-contact shelves. Cardboard used as lining in both reach-in freezers in dry-storage area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen, dry-storage, and dish area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glass plates exposed to splash when washing hands at hand wash sink on cook line.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Cutting boards at front counter.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup reach-in freezer at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line soiled with food debris.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizer solution stored on floor on cook line next to hand wash sink. Operator changed bucket and placed on sanitizing solution on bottom shelf.
Working containers of food removed from original container not identified by common name. Flour removed from original packaging not labeled by common name. Operator labeled item with common name.
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.