POLLITO CHICKEN
1322 N JOHN YOUNG PKWY, Kissimmee FL 34741 · 407.864.2823
Last inspected Apr 9, 2026 · 8 visits since July 2023
MAR 24
AUG 24
AUG 24
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Handwash sink not accessible for employee use at all times. Sink blocked due to back up. That sink only.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Shopping bags used to store peeled plantains in glass reach-in cooler at kitchen entrance. Operator change to ziplock bags.
Operating with an expired Division of Hotels and Restaurants license.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label at mop sink. Operator labeled.
Equipment in poor repair. Gaskets on reach-in cooler torn at back of kitchen.
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer at kitchen entrance and white reach-in freezer at back of kitchen.
Unnecessary items/unused equipment on the premises. Inoperable make-table cooler used as table and coffee machine in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. -Walls soiled with grease near steam table. -Ceiling soiled with dust at back of kitchen.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw Chicken over cooked pork belly. Operator rearranged.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded pork and beans in mini reach-in cooler on prep table not labeled. Operator labeled.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rotisserie Chicken in steam table temping 120F. Operator turned warmer higher. Retemped at 166F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test strips.
Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line blocked by cart with spices. Operator moved.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cooks line. Operator added.
Bowl or other container with no handle used to dispense food. Plastic container used as scoop in flour bulk container. Operator replaced.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust and water marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on cart with to go containers at front counter. Cellphone, glasses and bottle on prep table on cooks line. Operator removed.
Equipment in poor repair. Gaskets on vertical reach-in cooler adjacent to reach-in freezers.
Food stored on floor. -Salt and Chicken Bouillon bulk container stored on floor at kitchen entrance. -Plastic bottled water and cans of soda on floor at front counter. Operator placed on shelf and crates
Ice buildup in reach-in freezer and/or walk-in freezer. Bottom of reach-in freezer labeled #1 and reach-in freezer #2.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of make-table used for raw meat cooler next to triple sink soiled with food debris.
Stored food not covered. Cooked beans in mini reach-in cooler on prep table uncovered. Operator covered.
Unnecessary items/unused equipment on the premises. Inoperable make-table cooler used as prep table on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Walls stained throughout kitchen.
Working containers of food removed from original container not identified by common name. Salt bulk container no label. Operator labeled.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over salami and unwashed produce.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over various ready to eat foods.
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.
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.
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.
Cutting board has cut marks and is no longer cleanable. Various boards throughout facility.
Equipment in poor repair. Reach in cooler at rear of kitchen not working.
In-use wet wiping cloth/towel used under cutting board.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in ambient air.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board.
Interior of microwave has accumulation of grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink: basin, handles and faucet moderately soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw temped at 46f, house made 12 portions.stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw temped at 46f
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. Sent tear sheet with clean-up information.
Handwash sink not accessible for employee use at all times.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Sents form for employee acknowledgments.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Wash solution not maintained clean.
Dec 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Small board near kitchen door is grooved and stained.
Oct 5, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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 informational sheet to comply.
Handwash sink not accessible for employee use at all times. Sink blocked due to back up. That sink only.
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. Emailed information to comply.
Cutting board has cut marks and is no longer cleanable. Small board near kitchen door is grooved and stained.
Equipment in poor repair. Gaskets on reach in freezer at 3 bin sink area and gaskets on reach in coolers in poor repair.
Plumbing system in disrepair. Handwash sink at front counter backed up.
Jul 20, 2023Inspection 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 ▾
Spray hose at dish sink lower than flood rim of sink.
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. Advised to make a kit for each location.
Handwash sink not accessible for employee use at all times. Handwash sink at front counter hard to access.
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. Sent form.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 80f.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in ambient air. Advised to thaw under refrigeration.
Walls soiled with accumulated grease, food debris, and/or dust. Cookline, steam table 3 bin sink area and wall near restroom.
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.