POLLO CAMPERO
2800 SW 8 ST, Miami FL 33135 · 833-226-7376
Last inspected Jul 9, 2026 · 7 visits since July 2023
JAN 24
JUL 24
DEC 24
JUL 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (127F - Hot Holding) in the hot holding unit by the fryers. Operator discarded item.
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Inspection history
7 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Toxic substance/chemical improperly stored. Observed in the storage area: bottles of lime away stored with drink carriers and plastic film for food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three compartment sink: spray hose soiled. Operator cleaned during the inspection. Both walk in cooler fan covers soiled.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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. Observed the operator troubleshooting the dishwasher, ran the machine 4 times 0ppm (chlorine). after prime: Dishwasher (Chlorine 100ppm)
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the operator troubleshooting the dishwasher, ran the machine 4 times 0ppm (chlorine). after prime: Dishwasher (Chlorine 100ppm)
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on the shelf with clean racks in the chicken prep station.
Equipment and utensils not properly air-dried - wet nesting. Observed clean pans on the shelf above the three compartment sink wet nesting.
Light shield damaged/in disrepair. Observed the light shield above the prep table in front of the chicken prep area with a hole.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three compartment sink: spray hose soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Prep area: wet wiping cloth on the table.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food re-served to customers. Observed customer return a container with beans and rice to an employee to exchange for cole slaw. Observed employee please the container with beans and rice into the hot holding unit. Discussed with employee and the operator, operator coached the employee and discarded the bowl with beans and rice.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee please the container with beans and rice into the hot holding unit. Discussed with employee and the operator, operator coached the employee and discarded the bowl with beans and rice.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple female employees preparing food with dangling bracelets.
Employee with ineffective hair restraint while engaging in food preparation. Employee placing food on the plates at the front counter for the customers with hair swinging.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Walk in cooler: cooked shredded chicken without date mark. As per operator, not sure what day the cooked chicken was cooked. Observed operator discard.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed person in charge test the green compartment sink quaternary sanitizer solution with vegetable strips. Discussed with the operator the proper test kit.
No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink.
No soap provided at handwash sink. By the three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: cooked shredded chicken without date mark. As per operator, not sure what day the cooked chicken was cooked.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on the floor in mop area.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (127F - Hot Holding) in the hot holding unit by the fryers. Operator discarded item.
Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on the floor under the chicken prep station. Operator stored properly.
Handwash sink used for purposes other than handwashing. Observed employee cleaning a container inside the hand washing sink at the front counter and observed employee rinsing a towel.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the handwashing sink by the drive thru window. Operator placed new roll.
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. Observed 2 new employees Oreyda and Yuliana with no form signed. Operator printed and had employees signed during the inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By the 2nd walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted on top of the soda storage rack. Operator properly stored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on top of the prep table in front of the chicken prep station.
Insect control device installed over food preparation area. Observed pest control device over the soda storage area.
Single-service articles improperly stored. Observed brown bags stored on the floor by the reach in freezers. Operator stored properly.
Water leaking from pipe and/or faucet/handle. At the drive thru window hand sink.
Wet mop not stored in a manner to allow the mop to dry. Operator stored properly.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dishmachine has no data plate/operating specifications.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges do not move.
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked vegetable rice (56-64F - Cooling); cooked white rice (57-63F - Cooling). As per operator, prepared the night before and stored inside the walk in cooler overnight. Observed operator discard and rice. Discussed with the operator and provided the handout for the proper cooling of food.
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. Walk in cooler: cooked vegetable rice (56-64F - Cooling); cooked white rice (57-63F - Cooling). As per operator, prepared the night before and stored inside the walk in cooler overnight.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed employee washing pans in the high temp dishwasher, water temperature 74F, Final rinse. ( Inspector used measuring device to test).As per operator, awaiting part. Discussed with the the proper method when the dishwasher is not working properly. Operator unplugged the machine and set-up the three compartment sink. Advised operator to clean all pans/ dishes in the three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Discussed with the operator and provided the form during the inspection
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed employee washing pans in the high temp dishwasher, water temperature 74F, Final rinse. (Inspector tested the machine.)As per operator, awaiting part. Discussed with the the proper method when the dishwasher is not working properly. Operator unplugged the machine and set-up the three compartment sink. Advised operator to clean all pans/ dishes in the three compartment sink.
Dishmachine has no data plate/operating specifications.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges do not move.
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.