POLLO CAMPERO
750 N CONGRESS AVE, Boynton Beach FL 33426 · 5617382662
Last inspected Jul 10, 2026 · 10 visits since September 2023
SEP 24
MAR 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - Cole slaw (42F- 48F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Reviewed Time Procedures and emailed copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No soap provided at handwash sink. By beverage station at drive thru area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table by chicken prep/cooking area.
Old labels stuck to food containers after cleaning. Food storage pans at clean dish rack.
Jan 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised Operator to set up triple sink with quaternary sanitizer at 200-400ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over citrus juice at stainless reach in cooler in chicken breading area. Operator stored properly.
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. Emailed Big 6 to operator.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator replaced with fresh quaternary sanitizer @ 400ppm.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water thermometer available.
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.
Ice scoop handle in contact with ice inside ice machine. Operator removed scoop.
Mar 10, 2025Inspection 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 ▾
Employee used the bathroom and then handled clean equipment in prep area, or utensils, without washing hands upon returning to employee area. Employee washed his hands.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or Thermometer to measure temperature.
Equipment and utensils not rinsed between washing and sanitizing. Operator set up rinse step.
In-use utensil not stored with handle above the top of time/temperature control for safety rice and rim of the container. Scoop in rice at front counter. Operator removed.
Nov 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging rice and keeping the rice inside package for 5 days.
Apr 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); no chemical connected operator added chemical Triple Sink (Quaternary 400ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over ranch dressing- operator moved chicken to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - Cole slaw (42F- 48F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Reviewed Time Procedures and emailed copy to operator.
No soap provided at handwash sink. At dish area hand sink - operator provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed to operator.
Exterior door has a gap at the threshold that opens to the outside. At back entrance to kitchen.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary ammonia (400ppm)
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.