POLLO TROPICAL #110
6704 FOREST HILL BLVD, Greenacres FL 33413 · 561.434.9665
Last inspected Jul 20, 2026 · 9 visits since August 2023
DEC 24
JUN 25
SEP 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Dining Area; Approximately one live roach crawling under dining table. Operator killed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing then handled clean utensils while placing for storage/to reuse without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed with soap, rinsed with water soiled food storage containers then placed to dry/store/reuse without sanitizing. Triple Sink (Quaternary - Not Set Up). Operator set up triple sink to quaternary 400ppm, properly sanitized food storage containers after washing before placing to dry/store.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped 1/3 pan of raw chicken stored over tortillas. Operator moved raw chicken to bottom shelf.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize ice machine interior.
Nov 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees rollerskates in dry storage area operator removed to employees desolated area
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee switched from working with raw food grabbing raw chicken with gloves then removed gloves then proceeded to grabbed bottle with oil without washing hands first. Employee washed hands
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Multiple items on top rail iced down cooler like cut lettuce, diced tomatoes, cooked corn salsa, cheese not timed marked also containers with plantains by fryers. Operator was writing and printing labels after inspector noticed items. Per operator products stored for approximately 15 minutes. Operator timed marked properly all products with correct times
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in walk-in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler A case with unwashed lettuce stored above a case and a bag with guacamole. Advised operator to stored properly.
Wall soiled with accumulated grease, food debris, and/or dust. Dry storage
Jun 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At grill: cooked chicken (163F - Cooking) As per chef, cooking process complete. Chicken did not cook to a minimum of 165F. Chef placed to reheat to 165+F.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair then served drink; no hand wash. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw marinated pork (46F at 3:06pm; 45F at 3:40pm- Cooling) As per label and operator, cooling since 11:10am. Raw pork rose above 41F during the preparation process not cooled back down to 41F in a total of 4 hours. Pans covered tightly with aluminum foil. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk in cooler: raw marinated pork (46F at 3:06pm; 45F at 3:40pm- Cooling) As per label and operator, cooling since 11:10am. Raw pork rose above 41F during the preparation process not cooled back down to 41F in a total of 4 hours. Pans covered tightly with aluminum foil. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; steam table: cooked pork (132F - Hot Holding) As per operator, stored 1 hour. Operator removed from steam table to reheat to 165F.
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Cookline; Employee handled raw beef then handled clean utensils without washing hands. Advised operator, employee washed hands.
Roach activity present as evidenced by live roaches found. Dining Area; Approximately one live roach crawling under dining table. Operator killed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Table; cooked steak (108F - Hot Holding); cooked chicken (122F - Hot Holding); wrap with chicken (121F - Hot Holding) Per operator items held for less than an hour. Operator moved to reheat to 165+F
Toxic substance/chemical improperly stored. Dry Storage; Bag of rice store beside chemicals. Advised operator who fixed
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
8 High priority0 Intermediate0 Basic
Show 8 findings ▾
Dented/rusted cans present. At rear storage area 2 cans of sliced jalapeños.See stop sale.
Employee handled face mask then engaged in handled utensils and single-service items without washing hands. Advised operator to have employee wash hands
Nonfood-grade containers used for food storage - direct contact with food. At prep area bread being stored and making direct contact with a non food grade plastic to go bag. Operator removed item from bag.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw mechanically tenderized Steak stored over raw pork. Operator relocated steak to a spot below raw pork.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At fry station time as a public health control used for plantain and Plantain time expired
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At fry station time as a public health control used for plantain and Plantain time expired See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table steak (98F - Hot Holding) operator stated that product was stored for approximately 30 minutes. operator corrected by reheating steak to 165F
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At cook line observed employee reheating Cooked peas and carrots 100F - reheating for hot holding on steam table. Operator removed peas and carrots to be reheated to 165F
Aug 16, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Floor area(s) covered with standing water at walk in cooler.
Ice buildup in walk-in freezer.
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.