POLLO TROPICAL #130
12611 S CLEVELAND AVE, Fort Myers FL 33907 · 239.275.1118
Last inspected Aug 18, 2026 · 7 visits since October 2023
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at front line; cooked onion (118F - Hot Holding). Operator started reheating cooked onion. Priority: High Priority
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents soiled with mold- like substance at kitchen area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable at prep area.
Ice buildup in walk-in freezer.
Scoop handle in contact with rice. Operator removed the scoop.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at front line; cooked onion (118F - Hot Holding). Operator started reheating cooked onion. Priority: High Priority
Observed: Vacuum breaker missing on splitter added to hose bibb at mop sink. Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at handwash sink near by cook line. Operator provided paper towels. Priority: Intermediate
Observed: Single-service coffee filters stored uncovered. Operator voluntarily discarded coffee filters. Priority: Basic
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked onion (112F - Hot Holding); cooked pepers (118F - Hot Holding). Per operator items placed on steam table for 30 minutes. Operator removed all items for reheating;;cooked onion (172F - reheating); cooked pepers (176F - reheating )
Working containers of food removed from original container not identified by common name. Salt container has no label on it at prep area. Operator labeled the container.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table by front counter; cooked mashed potatoes (112F - Hot Holding) Per operator placed on steam table for 5 minutes. Operator reheated; cooked mashed potatoes (151F - Hot Holding)
In Walk-in cooler unwashed lettuces stored over chopped tomatoes. Operator removed chopped tomatoes to proper storage.
Water draining onto floor surface from hand washing sink by kitchen entrance.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles shows damage at dinning room.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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. Operator completed form.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in dining room.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris on outside of front service reach in cooler.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
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.