POLLO TROPICAL #17
4331 LAKE WORTH RD, Lake Worth FL 33461 · 561.641.7800
Last inspected Aug 25, 2026 · 9 visits since September 2023
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. chicken breast 125-145, brown rice 127-145, yuca 127-159
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting at triple sink racks.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line and hot line, cutting boards soiled with food debris and stains.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. In dry storage, employee belonging stored with single serve containers. Operator moved items.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. At three compartment sink, plastic container wet nesting
In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on oven equipment.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Single-service articles not stored inverted or protected from contamination. To go food container lids sleeve open and lids are not stored inverted. Explained. Manager discarded top lid and inverted the rest.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Ice in garbage bag in large raw chicken bins. Bag in contact with chicken and ice.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken breast in metal containers stored over box of potatoes in walk in cooler. Explained and employee rearranged.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut lettuce 48-55 prepared 10 :40 am ambient cooling 5 hours
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce 48-55 prepared 10 :40 am ambient cooling 5 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breast 125-145, brown rice 127-145, yuca 127-159
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time marked on plantains. Plantains not on the plan. Manager added plantains to the chart.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed spatulas in three compartment sink and put in use at front counter area without sanitizing. Explained and she sanitized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Swiss cheese, corn salsa, shredded cheese,lettuce on ice using time. During inspection Employee put new time labels on without changing the food.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Swiss cheese, corn salsa, shredded cheese,lettuce on ice using time. During inspection Employee put new time labels on without changing the food. Explained and she discarded all.
Handwash sink missing in warewashing or food preparation area.hand sink by stove not working.water turned off due to water draining on the floor.
Plumbing system in disrepair.hand sink by stove draining water on the floor. Unable to use this hand sink to wash hands.
Single-service articles not stored inverted or protected from contamination. To go plastic containers not stored protected in dry food storage room. Manager inverted.
Water draining onto floor surface. From hand sink by the stove.
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. cooked peppers (100F - Hot Holding); cooked onions (116F - Hot Holding); at steam table at cook line; as per operator food out of temperature for approximately one hour; food double panned and stored in shallow pans; food replaced;
Buildup of food debris/soil residue on equipment door handles- cold holding unit for chicken at cook line
Food stored on floor- bucket with marinade on the floor in walk-in freezer; operator stored properly
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.