POLLO TROPICAL # 4
8700 BIRD ROAD, Miami FL 33165
Last inspected Aug 11, 2026 · 7 visits since January 2024
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (128F - Hot Holding) at warming drawers at cook line. As per cook, for approximately 1 hour. Cook reheated product to 181F.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018011068 | Jan 19, 2018 | May 16, 2018 | $200 |
Inspection history
7 visits, newest first
Met inspection standards. 4 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. Observed ceiling tiles located in kitchen area soiled.
Cove molding at floor/wall juncture broken/missing. Observed cove molding at the three compartment sink and hand wash sink near entrance to kitchen broken.
Cutting board has cut marks and is no longer cleanable. Observed brown cutting board located on back cook line area with cut marks and no longer cleanable.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls located in dry storage area where canned goods are stored soiled.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cove molding at floor/wall juncture broken/missing. Observed cove molding at the three compartment sink in disrepair.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed male cook line employee wash hands and closed soiled faucet handle with same hands. Coached employee on proper hand washing techniques.
Equipment in poor repair. Observed reach in cooler located at the front service window with torn gasket.
No container installed for catching grease from hood drip tray. Observed back cook line with missing hood drip container.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer fan with ice buildup.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor area(s) covered with standing water. Observed standing water on floor by kitchen entrance and office.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (128F - Hot Holding) at warming drawers at cook line. As per cook, for approximately 1 hour. Cook reheated product to 181F.
Equipment and utensils not properly air-dried - wet nesting. Observed wet metal and plastic containers stacked on shelves across from and above from 3 compartment sink.
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with food debris.
Observed slow draining water in handwash sink located next to ice machine.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on the cook line used near steam table.
Equipment and utensils not properly air-dried - wet nesting. Observed pans not properly air-dried - wet nesting stored in front of 3 compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door of establishment.
Floor area(s) covered with standing water. Observed standing water besides grill at cook line.
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.