POLLO TROPICAL #53
3051 WEST COMMERCIAL BLVD, Fort Lauderdale FL 33309 · 954.484.5273
Last inspected Aug 5, 2026 · 12 visits since October 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. Observed brown rice (120-145F - Hot Holding) per operator held out of temperature less than 1.5 hours. Operator reheated in steamer
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026005101 | Nov 13, 2025 | May 14, 2026 | $200 |
Inspection history
12 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Nonfood-contact surface soiled with grease, food debris, dirt,dust. Observed on back of screens on cook line above steam table
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand washing procedures sink. Operator refilled
Ceiling/ceiling tiles soiled with accumulated dust. Observed above drive thru area
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Covered waste receptacle not provided in women's bathroom.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing a hat and long hair exposed in back
Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans stacked with moisture between them. Operator stored correctly.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef (120-131F - Hot Holding) per operator held out of temperature less than 1 hour. Operator reheated in steamer rechecked 180F
Equipment and utensils not properly air-dried - wet nesting. Observed stacked hotel pans with moisture between them.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee place head phones on another employee then handle single serve items.
Employee washed hands with cold water. Observed employee washing hands with cold water employee turned on hot water and rewashed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (120-145F - Hot Holding) per operator held out of temperature less than 1.5 hours. Operator reheated in steamer
Handwash sink used for purposes other than handwashing. Observed hand washing sink with ice cubes in it being used as a dump sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (45F - Cold Holding); Qutro leche (44F - Cold Holding) in front counter low boy per operator held out of temperature less than 3.5 hours not portion or prep today. Operator placed in another cooler for quick chill.
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.
Nothing was found. The inspector recorded no violations at all.
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. Observed pulled pork (98-120F - Hot Holding)in hot holding unit per manager held out of temperature less than one hour. Employee placed in steamer to reheat. Rechecked 172F Observed cooked chicken breast (125F - Hot Holding) in hot holding drawer on cook line per manager held less than one hour, manager voluntarily discarded.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee wearing hat long braids exposed in back while engaging in food preparation.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food.
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 at cook-line. Operator inverted.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food. Observed nonfood-grade bag in freezer containing an opened bag of fully cooked yucca. Operator removed.
Nothing was found. The inspector recorded no violations at all.
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.