POLLO TROPICAL #68
1550 W INDIANTOWN RD, Jupiter FL 33458 · 561.746.4440
Last inspected Jun 19, 2026 · 8 visits since August 2023
5 inspections within 8 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. Rice (107F-114F - Hot Holding); at front counter. Manager stated rice was placed in steam table approximately 20 minutes age. Manager discarded rice.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023014843 | Feb 22, 2023 | Mar 28, 2023 | $200 |
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (107F-114F - Hot Holding); at front counter. Manager stated rice was placed in steam table approximately 20 minutes age. Manager discarded rice.
Food contaminated by unsanitized equipment or utensil. Manager stated establishment is using red tongs for raw chicken and yellow tongs for cooked chicken. Cook went to turn raw chicken with yellow tongs and then proceeded to store yellow tongs with cooked chicken. Reviewed cross contamination with cook. Cook placed contaminated, yellow tongs in dish area and took a clean pair of yellow tongs, to remove cooked chicken from the grill.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor tiles missing and/or in disrepair. By fryer station and throughout cook line area.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.
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. chicken quesadilla (99F - Hot Holding) Observed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned to steamer to reheat to 165+F.
Plumbing system in disrepair. Handwashing sink by back door leaks water onto floor when hot water is turned on.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clean utensils or equipment stored in dirty drawer or rack. Observed Catering pans stored on rusted shelf in kitchen area.
Equipment and utensils not properly air-dried - wet nesting. Observed clean pans tightly stacked and not properly air dried at dish drying rack by triple sink. Operator separated pans.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food thawed under hot running water. Raw Beef 102°F-38°F, thawed under hot running water, time out of temperature could not be determined at time of inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 containers of Pulled pork 69°F-75°F, in hot holding unit in kitchen. According to cook pork was cooked approximately 1.5 hours ago and placed in walk in cooler, then placed in hot holding instead of blast chiller. Manager placed pulled pork in blast chiller. At the end of inspection temperature of pulled pork is 41°F.
Time/temperature control for safety food thawed under hot running water. Raw Beef 102°F-38°F, thawed under hot running water, time out of temperature could not be determined at time of inspection. See stop sale
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands and then dried hands on his pants. Employee washed hands again.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded lettuce (43-52F - Cold Holding) in ice at front line; as per operator food not prepared or portioned today; food overstocked and ice bath not covering the food line in the container Operator made smaller portions
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cheese (47-49F - Cooling)at 10:45 to 47 F at 11:00 since 10:00 at front line in ice; ice bath not properly set to cover the food line in the container; at this rate food will not reach 41° F within 4 hours; operator added ice; Educated operator on properly setting up an ice bath
Handwash sink at prep area by dry storage used for purposes other than handwashing- gloves and cups stored inside it; Operator removed
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.