POLLO TROPICAL #73
3085 45 ST, West Palm Beach FL 33407 · 561.491.6701
Last inspected Feb 4, 2026 · 9 visits since September 2023
AUG 24
DEC 24
FEB 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections trending up, 41 points better than where it started.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler, chicken breast at 3:22 45F-Cooling since 11:00am. Stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023056238 | Sep 21, 2023 | Oct 24, 2023 | $400 |
| 2--2022052191 | Oct 31, 2022 | Nov 10, 2022 | $1,200 |
| 2--2021031939 | Jul 3, 2021 | Aug 2, 2021 | $400 |
Inspection history
9 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee taking/inputing customers orders into point of sale order entry system and collecting payment then put on gloves and began handling clean utensils and unwrapped single service takeout containers to package food for customers without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Time/temperature control for safety food held using time as a public health control (TPHC) marked with a time that exceeds the 4-hour limit. At front line; cut lettuce/cooked beans and corn/cut lettuce/cut tomatoes/cut tomatoes held using time as a public health control marked with a 4 hour discard time of 2:30pm at 10:25am. Operator stated items removed from temperature control at 10:00am, changed discard time to 2:00pm 4 hour discard.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; fresh garlic in mayo cilantro sauce (44F - Ambient Cooling 10:30/48F 11:00). Operator stated being portioned, held in full deep container in ice not surrounding product level for 20 minutes at this rate will not reach 41F within 4 hours, added ice to surround product level to facilitate faster cooling.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair. In walk in cooler in front of freezer door
Feb 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk-in Cooler; chop lettuce (56F - Cooling)since 10am@11:05@11:42-same At this current rate item will not get to 41F within four hours Operator moved to freezer
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table; cooked chicken (104F - Hot Holding) Per operator held for approximately 30 minutes Advised to reheat to 165F+ Operator moved to warm oven and reheated to 165F+
Floor soiled/has accumulation of debris.
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate1 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, 3 dented cans of guava marmalade. See stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can then proceeded to grab clean utensils without washing her hands. Operator educated employee of proper handwashing. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee scraped in use knife on garbage can then proceeded to put knife onto clean cutting board. Advised employee to wash, rinse, and sanitize cutting board and knife.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, Raw chicken marinated 44F cold holding. Not prepared or portioned today. Operator stated product held over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, Raw chicken marinated 44F cold holding. Not prepared or portioned today. Operator stated product held over 4 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At cook line, No time mark for ham, per operator stated prepared 15 minutes prior to. Operator placed on TPHC.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler, chicken breast at 3:22 45F-Cooling since 11:00am. Stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, Marinated chicken at 3:13pm 46F cooling since 2:13pm at 4 pm same temperature. At this current cooling rate, product will not reach 41F within 4 hours. Operator opened lid to allow air flow.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce over plantains. Advised operator of proper storage, operator stored properly.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, black beans (47F - Cooling). Operator stated item cooling overnight, held in deep pan with lid. Did not reach 41 within 6 hours. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, black beans (47F - Cooling). Operator stated item cooling overnight, held in deep pan with lid. Did not reach 41 within 6 hours. See stop sale
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves without washing hands to prep food. Explained and she washed hands and put on new pair of gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee just rinsed the scoop in prep sink. Explained and she dipped scoop in washcloth towel bucket. Explained again and she washed,rinsed and sanitized scoop in three compartment sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pork in walk in cooler. Manager rearranged.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one side of the splitter at mop sink.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee washed hands with no soap. Female employee just rinsed hands and started to hand food to put in walk in cooler. didn't wash hands.No soap used on Hands. Explained and she washed hands properly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 on paper bag box in dry food storage room 8 on step ladder next to bag n box soda machine near mop sink. 6 on wall behind three compartment sink 1 on wall next to grills 1 on drain pipe of hand sink next to fryers 4 on menu board at front line 1 on wall by fire extinguisher next to kitchen entrance door from dining room 1 on wall in dining room by south west entrance door.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in walk in cooler. Explained and showed him the chart. Manager rearrange.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time marked on clip board. No plan of any kind available.Explained. He printed the time as public health control form and filled the form.
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.