POLLO TROPICAL #88
6276 W WATERS AVE, Tampa FL 33634 · 813-880-7167
Last inspected Jul 31, 2026 · 8 visits since August 2023
DEC 24
FEB 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM. Manager discarded gravy at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line soiled. Soda nozzles at drive-through station soiled.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Joel, Christian, Alberto, Gelsy, Maria, Ashley, Noel, and Fernando.
Cutting board has cut marks and is no longer cleanable. Cutting board on front line with cut marks.
Aug 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Observed operator fill out form.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wet vac stored over clean Togo containers on back shelf
Equipment and utensils not properly air-dried - wet nesting. Metal pans west nesting on shelf above 3-compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up along floor and on pipe under fan in walking freezer
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1 grilled whole chicken (121F - Hot Holding) stored on upper rack over fire grill. Operator put chicken on fire grill and reheated to 164 F at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board for cooked whole chicken.
Equipment and utensils not properly air-dried - wet nesting. Multiple stacks of food containers on shelves by three-compartments sink area.
Jun 11, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 100ppm. Operator remade solution and test 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box drawers on cook line: grilled chicken breast for chop bowl (101-104F - Hot Holding); grilled steak (125F - Hot Holding). Operator moved to oven to reheat at time of inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm. Operator remade solution and test 200ppm.
Nov 17, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed employee cooked grilled chicken breasts temped 148-158F then placed in hot box for hot holds. Discussed with manager, employee placed chicken breasts on grill to recook, temped 172-178F.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee clean soiled food equipments in prep sink, then handled food in prep area. Discussed with manager, employee washed hands and replaced gloves at time of inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Multiple sanitizing bucket tested 100ppm. Operator replaced solution, test 200ppm.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Employee separating containers to air dry.
Single-service articles not stored inverted or protected from contamination. Paper plates at drive thru window storage shelf. Operator inverted.
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.