Pollo Tropical #12 Improves its Sanitary Rating
2011 E Oakland Park Blvd
Fort Lauderdale, FL 33306
Health Inspection Reports
8/17/2016 | 2 Violations | Rating 4.75/5
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop inside rice. Took scoop out of the rice **Corrected On-Site**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Operator adjusted temperature to over 100°F **Corrected On-Site**
4/19/2016 | 6 Violations | Rating 4.25/5
Basic - Abrasives and detergents not removed during the rinse process. Soap not rinsed before sanitizing. Set up 3 compartment sink again with rinse step. **Corrected On-Site**
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged tiles
Basic - Hole in or other damage to wall. Several areas
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh salsa at 45f at the salsa bar. Moved to the walk in cooler, brought fresh one at 38f. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork and sofrito at 116-123f on a steam table, reheated to 165f Quesadillas on a holding drawer at 74f, reheated to 165f **Corrected On-Site** **Repeat Violation**
Intermediate - Encrusted material on can opener blade. Cleaned. **Corrected On-Site** **Repeat Violation**
10/26/2015 | 8 Violations | Rating 4.25/5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some damage tiles in prep areas.
Basic - Floor area(s) covered with standing water. By the rolling cooler, mopped. **Corrected On-Site**
Basic - Floors not maintained smooth and durable. Done broken tiles
Basic - Slash-resistant gloves contacting ready-to-eat food. Cutting peppers, put disposable gloves on top upon request. **Corrected On-Site**
Basic - Standing water in floor drain/floor drain draining very slowly. By the rolling cooler.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wraps at 82°f on the holding cabinet, moved to the heating cabinet to be reheated to 165°f Pork at 127°f on the holding cabinet, reheated over 165°f. **Corrective Action Taken**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After using oven gloves then engaging in food preparation.changed gloves upon request.
Intermediate - Encrusted material on can opener blade.
6/9/2015 | 5 Violations | Rating 4.75/5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tile at the front counter area.
Basic - Reach-in cooler gasket torn/in disrepair. Rolling cooler
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil at the cookline, marked upon request. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork gravy say 105°f in a double container at the steam table, reheated over 165°f **Corrected On-Site**
1/26/2015 | 8 Violations | Rating 4.25/5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with ring, watch **Corrected On-Site** **Repeat Violation**
Basic - Ice scoop handle in contact with ice. To-go window. **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair. Roll-in cooler.
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Cookline. **Corrected On-Site** **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes in drystorage, **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs at 46°f in the roll-in cooler, Corrective action taken, moved to the walk in cooler.
7/8/2014 | 11 Violations | Rating 3.25/5
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
Basic - Sanitizing solution not maintained clean. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Whipped cream at 67°f on the front counter in a melted ice bath. Corrective action taken, added ice.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline **Corrected On-Site**
High Priority - Employee washed hands with no soap. Cookline **Corrected On-Site**
High Priority - Live, small flying insects in food preparation area.
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. A vacuum breaker is needed at each side of the splitter
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Takeout window
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. manager on duty with expired certificates. **Corrected On-Site**
12/31/2013 | 2 Violations | Rating 5/5
Basic - Soil residue build-up on nonfood-contact surface. Curtains in walkin door.
Basic - Soiled reach-in cooler gaskets. Take out window.
10/14/2013 | 3 Violations | Rating 4.5/5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
High Priority - Cut tomatoes - cut lettuce, cold held at greater than 41 degrees Fahrenheit. 44-48°, placed in cooler to drop temperature, m41° **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.fries, yuca, 118-123°, discarded, made fresh 191° **Corrected On-Site** **Repeat Violation**
5/21/2013 | 6 Violations | Rating 4.5/5
High Priority - Dented cans present. Cans of jalape?o peppers severely dented. Cans discarded by manager immediately. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains on cookline held at 118-128?f. **Corrected On-Site** **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation. Frontline expo person handling foods.
Basic - Equipment in poor repair. Walk in cooler fanguards broken and exposes the spinning fan blade in some areas. Dangerous !
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food storage containers on shelf. **Corrected On-Site** **Repeat Violation**
Marked exit/path to marked exit blocked. Kitchen back door which is a marked emergency exit has a pile of cardboard boxes blocking the door. For reporting purposes only. **Corrected On-Site**
2/12/2013 | 4 Violations | Rating 5/5
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Covered waste receptacle not provided in women''''s bathroom.
Basic - Inside/outside of dumpster not clean.
2/11/2013 | 19 Violations | Rating 3.5/5
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Basic - Working containers of food removed from original container not identified by common name. Hot sauce in stock room
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, chicken wings, pork, sauces, plant foods, beef,dressing, soups 59 in walk in cooler, see stop sale
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantain 124
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler, this violation must be corrected by 2/12/13 **Warning**
Basic - Food stored in dry storage area not covered. Beans
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Container in sauces
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Single-service articles not stored inverted or protected from contamination. Lids in stock room
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Covered waste receptacle not provided in women''s bathroom.
Basic - Inside/outside of dumpster not clean.
Basic - Dumpster rusted out on bottom.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
11/21/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
11/15/2012 | 8 Violations | Rating 4.5/5
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork & chicken in deep container and tightly covered in walk-in cooler. 118-130 degrees fahrenheit. Corrected On Site. both items were put in blast chiller immediately to properly cool to 41 degrees fahrenheit within remaining time.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic cup used to scoop cooked rice and store cup in rice after use. cookline. Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tonges in/under breads/rolls. frontline. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable. loose plastic pieces from cutting board material mixing with chicken when cutting.Repeat Violation.
Equipment and utensils not properly air-dried. Corrected On Site.
Observed single-service articles improperly stored. knifes on salsa buffetline not stored with handles up. Corrected On Site.
Observed open dumpster lids.
Observed personal item stored with food. cellphone on cookline counter. Corrected On Site.
6/28/2012 | 6 Violations | Rating 4.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour crm on drivethru station at 49 degrees fahrenheit and smoothie mix (dairy) at 58 degrees fahrenheit on frontline. Both items sitting on preptable not under any coldholding. Items were then placed in container with some ice on bottom of container, but syill unable to maintain proper cold holding temperatures. Ice must surround products. Must properly maintain ph foods at 41 degrees fahrenheit or below. Corrected On Site. Both items were surrounded (submerged in ice) by ice in container on stations.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on & changing gloves. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable. tan/beige cutting board on grill station. (when putting chicken, small pieces of cutting board material mixes with foods)
Equipment and utensils not properly air-dried. food storage containers stacked when wet/wet nesting. Repeat Violation.
Observed attached equipment soiled with accumulated dust. fanguards in walk-in cooler.
12/20/2011 | 5 Violations | Rating 4.5/5
In-use utensil not stored with handle above the top of potentially hazardous food and the container. scoop with handle in cooked rice on hot hold station.Corrected On Site. Repeat Violation.
Observed nonfood-contact equipment in poor repair. reach-in freezer door by fryer station in disrepair / not able to properly close due to broken door hinge.
Equipment and utensils not properly air-dried. Corrected On Site. Repeat Violation.
Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
Critical - Observed small flying insects in chicken prep room area.
7/5/2011 | 7 Violations | Rating 4.75/5
In use food dispensing utensils properly stored
In use food dispensing utensils properly stored
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
Food contact surfaces designed, constructed, maintained, installed, located
Food contact surfaces designed, constructed, maintained, installed, located
Non-food contact surfaces clean
Storage/handling of clean equipment, utensils
1/12/2011 | 4 Violations | Rating 4.25/5
Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Repeat Violation.
Observed gaskets/seals on cold holding unit in poor repair.
Critical - Observed buildup of slime on soda dispensing nozzles.Repeat Violation. Corrected On Site.
9/24/2010 | 7 Violations | Rating 3.75/5
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cubano sand.
Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cubano sandwiches hot holding drawer
Critical - Observed torn packages/bags of food exposing the contents to contamination. BeansRepeat Violation. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner.Cold /blast equipment door.Repeat Violation.
Critical - Observed buildup of slime on soda dispensing nozzles.
Observed food debris accumulated on Walk in cooler floor floor.
5/14/2009 | 8 Violations | Rating 4.5/5
Critical - Food not stored in a clean/dry location that is not exposed to splash. Onions
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed equipment in poor repair. Shelve in walk in cooler Repeat Violation.
Observed floor area(s) covered with standing water.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed leaking pipe at plumbing fixture.\Under the three compartment sink
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
12/16/2008 | 17 Violations | Rating 1.75/5
Critical - Food not stored in a clean/dry location that is not exposed to splash. Cutbonins by filled with water three compartent sink.
Critical - License expired within 30 days after expiration date.
Critical - Observed a gas appliance without proper venting. For reporting purposes only. Gas water heater also leaking
Observed cutting board grooved/pitted and no longer cleanable.
Observed equipment in poor repair. Shelves in walk in freezer
Critical - Observed food being cooled by nonapproved method. Soup at 165 degrees F in walk in cooler covered (time 20 mn ). Corrected On Site.
Critical - Observed food stored on floor. Raw chicken cases in walk in cooler Corrected On Site.
Critical - Observed food-contact surfaces encrusted with soil deposits. Blast chiller
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salad,cole slaw in chilled table by front line Corrected On Site.
Observed residue build-up on nonfood-contact surface. Shelves by prep area
Critical - Observed torn packages/bags of food exposing the contents to contamination. Bags of Beans in dry storage
Critical - Observed uncovered food in holding unit area. Sauces in walk in cooler
Observed wall in disrepair. By corner of cook line
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Plantane
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cuban wrap in warmer by front line Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chopped tomatoes,sauces,cole slaw
Critical - Working containers of food removed from original container not identified by common name.
8/7/2008 | 16 Violations | Rating 3.75/5
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Covered waste receptacle not provided in women's bathroom. Corrected On Site.
Hood filters not equipped with a drip tray.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge.
Critical - Observed buildup of slime in the interior of ice machine.
Observed ceiling in disrepair above rear exit.
Observed cutting boards grooved/pitted and no longer cleanable.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Observed food debris accumulated on WIC floor.
Observed improper closures and/or deflectors on equipment openings -WIC door.
Critical - Observed uncovered food in holding unit/WIC
Critical - Observed unsealed packages/bags of food exposing the contents to contamination.
Observed wall in disrepair by soda station.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Shelves in walk-in freezer in disrepair
Wet wiping cloth not stored in sanitizing solution between uses.