THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: POLLO TROPICAL #54 License Number: SEA5809971
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 11860 E COLONIAL DR
ORLANDO, FL 32826

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/24/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 7 10
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. Walkin cooler shelf **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Walk in cooler several missing tiles **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In the stock room stored over beans **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans at the wash area **Warning**
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. Standing water remains on the floor by the soda area and the walk in cooler **Admin Complaint**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment Floor along wall by fryers have soil and grease build up **Admin Complaint**
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle. Top is covered with debris and oil has leached on the ground **Warning**
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. Hoods had a gap in them operator corrected **Corrected On-Site** **Warning**
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled. Observed walking cooler floor with soil build up in the corners **Admin Complaint**
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Caribbean soup from previous night (46°°F - Cold Holding); yucca from previous night (46°°F - Cold Holding); **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Flies located in the stock room approximately 6-8 Flies located in the ware wash area 2 **Admin Complaint**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Caribbean soup from previous night (46°°F - Cold Holding); yucca from previous night (46°°F - Cold Holding); **Warning**
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
22-02-4    Intermediate - Accumulation of food debris and standing water on food-contact surface. The chicken marination equipment left soiled from the previous day's prep **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sauce cooler at the drive thur, front line cooler at the counter had standing water in it **Warning**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
41-04-4    Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Air duct sealant **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.