Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   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 & STEAK TROPICAL GRILL License Number: SEA1619239
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Delinquent Secondary Status: Active
Location Address: 490 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/27/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 5 4
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
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. Mold like build up around faucet and back of sink. **Warning**
24-05-4    Basic - Clean plates, not stored inverted or in a protected manner in buffet area. **Warning**
25-05-4    Basic - Single-service articles improperly stored. Boxes of containers stored on the floor on hallway area near restrooms. **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust in rear prep area by 3 compartment sink. **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands at 3 compartment sink with no soap and no drying and then put on gloves and handled cooked potatoes. Employee washed hands properly. **Corrected On-Site** **Warning**
12A-13-4    High Priority - 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 wiped hand on soiled wiping cloth then handled clean utensils for buffet without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
12A-20-4    High Priority - Employee washed hands with no soap and then handled cooked potatoes. Employee washed hands with soap. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 52F stored under no temperature control on top of cooler at end of buffet line. Placed inside cooler to quick chill. Over-stacked Eggs 61F At buffet cold table . Over stack removed and placed in cooler to quick chill. Shredded Parmesan cheese 73F, milk 83F, ham and cheese mix 80F, and salsa 77F on top of prep table at cookline under no temperature control. Foods placed in cooler to quick chill. **Warning**
08A-22-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef at True refrigerator near dishwashing area. Raw shelled eggs over cooked sweet potatoes in glass door cooler in dry storage room. Foods moved and properly stored. **Corrected On-Site** **Warning**
03A-03-4    High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs 79F ambient temperature on top of prep table at cookline under no temperature control. Moved to cooler to quick chill. **Corrected On-Site** **Warning**
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink. Employee washed hands at handwash sink. **Corrected On-Site** **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to store wiping cloth for tables in front counter area. Removed cloth. **Corrected On-Site** **Warning**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 91F in cookline area. And 87F in front counter area. **Warning**
27-06-4    Intermediate - No hot running water at three-compartment sink. Water at 93F. **Warning**
22-05-4    Intermediate - Yellow Cutting board(s) stained/soiled. **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395