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Pollo Tropical #112

Pollo Tropical #112
4335 W Norfolk Pkwy
West Melbourne, FL 32904
(321)952-6977

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 5389667
Inspection Date: Monday, August 11, 2014
Inspection Number: 2427995
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
29-29-4 Intermediate.Water filter not changed according to manufacturer's instructions. Not changed since 2012 **Warning**/ on order

Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 5332925
Inspection Date: Friday, August 08, 2014
Inspection Number: 2427995
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
23-07-4 Basic.All Gaskets with moderate-heavy slimy/mold-like build-up. **Warning**
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. / tea station **Warning**
50-09-4 Basic.Current Hotel and Restaurant license not displayed. / found **Corrected On-Site** **Warning**
12B-01-4 Basic.Employee eating while preparing food. / employee tasting the cooked onions and peppers manager discarded **Corrected On-Site** **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / draw cooks line **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / front line lettuce draw **Warning**
14-09-4 Basic.Small chicken Cutting board has heavy cut marks and is no longer cleanable. / cook line **Warning**
03A-17-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. / raw chicken, cooked ribs 50-66 degrees f recommended rapid chill to 41 degrees f **Warning**
03C-44-4 High Priority.Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. / had employee put back on to finish cooking to the proper parameter first batch 163-167 degrees f, second batch 159-161 degrees f- had employees place back on grill to continue cooking- re temp still off by 3 degrees f- put back on re- temped at 168-170 degrees f- recommended a timer or take temp - also reminded them that the temp has to hold at 165 for 15 secs **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. / re- educated **Corrected On-Site** **Warning**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. / re-educated **Warning**
22-24-4 Intermediate.Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles. / dinning area/ **Warning**
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site** **Warning**
29-29-4 Intermediate.Water filter not changed according to manufacturer's instructions. Not changed since 2012 **Warning**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 5039082
Inspection Date: Monday, March 10, 2014
Inspection Number: 2342233
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Through out kitchen
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. Container heavily soiled
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
03B-11-4 High Priority.All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Mac n cheese 109° steam vegetables 113° cooked pork 104° manager discarded items and brought out fresh. **. Repeat Violation**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken quarters h. H on grill 107° manager discarded
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Extension cord and debris in hand sink by ice machine
22-24-4 Intermediate.Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Lobby **Corrected On-Site** **. Repeat Violation**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
22-28-4 Intermediate.Interior of prep reach-in cooler soiled with accumulation of food residue.

Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 5131233
Inspection Date: Tuesday, December 03, 2013
Inspection Number: 2342234
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 5039083
Inspection Date: Wednesday, September 25, 2013
Inspection Number: 2342234
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 8
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-13-4 Basic.Grease accumulated under cooking equipment. Fryers **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Dressing cold bar in the lobby **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa and dressings on cold bar found at 52° removed items from cold bar **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans on the steam table 125° recommend to reheat to 165° found at 172° after reheating 10 minutes **Corrected On-Site** **Warning**
22-24-4 Intermediate.Accumulation of black mold-like substance on/around soda dispensing nozzles. Drive thru **Warning**
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. Drive thru **Warning**
04-01-4 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. Cold dressing bar in the lobby found at 58° **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **Warning**
22-28-4 Intermediate.Interior of reach-in cooler drawers heavily soiled with accumulation of food residue. Hot holding drawers as well **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Taylor volz **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the cold bar in the lobby **Warning**

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5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 5039083
Inspection Date: Wednesday, September 25, 2013
Inspection Number: 2342234
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 8
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-13-4 Basic.Grease accumulated under cooking equipment. Fryers **Warning**
36-47-4 Basic.Hood soiled with accumulated grease. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Dressing cold bar in the lobby **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa and dressings on cold bar found at 52° removed items from cold bar **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Black beans on the steam table 125° recommend to reheat to 165° found at 172° after reheating 10 minutes **Corrected On-Site** **Warning**
22-24-4 Intermediate.Accumulation of black mold-like substance on/around soda dispensing nozzles. Drive thru **Warning**
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. Drive thru **Warning**
04-01-4 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. Cold dressing bar in the lobby found at 58° **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. **Warning**
22-28-4 Intermediate.Interior of reach-in cooler drawers heavily soiled with accumulation of food residue. Hot holding drawers as well **Warning**
53A-01-4 Intermediate.Manager lacking proof of food manager certification. Taylor volz **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the cold bar in the lobby **Warning**

Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 4938424
Inspection Date: Friday, June 14, 2013
Inspection Number: 2276624
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / metal cambros on dry rack
29-11-4 Basic.Leaking pipe at plumbing fixture. / on the grill water outlet fixtures on the front line/ establishment has a temp fix at this time
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / garlic celantro 64 degrees f on the buffet- manager states that it is replace every. 2-3 hrs. Time as a Public Health Control will now be used and buffet condiments will be discarded at 4 hrs or less.
22-22-4 Intermediate.Heavily Encrusted material on can opener blade.

Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 4899648
Inspection Date: Monday, June 10, 2013
Inspection Number: 2266546
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
08B-52-4 Basic.Food stored under dripping water line. The food in the pull out drawers on the cook line have water dripping on it from the grill water tray
36-48-4 Basic.Hood soiled with accumulated dust. Stains
29-11-4 Basic.Leaking pipe at plumbing fixture. On the grill water outlet fixtures on the front line
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb.
22-22-4 Intermediate.Encrusted material on can opener blade. **. Repeat Violation**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at hand wash sink. In the prep area **Corrected On-Site**

Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 4846719
Inspection Date: Monday, February 18, 2013
Inspection Number: 2260925
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 5
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooled beans and refried beans at 44 to 51 over night
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. The cooked hot hold chicken on the back ledge of the grill is at 112 to 128, it is portioned to high to maintain 135 or above. The chicken was reheated to 165 and held above 135 **Corrected On-Site**
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. Refried and cooked beans see stop sale
08B-02-4 High Priority.Displayed food not properly protected from contamination. Dried black beans in the storage room in their container have paper and string in them
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Employee came from the bathroom to the prep area and put on gloves for food service without washing hands **Corrected On-Site**
16-46-4 Basic.Old labels stuck to food containers after cleaning.
22-22-4 Intermediate.Encrusted material on can opener blade. Moderate build up
23-09-4 Basic.Soiled reach-in cooler gaskets.
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area. To go cups and lids in dry storage
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Vegetable pieces observed in the prep hand wash sink
33-16-4 Basic.Open dumpster lid.
33-20-4 Basic.Grease on the ground and/or pad around grease receptacle.

Inspection For: POLLO TROPICAL
License Number: 1506386
License ID: 5429053
Inspection Visit ID: 4839526
Inspection Date: Friday, December 14, 2012
Inspection Number: 2260089
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
18-04-1 Observed old labels stuck to food containers after cleaning. **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Pollo Tropical #112 in West Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at West Melbourne's Pollo Tropical #112.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Pollo Tropical #112 may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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