Don Pollo
Last inspected: Dec 3, 2025
95
Score
Don Pollo has been inspected 11 times since 2022. The most recent visit was on Dec 3, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to five violations before.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited four times.
Don Pollo's latest score of 95 sits above the Miami average of 74. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in rusted rack. **Warning** - From follow-up inspection 2025-12-03: Still observed **Time Extended**
24-06-4
95
Dec 1, 2025
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); cooked beef (49F - Cold Holding); scrambled eggs (49F - Cold Holding) in open lid reach in cooler, for less than 4 hours as per operator. Operator placed under ice bag. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (122F - Hot Holding); cooked onions (120F - Hot Holding) in steam table for less than 4 hours as per operator. Operator stir the food items. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (51/49F - Cooling); was cooked from the date before as per operator. In walk in cooler. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (51/49F - Cooling); was cooked from the date before as per operator. In walk in cooler. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed white rice (51/49F - Cooling); was cooked from the date before as per operator. In walk in cooler, due to container be covered it. **Warning**
03D-15-4
Basic - Food stored on floor. Observed raw chicken container on walk in cooler floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled. **Warning**
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wipping towels stored in chlorine sanitizer solution of 0 ppm. Operator add chlorine, rechecked 100 ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above preparation table located in front of three compartment sink. **Warning**
36-34-5
Basic - Clean utensils or equipment stored in rusted rack. **Warning**
24-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Food storage container/container lid cracked or broken. Observed cracked plastic lids covering chicken container in walk in cooler. **Warning**
14-38-4
33
Jul 8, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler. Operator properly stored it. **Corrected On-Site**
08A-20-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched his face than cooked beef on the grilled. Instructed operator regarding hand washing procedures. Operator properly washed hands. **Corrected On-Site**
12A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling plastic container with water, on hand sink.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 employees working at the same time with no food manager certificate present. Manager arrived during inspection Giuliana Quezada date 11/21/20 Servsafe. **Corrected On-Site**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee name Neyser with 3 years of being hired as per operator.
53B-01-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing food.
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Observed raw beef inside pots on kitchen floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef in standing water on metal pots. Operator placed inside walk in cooler. **Corrective Action Taken**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above steam table.
36-27-5
35
Feb 7, 2025
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw pork in reach in cooler, operator properly stored it. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (120F - Hot Holding); for less than 4 hours as per operator, operator removed the food items to another hot holding equipment. **Warning**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wet wipping towels in chlorine sanitation bucket with 200 ppm. Operator add water recheck 100 ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Employees name Alfredo, Marcos, Juan Alfredo, Jorge, with two months of been hired. **Warning**
11-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 Employees name Alfredo, Marcos, Juan Alfredo, Jorge, with two months of been hired. **Warning**
53B-01-5
Basic - Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed hot holding drawer unable to keep temperature. Cooked chicken with 120°F hot holding. **Warning**
14-75-7
Basic - Reuse of single-service or single-use articles. **Warning**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water. **Warning**
06-01-5
33
Jul 23, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
70
Feb 20, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed white rice (48°F/50°F - Cooling); cooked beef (48/56°F - Cooling); cooked potatoes (50°F/48°F - Cooling) located inside walk in cooler p, from the day before as per operator.
03D-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees placed raw chicken than placed raw pork on the grilled without change gloves. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (48°F/50°F - Cooling); cooked beef (48/56°F - Cooling); cooked potatoes (50°F/48°F - Cooling) located inside walk in cooler p, from the day before as per operator.
01B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filter soiled.
23-03-4
61
Jul 20, 2023
Routine - Food
No violations found.
100
Jul 17, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw beef inside walk in cooler. Operator properly stored it. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (50°F - Cold Holding); cooked beans (51°F - Cold Holding); cooked rice (49°F - Cold Holding); Poultry (50°F - Cold Holding)for less than 4 hours as per operator located inside walk in cooler.operator open walk in freezer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by empty boxes, operator removed it. **Corrected On-Site** **Warning**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Soap and paper dispenser with grease debris. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and fish inside standing water, operator placed inside cold rink g water. **Corrected On-Site** **Warning**
06-01-5
Basic - Equipment in poor repair. Observed walk in cooler with ambient temperature of 51°F. Operator call the technician. **Corrective Action Taken** **Warning**
14-11-5
58
Feb 6, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (55°F/50°F - Cooling); inside walk in cooler, was cooked from the day before as per operator.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed black beans (55°F/50°F - Cooling); inside walk in cooler, was cooked from the day before as per operator.
01B-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed raw chicken inside plastic container on kitchen floor.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen beef inside standing water.
06-01-5
61
Jul 11, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed second white rice (54°F/52°F - Cooling), from the day before as per operator, located inside walk in cooler.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed second white rice (54°F/52°F - Cooling), from the day before as per operator, located inside walk in cooler.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed scrambled eggs (41°F - Cold Holding); inside walk in cooler, was cooked from more than 24 hours as per operator, operator properly date marked. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed out the license from the system. **Corrected On-Site**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed cases of lettuce, cases of raw chicken on walk in cooler floor also pot of black beans on kitchen floor. Operator properly stored it. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils inside hot water at 94°F, operator discarded the water. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Observed white rice 42°F cold holding not covered inside walk in cooler.
08B-12-5
52
Frequently Asked Questions
When was Don Pollo last inspected?
The most recent health inspection at Don Pollo on file is from Dec 3, 2025. The public record contains 11 inspections in total.
What is the most common violation at Don Pollo?
Across the inspection record, “cooked/heated time/temperature control” has been cited four times, more than any other issue at Don Pollo.
How does Don Pollo compare to other restaurants in Miami?
Don Pollo most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Don Pollo's inspection record improved over time?
No. Recent inspections at Don Pollo have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Don Pollo means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Don Pollo inspected?
Based on the inspection history on file, Don Pollo is inspected around three times per year on average.
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