Pollito Chicken
Last inspected: Apr 9, 2026
55
Score
Public records show 10 inspections at Pollito Chicken stretching back to 2022. The latest inspection on file is from Apr 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to nine violations.
When inspectors have written things up, “no proof provided that food employees are informed” has been the most frequent reason, cited five times.
The city-wide average sits at 78, which Pollito Chicken's 55 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store peeled plantains in glass reach-in cooler at kitchen entrance. Operator change to ziplock bags. **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label at mop sink. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer at kitchen entrance and white reach-in freezer at back of kitchen. **Repeat Violation**
14-69-4
Basic - Unnecessary items/unused equipment on the premises. Inoperable make-table cooler used as table and coffee machine in kitchen.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Walls soiled with grease near steam table. -Ceiling soiled with dust at back of kitchen.
36-27-5
Basic - Equipment in poor repair. Gaskets on reach-in cooler torn at back of kitchen. **Repeat Violation**
14-11-5
55
Nov 20, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Aug 27, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over salami and unwashed produce.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over various ready to eat foods. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Various boards throughout facility.
14-09-4
Basic - Equipment in poor repair. Reach in cooler at rear of kitchen not working.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in ambient air.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. **Repeat Violation**
21-01-4
41
Aug 15, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink: basin, handles and faucet moderately soiled.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of microwave has accumulation of grease and food debris.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
64
Mar 11, 2024
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw temped at 46f
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw temped at 46f, house made 12 portions.stop sale issued.
01B-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent tear sheet with clean-up information. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
14-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. Sents form for employee acknowledgments. **Corrected On-Site**
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wash solution not maintained clean.
16-05-4
37
Dec 11, 2023
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Oct 5, 2023
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed informational sheet to comply. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked due to back up. That sink only. **Warning**
31A-09-4
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. Emailed information to comply. **Corrective Action Taken**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. Small board near kitchen door is grooved and stained.
14-09-4
Basic - Equipment in poor repair. Gaskets on reach in freezer at 3 bin sink area and gaskets on reach in coolers in poor repair.
14-11-5
Basic - Plumbing system in disrepair. Handwash sink at front counter backed up. **Warning**
29-08-4
64
Jul 20, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Advised to make a kit for each location.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at front counter hard to access.
31A-09-4
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. Sent form.
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 80f.
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in ambient air. Advised to thaw under refrigeration.
06-01-5
Basic - Walls soiled with accumulated grease, food debris, and/or dust. Cookline, steam table 3 bin sink area and wall near restroom.
36-27-5
55
Mar 24, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Medicine not labeled properly. Alcoholado. **Corrected On-Site**
41-22-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Corrected On-Site** **Repeat Violation**
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Front counter
31A-09-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Back area next to restrooms
36-64-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
50
Dec 16, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over ready to eat food in cooler **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Frequently Asked Questions
When was Pollito Chicken last inspected?
The most recent health inspection at Pollito Chicken on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pollito Chicken?
Across the inspection record, “no proof provided that food employees are informed” has been cited five times, more than any other issue at Pollito Chicken.
How does Pollito Chicken compare to other restaurants in Kissimmee?
Pollito Chicken most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has Pollito Chicken's inspection record improved over time?
No. Recent inspections at Pollito Chicken have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pollito Chicken means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pollito Chicken inspected?
Based on the inspection history on file, Pollito Chicken is inspected around three times per year on average.
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