Pollo Campero
Last inspected: Jan 23, 2026
100
Score
The health department has logged 11 inspections at Pollo Campero, the earliest from 2022. The newest entry in the record is dated Jan 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
Pollo Campero's latest score of 100 sits above the Boynton Beach average of 79. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
No violations found.
100
Jan 15, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160F) Advised Operator to set up triple sink with quaternary sanitizer at 200-400ppm. **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over citrus juice at stainless reach in cooler in chicken breading area. Operator stored properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 to operator. **Warning**
11-07-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator replaced with fresh quaternary sanitizer @ 400ppm. **Corrected On-Site** **Warning**
21-08-4
64
Aug 20, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water thermometer available.
16-62-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Ice scoop handle in contact with ice inside ice machine. Operator removed scoop. **Corrected On-Site**
10-08-5
78
Mar 10, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Nov 18, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packaging rice and keeping the rice inside package for 5 days. **Warning**
03G-50-1
90
Apr 26, 2024
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line make table - Cole slaw (42F- 48F - Cold Holding) operator states not portioned or prepared today held under 4 hours - operator moved to walk in cooler. Reviewed Time Procedures and emailed copy to operator. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw chicken over ranch dressing- operator moved chicken to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); no chemical connected operator added chemical Triple Sink (Quaternary 400ppm) **Corrected On-Site**
22-43-4
Intermediate - No soap provided at handwash sink. At dish area hand sink - operator provided. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed to operator.
03F-10-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary ammonia (400ppm) **Corrected On-Site**
21-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At back entrance to kitchen.
35B-01-4
47
Jan 29, 2024
Routine - Food
No violations found.
100
Sep 18, 2023
Routine - Food
No violations found.
100
Mar 6, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken 135°F-150°F fried in Henny Penny fryers. Chickens were cooked a second time to 170°F. **Corrected On-Site**
03C-44-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
78
Aug 4, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in triple sink in standing water. Operator turned water on. **Corrected On-Site**
06-01-5
95
Frequently Asked Questions
When was Pollo Campero last inspected?
The most recent health inspection at Pollo Campero on file is from Jan 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pollo Campero?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Pollo Campero.
How does Pollo Campero compare to other restaurants in Boynton Beach?
Pollo Campero most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Pollo Campero's inspection record improved over time?
Results have been roughly steady. Inspections at Pollo Campero have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pollo Campero 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 Pollo Campero inspected?
Based on the inspection history on file, Pollo Campero is inspected around three times per year on average.
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