Pollo Campero
Last inspected: Jul 1, 2025
64
Score
Across the available record, Pollo Campero has eight inspections on file, the first dated 2022. The latest inspection on file is from Jul 1, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Jul 1, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the operator troubleshooting the dishwasher, ran the machine 4 times 0ppm (chlorine). after prime: Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area: wet wiping cloth on the table. **Corrected On-Site**
21-12-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the operator troubleshooting the dishwasher, ran the machine 4 times 0ppm (chlorine). after prime: Dishwasher (Chlorine 100ppm) **Corrected On-Site**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on the shelf with clean racks in the chicken prep station. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans on the shelf above the three compartment sink wet nesting. **Corrected On-Site**
24-08-4
Basic - Light shield damaged/in disrepair. Observed the light shield above the prep table in front of the chicken prep area with a hole.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three compartment sink: spray hose soiled. **Corrected On-Site**
23-03-4
64
Dec 9, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
No Discharge from Eyes, Nose, and Mouth
FL-07
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
70
Jul 22, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Washing Fruits and Vegetables
FL-42
50
Jan 31, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on the floor under the chicken prep station. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (127F - Hot Holding) in the hot holding unit by the fryers. Operator discarded item. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee cleaning a container inside the hand washing sink at the front counter and observed employee rinsing a towel.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at the handwashing sink by the drive thru window. Operator placed new roll. **Corrected On-Site**
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. Observed 2 new employees Oreyda and Yuliana with no form signed. Operator printed and had employees signed during the inspection.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By the 2nd walk in cooler.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted on top of the soda storage rack. Operator properly stored. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on top of the prep table in front of the chicken prep station.
40-06-5
Basic - Insect control device installed over food preparation area. Observed pest control device over the soda storage area.
35B-02-4
Basic - Single-service articles improperly stored. Observed brown bags stored on the floor by the reach in freezers. Operator stored properly. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. At the drive thru window hand sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored properly. **Corrected On-Site**
42-01-4
39
Jul 28, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-07-28: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. operator states awaiting Ecolab to deliver, used regular digital thermometer to temp **Time Extended** **Corrective Action Taken**
16-62-1
Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. - From follow-up inspection 2023-07-28: Dishmachine has no data plate/operating specifications. **Time Extended**
16-01-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges do not move. - From follow-up inspection 2023-07-28: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges do not move. **Time Extended**
16-38-5
82
Jul 13, 2023
Routine - Food
2 critical violations. 4 major violations. 2 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. Walk in cooler: cooked vegetable rice (56-64F - Cooling); cooked white rice (57-63F - Cooling). As per operator, prepared the night before and stored inside the walk in cooler overnight. Observed operator discard and rice. Discussed with the operator and provided the handout for the proper cooling of food. **Corrective Action Taken**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Walk in cooler: cooked vegetable rice (56-64F - Cooling); cooked white rice (57-63F - Cooling). As per operator, prepared the night before and stored inside the walk in cooler overnight.
01B-36-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed employee washing pans in the high temp dishwasher, water temperature 74F, Final rinse. ( Inspector used measuring device to test).As per operator, awaiting part. Discussed with the the proper method when the dishwasher is not working properly. Operator unplugged the machine and set-up the three compartment sink. Advised operator to clean all pans/ dishes in the three compartment sink. **Corrective Action Taken**
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Discussed with the operator and provided the form during the inspection **Corrective Action Taken**
11-26-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed employee washing pans in the high temp dishwasher, water temperature 74F, Final rinse. (Inspector tested the machine.)As per operator, awaiting part. Discussed with the the proper method when the dishwasher is not working properly. Operator unplugged the machine and set-up the three compartment sink. Advised operator to clean all pans/ dishes in the three compartment sink. **Corrective Action Taken**
16-54-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges do not move.
16-38-5
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
45
Aug 10, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Heated cabinet by front counter: cups with mashed potatoes with gravy (127-129F - Hot Holding). As per operator, placed in the cabinet 45 minutes before the inspection. Operator adjusted the temperature. **Corrective Action Taken**
03B-01-6
High Priority - Spray hose at dish sink lower than flood rim of sink. By the dishwasher.
29-37-4
Intermediate - Handwash sink not accessible for employee use at all times. Drive thru, blocked with a tray. **Corrected On-Site**
31A-09-4
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 10 current active employees working during the inspection. Shift manager on duty Frannie.
53A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. Stand up reach in cooler by the walk in cooler. **Repeat Violation**
23-24-4
Basic - Drain cover(s) missing. Underneath the three compartment sink. **Repeat Violation**
29-18-4
55
Jul 8, 2022
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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. **Repeat Violation**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed Foodservice bucket inside employees hand washing sink dishwasher area. **Repeat Violation**
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**
05-10-4
Basic - Drain cover(s) missing.underneath 3 compartment sink.
29-18-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
58
Frequently Asked Questions
When was Pollo Campero last inspected?
The most recent health inspection at Pollo Campero on file is from Jul 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Pollo Campero?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Pollo Campero.
How does Pollo Campero compare to other restaurants in Miami?
Pollo Campero most recently scored 64 out of 100, which is lower than the Miami average of 74.
Has Pollo Campero's inspection record improved over time?
Yes. Recent inspections at Pollo Campero have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pollo Campero 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 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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