Pollo Rico Grill
Last inspected: Mar 4, 2026
86
Score
Public records show nine inspections at Pollo Rico Grill stretching back to 2022. On Mar 4, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
Across the inspection history, “time/temperature control for safety food identified” is the issue that surfaces most often, recorded three times.
Compared to the broader Tamarac restaurant scene, where the average is 77, this is a stronger showing. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Food stored on floor. -Observed container with cooking oil stored on floor in passage way. **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -Observed a light shield missing in kitchen. **Warning** - From follow-up inspection 2026-03-04: **Time Extended**
38-01-4
86
Feb 2, 2026
Routine - Food
3 critical violations. 7 minor violations.
View 10 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 chlorine sanitizer at dishwashing machine at 00 ppm. **Repeat Violation** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2025. **Warning**
50-17-3
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 4:05 p.m., no time mark on cheese bread at front counter. Operator determined that bread bake at 1:00 p.m. .Operator correctly time mark. **Corrected On-Site** **Warning**
03F-02-5
Basic - In-use tongs stored on oven door handle between uses. **Warning**
10-20-4
Basic - Light shield damaged/in disrepair. -Observed a light shield missing in kitchen. **Warning**
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen **Warning**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bag with unwashed carrots stored over cheese and pico in reach in cooler. Operator removed Carrots to bottom shelf. **Corrected On-Site** **Warning**
08B-17-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. -Observed container with cooking oil stored on floor in passage way. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer. **Repeat Violation** **Warning**
14-69-4
45
Oct 23, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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. Dishwasher (Chlorine 0ppm). Operator corrected to 100ppm **Corrected On-Site**
22-41-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash his hands in triple sink area.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen hand wash sink blocked by shipment of new food items
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple substance. Operator labeled **Corrected On-Site**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in Freezer **Repeat Violation**
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed operator thawing fish, no running water **Repeat Violation**
06-01-5
58
Mar 19, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. 1) In walk in freezer, single wrapped raw chicken in same buspan as individually non-commercial wrapped packs of raw steak. Manager moved chicken to opposite shelf with other raw chicken products. ** 2) In walk in freezer containers of prepared raw steak and beef items above containers of cut raw pork items. None of the items in originally packaging. Employee began rearranging items to properly separate. Corrected On-Site** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-17-6
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and keys on shelf with dry spices above prep table in kitchen.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. **Repeat Violation**
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Case of frozen whole chicken thawing in standing water in prep sink. Manager turned on cold running water for proper thawing. **Corrected On-Site**
06-01-5
67
Oct 16, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken placed over raw beef in walk in cooler. Both raw chicken and raw beef not in original packaging. Operator rearranged order **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cold display; pico de gallo (76F - Cold Holding). Per operator foods not portioned or prepared today. Food items left overnight. Observed cold display case off. See stop sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cold display; pico de gallo (76F - Cold Holding). Per operator foods not portioned or prepared today. Food items left overnight. Observed cold display case off. 2)Lowboy single door cooler; 1 door lowboy cooler; raw chicken (44-45F). Per operator foods not portioned or prepared today. In unit less than 3 hours, operator moved to reach in freezer for quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ziploc bag of chicken not date marked in 2 door reach in cooler. **Warning**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Whole in ceiling with exposed wiring **Warning**
36-32-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep table in front of stove, light shield missing **Warning**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen handwashing sink, no sign **Warning**
31B-04-4
Basic - Stored food not covered. Soup base, on top shelf on kitchen prep table next to stove, left uncovered. Operator covered **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
45
Apr 11, 2024
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bread with cheese in the front counter display, per operator made at 0730am with no time mark. Operator placed time mark on food items for 0730am to 1130am **Corrected On-Site**
03F-02-5
High Priority - Employee failed to wash hands before putting on black gloves to initiate a task working with food. Operator put gloves without washing hands to handle raw pork. Review handwashing violations.
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed the following in non food grade bags: 1)Chicken in 2 door True refrigerator inside kitchen. 2)Frozen meats in walk in freezer. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in low boy cooler, in front of stove, placed over ready to eat Arepa. Operator switched. **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front counter display (left side); cooked corn (45F); pico de gallo (55F); Tres Leche (55F). Foods not portioned or prepared today. Held over 4hrs. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter display (left side); cooked corn (45F); pico de gallo (55F); Tres Leche (55F). Per operator foods not portioned or prepared today. Held over 4hrs. See stop sale.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table. **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's bathroom. Operator replaced paper towels **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed the following items no date mark. 1)Cooked corn in front display, in front of standing oven. Per operator prepared 2 days ago. 2) In 2 door glass front inside kitchen area. Guacamole with cut tomatoes, prepared over 24hrs ago. Operator placed date markings on all items. **Corrected On-Site**
02C-02-5
Basic - Equipment in poor repair. Low boy cooler in front of kitchen stove, gaskets in poor condition.
14-11-5
Basic - Buildup of food debris/soil residue on equipment door handles. Low boy cooler door handle, in front of kitchen stove, has build up of grease.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food grade containers on top of shelving under ceiling in kitchen not inverted. Operator placed containers in a different location. **Corrected On-Site**
24-05-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen above cook line, light fixture missing shield.
38-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy cooler in front of kitchen stove, observed build up of food debris and grease.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Tim foil containers above triple sink compartment. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Sugar on top shelf under ceiling in kitchen.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil and water no labeling. Operator labeled. **Corrected On-Site**
02D-01-5
20
Feb 7, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cook chicken in direct contact with thank you grocery bag.
14-31-5
High Priority - Raw chicken over raw beef in reach in cooler in kitchen area. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Deep fry basket, fried plantains 122F hot holding
03B-01-6
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/ CFM Izaida arrived during inspection.
53A-05-6
Intermediate - Food-contact surface soiled cutting board at flip top cook line. **Repeat Violation**
22-02-4
Basic - 2 Wet mop not stored in a manner to allow the mop to dry in hallway. **Repeat Violation**
42-01-4
Basic - In-use tongs stored on equipment oven door handle between uses in kitchen. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice inside container in kitchen. Operator removed scoop and place in appropriate storage.
10-01-5
45
Mar 24, 2023
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beans cooked from 8:30 pm on 3/24 held in reach in cooler overnight and has not been moved per operator (55F); - Cooling)
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beans cooked from 8:30 pm on 3/24 held in reach in cooler overnight and has not been moved per operator (55F); - Cooling)
03D-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food avocados and/or clean equipment, or utensils, plates at cook line without washing hands.
12A-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef removed from original package,in plastic wrap not sealed. Beef in open package. Observed raw fish stored over French fries in walk in freezer. Observed raw chicken stored over raw beef in walk in freezer.
08A-20-5
Intermediate - Food-contact surface cutting board at cook line soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink not accessible for employee use with garbage can in front of sink. Operator removed and stored garbage can correctly. **Corrected On-Site**
31A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food milk opened and held more than 24 hours per operator not properly date marked after opening.
02C-03-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, handle directly in sugar and salt.
10-01-5
Basic - Bowl or other container with no handle used to dispense harina flour in prep area.
14-01-5
Basic - Cutting board at cook line has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed cases of bottle water, oil stored on floor in aisle way in front of woman's restroom.
08B-38-4
Basic - In-use tongs stored on equipment door oven handles at cook line between uses.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in 3 compartment sink in standing water.
06-01-5
Basic - Water leaking from pipe and/or faucet/handle from 3 compartment sink pvc pipe draining on floor.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of sugar. removed from original container not identified by common name.
02D-01-5
22
Dec 8, 2022
Routine - Food
7 critical violations. 4 major violations. 19 minor violations.
View 30 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine not sanitizing properly. 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitized
22-49-4
High Priority - Displayed food not properly protected from contamination. Observed food being served through the same window with dirty dishes from previous guests stored on the same pass through window
08B-02-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line cooked chiccharon in container on cooked line in reach in cooler
14-86-1
High Priority - Observed Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Container of medicine improperly stored. Observed employee personal medicine Tylenol stored with condiments being used for public. Operator removed and stored correctly **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time mark for cheese bread, pan de bono , bunuelo, all baked cheese bread, Operator placed time on bread. **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken not all packaged stored over raw pork in standing reach in cooler in kitchen area.
08A-20-5
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.
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with mixer, garbage can, electrical cord wrapped around pipe. Operator removed and stored correctly. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tomato salsa sauce , cooked ground beef prepared on 12/8 more than 24 hours not labeled.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle unlabeled in kitchen area. Operator labeled chloroform **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop used to dispense chimichuri, cream sauce and rice in kitchen area. Operator removed from containers. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on table with clean glasses being used to serve guest.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag hanging off condiment shelf and employee shoes in a bag stored on prep table in kitchen area. Operator removed cleaned and sanitized area.
40-06-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor behind ice machine.
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop directly touching sugar on prep table in kitchen area.
10-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface floors behind equipment soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Observed Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash in kitchen area
24-27-4
Basic - Observed Employee personal food not properly identified and segregated from food to be served to the public in standing reach in cooler in kitchen area.
08B-49-4
Basic - Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength 10 ppm. Operator corrected to 50 ppm. **Corrected On-Site**
21-07-4
Basic - Observed Working containers of sugar removed from original container not identified by common name at front counter.
02D-01-5
Basic - Observed chlorine Wiping cloth sanitizing solution stored on the floor in front of 3 compartment sink in kitchen area.
21-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed catering pans stored on shelves above 3 compartment sink not inverted. Operator inverted containers **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Observed prepared cane juice, prepped lettuce stored in standing reach in cooler not covered.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution at cook line between uses.
21-12-4
9
Frequently Asked Questions
When was Pollo Rico Grill last inspected?
The most recent health inspection at Pollo Rico Grill on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Pollo Rico Grill?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Pollo Rico Grill.
How does Pollo Rico Grill compare to other restaurants in Tamarac?
Pollo Rico Grill most recently scored 86 out of 100, which is higher than the Tamarac average of 77.
Has Pollo Rico Grill's inspection record improved over time?
Yes. Recent inspections at Pollo Rico Grill have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Pollo Rico Grill 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 Rico Grill inspected?
Based on the inspection history on file, Pollo Rico Grill is inspected around three times per year on average.
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