Pollo Tropical #47
Last inspected: Mar 13, 2026
78
Score
Pollo Tropical #47 appears in inspection records 10 times, starting in 2022. The most recent visit was on Mar 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around three violations each.
Looking across the full record, “exterior door has a gap at the threshold that opens” is the recurring theme, flagged four times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Equipment in poor repair. Observed Reach in cooler door gasket torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed by the ice machine and dishwasher area.
36-22-4
Basic - Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the establishment
36-12-4
Basic - No container installed for catching grease from hood drip tray. Observed at the fryer station and at the kitchen area.
14-73-4
78
Sep 29, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles at dining area with water damage..
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents over front counter soiled with debris.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans at warewashing area wet nesting.
24-08-4
86
Mar 13, 2025
Routine - Food
No violations found.
100
Dec 6, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Apr 9, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
70
Dec 13, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. Observed a can of sliced jalapeños peppers dented. Operator segregated the can. **Corrective Action Taken**
01B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At front counter. Operator removed the brasalet. **Corrected On-Site**
13-07-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles at mop sink in disrepair.
36-17-5
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed a scoop for cooked rice stored between the preparation sink faucet and wall. Operator removed the scoop and moved it to the three compartment sink to be cleaned. **Corrective Action Taken**
10-04-5
74
Mar 21, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0ppm. Manager added quaternary ammonium solution. Final reading 200ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut chicken (92F - Hot Holding) at warming drawers at cook line. As per manager, for approximately 30 minutes. Employee took item to reheat to165F. Observed chicken wing (112F - Hot Holding) at shelf above grill. As per manager, for less than 20 minutes. Employee placed wings on grill to reheat to 165F. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves at walk in freezer.
14-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting on shelves above 3 compartment sink. Employee separated containers. **Corrected On-Site**
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice holster soiled with food debris.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener holster soiled with old food debris.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Manager added quaternary ammonium solution. Second reading 200ppm. **Corrected On-Site**
21-08-4
52
Jan 27, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter located by ice machine. - From follow-up inspection 2023-01-27: Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter located by ice machine. As per manager, new filters have been ordered. **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gaps on the left hand side of exit door. - From follow-up inspection 2023-01-27: At the time of the callback inspection observed gap at side of door repaired and repair technician installing tiles at bottom of back exit door during inspection. **Time Extended**
35B-01-4
86
Jan 26, 2023
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Container with plantains with an expired time stamp.
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn soup 108° F, cooked onions 96° F, ground beef 97° F, cooked green peppers 115° F, cooked onions 96° F stored in hot holding unit at front line.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed improperly stored cleaning pad inside prep sink.
41-10-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Observed hose hanging less than one inch from flood rim of 3 compartment sink.
29-44-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken in bulk at 45F - inside walk-in cooler.
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter located by ice machine.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed lids of flour containers soiled at dry storage area. Observed residue inside chill tumbler.
22-02-4
Intermediate - No chemical test kit provided when using a vegetable wash sanitizer.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan was a photo copy, procedure not clearly visible. **Corrective Action Taken**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's restroom water temperature 89° F running for over 3 minutes .
27-16-4
Basic - Cardboard used to cover shelf above mop sink not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen area fan and walk-in cooler fan cover soiled.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed knives stored on wall above-hand washing sink near manager office.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed unmarked open container on food preparation table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gaps on the left hand side of exit door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed left hand side of Air Chill machine soiled and standing water on floor under machine near manager office. Observed hose spray at 3 compartment sink soiled. Observed mold-like substance on surface used to stored ice buckets at ice machine.
23-03-4
Basic - Plumbing system improperly installed or repaired. Observed hand washing sink not sealed against wall falling down at ice machine.
29-07-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at mop sink.
29-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at front cook line.
14-09-4
17
Aug 11, 2022
Routine - Food
2 major violations. 16 minor violations.
View 18 violations
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled by three compartment sink. Priority: Intermediate
22-02-4
Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed desserts not dated at front counter. Priority: Intermediate
02C-03-5
Basic - Observed: Floor area(s) covered with standing water. Observed standing water in walk in cooler. Priority: Basic
36-22-4
Basic - Observed: Food stored on floor. Observed two buckets of chicken marinade stored on floor. Manager had them placed on rack. **Corrective Action Taken** Priority: Basic
08B-38-4
Basic - Observed: Ice scoop handle in contact with ice. At front register. Manager placed it outside in container. **Corrected On-Site** Priority: Basic
10-08-5
Basic - Observed: No container installed for catching grease from hood drip tray. Observed no drip container on hoods at fry station. Priority: Basic
14-73-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled over fry station. Also walk in cooler racks soiled, and fan guards. Priority: Basic
23-03-4
Basic - Observed: Old labels stuck to food containers after cleaning. Observed ready to use container with old labeled at three compartment sink. Priority: Basic
16-46-4
Basic - Observed: Wall soiled with accumulated grease, food debris, and/or dust. At the three compartment sink and prep area. Priority: Basic
36-27-5
Basic - Observed: Working containers of food removed from original container not identified by common name. Observed flour containers not labeled, at storage area. Priority: Basic
02D-01-5
Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Observed door handlers on upright chicken refrigerator soiled. Priority: Basic
23-24-4
Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area, Priority: Basic
36-34-5
Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Observed three beaters stored between the frame and wall of three compartment sink. Priority: Basic
24-07-4
Basic - Observed: Cutting board has cut marks and is no longer cleanable. Observed cutting board grooved at grill area and three compartment sink. Priority: Basic
14-09-4
Basic - Observed: Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation not wearing a hair net. Priority: Basic
13-03-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed a pan with utensils wet nesting at three compartment sink. Priority: Basic
24-08-4
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in exit door at supply room. Priority: Basic
35B-01-4
Basic - Observed: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed cove molding missing at walk in door entrance through entire wall. Priority: Basic
36-08-4
37
Frequently Asked Questions
When was Pollo Tropical #47 last inspected?
The most recent health inspection at Pollo Tropical #47 on file is from Mar 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pollo Tropical #47?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited four times, more than any other issue at Pollo Tropical #47.
How does Pollo Tropical #47 compare to other restaurants in Miami?
Pollo Tropical #47 most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Pollo Tropical #47's inspection record improved over time?
Results have been roughly steady. Inspections at Pollo Tropical #47 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pollo Tropical #47 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 Tropical #47 inspected?
Based on the inspection history on file, Pollo Tropical #47 is inspected around three times per year on average.
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