Pollo Tropical #88
Last inspected: Feb 23, 2026
52
Score
Inspectors have visited Pollo Tropical #88 nine times, with records going back to 2022. On Feb 23, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited two times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM.
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. Chicken gravy 55°F at 3:18 PM began cooling in blast chiller at 9:17 AM. Manager discarded gravy at time of inspection.
03D-02-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line soiled. Soda nozzles at drive-through station soiled.
22-02-4
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. Expired for Joel, Christian, Alberto, Gelsy, Maria, Ashley, Noel, and Fernando.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front line with cut marks.
14-09-4
52
Aug 22, 2025
Routine - Food
No violations found.
100
Feb 7, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator Observed operator fill out form. **Corrected On-Site**
03F-10-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans west nesting on shelf above 3-compartment sink. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up along floor and on pipe under fan in walking freezer
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wet vac stored over clean Togo containers on back shelf
40-06-5
78
Dec 10, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
78
Jun 11, 2024
Complaint Partial
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box drawers on cook line: grilled chicken breast for chop bowl (101-104F - Hot Holding); grilled steak (125F - Hot Holding). Operator moved to oven to reheat at time of inspection. **Corrective Action Taken**
03B-01-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 100ppm. Operator remade solution and test 200ppm. **Corrected On-Site**
22-43-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm. Operator remade solution and test 200ppm. **Corrected On-Site**
21-08-4
70
Nov 17, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed employee cooked grilled chicken breasts temped 148-158F then placed in hot box for hot holds. Discussed with manager, employee placed chicken breasts on grill to recook, temped 172-178F. **Corrected On-Site**
03C-44-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee clean soiled food equipments in prep sink, then handled food in prep area. Discussed with manager, employee washed hands and replaced gloves at time of inspection. **Corrective Action Taken**
12A-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Multiple sanitizing bucket tested 100ppm. Operator replaced solution, test 200ppm. **Corrected On-Site**
21-08-4
70
Aug 4, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Employee separating containers to air dry. **Corrective Action Taken**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Paper plates at drive thru window storage shelf. Operator inverted. **Corrected On-Site**
25-06-4
90
Feb 3, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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 - Handwash sink used for purposes other than handwashing. Observed ice cubes in handwash sink at kitchen entrance. Also a cup stored in handwash sink at back kitchen area. Manager removed items. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee at back kitchen prepping food. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler door gaskets soiled with black mold like substance and old food debris under the front service counter.
23-03-4
74
Aug 31, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 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 can be determined. 2 containers of grilled chicken breast on grill at cook line. Cut romaine lettuce and prep Cesar salad in reach-in cooler. Operator time marked items at time of inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Small hot holding unit next to fryers: Hot holding: fried plantains 123 F, fried potato wedges 119 F. Employee forgot to turn on device. Items sold at time of inspection.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By walk-in cooler in kitchen.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with old food debris and grease. **Repeat Violation**
22-02-4
58
Frequently Asked Questions
When was Pollo Tropical #88 last inspected?
The most recent health inspection at Pollo Tropical #88 on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Pollo Tropical #88?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Pollo Tropical #88.
How does Pollo Tropical #88 compare to other restaurants in Tampa?
Pollo Tropical #88 most recently scored 52 out of 100, which is lower than the Tampa average of 79.
Has Pollo Tropical #88's inspection record improved over time?
Results have been roughly steady. Inspections at Pollo Tropical #88 have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pollo Tropical #88 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pollo Tropical #88 inspected?
Based on the inspection history on file, Pollo Tropical #88 is inspected around three times per year on average.
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