LOS POLLOS

Name: LOS POLLOS
Address: 3120 SW ARCHER RD, GAINESVILLE, FL, 32608, US
Rating: 89.3

3120 SW ARCHER RD, GAINESVILLE, FL 32608

License #1103478

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.3 Grade B / 100

Solid Health Score

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Quick take

LOS POLLOS in GAINESVILLE currently holds an InspectFL Health Score of 89.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 28, 2025. Across those visits, inspectors documented 24 total violations — 4 critical, 7 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomato 55° in the cook line chef table, these were cut yesterday per the front line staff.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed : the tongs on the cook line oven, protruding into the walkway. These were adjusted.
[11-26-1] 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 : staff now in their second week, no Employee Reporting form and no food safety certificate.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed : a plastic spoon was in the drive thru hand wash sink. The spoon was removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed : bulk sugar and seasonings and spray orange marinade lacking labels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards are stained throughout the kitchen.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : no hot water at the cook line hand wash sink. (No water at all).
[25-05-4] Single-service articles improperly stored. Observed : cases of to go single serve items on the floor in dry storage.
[08B-38-4] Food stored on floor. Observed : cases of food on the floor in the walk-in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed : multiple packs of frozen ribs on a prep table in the kitchen. These were placed in a tall food pan and running water was added at 2 prep style sinks.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed : the current licenses was not available for review.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : cilantro based sauce, 54° on the expo counter. Time as a public health control was explained. The tray of sauces was tagged. A time as a public health control form will be emailed. Corrective Action Taken ALSO, cut tomato in the chef table on the cook line. These were cut yesterday evening, 55°.

Inspection Completed - No Further Action
[02C-03-5] 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: open partial gallon of milk in the walk-in cooler, no hand written use by date.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed thawed ribs in the kitchen 58°. These were moved back to the walk-in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed uncooked ribs in a pan, in bags on the prep table, 58°. These were placed back in the walk-in cooler. These had been tacked out to thaw, per the owner.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed: dishes being washed with no sanitizer step. This was explained and translated to the washing staff.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an employee drink thermos stored on a prep table, kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at the multiple return air vents have an accumulation of dust.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed: 15.1 pound propane tank stored under the prep table by the rotisserie ovens.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed: dishes being washed, no sanitation step, sanitatizer sink full of soiled food. This was explained and then translated to the dish washing staff.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed: donuts stored over raw eggs in the walk-in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed: tong on the oven door handle.
[31B-03-4] No soap provided at handwash sink. Observed lack of soap at the cook line hand wash sink. ALSO, no paper towels, same location. And no paper towels by the drive thru hand wash sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: the cook line hand wash sink lacks any water, the foot pedals have been removed.

Community reaction

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