LOS POLLOS ROTISSERIE CHICKEN & GRILL

Name: LOS POLLOS ROTISSERIE CHICKEN & GRILL
Address: 2410 NW 43 ST, GAINESVILLE, FL, 32606, US
Rating: 70

2410 NW 43 ST, GAINESVILLE, FL 32606

License #1101940

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

70 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LOS POLLOS ROTISSERIE CHICKEN & GRILL in GAINESVILLE currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 14, 2025. Across those visits, inspectors documented 50 total violations — 12 critical, 12 major, 26 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 14, 2025 shows 25 observation rows: 5 critical, 6 major, and 14 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: chicken (119F - Hot Holding); beef (112F - Hot Holding). Employee at cookline stated both the chicken and beef was cooked one hour prior and placed into the warmer. Employee began reheating both items to 165F on the grill during this inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle door at cookline.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees handing food with bracelets on wrists.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Air conditioning vents soiled in kitchen and storage room off cookline. 2. Microwave handle soiled with grease 3. Gaskets on both reach-in cooler doors behind front counter soiled with mold-like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker still attached stored inside top of refrigerated make-table at cookline.
[33-31-5] Unnecessary items/unused equipment on the premises. Old cabinet and pallet stored on ground beside dumpster.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink cup stored on prep table, and employee drink stored with clean dishes on clean ware rack
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sink sign missing in both restrooms
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves wipes hands on apron then handles cooked Chicken to slice and serving trays. Without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in handwash sink in kitchen
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on hose Bibb behind building with hose attached.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens bathroom.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( acid ).
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One of five employee has a food handler certificate, no proof for any of the other employees.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing on cookline and has standing water where tile is missing.
[36-04-5] Utility lines are unnecessarily exposed. Exposed electrical lines in ceiling of kitchen where previous light fixtures removed leaving a hole ad crack in the ceiling. Hole in wall above cove molding in side room off cookline
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves placed raw steak on grill then handled cooking equipment, serving plates without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[33-16-4] Open dumpster lid. Dumpster lid left open.
[53A-05-6] 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/ Five employees working at time of inspection with no food manager present.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
[41-10-4] Toxic substance/chemical improperly stored. 1. Aerosol can containing air freshener stored on shelf inside cabinet directly beside and above single-use plastic cups. 2. Spray bottle containing multi-surface cleaner stored on shelf directly beside and above condiments below front counter. Employee moved both chemicals during this inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Several knives stored between three-compartment sink and wall in kitchen

Disposition: Administrative complaint recommended
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go cups stored on kitchen floor.
[38-01-4] Light shield damaged/in disrepair. Light fixture in dry storage room next to walk-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens restroom.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles of cleaner stored underneath three compartment sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drinks stored in reach-in cooler across from cook line grill.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan stored in walk-in cooler. Manager stated flan prepared the previous morning.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from cook line grill. Bin for ice machine behind front counter.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants and proceeded to handle cooked chicken without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in kitchen ceiling.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle of margarine on cook line.
[24-14-4] Clean utensils stored between equipment and wall. Knives and spatula stored between three compartment sink and wall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in gaskets on cook line grill drawers. Storage bins in storage room next to walk-in freezer. Fan covers in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: sour cream (46F,47F - Cold Holding); pico (45F,46F - Cold Holding); coleslaw (47F,46F - Cold Holding); flan (47F,46F,46F - Cold Holding); chicken (49F,46F,47F - Cold Holding); butter (45F,45F,46F,47F - Cold Holding); beans (,46F,47F,45F - Cold Holding); liquid eggs (45F,46F - Cold Holding); ribs (47F,47F,46F - Cold Holding). Manager stated items stored in cooler overnight and no temperatures taken in the morning.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Container of gas stored in outside dry storage room with food and single service containers. Manager removed container of gas during inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in walk-in cooler: sour cream (46F,47F - Cold Holding); pico (45F,46F - Cold Holding); coleslaw (47F,46F - Cold Holding); flan (47F,46F,46F - Cold Holding); chicken (49F,46F,47F - Cold Holding); butter (45F,45F,46F,47F - Cold Holding); beans (,46F,47F,45F - Cold Holding); liquid eggs (45F,46F - Cold Holding); ribs (47F,47F,46F - Cold Holding). Manager stated items stored in cooler overnight and no temperatures taken in the morning.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: cooked chicken (50F - Cooling). Manager stated chicken was cooked and placed in cooler the previous night.
[01B-36-5] 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. Item stored in walk-in cooler: cooked chicken (50F - Cooling). Manager stated chicken was cooked and placed in cooler the previous night.
[01B-07-4] Food with mold-like growth. See stop sale. Peppers stored in walk-in cooler.
[08B-12-5] Stored food not covered. Container of peppers stored in dry storage room next to walk-in freezer.
[08A-04-5] Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager moved eggs to bottom shelf.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Wall behind front counter soda machine.
[08B-38-4] Food stored on floor. Bag of sugar stored on floor in dry storage room next to walk-in freezer. Case of fish stored on floor in walk-in freezer.

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