LOS POLLOS ROTISSERIE CHICKEN & GRILL

Name: LOS POLLOS ROTISSERIE CHICKEN & GRILL
Address: 2410 NW 43 ST, GAINESVILLE, FL, 32606, US
Rating: 79.7

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

79.7 Grade C / 100

Mixed Health Record

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Quick take

LOS POLLOS ROTISSERIE CHICKEN & GRILL in GAINESVILLE currently holds an InspectFL Health Score of 79.7 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, DBPR recorded 50 total findings; InspectFL has detailed violation rows for 35 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 14, 2025 shows 17 observation rows: 3 critical, 4 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•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
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle door at cookline.
[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.
[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.
[33-31-5] Unnecessary items/unused equipment on the premises. Old cabinet and pallet stored on ground beside dumpster.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing on cookline and has standing water where tile is missing.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in handwash sink in kitchen
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens bathroom.
[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
[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.
[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.
[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
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink.
[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.
[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.
[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.

Disposition: Administrative complaint recommended
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in kitchen ceiling.
[38-01-4] Light shield damaged/in disrepair. Light fixture in dry storage room next to walk-in freezer.
[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.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens restroom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle of margarine on cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles of cleaner stored underneath three compartment sink.
[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.
[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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go cups stored on kitchen floor.
[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.
[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.
[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.
[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.
[24-14-4] Clean utensils stored between equipment and wall. Knives and spatula stored between three compartment sink and wall.
[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.

Community reaction

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Community pulse