LOS POLLOS ROTISSERIE CHICKEN & GRILL

Name: LOS POLLOS ROTISSERIE CHICKEN & GRILL
Address: 2410 NW 43 ST, GAINESVILLE, FL, 32606, US
Rating: 39.7

2410 NW 43 ST, GAINESVILLE, FL 32606

License #1101940

🍗 Wings/Chicken ℹ️

39.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

November 14, 2025 · 25 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LOS POLLOS ROTISSERIE CHICKEN & GRILL in GAINESVILLE currently holds an InspectFL Health Score of 39.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on November 14, 2025. Across those visits, inspectors documented 96 total violations — 21 critical, 19 major, 56 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 25 observation rows: 5 critical, 6 major, and 14 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LOS POLLOS ROTISSERIE CHICKEN & GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens bathroom.
[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
[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.
[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.
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing on cookline and has standing water where tile is missing.
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle door at cookline.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sink sign missing in both restrooms
[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.
[33-16-4] Open dumpster lid. Dumpster lid left open.
[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.
[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-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.
[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.
[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.
[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.
[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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in handwash sink in kitchen
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( acid ).

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in kitchen ceiling.
[24-14-4] Clean utensils stored between equipment and wall. Knives and spatula stored between three compartment sink and wall.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Wall behind front counter soda machine.
[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.
[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.
[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.
[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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go cups stored on kitchen floor.
[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.
[08B-12-5] Stored food not covered. Container of peppers stored in dry storage room next to walk-in freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle of margarine on cook line.
[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.
[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.
[01B-07-4] Food with mold-like growth. See stop sale. Peppers stored in walk-in cooler.
[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.
[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.
[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.
[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.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles of cleaner stored underneath three compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cups used to scoop sugar in dry storage area. Cups used to scoop numerous items in walk-in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Shelf in dry storage area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where light fixtures used to be.
[14-11-5] Equipment in poor repair. Walk-in cooler gasket torn.
[08B-38-4] Food stored on floor. Plastic container of dressing stored on walk-in cooler floor. Case of cooking oil stored on floor in dry storage area.
[14-13-4] Food-contact surface not smooth and easily cleanable. Plastic container for sugar in dry storage area.
[10-17-4] In-use spatulas stored in cracks between pieces of equipment. Spatulas stored between three compartment sink and wall.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign located at hand washing sink in mens restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer above cook line oven. Area around sound nozzles behind front counter.
[08B-12-5] Stored food not covered. Container of sugar stored in dry storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room, put on gloves and placed steak on grill without washing hands. Manager had employee wash hands and change gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on clean dish rack. Cutting board on reach-in cooler across from cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle underneath three compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop salt in dry storage area. Manager discarded soufflé cup.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bus tubs stored on dish rack across from walk-in cooler. Manager turned bus tubs over.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on side of three compartment sink.
[08B-38-4] Food stored on floor. Plastic container of margarine stored on walk-in cooler floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between three compartment sink and wall.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler across from kitchen entrance.
[08B-12-5] Stored food not covered. Garlic salt in dry storage area. Manager placed cover on garlic salt.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grills.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on prep table across from cook line.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizer, 150 ppm. Manager added water to sanitizer, 75 ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to handle washed lettuce without washing hands. Manager had employee wash hand and rewash lettuce.
[01B-07-4] Food with mold-like growth. See stop sale. Butter in walk-in cooler.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer setup in three compartment sink while employee was washing dishes. Manager had employee setup sanitizer sink and begin sanitizing containers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: sour cream (45F - Cold Holding). Employee stated item placed in cooler two hours prior to temperature being taken. Manager moved sour cream to walk-in freezer to reduce temperature to 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stored in cook line warmer: chicken (130F,127F - Hot Holding). Employee stated item placed in warmer three hours prior to temperature being taken. Manager turned up heat to 200F to reheat item.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler and cutting board on prep table across from cook line. Ice bin of front counter ice machine.
[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/. Four employees working with no certified food manager present. Certified food manager arrived during inspection.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Souffle cup used to scoop sugar stored in dry storage area.
[08B-38-4] Food stored on floor. Fries and Plantains in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on oven.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens restroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers and fan box in walk-in cooler Gasket of reach-in cooler across from kitchen prep table.
[35B-03-4] Outer openings not protected with self-closing doors. Back door to kitchen.
[08B-12-5] Stored food not covered. Container of sugar in dry storage area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spray bottle of lemon/lime juice stored in walk-in cooler. Manager had employee place label on bottle.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floor in dry storage area.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went from washing dishes to handling food on cook line without washing hands. Manager had employee wash hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing dishes without sanitizing. Manager had employee setup sanitizer sink to begin sanitizing dishes.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle behind front counter.