POLLITO CHICKEN

Name: POLLITO CHICKEN
Address: 1322 N JOHN YOUNG PKWY, KISSIMMEE, FL, 34741, US
Rating: 55.3

1322 N JOHN YOUNG PKWY, KISSIMMEE, FL 34741

License #5911828

🍗 Wings/Chicken ℹ️

55.3 Grade F / 100

Failing Health Score

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Latest inspection

April 9, 2026 · 7 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

POLLITO CHICKEN in KISSIMMEE currently holds an InspectFL Health Score of 55.3 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 April 9, 2026. Across those visits, inspectors documented 60 total violations — 9 critical, 17 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on April 9, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

POLLITO CHICKEN 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.

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*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: Met Inspection Standards
[14-11-5] Equipment in poor repair. Gaskets on reach-in cooler torn at back of kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer at kitchen entrance and white reach-in freezer at back of kitchen.
[33-31-5] Unnecessary items/unused equipment on the premises. Inoperable make-table cooler used as table and coffee machine in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Walls soiled with grease near steam table. -Ceiling soiled with dust at back of kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Shopping bags used to store peeled plantains in glass reach-in cooler at kitchen entrance. Operator change to ziplock bags.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label at mop sink. Operator labeled.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container used as scoop in flour bulk container. Operator replaced.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust and water marks.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on cart with to go containers at front counter. Cellphone, glasses and bottle on prep table on cooks line. Operator removed.
[14-11-5] Equipment in poor repair. Gaskets on vertical reach-in cooler adjacent to reach-in freezers.
[08B-38-4] Food stored on floor. -Salt and Chicken Bouillon bulk container stored on floor at kitchen entrance. -Plastic bottled water and cans of soda on floor at front counter. Operator placed on shelf and crates
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Bottom of reach-in freezer labeled #1 and reach-in freezer #2.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of make-table used for raw meat cooler next to triple sink soiled with food debris.
[08B-12-5] Stored food not covered. Cooked beans in mini reach-in cooler on prep table uncovered. Operator covered.
[33-31-5] Unnecessary items/unused equipment on the premises. Inoperable make-table cooler used as prep table on cooks line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls stained throughout kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt bulk container no label. Operator labeled.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw Chicken over cooked pork belly. Operator rearranged.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded pork and beans in mini reach-in cooler on prep table not labeled. Operator labeled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rotisserie Chicken in steam table temping 120F. Operator turned warmer higher. Retemped at 166F.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test strips.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink on cooks line blocked by cart with spices. Operator moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cooks line. Operator added.