POLLO RIKO
1927 W 60 ST, MIAMI, FL 33012
License #2324393
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Mixed Health Record
How is this score calculated? → 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.
POLLO RIKO in MIAMI currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 19, 2026. Across those visits, inspectors documented 12 total violations — 1 critical, 2 major, 9 minor.
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.
What stands out in this inspection history
The latest inspection on August 19, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
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Would you eat here?
POLLO RIKO has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed on cooked rice container. Also on sugar container at front counter.
- [24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed blender stored on floor at front counter. Operator stored properly.
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on salt container next to cook line.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled with food debris gaskets in 3 units at front counter.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled with food debris shelves and interior in standing unit at kitchen area.
- [25-05-4] Single-service articles improperly stored. Observed plastic utensils case stored on floor at front counter.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table at kitchen area.
- [21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed croutons container not labeled with common name at kitchen area.
- [14-31-5] Nonfood-grade bags used in direct contact with food. Observed empanadas stored on nonfood grade bags at standing freezer.
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef soup prepared onsite and held more than 24 hours not properly date marked in reach in cooler at cook line.
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