What is Polleria El Gran Asador Restaurant's health inspection score?

Polleria El Gran Asador Restaurant has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Polleria El Gran Asador Restaurant last inspected?

Polleria El Gran Asador Restaurant was last inspected on January 8, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Polleria El Gran Asador Restaurant have?

Polleria El Gran Asador Restaurant has 33 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Polleria El Gran Asador Restaurant safe to eat at?

Yes, Polleria El Gran Asador Restaurant has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Polleria El Gran Asador Restaurant serve?

Polleria El Gran Asador Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Polleria El Gran Asador Restaurant

Name: Polleria El Gran Asador Restaurant
Address: 175 ROUTE 59, Spring Valley, 10977
Rating: 91

175 ROUTE 59, Spring Valley

Last Inspected: 1/8/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

7 inspections

Last: Jan 8, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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175 ROUTE 59, Spring Valley, FL 10977

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Violation Timeline

May 2023

1 inspections

6 basic

May

Jan 2024

1 inspections

5 basic

Sep 2024

1 inspections

2 high priority

7 basic

Sep

Nov 2024

1 inspections

1 high priority

1 basic

Jan 2025

1 inspections

3 basic

Jan

May 2025

1 inspections

5 basic

Jan 2026

1 inspections

3 basic

Jan

Inspection History

7 records on file

6 Inspection1 Re-Inspection

Jan 26

Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−6 pts

May 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
14AInsects, rodents present−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−10 pts

Jan 25

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

14AInsects, rodents present−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−6 pts

Nov 24

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (1)

−2 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−12 pts

Sep 24

Inspection Inspection

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (7)

−14 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−34 pts

Jan 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−10 pts

May 23

Inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14AInsects, rodents present−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−12 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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