Polo Grill
Last inspected: Mar 24, 2026
41
Score
Public records show 10 inspections at Polo Grill stretching back to 2023. Inspectors last stopped by on Mar 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around eight violations each.
Across the inspection history, “clam/mussel/oyster tags not marked” is the issue that surfaces most often, recorded five times.
That's lower than the typical Vero Beach restaurant, which scores around 77. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cake in reach in. Raw bacon over mashed potatoes
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat cooler - chimichurri sauce (45F - Cold Holding); cooked pasta (52F - Cold Holding) Employee states items were pulled out in the past hour when restocking cooler. Advised to rapid chill **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (107F - Hot Holding) Unable to determine how long soup was hot holding. Soup was thrown away **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Blade was cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags are missing dates **Repeat Violation**
01C-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna still partially frozen at sushi bar. Operator removed **Corrected On-Site**
06-09-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Meat cooler
05-09-4
41
Sep 24, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked pasta **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Primed and now reading 100ppm. **Corrected On-Site**
22-41-4
High Priority - Non food grade Elastic balloons used as chocolate mold in direct contact with chocolate. Educated operator. Operator ordered food grade mold during inspection **Corrective Action Taken**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled in old food debris. Operator cleaned. **Corrected On-Site**
22-02-4
Intermediate - oyster tags not marked with last date served. Not all tags have dates
01C-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers have old food debris. Advised chef
22-16-4
Basic - Equipment in poor repair. Tall reach in coolers have torn gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. Food debris on floor under equipment
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line. Operator posted sign **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in old food debris on cook line. Small make table cooler soiled around door frame **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Salad cooler has standing water in bottom of cooler
29-49-6
35
Apr 2, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Chest freezer in dry storage - From follow-up inspection 2025-04-02: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Food stored on floor. Bag of onions and potatoes in walk in cooler. Bulk Mirin and flour in dry storage - From follow-up inspection 2025-04-02: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Gaskets on cooler drawers soiled - From follow-up inspection 2025-04-02: **Time Extended**
23-03-4
86
Apr 1, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ranch in cooler #2 **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Cabbage 49f. Cooked beans 49f. Fresh mussels 56f. Spinach dip 54f. Lump crab meat 60f. All cold holding **Warning**
03A-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler # 4. Ambient 61f. Gaskets are torn and doors do not feel closed tightly.
14-74-7
Basic - Clams/mussels/oysters removed from original container for long-term storage. Oyster tag removed from container. Chef placed tag back **Corrected On-Site**
01C-06-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Sea bass no longer frozen. Educated chef
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Chest freezer in dry storage
14-71-4
Basic - Food stored on floor. Bag of onions and potatoes in walk in cooler. Bulk Mirin and flour in dry storage
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Gaskets on cooler drawers soiled
23-03-4
47
Oct 31, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
27
Apr 3, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
67
Dec 4, 2023
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Date missing from some tags. Chef added date **Corrected On-Site**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Chef added date **Corrected On-Site** **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag was placed with oysters **Corrected On-Site**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Chef washed during inspection
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp and cooked soup. Date mark was added during inspection **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In rice bin in dry storage . Chef removed **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 5 portions of sea bass thawed in packaging **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Onion bags in walk in cooler. Chef put on shelves**Corrected On-Site** **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. White Desert cooler in back storage room **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cooks line with no label. Labels were added during inspection **Corrected On-Site**
02D-01-5
45
Apr 12, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 52f and raw lobster 54f for 30 minutes in reach in at cook line. Iced down to 37/38f after 20 minutes. **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - 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. Provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives in sink at cook line. Removed and sink cleaned. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to owner.
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance. Cutting boards.
22-02-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Interior of walk in cooler with open seams.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. At cook line and near walk in . **Repeat Violation**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Floor soiled/has accumulation of debris. Floors along cracks and crevices soiled.
36-73-4
41
Feb 11, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 to 10 lives roaches behind small Avantco reach in cooler on wall and on floor. Approximately 6/8 live roaches in each of 4 separate glue traps behind small Avantco reach in cooler. 1 live roach on dry storeroom floor. 1 live roach on wall near Alto Sham. 2 live on tall reach in cooler at cook line. **Warning** - From follow-up inspection 2023-02-11: Observed 3 live roaches at pipe/hole area at cook line reach on area below electrical outlets and pipes. Observed 1 live roach under 3 compartment sink. **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 20/30 dead roaches under Alto Sham. Approximately 25 dead roaches under Avantco reach in cooler at cook line. Approximately 10 dead roaches under 3 compartment sink. 1 dead roach on dish machine. 3 dead roaches on dry storage shelf. **Warning** - From follow-up inspection 2023-02-11: Observed 3 dead roaches behind reach in cooler area. Approximately 8/10 dead roaches under 3 compartment sink area. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in wall behind cook line equipment and under hand sink at cook line. **Warning** - From follow-up inspection 2023-02-11: Hole in pipe area next to floor behind reach in area. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of ovens has accumulation of black substance/grease/food debris. 2 at cook line. **Warning** - From follow-up inspection 2023-02-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease and dust build up on pipes and wall behind cook line. **Warning** - From follow-up inspection 2023-02-11: **Time Extended**
36-27-5
67
Feb 9, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon ceviche on menu and no aquaculture letter available. Owner had purveyor email aquaculture letter by end on inspection. Printed. **Corrected On-Site** **Repeat Violation** **Warning**
01D-08-5
High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 to 10 lives roaches behind small Avantco reach in cooler on wall and on floor. Approximately 6/8 live roaches in each of 4 separate glue traps behind small Avantco reach in cooler. 1 live roach on dry storeroom floor. 1 live roach on wall near Alto Sham. 2 live on tall reach in cooler at cook line. **Warning**
35A-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not dated. **Warning**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Drink strainers in hand sink at bar. Removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Accumulation of dead or trapped live roaches in control devices. **Warning**
35A-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line. **Repeat Violation** **Warning**
36-34-5
Basic - Dead roaches on premises. Approximately 20/30 dead roaches under Alto Sham. Approximately 25 dead roaches under Avantco reach in cooler at cook line. Approximately 10 dead roaches under 3 compartment sink. 1 dead roach on dish machine. 3 dead roaches on dry storage shelf. **Warning**
35A-03-4
Basic - Floor area(s) covered with standing water. On floor areas under cook line. **Warning**
36-22-4
Basic - Hole in or other damage to wall. Holes in wall behind cook line equipment and under hand sink at cook line. **Warning**
36-24-5
Basic - Interior of ovens has accumulation of black substance/grease/food debris. 2 at cook line. **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line. **Repeat Violation** **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Multiple coolers at cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease and dust build up on pipes and wall behind cook line. **Warning**
36-27-5
39
Frequently Asked Questions
When was Polo Grill last inspected?
The most recent health inspection at Polo Grill on file is from Mar 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Polo Grill?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited five times, more than any other issue at Polo Grill.
How does Polo Grill compare to other restaurants in Vero Beach?
Polo Grill most recently scored 41 out of 100, which is lower than the Vero Beach average of 77.
Has Polo Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Polo Grill have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Polo Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Polo Grill inspected?
Based on the inspection history on file, Polo Grill is inspected around three times per year on average.
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