Polo Norte
Last inspected: Nov 13, 2025
27
Score
Public records show seven inspections at Polo Norte stretching back to 2022. The latest inspection on file is from Nov 13, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly 11 violations earlier in the record.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
Restaurants in Hialeah average 76, so Polo Norte trails the local norm. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
3
Major latest
11
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cleaning the hand wash sink with his gloves to continue to prepare food without washing his hands and changing gloves prior to prepare food. **Warning**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw pork. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler located at cook line ham (50 F - Cold Holding); cheese (50 F - Cold Holding); ham croquettes (57F - Cold Holding); ham (58F - Cold Holding), as per operator the food was transferred to the reach in cooler less than 2 hours ago. Operator transferred all the food to another working cooler to rapidly cool. Technician had just arrived to restaurant to work on the unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located in the kitchen. **Warning**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a couple of kitchen items stored in the hand washing sink in the kitchen area. **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed over door handles soiled. **Warning**
23-24-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Equipment in poor repair. Observed refrigeration drawers located under the oven at cook line have all gaskets torn. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed walk in cooler freezer soiled. **Warning**
36-73-4
Basic - Ice scoop handle in contact with ice. Observed in ice bin at front counter. **Warning**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of the reach in cooler located across from the ovens at cook line. **Warning**
10-17-4
Basic - Insect control device installed over a storage rack at preparation area. **Warning**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of both microwave located in the kitchen soiled. Observed oven interior soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed refrigeration drawers located under the oven at cook line have all gaskets soiled. Observed oven exterior soiled. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at baking area. **Warning**
22-16-4
27
Mar 20, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed in the reach in cooler at prep area raw steak stored over vegetables.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over ham.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler by the office observed ROP fish no longer frozen. Instructed operator re discard fish, and explained the reason.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line fresh garlic in oil (70 F - Hot Holding), as per operator for less than 1 in a half hour. Instructed operator to reheat food. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at preparation area blocked by rice sacks. Operator removed it on site. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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. In the walk in cooler by the office observed ROP fish no longer frozen. Instructed operator re discard fish, and explained the reason.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair, unit located across from the pizza oven.
14-11-5
Basic - Insect control device installed over food preparation area. Observed bog zapper stored over a storage area.
35B-02-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation**
21-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
35
Jan 30, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed raw chicken stored over bacon.
08A-20-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink, observed at preparation area. Operator refilled soap. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, observed at preparation area.
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic plate used as scoop, observed inside a container with mashed potatoes, located in the walk in cooler. **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior soiled, located at cook line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees, observed at preparation area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled observed at prep cooler located at cook line. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler, observed at prep cooler located at cook line.
29-49-6
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Repeat Violation**
21-02-4
43
Feb 27, 2024
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed thank you bags at walk in cooler with beef in it. Observed thank you bag with ham in at reach in cooler by the entrance of the kitchen.
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef partake in multiple task without washing hands and changing gloves. Instructed to remove gloves and wash hands before start new task and he did. **Repeat Violation**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crema de queso (51F - Cold Holding) at walk in cooler all cold holding.As manager prepared on Sunday evening.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crema de queso (51F - Cold Holding) at walk in cooler all cold holding.As manager prepared on Sunday evening.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cup at hand sink at coffee station.
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution throughout the kitchen.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle use to dispense rice at the dry storage area.
14-01-5
Basic - Ceiling tile missing. Observed right above exit door by cook line at kitchen.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout establishment. Observed ceiling tiles soiled throughout the kitchen.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice scoop handle in contact with ice. Observed at ice machine at front counter by coffee station.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all gasket at establishment soiled Observed gasket at Walk-in freezer and walk in freezer soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout establishment.
22-16-4
32
Sep 14, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled. Observed slicer with old food debris. Observed interior of reach in cooler at pizza station soiled. Observed pizza dough cutting machine soiled with accumulated mold like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in some parts of kitchen areas.
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of food containers soiled. Observed walk in coolers shelves soiled. Observed prep sink in front service station soiled with accumulated debris/ mold like substance.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in some parts of kitchen area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers used to store spices under prep table missing labels.
02D-01-5
55
Mar 7, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork container stored over shredded cheese container inside walk in cooler. Employee removed raw pork and stored in a different holding unit, away from ready to eat foods. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler. Manager stored raw chicken on shelf under raw beef. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top of preparation table at kitchen chorizo (55F - Cold Holding); cooked pork (55F - Cold Holding) According to cook out for about 40 minutes. Cook put food items inside reach in co for rapid chill. **Corrected On-Site**
03A-02-5
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.
11-27-4
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans prepared on site according to manager 2 days ago, no date labeled. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed foam cup inside ice machine. Manager discarded cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitche. **Repeat Violation**
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
39
Aug 26, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed inside reach in cooler, raw pork and raw fish containers stored above Cases of plantains and cases of lettuce. Employee stored pork and fish containers in a diff cooler away from unwashed produce. **Corrected On-Site**
08A-04-5
Intermediate - No soap provided at handwash sink. Observed in hand wash sink by ware washing area, no soap available.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper dispenser not working at Hand sink across walk in cooler at meat cutting area. **Repeat Violation**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed inside walk in cooler by back of pizza preparation area, containers with shredded cheese, crumbled chorizo, crumbled ham and flans prepared the day before according to cook, no date labeled. **Repeat Violation**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 thanks no secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Food storage container/container lid cracked or broken. Observed on drying rack plastic food containers cracked. Employee discarded container. **Corrected On-Site**
14-38-4
Basic - Light not functioning. Observed by ice cream station and in hood system at kitchen.
36-62-4
Basic - Plumbing system in disrepair. Observed hand wash sink pipes broken at kitchen/ preparation area.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler three door, and pizza preparation reach in cooler tables.
22-16-4
47
Frequently Asked Questions
When was Polo Norte last inspected?
The most recent health inspection at Polo Norte on file is from Nov 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Polo Norte?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Polo Norte.
How does Polo Norte compare to other restaurants in Hialeah?
Polo Norte most recently scored 27 out of 100, which is lower than the Hialeah average of 76.
Has Polo Norte's inspection record improved over time?
No. Recent inspections at Polo Norte have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Polo Norte 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 Norte inspected?
Based on the inspection history on file, Polo Norte is inspected around two times per year on average.
Nearby Restaurants