Polo Norte
Last inspected: Jan 13, 2026
32
Score
Polo Norte has been inspected 13 times since 2022. The newest entry in the record is dated Jan 13, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly 10 violations earlier in the record.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged six times.
Restaurants in Miami average 74, so Polo Norte trails the local norm. There are enough flags in the record to merit a second thought.
13
Inspections
1
Critical latest
6
Major latest
8
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - Live, small flying insects found. Observed one flying insect near mop sink.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located next to cook line soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen pots inside hand wash sink by the cook line. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine and quaternary chemical test kit for three compartment sink and dish machine.
16-37-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed dish rack near three compartment sink with rusted shelves.
22-31-4
Intermediate - Nonfood-grade basting brush used in food. Observed non food grade basting brush used at the coffee prep station.
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed two clear spray bottles containing degreaser not labeled near chemical storage area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored next to canned beverages in dry storage area. Operator removed. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler located across the cook line soiled.
23-03-4
Basic - Plumbing system in disrepair. Observed hand wash sink leaking water from pipe underneath next to cook line.
29-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
14-17-4
Basic - Water draining onto floor surface. Observed hand wash sink located next to cook line leaking water onto the floor.
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing sauces and oil located at the cook line not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
32
Aug 19, 2025
Routine - Food
4 critical violations. 5 major violations. 15 minor violations.
View 24 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male cook line employee touch face with bare hands and immediately grabbed kitchen utensil without proper handing washing. Coached employee on proper hand washing. **Corrective Action Taken**
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (47F - Cold Holding) and cooked beef (50F - Cold Holding) at the reach in cooler near cook line. As per cook, products have been there for about half an hour. Operator placed items in walk in freezer for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs (51F - Cold Holding) located across the cook line. As per cook, products has been there for about an hour. Operator placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored above unwashed potatoes inside walk in cooler.
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quaternary test kit for three compartment sink.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Nonfood-grade basting brush used in food. Observed paint brush used to prep coffee at coffee bar.
14-14-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser with no label near hand wash station.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside bin of flour used as a scoop. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen prep area soiled.
36-34-5
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. Observed frozen commercially packaged mahi mahi being thawed inside walk in cooler while product was still in its original packaging. As per operator, product was placed there no less than half an hour ago. Operator removed from packaging. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards in prep area with cut marks and no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed male cook line employee with no hair restraint engaged in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back exits door with gap underneath.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Observed bin of plantains inside walk in cooler cracked.
14-38-4
Basic - Food stored on floor. Observed plastic container of peeled plantains on floor inside walk in cooler.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under red cutting board at prep table. Operator removed. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the cook line with rust accumulation.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rust accumulation on shelves.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on table in kitchen prep area not stored in sanitizing solution.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing oil and sauces with no label at the cook line.
02D-01-5
16
May 9, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2025-05-09: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area across cook line. - From follow-up inspection 2025-05-09: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed across cook line. **Repeat Violation** - From follow-up inspection 2025-05-09: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across cook line. - From follow-up inspection 2025-05-09: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler near 3 compartment sink. - From follow-up inspection 2025-05-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and tiles soiled throughout establishment. **Repeat Violation** - From follow-up inspection 2025-05-09: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** - From follow-up inspection 2025-05-09: **Time Extended**
14-09-4
67
May 8, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (53F - Cold Holding); Salmon (50F - Cold Holding); swai (50F - Cold Holding) at cook line. As per manager since previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (53F - Cold Holding); Salmon (50F - Cold Holding); swai (50F - Cold Holding) at cook line. As per manager since previous day.
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided via mail to manger, manger printed form and filled it out. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef at reach in cooler by pasta station held more than 24 hours not properly date marked, employee placed label. Observed lobster and lasagna at reach in cooler next to office door lheld more than 24 hours not properly date marked, employee placed label **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across cook line.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed across cook line. **Repeat Violation**
14-33-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and tiles soiled throughout establishment. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler near 3 compartment sink.
14-11-5
Basic - Stored food not covered. Observed pork stored at reach in cooler across cook line not covered. Employee placed cover **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area across cook line.
21-12-4
39
Mar 20, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-20: Observed no quaternary testing kit for three compartment sink. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for dish machine. **Warning** - From follow-up inspection 2025-03-20: Observed no hot water measuring device for dish machine. **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Observed non food grade brush used at coffee prep station. **Warning** - From follow-up inspection 2025-03-20: Observed non food grade brush used at coffee prep station. **Time Extended**
14-14-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled. **Warning** - From follow-up inspection 2025-03-20: Observed kitchen ceiling soiled. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting boards in kitchen prep area with cut marks and no longer cleanable. **Warning** - From follow-up inspection 2025-03-20: Observed white cutting boards in kitchen prep area with cut marks and no longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located at front counter area. **Warning** - From follow-up inspection 2025-03-20: Observed no hand wash sign at hand wash sink located at front counter area. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers located across the cook line soiled. **Warning** - From follow-up inspection 2025-03-20: Observed reach in coolers located across the cook line soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in coolers with rusted shelves. **Warning** - From follow-up inspection 2025-03-20: Observed walk in coolers with rusted shelves. **Time Extended**
14-17-4
58
Mar 18, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
25
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
14
Jul 3, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
45
Jul 2, 2024
Routine - Food
7 critical violations. 4 major violations. 14 minor violations.
View 25 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200 plus ppm) employee diluted solution with water, final reading 50ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at heater in Bar area Shrimp Empanadas 111 degrees F. As per manager, empanadas were placed inside until 30 minutes prior. **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (55F - Cold Holding) inside walk at kitchen, as per manager product has been inside unit 2 days prior Observed); malanga (45F cold holding); in walk in cooler inside kitchen. As per manager, product was placed inside unit approximately 1 hour prior. Observed Raw Pork (49F cold holding) in outside walk in cooler, as per manager, item was placed in cooler one hour prior. Observed sliced cheese at 60F cold holding, at sandwich area. As per manager product was placed inside unit one hour prior. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (55F - Cold Holding) inside walk at kitchen, as per manager product has been inside unit 2 days prior **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed raw thawed Mahi, Salmon and Snapper filets in walk cooler at kitchen **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed date marked at 6/25 of 2 lbs of cooked chicken in walk in at kitchen. **Warning**
02C-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect land on slicer at cook line. Employee sanitized slicer. Observed approx 3 live flying insects flying at entryway of kitchen **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris Observed : Pizza oven and oven at cook line soiled with old food debris . Broiler soiled next to sauté station Can opener soiled next to hand wash sink next to oven. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth stored in hand wash sink in front of triple wash sink and Spatula in hand wash sink next to pizza preparation area. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per operator no test strips were available. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in front of three compartment sink **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside cheese container near pizza preparation area. **Warning**
14-01-5
Basic - Ceiling tile missing. Observed Missing ceiling tile above hand sink next to oven **Warning**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in disrepair above fryer area Observed ceiling tile above hand sink next to oven in disrepair. **Warning**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted next to hand wash sink in front of triple wash sink **Warning**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed bowls underneath soap dispenser at hand wash sink front entrance of kitchen **Warning**
24-07-4
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. Observed raw thawed Mahi, Salmon and Snapper filets in walk cooler at kitchen. Discussed proper thawing procedure with manager. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed marks all over board at sandwich area **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Personal cups above pizza prep area and Personal cups above hand wash sink in kitchen in front of triple wash sink. Observed personal cup and associates cell phone on counter at bar area. Employee removed cell phone. **Corrective Action Taken** **Warning**
40-06-5
Basic - Garbage can located outside has no lid or lid open/broken. One dumpster either lid in disrepair **Warning**
33-15-4
Basic - Unclean building components, attachments or fixtures. Observed grease buildup on hood system **Warning**
36-50-4
Basic - Unnecessary items/unused equipment on the premises. Observed microwave in disrepair in kitchen, as per manager not being used. **Warning**
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored on counters throughout restaurant **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. In Bar area : Observed sugar not labeled In kitchen area : Observed sugar and flour not labeled **Warning**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed Floor soiled with old food debris near fryer area. **Warning**
36-10-4
12
Jan 20, 2024
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (51F - Cold Holding); cheese (47F - Cold Holding); cheese (50F - Cold Holding); marinara sauce (51F - Cold Holding) at pizza preparation cooler. As per manager for approximately 20 minutes. Observed milk (46F - Cold Holding) at preparation counter. Employee placed milk inside reach in cooler. As per manager for approximately 1 hour. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-01-20: Observed cooked ground meat at 42F, chorizo 43F, cheese 43F marinara sauce 42F marinara sauce 43F all cold holding at preparation cooler at pizza area. Observed milk at 59F cold holding at reach in cooler at front counter. As per manager, milk was at room temperature for approximately 10 minutes. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Observed establishment offers swai, mahi and snapper. Manager stated to inspectors during inspection and complainant during phone call that fish the complainant consumed was sea bass. Observed no sea bass at establishment. **Admin Complaint** - From follow-up inspection 2024-01-20: Identity of food or food product misrepresented. Observed establishment offers swai, mahi and snapper. Manager stated to inspectors during inspection and complainant during phone call that fish the complainant consumed was sea bass. Observed no sea bass at establishment. **Admin Complaint**
52-01-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Yonielis employed more than 60 days, no proof of employee training. **Warning** - From follow-up inspection 2024-01-20: Observed food employee Yonielis employed more than 60 days, no proof of employee training. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls not inverted at cook line across from pizza preparation area. **Warning** - From follow-up inspection 2024-01-20: Observed clean bowls not inverted at cook line across from pizza preparation area. **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside preparation cooler at pizza area. **Warning** - From follow-up inspection 2024-01-20: No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside preparation cooler at pizza area. **Time Extended**
05-09-4
64
Jan 19, 2024
Complaint Full
7 critical violations. 7 major violations. 14 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanada (129F - Hot Holding) at front counter. As per employee approximately 10 minutes. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (51F - Cold Holding); cheese (47F - Cold Holding); cheese (50F - Cold Holding); marinara sauce (51F - Cold Holding) at pizza preparation cooler. As per manager for approximately 20 minutes. Observed milk (46F - Cold Holding) at preparation counter. Employee placed milk inside reach in cooler. As per manager for approximately 1 hour. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed container of raw shell eggs stored at room temperature at cook line. Advised cook to place eggs inside reach in cooler. **Corrected On-Site** **Warning**
03A-03-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers salmon, swai and snapper, no letter of parasite destruction available. **Warning**
01D-01-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook wash hands at hand sink at cook line for approximately 5 seconds. **Warning**
12A-17-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed food employee crack raw shell eggs and then removed bread from press without washing hands. Coached employee and employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook at pizza preparation area begin preparing pizzas, no hand wash. Coached employee and employee washed hands. **Corrected On-Site** **Repeat Violation** **Warning**
12A-16-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for fish. Coached employee on minimum cooking temperatures and provided temperatures handout. **Corrected On-Site** **Warning**
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at cook line. Observed can opener blade soiled with old food debris at cookline. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic dish rack stored over hand sink at expo area. Manager removed item. Observed pizza trays stored in front of hand sink at pizza preparation area. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food employee utilize hand sink as dump sink at hand sink at cook line. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Observed establishment offers swai, mahi and snapper. Manager stated to inspectors during inspection and complainant during phone call that fish the complainant consumed was sea bass. Observed no sea bass at establishment. **Admin Complaint**
52-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Manager replenished paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Yonielis employed more than 60 days, no proof of employee training. **Warning**
53B-13-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Manager replenished solution. Final reading, 200ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of cheese and seasoning at pizza preparation area. Employee removed items from containers. **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard used as liner on preparation area at cook line. **Warning**
14-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls not inverted at cook line across from pizza preparation area. **Warning**
24-05-4
Basic - Cloth used as a food-contact surface. Observed wiping cloth touching raw beef inside reach in cooler drawers at cook line. Manager removed cloth. **Corrected On-Site** **Warning**
21-05-5
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. Observed ice build up inside preparation cooler at pizza area. **Warning**
14-74-7
Basic - Food stored on floor. Observed raw beef stored on floor at walk in freezer. Observed unwashed onions and unwashed potatoes stored on floor near walk in freezer. Employee placed products on shelf inside walk in cooler. **Corrected On-Site** **Warning**
08B-38-4
Basic - Insect control device installed over storage shelves at 3 compartment sink. **Repeat Violation** **Warning**
35B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside preparation cooler at pizza area. **Warning**
05-09-4
Basic - Single-service articles improperly stored. Observed single service pizza boxes stored on floor at pizza preparation area. **Warning**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside preparation reach in cooler at pizza area. **Warning**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front counter. **Warning**
29-20-5
Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease. Observed wall near hood suppression system soiled with accumulated grease. **Warning**
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths at cook line, ware washing area, pizza preparation area and front counter not stored inside sanitizer solution. Manager placed wiping cloths inside solution. **Corrected On-Site** **Warning**
21-12-4
9
Jul 11, 2023
Routine - Food
3 critical violations. 9 major violations. 7 minor violations.
View 19 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Rusted cans present. See stop sale. Observed five 7lb cans of Heinz ketchup with rust at storage rack at cook line.
01B-01-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line. Employee placed item inside walk in cooler.
03A-03-5
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. Provided procedures and manger printed. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade heavily soiled with old food debris at cook line. Observed interior of microwaves at cook line soiled with accumulated food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pizza trays blocking hand sink at preparation area. Manager removed items. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed towels stored inside hand sink at expo area and metal container stored inside hand sink at pizza preparation area. Manager removed items. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, cook line, expo and pizza preparation area. Manager replenished paper towels. **Corrected On-Site**
31B-02-4
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. Manager printed and each employee signed health reporting agreements. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Observed at cook line and front counter. Manager replenished soap.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cook sausage not date marked at walk in cooler. As per manager, item was prepared 2 days prior.
02C-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with black substance at pizza preparation area. Observed ceiling soiled with dust near expo area.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed near office.
36-32-5
Basic - Buildup of food debris/soil residue on microwave door handles.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf above pizza preparation area soiled with old food debris.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Repeat Violation**
14-09-4
18
Oct 7, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
30
Frequently Asked Questions
When was Polo Norte last inspected?
The most recent health inspection at Polo Norte on file is from Jan 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Polo Norte?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Polo Norte.
How does Polo Norte compare to other restaurants in Miami?
Polo Norte most recently scored 32 out of 100, which is lower than the Miami average of 74.
Has Polo Norte's inspection record improved over time?
No. Recent inspections at Polo Norte have averaged around 15 violations per visit, up from roughly 10 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 four times per year on average.
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