Polo Grill

2855 Ocean Dr Ste A4 A5, Vero Beach, FL 32963 · Permanent Food Service · License 4101055

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
4 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 4 basic
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

11 violations found

First visitOct 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 4 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Chef threw away
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cook line- cooked lobster (44°F - Cold Holding) in cooler for 1 hour. Product was iced down. raw chicken (45-50°F - Cold Holding) front line cooler overnight.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Napkins used to store Krab sticks. Employee removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Cut in sanitizer line. Operator was able to make repair to line. Ow reading 100ppm.
  Fixed on the spot
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Repeat violation
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Operator has tablets as menu. Digital Sushi menu needs asterisk. Operator was able to add asterisk on all digital menus during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Soda nozzle drain line draining into hand sink at bar
Basic4
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bread crumbs
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At bar. Operator printed sign and posted
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Cook line walls have dust build up. Wall behind dish machine soiled
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.