Polo Pony
8050 NW 17 Pl, Ocala, FL 34482 · Permanent Food Service · License 5203311
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic-37
- Extension granted on Oct 27Counts in full until a follow-up finds the problems fixed-3
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
HACCP submitted and pending approval.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Fully-thawed reduced oxygen bag containing raw salmon on shelf inside walk-in cooler. Manager stated the fish is vacuum sealed while frozen on-site.
Code 03, Food out of temperature: Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Fully-thawed reduced oxygen bag containing raw salmon on shelf inside walk-in cooler. Manager stated the fish is vacuum sealed while frozen on-site. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Box containing raw hamburger meat stored on shelf directly above pan containing raw pork and raw bacon inside walk-in cooler. Manager moved the raw ground beef to a lower shelf during this inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1. One fly flying in kitchen at cookline. 2. Two flies crawling on wall in kitchen, near dish machine. 3. One fly flying in kitchen, near ice machines.
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Five mussel tags not marked with last date served.
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is vacuum sealing Time/Temperature Control for Safety (TCS) foods on-site. Establishment is performing cook-chill, sous vide, and storage of fish vacuum sealed on-site. Manager has already applied for the approval of three HACCP plans and they are currently awaiting approval, pending operator reply.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
1. Handwash sink near dish machine blocked by rolling cart. Manager moved the cart away during this inspection. 2. Handwash sink near three-compartment sink blocked by large trash can. Manager moved the trash can away during this inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One Chez Pierre Food Handler certificate expired on 01/27/2026.
Basic5
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Avocado cut in half with sticker still attached inside top of refrigerated make-table at end of cookline.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket coming loose at corner of door of reach-in cooler at cookline, near fryer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Four pans with remnants of old labels stuck to sides on clean dish rack. Manager moved the pans to the warewash area during this inspection.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nested clean plastic pans on shelf in warewash area.
Code 25, Single-service items: Single-service articles improperly stored.
Box containing single-use cups stored directly on floor at front of kitchen. An employee removed them from the floor during this inspection.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.