Polka European Market & Deli
3950-6 NW Federal Hwy, Jensen Beach, FL 34957 · Permanent Food Service · License 5301542
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-17
- Administrative complaint on Sep 17Counts in full until a follow-up finds the problems fixed-20
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw pork stored over ready to eat vegetable soup and cooked potatoes in stainless reach in cooler next to walk in cooler Operator stored food items properly
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face and then engaged in food preparation prepping cabbage at cook line prep counter without washing hands.
Operator reviewed proper hand washing with employees to wash hands properly
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags with red ink labeling used in direct contact with bread.
Operator removed.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed in reach in cooler: cooked vegetable soup made on 9/8, per operator food prepared and frozen on 9/8 and thawed over night on 9/17 Reviewed proper time tracking and date marking with operator Operator wrote correct time/ date labeling for foods
Fixed on the spot
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cooked whole muscle pork sitting on prep counter in kitchen at 60-70°F cooling at 10:45 since 9:30-60°F to 70°F at 11:30) at current rate of current of cooling, items will not reach from 135°F to 41°F within 6 hours. Operator placed food inside cooler to begin chilling.
Basic1
Code 08, Food protection and cross-contamination: Observed multiple Food items such as bag of carrots and boxed food stored on floor of walk in cooler.
Advised operator to store 6 inches off floor.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.