Polaris Cafeteria & Mini Market

1153 NW 22 Ave, Miami, FL 33125 · Permanent Food Service · License 2303498

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 10 basic
-19
Safety score81

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct212026

Routine inspection

13 violations found

First visitOct 21, 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.
13 violations found:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at reach in cooler raw chicken stored over cooked soup.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed at reach in cooler raw chicken stored over raw beef.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed for prepared containers of Soup, rice, cooked beef and other items in coolers.
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed at reach in cooler next to mop sink containers if spooked beef, raw chicken, soups and other items stored uncovered.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in containers of chimmychurri, sugar and ground beef.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed throughout.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at prep cooler at entrance of kitchen.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at bathroom hand sink.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed throughout.
  Floor soiled/has accumulation of debris.
  Observed throughout kitchen.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed stored in mop bucket.
- Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
  Observed establishment licensed for 10 seats and operating with approximately 25+.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct152026D61Routine inspection27 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
17 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 15 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Observed: Food placed in soiled container/equipment.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic15
- Code 05, Thermometers provided and accurate: Observed: Ambient air thermometer not located in the coolest part of the hot holding unit.
  More time given
- Code 08, Food protection and cross-contamination: Observed: Stored food not covered.
  More time given
- Code 10, In-use utensils properly stored: Observed: In-use knife/knives stored in cracks between pieces of equipment.
  More time given
- Code 21, Wiping cloths and linens: Observed: In-use wet wiping cloth/towel used under cutting board.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Observed: Reach-in freezer interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 25, Single-service items: Observed: Reuse of single-service or single-use articles.
  More time given
- Code 31, Handwash sinks and supplies: Observed: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 32, Restrooms: Observed: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Observed: Floors not constructed to be easily cleanable.
  More time given
  Observed: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
- Code 42, Premises and cleaning equipment: Observed: Wet mop not stored in a manner to allow the mop to dry.
  Still observed.
  More time given
- Code 50, Current license displayed: Observed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitOct 15, 2026 Warning pending
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 4 High priority
- 4 Intermediate
- 19 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked chicken (51°F - Cold Holding); pork (50°F - Cold Holding) inside the reach in cooler in the kitchen area. As per operator foods were stored previous night. Foods have been out of temperature for more than 4 hours. A stop sale was issued. Priority: High Priority
- Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked chicken (51°F - Cold Holding); pork (50°F - Cold Holding) inside the reach in cooler in the kitchen area. As per operator foods were stored previous night. Foods have been out of temperature for more than 4 hours. A stop sale was issued. Also observed cheese (47°F - Cold Holding) inside reach in cooler at the prep table. As per employee doe less than one hour. Priority: High Priority
  Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed plantains (111°F - Hot Holding) on top of steam table as per operator for less than one hour. Priority: High Priority
- Code 08, Food protection and cross-contamination: Observed: Food placed in soiled container/equipment.
  Observed clean pots stored in a shelf soiled with food debris accumulation. Priority: High Priority
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Form was provided to operator. Operator provided on site after observation. Priority: Intermediate
- Code 11, Employee health: Observed: 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. Observed Consepcion G. hasn’t signed food employee reporting agreement. Priority: Intermediate
- Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulated food debris on the rack inside kitchen area. Priority: Intermediate
- Code 53, Manager certification and employee training: Observed: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food handled training was not provided for Marta Fuentes and Consepcion G. Both employees are working over 2 months. Priority: Intermediate
Basic19
- Code 05, Thermometers provided and accurate: Observed: Ambient air thermometer not located in the coolest part of the hot holding unit.
  Observed at the reach in cooler by the stove. Priority: Basic
- Code 08, Food protection and cross-contamination: Observed: Stored food not covered.
  Observed food inside reach in freezer not covered. Priority: Basic
  Observed: Food stored on floor.
  Observed plastic oil container is stored on the floor. Priority: Basic
  Fixed on the spot
- Code 10, In-use utensils properly stored: Observed: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife being stored between reach cooler and steam table . Priority: Basic
  Observed: In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on gen handle of the kitchen. Priority: Basic
- Code 14, Food-contact surfaces designed and maintained: Observed: 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 all food inside reach in cooler out of temperature. Priority: Basic
- Code 21, Wiping cloths and linens: Observed: In-use wet wiping cloth/towel used under cutting board.
  observed wet cloth under cutting board. Priority: Basic
- Code 22, Food-contact surfaces clean and sanitized: Observed: Reach-in freezer interior/shelves have accumulation of soil residues.
  Priority: Basic
  Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of mold like substance inside ice machine. Priority: Basic
- Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed accumulated food debris on gasket of reach in cooler in kitchen area. Priority: Basic
- Code 25, Single-service items: Observed: Reuse of single-service or single-use articles.
  Observed plastic detergent containers being reused to store food. Priority: Basic
- Code 31, Handwash sinks and supplies: Observed: No handwashing sign provided at a hand sink used by food employees.
  Observed women’s bathroom missing handwashing signage. Priority: Basic
- Code 32, Restrooms: Observed: Covered waste receptacle not provided in women's bathroom.
  Observed uncovered receptacle in women’s bathroom. Priority: Basic
- Code 36, Floors, walls, ceilings and ventilation: Observed: Floors not constructed to be easily cleanable.
  Observed tongs stored floor tile missing grout. Priority: Basic
  Observed: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed disrepair ceiling tiles in kitchen area. Priority: Basic
  Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles soiled in kitchen area. Priority: Basic
  Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed ceiling, ceiling tiles/ vents soiled and with accumulated food debris, grease, dust, mold-like substance in the kitchen area. Priority: Basic
- Code 42, Premises and cleaning equipment: Observed: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop inside the bucket in hallway. Priority: Basic
  Fixed on the spot
- Code 50, Current license displayed: Observed: Current Hotel and Restaurant license not displayed.
  Observed license displayed expired October 1, 2025. Priority: Basic
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.