Polo Norte

7360 SW 24 Unit 1, Miami, FL 33155 · Permanent Food Service · License 2326743

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 15, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
2 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 10 basic
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Jul152026

Routine inspection

17 violations found

First visitJul 15, 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.
17 violations found:
- 2 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed diced tomatoes (55°F - Cold Holding) inside reach in cooler located across the cook line. As per operator, product has been there for about an hour. Operator placed inside walk in cooler for rapid cooling.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shelled eggs stored next to the cook line at room temperature. Operator placed back inside reach in cooler for rapid cooling.
  Fixed on the spot
Intermediate5
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
  Observed non food grade basting brush used at the coffee prep station.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no test kit for three compartment sink and dish machine.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed dry rack used to store clean pots and pans located across the three compartment sink with rusted shelves.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed clean utensils and pots inside hand wash sink located next to pizza prep table. Operator removed.
  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.
Basic10
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in coolers located across the cook line and at the pizza prep area with rusted shelves.
  Food storage container/container lid cracked or broken.
  Observed plastic container next to cook line cracked. Operator discarded.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior of dish machine soiled.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed two wet wiping cloths on top of food prep table not stored in sanitary solution.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler located across the cook line with soiled gaskets.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed back exit door with gap underneath.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall next to fry station soiled.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed ceiling tiles in kitchen cook line area in disrepair.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles and vents in kitchen area soiled.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal bag stored on shelf above prepped produce inside table in kitchen area. Operator removed immediately.
  Fixed on the spot
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.