POLO NORTE
7360 SW 24 UNIT 1, Miami FL 33155 · 305 804 8282
Last inspected Jul 15, 2026 · 13 visits since July 2023
MAR 25
MAY 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed one flying insect near mop sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024022746 | Jan 20, 2024 | Jun 5, 2024 | $400 |
Inspection history
13 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (55F - 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.
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.
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.
Show the remaining 13 findings ▾
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.
Nonfood-grade basting brush used in food. Observed non food grade basting brush used at the coffee prep station.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine 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.
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.
Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
Food storage container/container lid cracked or broken. Observed plastic container next to cook line cracked. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line with soiled gaskets.
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.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to fry station soiled.
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.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Live, small flying insects found. Observed one flying insect near mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade located next to cook line soiled.
Handwash sink used for purposes other than handwashing. Observed kitchen pots inside hand wash sink by the cook line. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine and quaternary chemical test kit for three compartment sink and dish machine.
Non-pitting surface rust on food-contact equipment. Observed dish rack near three compartment sink with rusted shelves.
Nonfood-grade basting brush used in food. Observed non food grade basting brush used at the coffee prep station.
Spray bottle containing toxic substance not labeled. Observed two clear spray bottles containing degreaser not labeled near chemical storage area. Operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored next to canned beverages in dry storage area. Operator removed.
Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler located across the cook line soiled.
Plumbing system in disrepair. Observed hand wash sink leaking water from pipe underneath next to cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
Water draining onto floor surface. Observed hand wash sink located next to cook line leaking water onto the floor.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing sauces and oil located at the cook line not labeled. Operator labeled.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate15 Basic
Show 24 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male cook line employee touch face with bare hands and immediately grabbed kitchen utensil without proper handing washing. Coached employee on proper hand washing.
Raw animal food stored over or with unwashed produce. Observed raw beef stored above unwashed potatoes inside walk in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs (51F - Cold Holding) located across the cook line. As per cook, products has been there for about an hour. Operator placed inside walk in cooler for rapid cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (47F - Cold Holding) and cooked beef (50F - Cold Holding) at the reach in cooler near cook line. As per cook, products have been there for about half an hour. Operator placed items in walk in freezer for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired quaternary test kit for three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nonfood-grade basting brush used in food. Observed paint brush used to prep coffee at coffee bar.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser with no label near hand wash station.
Bowl or other container with no handle used to dispense food. Observed plastic bowl inside bin of flour used as a scoop. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen prep area soiled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed frozen commercially packaged mahi mahi being thawed inside walk in cooler while product was still in its original packaging. As per operator, product was placed there no less than half an hour ago. Operator removed from packaging.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards in prep area with cut marks and no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed male cook line employee with no hair restraint engaged in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Observed back exits door with gap underneath.
Food storage container/container lid cracked or broken. Observed bin of plantains inside walk in cooler cracked.
Food stored on floor. Observed plastic container of peeled plantains on floor inside walk in cooler.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under red cutting board at prep table. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located across the cook line soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located across the cook line with rust accumulation.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rust accumulation on shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on table in kitchen prep area not stored in sanitizing solution.
Working containers of food removed from original container not identified by common name. Observed clear squeeze bottles containing oil and sauces with no label at the cook line.
May 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and tiles soiled throughout establishment.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observed gaskets in disrepair at reach in cooler near 3 compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed across cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area across cook line.
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (53F - Cold Holding); Salmon (50F - Cold Holding); swai (50F - Cold Holding) at cook line. As per manager since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (53F - Cold Holding); Salmon (50F - Cold Holding); swai (50F - Cold Holding) at cook line. As per manager since previous day.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided via mail to manger, manger printed form and filled it out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef at reach in cooler by pasta station held more than 24 hours not properly date marked, employee placed label. Observed lobster and lasagna at reach in cooler next to office door lheld more than 24 hours not properly date marked, employee placed label
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and tiles soiled throughout establishment.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observed gaskets in disrepair at reach in cooler near 3 compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed across cook line.
Stored food not covered. Observed pork stored at reach in cooler across cook line not covered. Employee placed cover
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area across cook line.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for dish machine.
Nonfood-grade basting brush used in food. Observed non food grade brush used at coffee prep station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled.
Cutting board has cut marks and is no longer cleanable. Observed white cutting boards in kitchen prep area with cut marks and no longer cleanable.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located at front counter area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers located across the cook line soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in coolers with rusted shelves.
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw shelled eggs inside walk in cooler. Operator placed products in correct order based on temperatures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (56F - Cold Holding); pork chops (53F - Cold Holding); pork (52F - Cold Holding); beef (54F - Cold Holding) at the cook line reach in cooler. Operator states products have been there for about two hours. Operator placed inside walk in cooler for rapid cooling.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary testing kit for three compartment sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located next to cook line.
No soap provided at handwash sink. Observed no soap at hand wash station located next to cook line.
Nonfood-grade basting brush used in food. Observed non food grade brush used at coffee prep station.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser with no label in chemical storage area. Operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling soiled.
Cutting board has cut marks and is no longer cleanable. Observed white cutting boards in kitchen prep area with cut marks and no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed male cook line employee with no hair net at fryer station. Operator placed hair net on.
Floor area(s) covered with standing water. Observed standing water inside walk in cooler.
Floor soiled/has accumulation of debris. Observed kitchen cook like floor soiled.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath red cutting board in kitchen prep area. Operator discarded.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located at front counter area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers located across the cook line soiled.
Stored food not covered. Observed bins of shredded lettuce inside walk in cooler with no cover. Operator placed lid immediately.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in coolers with rusted shelves.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 5 high priority.
5 High priority3 Intermediate19 Basic
Show 27 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at pizza station touch face and not washed hands. Coached manager on correct procedure.
Raw animal food stored over or with unwashed produce. Observed raw ribs stored over unwashed vegetables at exterior walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cold holding drawers near fryer: Tostones (50F - Cold Holding); Sweet potatoes (51F - Cold Holding). As per manager, less than 2 hours. Products were moved to working cooling unit for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanadas (126F - Hot Holding); Beef empanadas (118F - Hot Holding) at front counter hot holding case. As per manager, less than 30 minutes. Manager increased temperature on unit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink splitter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nonfood-grade basting brush used in food. Observed painting brush used at coffee station. Coached manager on correct procedure.
Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
Bowl or other container with no handle used to dispense food. Observed at flour container near three compartment sink. Bowl was removed.
Ceiling tile missing. Observed over three compartment sink.
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 cold holding drawers next to fryers not keeping proper temperature. Temperature ensured at 47F. One drawer not closing correctly. Informed manager and he removed any TCS food from interior.
Cutting board has cut marks and is no longer cleanable. Observed at large cutting board at cook line.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum at pizza making station. Coached manager on correct procedure.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while handling food.
Equipment and utensils not properly air-dried - wet nesting. Observed at metal containers at shelf next to three compartment sink.
Equipment in poor repair. Observed reach-in cooler gasket in disrepair at pizza station.
Exterior door has a gap at the threshold that opens to the outside. Observed at door next to three compartment sink.
Food stored on floor. Observed ice cream containers stored on floor at walk-in freezer. Coached manager on correct procedure.
Garbage can located outside has no lid or lid open/broken.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at ice cream cooler at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards at interior walk-in cooler soiled.
Plumbing system in disrepair. Observed faucet at hand washing sink near kitchen entrance loose.
Stored food not covered. Observed cooked ground beef uncovered at interior walk-in cooler. Coached manager on correct procedure.
Walk-in cooler shelves with rust that has pitted the surface. Observed at both interior and exterior walk-in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind prep table near three do sink soiled with mold-like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored on counters throughout restaurant.
Jul 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (55F - Cold Holding) inside walk at kitchen, as per manager product has been inside unit 2 days prior
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (55F - Cold Holding) inside walk at kitchen, as per manager product has been inside unit 2 days prior Observed); malanga (45F cold holding); in walk in cooler inside kitchen. As per manager, product was placed inside unit approximately 1 hour prior. Observed Raw Pork (49F cold holding) in outside walk in cooler, as per manager, item was placed in cooler one hour prior. Observed sliced cheese at 60F cold holding, at sandwich area. As per manager product was placed inside unit one hour prior.
Food-contact surface soiled with food debris Observed : Pizza oven and oven at cook line soiled with old food debris. Broiler soiled next to sauté station Can opener soiled next to hand wash sink next to oven.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per operator no test strips were available.
Ceiling tile missing. Observed Missing ceiling tile above hand sink next to oven
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in disrepair above fryer area Observed ceiling tile above hand sink next to oven in disrepair.
Cutting board has cut marks and is no longer cleanable. Observed marks all over board at sandwich area
Garbage can located outside has no lid or lid open/broken. One dumpster either lid in disrepair
Unclean building components, attachments or fixtures. Observed grease buildup on hood system
Unnecessary items/unused equipment on the premises. Observed microwave in disrepair in kitchen, as per manager not being used.
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority4 Intermediate14 Basic
Show 25 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect land on slicer at cook line. Employee sanitized slicer. Observed approx 3 live flying insects flying at entryway of kitchen
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed date marked at 6/25 of 2 lbs of cooked chicken in walk in at kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw thawed Mahi, Salmon and Snapper filets in walk cooler at kitchen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (55F - Cold Holding) inside walk at kitchen, as per manager product has been inside unit 2 days prior
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan (55F - Cold Holding) inside walk at kitchen, as per manager product has been inside unit 2 days prior Observed); malanga (45F cold holding); in walk in cooler inside kitchen. As per manager, product was placed inside unit approximately 1 hour prior. Observed Raw Pork (49F cold holding) in outside walk in cooler, as per manager, item was placed in cooler one hour prior. Observed sliced cheese at 60F cold holding, at sandwich area. As per manager product was placed inside unit one hour prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at heater in Bar area Shrimp Empanadas 111 degrees F. As per manager, empanadas were placed inside until 30 minutes prior.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200 plus ppm) employee diluted solution with water, final reading 50ppm.
Food-contact surface soiled with food debris Observed : Pizza oven and oven at cook line soiled with old food debris. Broiler soiled next to sauté station Can opener soiled next to hand wash sink next to oven.
Handwash sink used for purposes other than handwashing. Observed wiping cloth stored in hand wash sink in front of triple wash sink and Spatula in hand wash sink next to pizza preparation area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. As per operator no test strips were available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in front of three compartment sink
Bowl or other container with no handle used to dispense food. Observed cup stored inside cheese container near pizza preparation area.
Ceiling tile missing. Observed Missing ceiling tile above hand sink next to oven
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in disrepair above fryer area Observed ceiling tile above hand sink next to oven in disrepair.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted next to hand wash sink in front of triple wash sink
Cleaned and sanitized equipment or utensils not properly stored. Observed bowls underneath soap dispenser at hand wash sink front entrance of kitchen
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw thawed Mahi, Salmon and Snapper filets in walk cooler at kitchen. Discussed proper thawing procedure with manager.
Cutting board has cut marks and is no longer cleanable. Observed marks all over board at sandwich area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Personal cups above pizza prep area and Personal cups above hand wash sink in kitchen in front of triple wash sink. Observed personal cup and associates cell phone on counter at bar area. Employee removed cell phone.
Garbage can located outside has no lid or lid open/broken. One dumpster either lid in disrepair
Unclean building components, attachments or fixtures. Observed grease buildup on hood system
Unnecessary items/unused equipment on the premises. Observed microwave in disrepair in kitchen, as per manager not being used.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored on counters throughout restaurant
Working containers of food removed from original container not identified by common name. In Bar area : Observed sugar not labeled In kitchen area : Observed sugar and flour not labeled
Worn, torn and/or soiled floors/carpeting. Observed Floor soiled with old food debris near fryer area.
Jan 20, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (51F - Cold Holding); cheese (47F - Cold Holding); cheese (50F - Cold Holding); marinara sauce (51F - Cold Holding) at pizza preparation cooler. As per manager for approximately 20 minutes. Observed milk (46F - Cold Holding) at preparation counter. Employee placed milk inside reach in cooler. As per manager for approximately 1 hour.
Identity of food or food product misrepresented. Observed establishment offers swai, mahi and snapper. Manager stated to inspectors during inspection and complainant during phone call that fish the complainant consumed was sea bass. Observed no sea bass at establishment.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Yonielis employed more than 60 days, no proof of employee training.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls not inverted at cook line across from pizza preparation area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside preparation cooler at pizza area.
Jan 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 7 high priority.
7 High priority7 Intermediate14 Basic
Show 28 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook at pizza preparation area begin preparing pizzas, no hand wash. Coached employee and employee washed hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed food employee crack raw shell eggs and then removed bread from press without washing hands. Coached employee and employee washed hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook wash hands at hand sink at cook line for approximately 5 seconds.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers salmon, swai and snapper, no letter of parasite destruction available.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed container of raw shell eggs stored at room temperature at cook line. Advised cook to place eggs inside reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (51F - Cold Holding); cheese (47F - Cold Holding); cheese (50F - Cold Holding); marinara sauce (51F - Cold Holding) at pizza preparation cooler. As per manager for approximately 20 minutes. Observed milk (46F - Cold Holding) at preparation counter. Employee placed milk inside reach in cooler. As per manager for approximately 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanada (129F - Hot Holding) at front counter. As per employee approximately 10 minutes.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for fish. Coached employee on minimum cooking temperatures and provided temperatures handout.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at cook line. Observed can opener blade soiled with old food debris at cookline.
Handwash sink not accessible for employee use at all times. Observed plastic dish rack stored over hand sink at expo area. Manager removed item. Observed pizza trays stored in front of hand sink at pizza preparation area.
Handwash sink used for purposes other than handwashing. Observed food employee utilize hand sink as dump sink at hand sink at cook line.
Identity of food or food product misrepresented. Observed establishment offers swai, mahi and snapper. Manager stated to inspectors during inspection and complainant during phone call that fish the complainant consumed was sea bass. Observed no sea bass at establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Manager replenished paper towels.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee Yonielis employed more than 60 days, no proof of employee training.
Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of cheese and seasoning at pizza preparation area. Employee removed items from containers.
Cardboard used to line food-contact shelves. Observed cardboard used as liner on preparation area at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls not inverted at cook line across from pizza preparation area.
Cloth used as a food-contact surface. Observed wiping cloth touching raw beef inside reach in cooler drawers at cook line. Manager removed cloth.
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 ice build up inside preparation cooler at pizza area.
Food stored on floor. Observed raw beef stored on floor at walk in freezer. Observed unwashed onions and unwashed potatoes stored on floor near walk in freezer. Employee placed products on shelf inside walk in cooler.
Insect control device installed over storage shelves at 3 compartment sink.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside preparation cooler at pizza area.
Single-service articles improperly stored. Observed single service pizza boxes stored on floor at pizza preparation area.
Standing water in bottom of reach-in-cooler. Observed standing water inside preparation reach in cooler at pizza area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at front counter.
Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease. Observed wall near hood suppression system soiled with accumulated grease.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths at cook line, ware washing area, pizza preparation area and front counter not stored inside sanitizer solution. Manager placed wiping cloths inside solution.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium solution at 0ppm. Manager replenished solution. Final reading, 200ppm.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority9 Intermediate7 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Rusted cans present. See stop sale. Observed five 7lb cans of Heinz ketchup with rust at storage rack at cook line.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line. Employee placed item inside walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided procedures and manger printed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade heavily soiled with old food debris at cook line. Observed interior of microwaves at cook line soiled with accumulated food debris.
Handwash sink not accessible for employee use at all times. Observed metal pizza trays blocking hand sink at preparation area. Manager removed items.
Handwash sink used for purposes other than handwashing. Observed towels stored inside hand sink at expo area and metal container stored inside hand sink at pizza preparation area. Manager removed items.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter, cook line, expo and pizza preparation area. Manager replenished paper towels.
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. Manager printed and each employee signed health reporting agreements.
No soap provided at handwash sink. Observed at cook line and front counter. Manager replenished soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cook sausage not date marked at walk in cooler. As per manager, item was prepared 2 days prior.
Buildup of food debris/soil residue on microwave door handles.
Ceiling/ceiling tile shows damage or is in disrepair. Observed near office.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with black substance at pizza preparation area. Observed ceiling soiled with dust near expo area.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf above pizza preparation area soiled with old food debris.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.