POLO NORTE FLAGLER INC
10302 W FLAGLER ST, Miami FL 33174 · 305.804.8282
Last inspected Mar 18, 2026 · 11 visits since July 2023
APR 24
AUG 24
APR 25
AUG 25
MAR 26
— STEADY
5 inspections within 42 points of each other. Whatever this kitchen does, it does consistently.
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 form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023052965 | Aug 1, 2023 | Nov 2, 2023 | $200 |
Inspection history
11 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added chlorine, retest Triple Sink (Chlorine 50ppm)
Container of medicine improperly stored. Observed burn cream stored inside reach in cooler behind bar. Operator removed the cream.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 145F).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked pork inside walk in cooler. Operator properly rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at preparation area bacalao mix (46F - Cold Holding); cream cheese (46F - Cold Holding) as per operator for less than 4 hrs. Operator placed inside another cooler for rapid cooling.
Handwash sink used for purposes other than handwashing. Observed sponge inside hand sink by triple sink. Operator removed the sponge.
No probe thermometer provided to measure temperature of food products.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelves over reach in cooler at kitchen. Operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed at pizza station. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover heavily soiled.
Time/temperature control for safety food thawed in an improper manner. Observed beef thawing (frozen) at room temperature at prep area.
Walk-in cooler shelves have accumulation of soil residues.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Observed 2 cans tuna and 1 can of red peppers dented at preparation area. Operator segregated the cans.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw breaded chicken over raw breaded beef inside drawers at cook line. Operator properly arranged products.
Ceiling tile missing. Observed ceiling tile missing at storage area.
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 mani mahi and salmon still in ROP inside reach in cooler across cook line. Operator removed the products from the package.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across cook line.
Unclean building components, attachments or fixtures. Observed hood soiled with grease.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese sauce (67F - Cold Holding)snide reach in cooler across cook line. As per operator for approximately 40 minutes. Operator placed inside walk in cooler for rápido cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese tequeno (121F - Hot Holding); beef empanada (120F - Hot Holding) inside hot box at front counter. As per operator for approximately 2 hrs. Operator turned up heat for reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for quaternary at triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area next to walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mashed potatoes inside walk in cooler without date marked inside walk in cooler. Also observed flans, rice pudding, natilla at storage area without date mark. As per operator for 2 days. Operator started to date mark products.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing winded on shelves under washing area.
Ceiling tile missing. Observed 2 ceiling tiles missing at storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside sprinkles container with handle in contact with product at front counter. Operator placed handle upwards.
No handwashing sign provided at a hand sink used by food employees. Observed at beverage station.
Unclean building components, attachments or fixtures. Observed hood soiled with grease.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed employee medicine inside reach in cooler at preparation area. Employee removed the medicine from the unit.
Nonfood-grade bags used in direct contact with food. Observed cooked pork stored inside no food grade bag in walk in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in cold drawers at cook line. Employee properly arranged products by cooking temperatures.
Manager or person in charge lacking proof of food manager certification.
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. Discussed and provided to person in charge via email. Person in charge printed form, discussed and signed with employees.
No soap provided at handwash sink. Observed next to triple sink. Employee provided the soap.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing table cleaner not properly identified under pizza dough station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with black mold like substance.
Buildup of food debris/soil residue on equipment door handles. Observed cold units door handles soiled throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty at 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 3 mahi (frozen) inside package. Employee made cut to package.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris at cook line. Employee started to clean during inspection.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at preparation area.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled with black substance at sandwich station
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty in kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board under slicer station at storage area.
Equipment in poor repair. Observed at reach in cooler door gaskets torn at deli station.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Open dumpster lid.
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Nonfood-grade bags used in direct contact with food. Observed Nonfood-grade bags used to cover pizza dough inside walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in cooler. Employee rearranged products by cooking temperatures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made cilantro sauce (66F - Cold Holding) inside reach in cooler at sandwich station. As per employee for approximately an hour. Employee moved product to walk in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese tequeno (100F - Hot Holding); ham croquettes (112F - Hot Holding) inside hot box at front counter. As per employee for approximately an hour. Manager discarded voluntarily products.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled with black substance at sandwich station
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to triple sink. Employee provided the paper towels.
No soap provided at handwash sink. Observed at hand sink next to triple sink. Employee provided the soap.
Nonfood-grade basting brush used in food. Observed at coffee station.
Carbon dioxide not adequately secured. Observed at storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty in kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board under slicer station at storage area.
Equipment in poor repair. Observed at reach in cooler door gaskets torn at deli station.
Food storage container/container lid cracked or broken. Observed plastic containers broken at storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice container with handle touching product. Employee moved handle upwards.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops in standing water 73F At ice cream station.
Interior of microwave has accumulation of food debris. Observed next to triple sink.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach cooler door gaskets soiled at kitchen and storage area.
Old labels stuck to food containers after cleaning. Observed on plastic containers at storage area.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in storage reach in freezer holding croquettes bottom interior soiled.
Aug 1, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored under raw beef at drawers reach in cooler preparation area. Operator moved the products to the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers preparation area: raw chicken (54 F - Cold Holding); raw beef (53 F - Cold Holding); raw pork (52 F - Cold Holding). As per operator for about three hours. And garlic in oil (80 F - Cold Holding) at shelf over steam table. As per operator for half an hour. And garlic in oil (74F - Cold Holding) at pizza station on preparation table. Operator moved the products to the walk in cooler for rapid cooling. Operator moved the garlic in oil to the reach in cooler for rapid cooling.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed reach in cooler drawers at 49F. Observed raw chicken (54 F - Cold Holding); raw beef (53 F - Cold Holding); raw pork (52 F - Cold Holding) at drawers reach in cooler preparation area.
No handwashing sign provided at a hand sink used by food employees at preparation area.
Old labels stuck to food containers after cleaning. Observed containers at walking cooler with old labels.
Reach-in cooler interior/shelves have accumulation of soil residues at preparation area.
Aug 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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 form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Current Hotel and Restaurant license not displayed.
Jul 28, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed ice cream scoop on water at 80°F.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork stored under raw beef at drawers reach in cooler preparation area. Operator moved the products to the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers preparation area: raw chicken (54 F - Cold Holding); raw beef (53 F - Cold Holding); raw pork (52 F - Cold Holding). As per operator for about three hours. And garlic in oil (80 F - Cold Holding) at shelf over steam table. As per operator for half an hour. And garlic in oil (74F - Cold Holding) at pizza station on preparation table. Operator moved the products to the walk in cooler for rapid cooling. Operator moved the garlic in oil to the reach in cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (111 F - Hot Holding); beef soup (133 F - Hot Holding) under steam table. As per operator for less than one hour. And cooked onions (110 F - Hot Holding) next to the grill. As per operator for one hour. Operator moved the cooked onion to the grill to be reheated. Operator started to reheat the products.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed reach in cooler thermometer at 88°F.
Handwash sink used for purposes other than handwashing. Observed Food residual inside of hand wash sink. Operator cleaned up the hand wash sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed deserts at reach in cooler bakery area not date marked. As per operator the product was made yesterday morning.
Bowl or other container with no handle used to dispense food. Observed plastic container without handle inside of the walk-in cooler. Operator removed the plastic container.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed reach in cooler drawers at 49°F. Observed raw chicken (54 F - Cold Holding); raw beef (53 F - Cold Holding); raw pork (52 F - Cold Holding) at drawers reach in cooler preparation area.
Food not stored at least 6 inches off of the floor. Observed raw lamb, oxtail, chicken, lobster, fish and pork, tamales stored in floor at walking freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon with handle touching the salt. Operator removed the spoon.
No handwashing sign provided at a hand sink used by food employees at preparation area.
Old labels stuck to food containers after cleaning. Observed containers at walking cooler with old labels.
Reach-in cooler interior/shelves have accumulation of soil residues at preparation area.
Working containers of food removed from original container not identified by common name. Observed plastic container with salt at shelf on top of preparation table not labeled with common name.
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.