POLO NORTE KENDALL INC
13901 SW 42 ST, Miami FL 33175 · 305-804-8282
Last inspected Aug 7, 2026 · 11 visits since November 2023
JAN 25
JUL 25
SEP 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Provide to operator via email.
★ 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--2016001619 | Dec 10, 2015 | Feb 16, 2016 | $200 |
Inspection history
11 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cheese inside WIC. Observed raw shell eggs stored over butter inside WIC.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Roberto Alloroa certified by national registry expired on 07-12-2026.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled.
Show the remaining 6 findings ▾
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. Observed some employees training by FRLA expired on 05-2026.
Accumulation of debris on exterior of warewashing machine.
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. See stop sale. Observed frozen solid fillets of salmon and mahi with ROP bag inside WIC starting to thaw without bag being cut or removed. Manager cut through bag.
Food stored on floor. Observed chicken container on floor inside WIC.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside WIF.
In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas between 3 compartment sink and wall.
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over ready to eat sauce in walk in cooler. Manager placed pork on bottom shelf.
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. Provide to operator via email.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near exit door. Manager was able to provide and replace the roll.
Non-pitting surface rust on food-contact equipment. Observed accumulation of rust and debris on shelves housing food items in secondary storage area. Employee started the cleaning process.
Bowl or other container with no handle used to dispense food. Observed plate being used as a scoop for ham inside reach in cooler across of pizza stove. Manager removed plate on top of ham.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents and water marks on the ceiling of secondary 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 frozen solid fillets of salmon and mahi with ROP bag has cut open and starting the thawing process. Explained to operator must be taken out of ROP bag completely. Employee removed and separate fish into separate food pans.
Floor tiles missing and/or in disrepair. Observed in front of walk in cooler in secondary storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside reach in freezer in the kitchen area. Employee started the cleaning process.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle on top of ham at the pizza prep station. Manager removed and discarded spoon.
No handwashing sign provided at a hand sink used by food employees. Observed missing for female restrooms. Also observed for handwashing sink in secondary storage area. Manager was able to provide and post the sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets for reach in freezer and reach in coolers in the kitchen area. Also observed soiled shelves and shelf wall housing multiple microwaves. Employee started the cleaning process.
Sep 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling located above swinging door entrance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings located above swinging door entrance and the vents and ceiling above cook line. Observed in secondary storage area across of building soiled ceilings.
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 reach in cooler by the stove it is not working properly. All food was out of temperature.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under the back exit door of main restaurant and also the exit door located in the secondary storage area located across of restaurant building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavily soiled the shelving rack above swinging doors of entrance, door multiple door gaskets of the reach in cooler around kitchen area, the vent of the ceiling fan unit located in the kitchen. Observed in the secondary storage area across of building, soiled food storage
Stored food not covered. Observe ready to eat pork not covered inside the reach cooler near stove area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths stored on a shelf above prep table in the back of kitchen.
Sep 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 38 recorded, 10 high priority.
10 High priority6 Intermediate22 Basic
Show 38 findings ▾
Dented/rusted cans present. See stop sale. Observed one can (6lbs.) of tomatoes sauce dented located in the secondary storage area across of restaurant building.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed two employees placed beard restraint and touched faced, then proceeded to prep food without washing their hands.
Food placed in soiled container/equipment. Observed uncooked rice, beans, and brown rice being stored in a unsanitized 3 compartment storage that is located in a storage area that that is not entirely enclosed.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees not sanitizing food contact preparation tables.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensil in standing water of 120 F.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container of cooked shrimp not date marked. Per employee, it was cooked yesterday and placed date marking label. Also observed rice pudding with no date marking located in the ice cream area. Also observed Cuban frittas not date marked
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the cooked sweet plantains at a temperature of plantains (108F - Hot Holding); chicken soup (98F - Hot Holding); cooked beans (108F - Hot Holding located on counter across of dishwasher machine. Also observed the following out of temperature: Swiss cheese (56F); ham (55F - Cold Holding); salami (55F - Cold Holding); pork (54F); cheese (67F - Cold Holding); chorizo (67F - Cold Holding) located on the prep table; beef (46F - Cold Holding); malanga (48F - Cold Holding) located front line area; raw chicken (49F - Cold Holding); raw beef (49F - Cold Holding); raw pork (46F - Cold Holding located in the under counter reach in cooler near sink and stove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following out of temperature: Swiss cheese (56F); ham (55F - Cold Holding); salami (55F - Cold Holding); pork (54F); cheese (67F - Cold Holding); chorizo (67F - Cold Holding) located on the prep table; beef (46F - Cold Holding); malanga (48F - Cold Holding) located front line area; raw chicken (49F - Cold Holding); raw beef (49F - Cold Holding); raw pork (46F - Cold Holding located in the under counter reach in cooler near sink and stove. As per manager food were placed in reach in cooler around 10:30 AM. Stop sale was issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the cooked sweet plantains (108F - Hot Holding). As per operator food was cooked at 10:30 AM Stop sale was issued. Also observed chicken soup (98F - Hot Holding); cooked beans (108F - Hot Holding)located on counter across of dishwasher machine. As per operator less than 3 hours.
Toxic substance/chemical improperly stored. Observed a chemical bottle stored on top of ice machine located in secondary storage area across of building.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink not easily accessible and blocked by a garbage can located in the back kitchen area. Employee removed the trash can.
Handwash sink used for purposes other than handwashing. Observed utensils inside the hand wash sink located in the back kitchen area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quad strips available for testing.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located in secondary storage area across of restaurants building.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unable to answer the correct hot holding minimum temperature.
Bowl or other container with no handle used to dispense food. Observed two bowls with no handles used as scoopers for rice and the rice and beans, located in the kitchen by the stove and in the rice located in the kitchen area near pizza oven. Also observed bowls being used as scoops for the rice, beans, chicharos, lentils, judias located in the dry storage area across of the restaurant.
Ceiling tile missing. Observed in secondary storage area across of building missing ceiling tile.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling located above swinging door entrance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings located above swinging door entrance and the vents and ceiling above cook line. Observed in secondary storage area across of building soiled ceilings.
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 reach in cooler by the stove it is not working properly. All food was out of temperature.
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 13 units of fish thawing in ROP bag located in the walk in cooler located secondary storage area across of restaurant building. A Stop Sale was issued.
Dead roaches on premises. Observed one dead roach found in the dry storage area of the secondary storage area across of building.
Employee drink from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employees open container drink stored above the prep table near the microwave.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's open water cup, two phones, and car keys stored on shelf above prep food area in the back kitchen and one personal water bottle in the reach in cooler in the kitchen area. Also observed a cell phone and employee's drink cup located on the prep counter located in the ice cream area.
Employee with no beard guard/restraint while engaging in food preparation. Observed two employees without beard guards while prepping food. Manager provided.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under the back exit door of main restaurant and also the exit door located in the secondary storage area located across of restaurant building.
Food stored in a room/shed that is not fully enclosed. Observed a storage area that that is not entirely enclosed, uncooked rice, beans, and brown rice being stored in a unsanitized 3 compartment storage.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop stored on top of ice machine and not protected located in secondary storage area across of restaurant building.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored in between receipt machine and shelf and spatulas and other utensils in between walls of three compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed three scoopers with handles touching the rice located in the prep area near pizza oven.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping towel under a cutting board on the prep table located in the back of the kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the hand wash sink located in the back kitchen area and in the front cafeteria.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavily soiled the shelving rack above swinging doors of entrance, door multiple door gaskets of the reach in cooler around kitchen area, the vent of the ceiling fan unit located in the kitchen. Observed in the secondary storage area across of building, soiled food storage
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee's water bottle stored inside reach in cooler by sink in back kitchen area.
Stored food not covered. Observe ready to eat pork not covered inside the reach cooler near stove area.
Water leaking from pipe and/or faucet/handle. Observed the hand wash sink leaking at the faucets, located in the kitchen area by swinging door.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths stored on a shelf above prep table in the back of kitchen.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed Irelis Couzo.
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Manuel de las Cagigas Mas 01-22-23.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting soiled with food debris at cook line. Employee cleaned properly during inspection.
Handwash sink used for purposes other than handwashing. Observed handwashing sink soiled with paper towels at front counter. Employee cleaned properly during inspection.
No probe thermometer provided to measure temperature of food products.
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. Observed Irelis Couzo.
Spray bottle containing toxic substance not labeled. Observed spray bottle with windex not labeled behind front counter. Employee labeled during inspection.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of soiled metal container, employee removed, washed and stored properly.
In-use tongs stored on equipment door handle between uses. Observed in use tongs being stored on oven door handles. Employee removed, washed and stored properly. Coached employees on proper storage.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw pork stored over whole lettuce.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter in a hot holding unit chicken empanadas (128F - Cold Holding); ham croquettes (127F - Hot Holding), as per operator stored in the unit for less than 2 hours. Operator removed food to be reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink. At hws located next to the ice machine by the walk in cooler.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large pots on drying shelves above the dishwasher.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between steam table and prep table at cook line. Operator removed it.
In-use wet wiping cloth/towel used under cutting board. Operator removed it.
Interior of oven has some accumulation grease, located at cook line.
No handwashing sign provided at a hand sink used by food employees. At hws located next to the ice machine by the walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located by the dump sink at cook line.
Wet wiping cloth used to wipe tableware or carry-out containers.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cleaning prep area surface, then picked up food from the floor to continue to slice ham without washing his hands prior.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken over raw steak. Manager rearranged cooler on site.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the walk in freezer raw chicken stored over raw lamb, not properly separated from one another based upon minimum required cooking temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic food container cracked on the bottom on the container. Manager discarded container on site.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel available at hand sink located t cook line. Employee added paper towel on site.
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. Provided form to manager, manager printed and completed all employee forms during the inspection.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop cheese, in reach in cooler at pizza station.
Equipment in poor repair. Observed gasket torn on three door under-counter cooler located at back of the kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer.
Old labels stuck to food containers after cleaning. Observed old labels in clean containers at DW area.
Reach-in cooler shelves with rust that has pitted the surface, on three door under-counter cooler located at back of the kitchen.
Wet wiping cloth used to wipe tableware or carry-out containers.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line observed fresh garlic in oil (80F - Cold Holding), as per manager held out of temperature for less than 4 hours, food was placed in reach in cooler to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table observed fried plantains (98F - Hot Holding), as per chef for less than 1 hours, employee reheating plantains on site.
Handwash sink used for purposes other than handwashing. Observed employee dumped ice inside the hand sink at preparation area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority5 Intermediate2 Basic
Show 7 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. Sent to operator via email.
Handwash sink not accessible for employee use at all times. Sink by back door, Machine on table in front of sink. Operator moved it
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Roberto Alloroa
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser by back door, behind large hot holding cabinet operator moved it
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
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.