POLO PONY
8050 NW 17 PL, Ocala FL 34482 · 352-414-7900
Last inspected Aug 24, 2026 · 3 visits since December 2025
DEC 25
APR 26
AUG 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 1. One fly flying in kitchen at cookline. 2. Two flies crawling on wall in kitchen, near dish machine. 3. One fly flying in kitchen, near ice machines.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fully-thawed reduced oxygen bag containing raw salmon on shelf inside walk-in cooler. Manager stated the fish is vacuum sealed while frozen on-site. Stop sale issued.
Live, small flying insects found. 1. One fly flying in kitchen at cookline. 2. Two flies crawling on wall in kitchen, near dish machine. 3. One fly flying in kitchen, near ice machines.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Box containing raw hamburger meat stored on shelf directly above pan containing raw pork and raw bacon inside walk-in cooler. Manager moved the raw ground beef to a lower shelf during this inspection.
Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Fully-thawed reduced oxygen bag containing raw salmon on shelf inside walk-in cooler. Manager stated the fish is vacuum sealed while frozen on-site.
Show the remaining 9 findings ▾
Clam/mussel/oyster tags not marked with last date served. Five mussel tags not marked with last date served.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is vacuum sealing Time/Temperature Control for Safety (TCS) foods on-site. Establishment is performing cook-chill, sous vide, and storage of fish vacuum sealed on-site. Manager has already applied for the approval of three HACCP plans and they are currently awaiting approval, pending operator reply.
Handwash sink not accessible for employee use at all times. 1. Handwash sink near dish machine blocked by rolling cart. Manager moved the cart away during this inspection. 2. Handwash sink near three-compartment sink blocked by large trash can. Manager moved the trash can away during this inspection.
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. One Chez Pierre Food Handler certificate expired on 01/27/2026.
Equipment and utensils not properly air-dried - wet nesting. Wet nested clean plastic pans on shelf in warewash area.
Equipment in poor repair. Gasket coming loose at corner of door of reach-in cooler at cookline, near fryer.
Old labels stuck to food containers after cleaning. Four pans with remnants of old labels stuck to sides on clean dish rack. Manager moved the pans to the warewash area during this inspection.
Raw fruits/vegetables not washed prior to preparation. Avocado cut in half with sticker still attached inside top of refrigerated make-table at end of cookline.
Single-service articles improperly stored. Box containing single-use cups stored directly on floor at front of kitchen. An employee removed them from the floor during this inspection.
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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. Dish machine in dish area, 156F. Maintenance person worked on machine, 161F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained.
Waste line missing at soda gun holster. Soda gun in bar area. Employee put hose on holster.
Dec 23, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.