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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
POLO GRILL in VERO BEACH currently holds an InspectFL Health Score of 18.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 76 total violations — 17 critical, 19 major, 40 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 14, 2026 shows 11 observation rows: 4 critical, 3 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
POLO GRILL has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chef threw away
- [14-01-5] Bowl or other container with no handle used to dispense food. In bread crumbs
- [31A-10-4] Equipment drain line draining into handwash sink. Soda nozzle drain line draining into hand sink at bar
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line walls have dust build up. Wall behind dish machine soiled
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar. Operator printed sign and posted
- [14-86-1] Non-food grade paper/paper towel used as liner for food container. Napkins used to store Krab sticks. Employee removed
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served.
- [22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
- [22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Cut in sanitizer line. Operator was able to make repair to line. Ow reading 100ppm.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- cooked lobster (44F - Cold Holding) in cooler for 1 hour. Product was iced down. raw chicken (45-50F - Cold Holding) front line cooler overnight.
- [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator has tablets as menu. Digital Sushi menu needs asterisk. Operator was able to add asterisk on all digital menus during inspection.
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