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Mixed Health Record
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 NORTE in MIAMI currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 15, 2026. Across those visits, DBPR recorded 17 total findings; InspectFL has detailed violation rows for 14 of them so far.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 15, 2026 shows 14 observation rows: 1 critical, 4 major, and 9 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 NORTE has some meaningful issues on record. Would you still eat here?
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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
- [31A-11-4] 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.
- [16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
- [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen cook line area in disrepair.
- [03A-03-5] 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.
- [40-06-5] 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.
- [53B-14-5] 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.
- [16-37-1] 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.
- [14-38-4] Food storage container/container lid cracked or broken. Observed plastic container next to cook line cracked. Operator discarded.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents in kitchen area soiled.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to fry station soiled.
- [21-12-4] 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.
- [22-31-4] 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.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line with soiled gaskets.
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