POLO GRILL
2855 OCEAN DR STE A4 A5
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Chest freezer in dry storage - From follow-up inspection 2025-04-02: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Bag of onions and potatoes in walk in cooler. Bulk Mirin and flour in dry storage - From follow-up inspection 2025-04-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Gaskets on cooler drawers soiled - From follow-up inspection 2025-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/1/2025
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Oyster tag removed from container. Chef placed tag back Corrected On-Site
- 14-74-7:Basic - 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. Cooler # 4. Ambient 61f. Gaskets are torn and doors do not feel closed tightly.
- 06-09-1:Basic - 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. Sea bass no longer frozen. Educated chef
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Chest freezer in dry storage
- 08B-38-4:Basic - Food stored on floor. Bag of onions and potatoes in walk in cooler. Bulk Mirin and flour in dry storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Gaskets on cooler drawers soiled
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ranch in cooler #2 Corrected On-Site Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Cabbage 49f. Cooked beans 49f. Fresh mussels 56f. Spinach dip 54f. Lump crab meat 60f. All cold holding Warning
Food safety inspection conducted on 4/1/2025 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 10/31/2024
High Priority
2
Intermediate
7
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cooks line
- 14-11-5:Basic - Equipment in poor repair. Chest freezer doesn't seal properly in storage room
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lobster bisque lid in cooler #4 is cracked
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fitlers
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad cooler on cooks line Repeat Violation
- 12A-18-4:High Priority - Employee dried hands on towel after washing due to no paper towels at cooks line hand sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over lobster bisque Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brent expired 2023
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 31A-01-4:Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Being used as a dump sink evidenced by debris in sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced and prepped fish at sushi bar
- 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied. Chef put tag back with product
Food safety inspection conducted on 10/31/2024 revealed 15 total violations (2 high priority, 7 intermediate, 6 basic).
Inspection on 4/3/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line sink Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 22-41-4:High Priority - 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. Reading 0ppm. Detergent was in place of sanitizer. Swapped chemicals, now reading 50ppm Corrected On-Site
Food safety inspection conducted on 4/3/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 12/4/2023
High Priority
0
Intermediate
5
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice bin in dry storage . Chef removed Corrected On-Site
- 06-09-1:Basic - 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. 5 portions of sea bass thawed in packaging Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Onion bags in walk in cooler. Chef put on shelvesCorrected On-Site Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. White Desert cooler in back storage room Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles on cooks line with no label. Labels were added during inspection Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Date missing from some tags. Chef added date Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Chef added date Corrected On-Site Repeat Violation
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag was placed with oysters Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Chef washed during inspection
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp and cooked soup. Date mark was added during inspection Corrected On-Site
Food safety inspection conducted on 12/4/2023 revealed 11 total violations (0 high priority, 5 intermediate, 6 basic).