DirtyFLRestaurant Inspection Data

THE POLO CLUB AT NPC

3667 120 AVE S

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10845843

  • N/A:No Violations Were Observed

Inspection Date: 5/23/2025

Inspection #: Visit ID: 10824505

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Backend of kitchen was remodeled. Observed a dishwasher, walk in freezer and walk in cooler. Warning - From follow-up inspection 2025-02-19: Time extended. **Time Extended** - From follow-up inspection 2025-04-22: Plans submitted to plan review pending approval. **Time Extended** - From follow-up inspection 2025-05-23: Same. **Time Extended**

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10783413

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Backend of kitchen was remodeled. Observed a dishwasher, walk in freezer and walk in cooler. Warning - From follow-up inspection 2025-02-19: Time extended. **Time Extended** - From follow-up inspection 2025-04-22: Plans submitted to plan review pending approval. **Time Extended**

Inspection Date: 2/19/2025

Inspection #: Visit ID: 10782542

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Backend of kitchen was remodeled. Observed a dishwasher, walk in freezer and walk in cooler. Warning - From follow-up inspection 2025-02-19: Time extended. **Time Extended**

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10710508

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter: chicken potato soup (86F at 3:10pm- Cooling) As per chef, cooling since 11:30am. Item did not cool from 135F to 70F in 2 hours total. See stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep counter: chicken potato soup (86F at 3:10pm- Cooling) As per chef, cooling since 11:30am. Item did not cool from 135F to 70F in 2 hours total. See stop sale. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of cream of mushroom. Repeat Violation Admin Complaint
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch item inside mouth then began handling clean dry wiping cloth and clean knife; no hand wash. Advised operator that employee should wash hands. Repeat Violation Admin Complaint
  • 22-57-6:High Priority - 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. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Backend of kitchen was remodeled. Observed a dishwasher, walk in freezer and walk in cooler. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. At walk in cooler: cooked Mac and cheese cooked 2 days prior not date marked. Employee date marked. Corrected On-Site Warning

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8740531

  • 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. At walk in cooler: Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed tuna from packaging. Corrected On-Site
  • 23-03-4:Basic - Floor of reach in freezer soiled with grease, food debris, dirt, slime or dust.
  • 38-01-4:Basic - Light shield damaged/in disrepair in kitchen area along cookline.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in kitchen.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of diced green chili (1lb 11oz) Repeat Violation Admin Complaint
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator enter kitchen from outside then handled clean container of carrots; no hand wash. Operator washed hands. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched glasses then handled utensil and stir cooked onions in pot on stovetop; no glove change; no handwashing. Advised operator that chef should changed gloves and washed hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: Caesar salad dressing (47F - Cold Holding) As per operator, transferred from walk in cooler 1 hour prior. Not prepped or portioned today. Stored over stacked. Operator moved to quick chill. ** At Low boy cooler: fresh garlic and oil mixture (58F - Cold Holding) As per operator, stored on prep counter for 30 mins prior. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: cut tomato (45F at 10:23am; 49F at 11:05am- Cooling) As per operator, cooling since 10:20am. At current rate of cooling, item will not cool to 41F in 4 hours. Item was left on the prep counter for approximately 10 minutes after prepping was complete before being placed in reach in cooler. Operator placed to quick chill. **Corrective Action Taken**

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8579193

  • N/A:No Violations Were Observed

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8575185

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on pans at clean dry storage area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of cranberry sauce.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy: reach in cooler in kitchen: Swiss cheese slices (45F - Cold Holding) As per operator item was taken out 15 mins prior for 30 mins during lunch rush. Not prepped or portioned today. Operator removed to quick chill. Colby Jack shredded cheese (46F - Cold Holding) As per operator item was taken out 15 mins prior for 30 mins during lunch rush. Not prepped or portioned today. Operator removed to quick chill.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen area used for other purposes as per evidence of pieces of vegetable in sink. At expo line hand wash sink used to store spoon.

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8574915

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-12-20: Same **Time Extended**

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8362052

  • 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. Warning
  • 08B-38-4:Basic - Food stored on floor. Crab on floor walk in cooler prep area Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Pantry reach in cooler Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In use Avocados contain stickers Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar flour in prep area Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed cutting peppers with barehands. Peppers cooked at a later use. Gloves put on. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing large stainless steal. No sanitizing step observed. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed on site Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) on cook line. Out for over four hours. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) on cook line. Out for over four hours. Repeat Violation Admin Complaint
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Warning