POLO NORTE

Name: POLO NORTE
Address: 2050 W 56 ST, HIALEAH, FL, 330162601, US
Rating: 44.6

2050 W 56 ST, HIALEAH, FL 330162601

License #2320530

🌮 Mexican/Latin ℹ️

44.6 Grade F / 100

Failing Health Score

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Latest inspection

April 29, 2026 · 11 findings · 3 critical

Routine - Food

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Minor

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Quick take

POLO NORTE in HIALEAH currently holds an InspectFL Health Score of 44.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 76 total violations — 15 critical, 13 major, 48 minor.

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The latest inspection on April 29, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

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Inspector notes

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed milk gallons not stored 6 inches off the floor in the walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at hand wash sink located at front line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across from walk in freezer door gasket soil.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw eggs stored over a case of avocado.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed over the preparation table at cook line ham (64F - Cold Holding); cheese (66F - Cold Holding), as per kitchen manager food was placed there for less than 4 hours. Manager added ice to the rim of the holding container to rapidly cool down the food items.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line melted cheese (79F - Hot Holding), as per operator for less than 3 hours, instructed employee to reheat food and maintain at 135 or above.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Food manager unable to answer basic food code question such as hot and cold holding food temperature. Educated manager on hot and cold holding temperatures stipulated by the food code.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a plastic bucket stored in the hand wash sink at preparation area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located across from the walk in cooler.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed over door handles soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed refrigeration drawers located under the oven at cook line have all gaskets torn.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in cooler freezer soiled.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice bin at front counter.
[10-17-4] In-use knife/knives stored in cracks between pieces of the reach in cooler located across from the ovens at cook line.
[35B-02-4] Insect control device installed over a storage rack at preparation area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of both microwave located in the kitchen soiled. Observed oven interior soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed refrigeration drawers located under the oven at cook line have all gaskets soiled. Observed oven exterior soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at baking area.
[12A-13-4] 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 employee cleaning the hand wash sink with his gloves to continue to prepare food without washing his hands and changing gloves prior to prepare food.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw pork.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler located at cook line ham (50 F - Cold Holding); cheese (50 F - Cold Holding); ham croquettes (57F - Cold Holding); ham (58F - Cold Holding), as per operator the food was transferred to the reach in cooler less than 2 hours ago. Operator transferred all the food to another working cooler to rapidly cool. Technician had just arrived to restaurant to work on the unit.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a couple of kitchen items stored in the hand washing sink in the kitchen area.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located in the kitchen.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[06-09-1] 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. In the walk in cooler by the office observed ROP fish no longer frozen. Instructed operator re discard fish, and explained the reason.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket in disrepair, unit located across from the pizza oven.
[35B-02-4] Insect control device installed over food preparation area. Observed bog zapper stored over a storage area.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in the reach in cooler at prep area raw steak stored over vegetables.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw chicken stored over ham.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler by the office observed ROP fish no longer frozen. Instructed operator re discard fish, and explained the reason.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line fresh garlic in oil (70 F - Hot Holding), as per operator for less than 1 in a half hour. Instructed operator to reheat food.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink at preparation area blocked by rice sacks. Operator removed it on site.

Disposition: Met Inspection Standards
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle use to dispense rice at the dry storage area.
[36-36-4] Ceiling tile missing. Observed right above exit door by cook line at kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout establishment. Observed ceiling tiles soiled throughout the kitchen.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice machine at front counter by coffee station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all gasket at establishment soiled Observed gasket at Walk-in freezer and walk in freezer soiled.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout establishment.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution throughout the kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed thank you bags at walk in cooler with beef in it. Observed thank you bag with ham in at reach in cooler by the entrance of the kitchen.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef partake in multiple task without washing hands and changing gloves. Instructed to remove gloves and wash hands before start new task and he did.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crema de queso (51F - Cold Holding) at walk in cooler all cold holding.As manager prepared on Sunday evening.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crema de queso (51F - Cold Holding) at walk in cooler all cold holding.As manager prepared on Sunday evening.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed coffee cup at hand sink at coffee station.