POLO NORTE KENDALL INC

Name: POLO NORTE KENDALL INC
Address: 13901 SW 42 ST, MIAMI, FL, 33175, US
Rating: 62.2

13901 SW 42 ST, MIAMI, FL 33175

License #2331386

62.2 Grade F / 100

Failing Health Score

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Quick take

POLO NORTE KENDALL INC in MIAMI currently holds an InspectFL Health Score of 62.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 67 total violations — 12 critical, 16 major, 39 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

*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: Inspection Completed - No Further Action
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle on top of ham at the pizza prep station. Manager removed and discarded spoon.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets for reach in freezer and reach in coolers in the kitchen area. Also observed soiled shelves and shelf wall housing multiple microwaves. Employee started the cleaning process.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed accumulation of rust and debris on shelves housing food items in secondary storage area. Employee started the cleaning process.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provide to operator via email.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed missing for female restrooms. Also observed for handwashing sink in secondary storage area. Manager was able to provide and post the sign.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plate being used as a scoop for ham inside reach in cooler across of pizza stove. Manager removed plate on top of ham.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in front of walk in cooler in secondary storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over ready to eat sauce in walk in cooler. Manager placed pork on bottom shelf.
[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. Observed frozen solid fillets of salmon and mahi with ROP bag has cut open and starting the thawing process. Explained to operator must be taken out of ROP bag completely. Employee removed and separate fish into separate food pans.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents and water marks on the ceiling of secondary storage area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near exit door. Manager was able to provide and replace the roll.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside reach in freezer in the kitchen area. Employee started the cleaning process.

Disposition: Warning Issued
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed two employees without beard guards while prepping food. Manager provided.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quad strips available for testing.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloths stored on a shelf above prep table in the back of kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed the hand wash sink leaking at the faucets, located in the kitchen area by swinging door.
[36-36-4] Ceiling tile missing. Observed in secondary storage area across of building missing ceiling tile.
[41-10-4] Toxic substance/chemical improperly stored. Observed a chemical bottle stored on top of ice machine located in secondary storage area across of building.
[35A-03-4] Dead roaches on premises. Observed one dead roach found in the dry storage area of the secondary storage area across of building.
[08B-12-5] Stored food not covered. Observe ready to eat pork not covered inside the reach cooler near stove area.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed two employees placed beard restraint and touched faced, then proceeded to prep food without washing their hands.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container of cooked shrimp not date marked. Per employee, it was cooked yesterday and placed date marking label. Also observed rice pudding with no date marking located in the ice cream area. Also observed Cuban frittas not date marked
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap under the back exit door of main restaurant and also the exit door located in the secondary storage area located across of restaurant building.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees open water cup, two phones, and car keys stored on shelf above prep food area in the back kitchen and one personal water bottle in the reach in cooler in the kitchen area. Also observed a cell phone and employees drink cup located on the prep counter located in the ice cream area.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensil in standing water of 120 F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following out of temperature: Swiss cheese (56F); ham (55F - Cold Holding); salami (55F - Cold Holding); pork (54F); cheese (67F - Cold Holding); chorizo (67F - Cold Holding) located on the prep table; beef (46F - Cold Holding); malanga (48F - Cold Holding) located front line area; raw chicken (49F - Cold Holding); raw beef (49F - Cold Holding); raw pork (46F - Cold Holding located in the under counter reach in cooler near sink and stove. As per manager food were placed in reach in cooler around 10:30 AM. Stop sale was issued.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink not easily accessible and blocked by a garbage can located in the back kitchen area. Employee removed the trash can.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored in between receipt machine and shelf and spatulas and other utensils in between walls of three compartment sink.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employees water bottle stored inside reach in cooler by sink in back kitchen area.
[14-74-7] 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. Observed reach in cooler by the stove it is not working properly. All food was out of temperature.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink located in secondary storage area across of restaurants building.
[12B-12-5] Employee drink from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employees open container drink stored above the prep table near the microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavily soiled the shelving rack above swinging doors of entrance, door multiple door gaskets of the reach in cooler around kitchen area, the vent of the ceiling fan unit located in the kitchen. Observed in the secondary storage area across of building, soiled food storage
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the cooked sweet plantains (108F - Hot Holding). As per operator food was cooked at 10:30 AM Stop sale was issued. Also observed chicken soup (98F - Hot Holding); cooked beans (108F - Hot Holding)located on counter across of dishwasher machine. As per operator less than 3 hours.
[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. Observed 13 units of fish thawing in ROP bag located in the walk in cooler located secondary storage area across of restaurant building. A Stop Sale was issued.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager was unable to answer the correct hot holding minimum temperature.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceilings located above swinging door entrance and the vents and ceiling above cook line. Observed in secondary storage area across of building soiled ceilings.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one can (6lbs.) of tomatoes sauce dented located in the secondary storage area across of restaurant building.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping towel under a cutting board on the prep table located in the back of the kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed three scoopers with handles touching the rice located in the prep area near pizza oven.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils inside the hand wash sink located in the back kitchen area.
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop stored on top of ice machine and not protected located in secondary storage area across of restaurant building.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the cooked sweet plantains at a temperature of plantains (108F - Hot Holding); chicken soup (98F - Hot Holding); cooked beans (108F - Hot Holding located on counter across of dishwasher machine. Also observed the following out of temperature: Swiss cheese (56F); ham (55F - Cold Holding); salami (55F - Cold Holding); pork (54F); cheese (67F - Cold Holding); chorizo (67F - Cold Holding) located on the prep table; beef (46F - Cold Holding); malanga (48F - Cold Holding) located front line area; raw chicken (49F - Cold Holding); raw beef (49F - Cold Holding); raw pork (46F - Cold Holding located in the under counter reach in cooler near sink and stove.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the hand wash sink located in the back kitchen area and in the front cafeteria.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed two bowls with no handles used as scoopers for rice and the rice and beans, located in the kitchen by the stove and in the rice located in the kitchen area near pizza oven. Also observed bowls being used as scoops for the rice, beans, chicharos, lentils, judias located in the dry storage area across of the restaurant.
[08B-43-4] Food stored in a room/shed that is not fully enclosed. Observed a storage area that that is not entirely enclosed, uncooked rice, beans, and brown rice being stored in a unsanitized 3 compartment storage.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling located above swinging door entrance.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employees not sanitizing food contact preparation tables.
[08B-27-4] Food placed in soiled container/equipment. Observed uncooked rice, beans, and brown rice being stored in a unsanitized 3 compartment storage that is located in a storage area that that is not entirely enclosed.

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