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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.
THE POLO ROOM PALM BEACH in PALM BEACH currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 27, 2026. Across those visits, inspectors documented 25 total violations — 6 critical, 8 major, 11 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on February 27, 2026 shows 6 observation rows: 4 critical, 2 major, and 0 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?
THE POLO ROOM PALM BEACH has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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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: Met Inspection Standards
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped up cut lettuce from floor and then continued preparing food without washing hands. Operator discussed with employee who then washed hands.
- [12A-20-4] Employee washed hands with no soap at sushi station after touching raw in shell oysters before handling clean equipment, clean utensils and ready to eat items. Operator discussed with employee who then washed hands with soap.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy; raw fish stored over washed/cut radishes. Operator moved fish to bottom shelf.
- [41-10-4] Toxic substance/chemical (quaternary sanitizer concentrate) improperly stored over unwashed produce. Operator moved quaternary sanitizer concentrate.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sushi bar; cut lettuce (52F - Ambient Cooling 12:40/64F 1:30) Operator stated lettuce cut at 11am, at this rate will, not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling.
- [31B-03-4] No soap provided at sushi station hand wash sink. Operator provided soap.
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