Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
POLO BAR AND GRILL
License Number:
SEA1622307
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Delinquent
Secondary Status:
Active
Location Address:
5590 W HALLANDALE BEACH BLVD PEMBROKE PARK, FL 33023
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Employee washed hands with no soap. There were no soap available in kitchen upon arrival. Employee washed hands but didn't apply soap. Soap provided during inspection and employee washed hands correctly. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Ziplock bags of raw shrimps and raw fish stored above sauces and salad in Atosa glass reach in cooler. See Stop sale. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Approximately 1 live Roach on wall next to triple sink in kitchen. **Warning**
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.
1) Atosa Glass- ; Sour Cream (50F); Heavy Cream (53F); Shredded Cheese (49F); Raw Conch (51F) Raw Fish 50F Cold Holding
2) Small Glass Reach in- ; Bean Sprouts (50F - Cold Holding). Per Manager food items in unit over 4 hours. Items not prepared or portioned today. See Stop sale **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) Atosa Glass- ; Sour Cream (50F); Heavy Cream (53F); Shredded Cheese (49F); Raw Conch (51F) Raw Fish 50F
2) Small Glass Reach in- ; Bean Sprouts (50F - Cold Holding). Per Manager food items in unit over 4 hours. Items not prepared or portioned today. See Stop sale **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit **Warning**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off in employees handwashing sink at the bar. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
