POLO NORTE KENDALL INC

High Priority - 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. Corrected On-Site

Intermediate - 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. Corrective Action Taken

Intermediate - 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. Corrected On-Site

Intermediate - 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. Corrective Action Taken

Basic - 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. Corrected On-Site

Basic - 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.

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. 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. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed in front of walk in cooler in secondary storage area.

Basic - 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. Corrective Action Taken

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - 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. Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling located above swinging door entrance. Warning - From follow-up inspection 2025-09-18: Observed hole in the ceiling located above swinging door entrance. Time Extended

Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2025-09-18: Observed soiled ceilings located above swinging door entrance and the vents and ceiling above cook line. Time Extended

Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2025-09-18: Observed reach in cooler by the stove is not working properly. Currently not in use for repair. Time Extended

Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2025-09-18: 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. Time Extended

Basic - - From initial inspection : Basic - 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 Warning - From follow-up inspection 2025-09-18: 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. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observe ready to eat pork not covered inside the reach cooler near stove area. Warning - From follow-up inspection 2025-09-18: Observe ready to food not covered inside the reach cooler near stove area and in the reach in freezer. Time Extended

Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2025-09-18: Observed 1 wet wiping cloth stored on a shelf above prep table in the back of kitchen. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Irelis Couzo . Warning - From follow-up inspection 2025-08-20: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw pork stored over whole lettuce.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter in a hot holding unit chicken empanadas (128F - Cold Holding); ham croquettes (127F - Hot Holding), as per operator stored in the unit for less than 2 hours. Operator removed food to be reheated. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hws located next to the ice machine by the walk in cooler. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed large pots on drying shelves above the dishwasher.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between steam table and prep table at cook line. Operator removed it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site

Basic - Interior of oven has some accumulation grease, located at cook line. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hws located next to the ice machine by the walk in cooler. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located by the dump sink at cook line. Repeat Violation

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee cleaning prep area surface, then picked up food from the floor to continue to slice ham without washing his hands prior.

High Priority - 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 over raw steak. Manager rearranged cooler on site. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the walk in freezer raw chicken stored over raw lamb, not properly separated from one another based upon minimum required cooking temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic food container cracked on the bottom on the container. Manager discarded container on site. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel available at hand sink located t cook line. Employee added paper towel on site. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to manager, manager printed and completed all employee forms during the inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to scoop cheese, in reach in cooler at pizza station.

Basic - Equipment in poor repair. Observed gasket torn on three door under-counter cooler located at back of the kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Old labels stuck to food containers after cleaning. Observed old labels in clean containers at DW area.

Basic - Reach-in cooler shelves with rust that has pitted the surface, on three door under-counter cooler located at back of the kitchen.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line observed fresh garlic in oil (80F - Cold Holding), as per manager held out of temperature for less than 4 hours, food was placed in reach in cooler to rapidly cool.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the steam table observed fried plantains (98F - Hot Holding), as per chef for less than 1 hours, employee reheating plantains on site. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumped ice inside the hand sink at preparation area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrective Action Taken Warning - From follow-up inspection 2024-02-14: Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee from handling raw chicken to preparing salads. Manager toss salads and made employee wash hands and change gloves.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw fish in walk in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw chicken then proceeded to prepare salads without changing gloves. Manager disposed salads and made employee wash hands and change gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork chopped (2 hours ) (49 F - Cooling) filet mignon (for less than 2 hours ) (53F - Cold Holding). Manager moved beef to walk in freezer for rapid cool, and iced por chops for rapid cool. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at prep station next to pizza area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washin sink blocked with a gallon of water and a pitcher. Managed removed them.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine at time of inspection

Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom racks of table rusted next to ash ware area.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed paper dispenser empty at hand washing sink next to exit door in back of the house. Manager replaced paper towels Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area

Basic - Cutting board has cut marks and is no longer cleanable. At prep station next to pizza station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a. Air gap at back exit door.

Basic - Floor tiles missing and/or in disrepair. In storage room where walk in coolers

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in 84°F standing water. Manager removed utensils and took them to dish washing area to be washed before using. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Next to three compartment sink

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no Abilene thermometer in reach in coolers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad area.

Basic - Stored food not covered. Observed shrimp, steaks stored not covered in reach in coolers.

Basic - Uncovered food stored near sink exposed to splash. Observed coffee grinder next to hand washing sink exposed to splash in caffe area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar area in the front of house.

Basic - Working containers of food removed from original container not identified by common name. Observed ready to use food stored not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored on non food grade bags in the reach in cooler, walk in cooler and reach in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef, and raw eggs over pealed potatoes In walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with food debris next to upright freezer by back door.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a spray bottle and funnel stored inside hand washing sink in coffe area at front of establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available in hand washing sink next to exit door in back of the house.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots ready to use not inverted at three compartment sink.

Basic - Employee eating in a food preparation or other restricted area. Observed an employee drinking from open container in pizza station. Employee discarded drink. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed cracked tiles in storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at grill line, and by three compartment sink area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drink stored in reach in cooler. Manager discarded drink. Corrected On-Site

Basic - Stored food not covered. Observed ground beef and Italian sauce stored not covered in reach in cooler. Manager had them covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon and fish filets 41F, thawing at ambient temperature under the cream of cheese station. Manager moved them to a reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer water throughout the kitchen area. Manager removed them and place them sanitizer bucket.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked vegetables at 2:02 pm (72 F - Cooling); and cooked vegetables (3:20 pm) (70 F- Cooling). Manager moved the product to the walk-in cooler for rapid cooling. Corrective Action Taken Warning - From follow-up inspection 2022-02-17: Unable to verify the cooling process. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (62 F - Cold Holding) at reach in cooler by the grill. Manager moved the product to the walk-in cooler for rapid cooling. At pizza station: Observed Sausage (45 F - Cold Holding); ground beef (51 F - Cold Holding); cheese Swiss (49 F - Cold Holding) at reach in cooler. As per operator the sausage and ground beef for more than four hours. Also observed lasagna (49 F - Cold Holding) at reach in cooler. As per manager since yesterday. Manager discarded the sausage and ground beef and lasagna and moved the cheese to the walk-in cooler. Also observed chorizo (72 F - Cold Holding); cheese with corn starch (72 F - Cold Holding); garlic and onions (76 F - Cold Holding) at room temperature. As per manager for two hours. Manager moved the products to the walk-in cooler for rapid cooling. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-02-17: Observed Cheese at (57°F - cold holding) at pizza station, as per manager for less than two hours. Observed chorizo at (52° F - cold holding) and cheese with corn starch at (51°F - cold holding) at reach in cooler. As per manager for less than two hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef soup (100 F - Hot Holding); beans (123 F - Hot Holding) at preparation table. Also observed cheese sauce (72 F - Hot Holding) at preparation table. As per manager for less than two hours. Operator moved the products to the stove to be reheated to 165F. And empanadas chicken (126F - Hot Holding); empanadas ham and cheese (132 F - Hot Holding) at hot box front counter. As per manager for less than 30 minutes. Manager moved the empanadas to be reheated to 165F. Also plantains (104 F - Hot Holding); beef shredded (106 F - Hot Holding) at steam table. As per manager for less than one hour. Manager moved the products to reheat to 165 F. Corrective Action Taken Warning - From follow-up inspection 2022-02-17: Observed cooked potatoes at (106°F - hot Holding) at shelf above the steam table. As per manager for less than one hour. And stuffed bacon wrap at ( 92°F - hot Holding)bat steam table. As per manager for less than two hours. Manager moved the product to the oven. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2022-02-17: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink. Warning - From follow-up inspection 2022-02-17: Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on the counters grill area, pizza station and preparation area. Repeat Violation Warning - From follow-up inspection 2022-02-17: Observed wet towels on the counters grill area, pizza station and preparation area. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetables inside of nonfood grade bag at reach in cooler. Manager changed the bag. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw pork at walk in freezer. Manager moved the products. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed am (46°F - Cold Holding); Cheese (60°F - Cold Holding) at reach in cooler pizza station. And raw beef (50°F - Cold Holding) at drawers preparation area. Manager put ice under the products for rapid cooling. Manager moved the raw beef to the walk-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board and can opener soiled. Manager moved the can opener to be cleaned. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by preparation table at kitchen area. Manager moved the table. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at kitchen area. Manager provided the paper. Corrected On-Site

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. Observed salmon and fish not reform reduced oxygen package at drawer preparation table. Manager cut the individual packages. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at kitchen area.

Basic - Standing water in bottom of reach-in-cooler located at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at preparation table. Manager removed the wet wiping towel. Corrected On-Site Repeat Violation