Polo Norte Psn
Last inspected: Mar 4, 2026
50
Score
Polo Norte Psn, located at 8515 Nw 186 Street in Miami, FL, underwent a high-risk inspection on March 4, 2026, with a score of 50. This inspection identified three critical and five minor violations, including a repeat violation for a cutting board that was no longer cleanable. While the facility has a history of mostly low-risk inspections, this most recent one noted issues such as an un-displayed license and in-use utensils stored improperly between equipment.
7
Inspections
3
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 critical violations. 5 minor violations.
50
Aug 28, 2025
Routine - Food
2 critical violations. 3 minor violations.
64
Jan 21, 2025
Routine - Food
6 minor violations.
74
Sep 13, 2024
Routine - Food
1 minor violation.
95
Dec 6, 2023
Routine - Food
3 minor violations.
86
Jul 12, 2023
Routine - Food
No violations found.
100
Aug 2, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
43
Violations — Mar 4, 2026 Inspection
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple spatulas in between wall and three compartment sink. Operator removed it. **Corrected On-Site**
10-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Croutons
02D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw pork stored in thank you located in walk in freezer. Operator removed it. **Corrected On-Site**
14-31-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server grabbed dirty dishes from customers table than touched cleaned plate. Instructed operator regarding the hand washing procedure. Operator properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (105F - Hot Holding); cooked onions (100F - Hot Holding), in cook line for less than 4 hours as per operator. Operator reheated at 145°F. **Corrected On-Site**
03B-01-6
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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