POKE SUSHI INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler, raw tuna stored over ready to eat strawberries.

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.

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. At front counter, thawed tuna stored in reduced oxygen package. Stored less than two hours.

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 touched garbage bin then continued preparing cucumbers. Educated operator on proper handwashing procedures. Operator discarded gloves , washed hands and put on new gloves. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. 1.Observed in chest freezer opposite flip top cooler - beans sprouts stored in printed to go bags. 2. At pizza station cheese stored in printed to go bags. Operator removed items to food grade containers during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed in kitchen , lower flip top cooler - raw tuna over unwashed cucumber and chives. Operator reorganized storing raw tuna to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at pizza station soiled with food debris and isn't cleaned between uses. Operator clean and sanitized during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by cup and washcloth in sink . Operator removed during inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to flip top. Operator provided during inspection. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to flip top. Operator provided during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at pizza station has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food not wearing a hair restraint.

Basic - Stored food not covered. Observed in Chest freezer next to pizza oven , frozen mussels uncovered . Operator covered food during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024. Operator paid license during inspection, confirmation #246034885 Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored over uncooked potatoes and corn inside reach in cooler in kitchen. Operator moved raw fish to lower shelf and stored correctly. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time for sushi rice without written plan. Emailed Time as a public health control form.

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.

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Case of single service cups stored in unused restroom inside establishment. Operator removed cups Corrected On-Site

Basic - Soiled dry wiping cloth in use on top cutting board in kitchen. Operator discarded towel at will Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry in ware washing room. Operator hang mop to dry Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at front counter. Warning - From follow-up inspection 2024-02-29: Observed same Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside of business and immediately put on gloves to start an order without first washing hands. Stopped employee and reviewed proper hand wash procedures. Employee washed hands and then put on new gloves. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on side wall of ice machine.

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items in back kitchen area without hair restraint.

Basic - Ice scoop handle in contact with ice. In bar ice machine. Employee properly stored ice scoop. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0 ppm chlorine. Sanitizer empty. New sanitizer hooked up, primed, and tested at 100ppm chlorine. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee food and beverage on back counter behind fliptop unit. Employee moved items away from prep/production area. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened container of milk in beer keg cooler with no date mark. Per employee opened more than 1 day.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee replaced paper towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle at server station in dining area. Employee labeled bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank under hand sink at front counter not secured. Employee secured tank. Repeat Violation Corrected On-Site Repeat Violation

Basic - In-use knife/knives/utensils stored in cracks between pieces of equipment. Pizza peal between equipment and side of mini oven. Employee removed for cleaning. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened employee beverage in reach in freezer in back prep area. Employee removed beverage. Corrected On-Site

High Priority - Food placed in soiled container/equipment. Observed sushi rice in wooden container with mold like growth. Item was stop sold for other violation.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observedapproximate 2 pounds sushi rice stored in container on counter overnight per operator and time marking. See Stop Sale. Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice stored in container on counter overnight per operator and time marking. See Stop Sale.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in rear warewashing area.

Intermediate - No soap provided at handwash sink in rear warewashing area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink in rear kitchen area unable to provide hot water from faucet.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon Dioxide tank stored below handwash sink unsecured. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on rear prep table cutting board. Operator removed items and stored properly. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket not stored up. Operator removed from bucket and stored to dry. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed wood container used to store sushi rice. Operator removed and discarded container and opted to use stainless steel container. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed grease laden vapors on Wall and A/C vent in rear kitchen area above small fryer for tempura.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shredded chicken (44-48°F - Cooling) at 11:46am. Per operator, made yesterday. See Stop Sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed various raw fish stored over ready to eat produce and sauces in sushi flip top reach in. Operator removed and stored items properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked shredded chicken (44-48°F - Cooling) at 11:46am. Per operator, made yesterday.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice sitting at room temperature 61°F at 12:20pm. Per operator placed out at 11am. Operator placed time stamp on item and will discard at 3pm. Corrected on site. No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Operator printed and completed form with inspector. Corrected On-Site

Intermediate - 1.) Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 83°F at front counter hand sink next to ice machine. Observed hot water at hand sink next to triple sink at 84°F, triple sink at 102°F and mop sink at 108°F. Observed water in unisex bath room at 83°F. Operator stated has work order in for plumber to fix. Corrective action taken. 2.) Observed low hot water pressure at triple sink.

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

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.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of glass cleaner and clear cleaner not labeled at front counter area and rear kitchen area.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed several small carbon tanks not secured next to dry supply rack leading to unisex bathroom. Observed single carbon tank not secured under front counter hand sink to right of sushi station.

Basic - Food stored on floor. Observed buckets of soy sauce and fryer oil stored on floor at front counter service area and rear kitchen area. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at both front counter hand sinks and hand sink next to triple sink. Emailed hand wash sign for operator to post. Corrective Action Taken