POKE HANA

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-05-27: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -Under fryer. Warning - From follow-up inspection 2026-05-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of rice cooker. Warning - From follow-up inspection 2026-05-27: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over ginger, walk in cooler.

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/spam musubi on time plan but no time marked/less than 4 hours per manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./butter mochi (made with raw eggs) hot holding at 120F, less than 4 hours/will add to time control plan.

Basic - Food stored on floor./oil carton/front cook line/ Corrected On-Site

Basic - Ice buildup in walk-in freezer door.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./rice scoop handle in rice/ Corrected On-Site

Basic - Standing water or very slow draining water in kitchen handwash sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./cooked chicken at 148F/continues cooking until 174F/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw fish stored over fried chicken and fried tofu, cook line small 2 door reach in cooler/ Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked spam 109F, less than 2 hours per manager/turned up hot holding unit/reheated to 165F before serving/ Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured./u dear 3 compartment sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee preparing raw fish.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's clothing stored on top of soda boxes and brown sugar containers/kitchen.

Basic - Food stored on floor./boxes of frozen fish on walk in freezer floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line 2 door small reach in cooler gaskets soiled. Condiment containers exterior soiled/front line under rice warmers. Rice container exterior soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Plumbing system in disrepair./front kitchen hand sink cold water faucet disrepair.

Basic - Single-service articles not stored inverted or protected from contamination./front counter to go containers. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over sauce containers, walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./brown sugar container in office/storage room.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Ice chute at drink station. - interior of fryer -Cooking surface of grill - white cutting board on front line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked rice Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - Walk-in freezer - under fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners on stove top heavily soiled. - exterior of microwave Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna and raw salmon stored over sliced avocado/glass reach in cooler.

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/spam musubi using time control but no time marked, out for 1 hour/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter on stove hot holding at 115F/reheating to 165F/ 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./raw ground tuna in walk in cooler/opened immediately/ Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler/ Corrected On-Site

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider./licensed for 7 seats but observed 15 seats/seating change form provided.

Basic - Floor soiled/has accumulation of debris./underneath front line cooler floor soiled.

Basic - Food stored on floor./bucket of pickle on kitchen floor/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line stove soiled with grease build up.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station. White cutting board on front line.

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to 3 compartment sink.

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. Ground tuna in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and knife stored above prep table.

Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located next to walk-in door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All glass doomed cold holding units.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Employee beverage container on a food preparation table at cook line. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over to go cups on storage shelf area. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table in the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and salmon touching container with cut lettuce in bottom reach in cooler.Corrected On-Site Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By three compartment sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to single service items shelf. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers stored in shelf above three compartment sink.

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at front counter. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bananas stored above ready to eat cut strawberries in bottom of reach in cooler. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license./licensed expired 4/1/2022.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's food, cell phone, backpacks on soda and drinks storage shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris./under stove and deep fryers, cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove with grease build up. Hood area soiled.

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./licensed for 7 seats observed 17 seats, seating change form provided. Warning - From follow-up inspection 2021-10-26: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink. Warning - From follow-up inspection 2021-10-26: Time Extended