THE POKE COMPANY WELLINGTON

High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm) Operator primed but was unable to correct. Warning - From follow-up inspection 2025-12-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed, as per employee water at front counter hand wash sink turned off because sink has a leak. Advised employee in charge to make hand wash sink accessible to for use. Warning - From follow-up inspection 2025-12-09: Time Extended

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. Dishwasher (Chlorine 0ppm) Operator primed but was unable to correct. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At front counter: Observed employee touching clothes then began preparing food to serve; no hand wash. At front counter: Observed employee touching clothes and face then began handling clean pans inside steam table; no hand wash. Employees washed hands. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: Krab salad (48F - Cold Holding); cream cheese (47F - Cold Holding) As per employee in charge, stored since 11am. Not prepped or portioned today. At small black refrigerator: raw tuna (58F - Cold Holding) As per employee, stored since 1 hour. Not prepped or portioned today. Refrigerator door was partially open. Employee moved items to quick chill. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter: cooked chicken (114F at 12:45pm; 104F at 1:15pm- Cooling) As per chef cooked and cooling since 2 mins; At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Chef was placing just cooked chicken on top of chicken that was already cooling. At prep counter: raw chicken (53F at 12:50pm; 56F at 1:20pm- Ambient Cooling) As per employee prepped and cooling since 11:00am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At front counter make table: At make table: spicy salmon (47F at 1:00pm; 47F at 1:34pm- Ambient Cooling) As per employee, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Employee placed items to quick chill. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed, as per employee water at front counter hand wash sink turned off because sink has a leak. Advised employee in charge to make hand wash sink accessible to for use. Warning

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 several packages of commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per employee stored 1 hour. Employee removed all tuna from packagings. Corrected On-Site Warning

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. Dishwasher (Chlorine 0ppm). Operator primed but chlorine 0ppm was produced. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make table: spicy tuna (45F - Cold Holding) As per operator, taken out from walk in cooler 1 hour prior and place in unit. Not prepped or portioned today. Stored over-stacked. Advised operator to remove over-stacked portion and quick chill. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- Cauliflower rice. Emailed to operator. Warning

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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator to remove tuna from vacuum packaging. Warning

High Priority - - From initial inspection : 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 glasses on face, fixed clothes then handled single service food cups; no hand wash. Advised operator to have employee wash hands. Warning - From follow-up inspection 2024-07-10: Observed, employee touched glasses on face, then handled clean lid for a pan of Krab; no hand wash. Employee washed hands. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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 2024-07-10: Time Extended

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. Dishwasher chlorine solution was 10ppm. Operator primed and produced a chlorine solution of 100ppm. Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw salmon changed gloves touched lid of rice cooker with cooked rice; no hand wash. Advised operator that employee should wash hands. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hand on pants then put gloves then portion food. Advised operator that employee should wash hands. Warning

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 glasses on face, fixed clothes then handled single service food cups; no hand wash. Advised operator to have employee wash hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table at front counter: spicy salmon (47F at 2:15pm- Cooling) since 10am; Spicy tuna (47F at 2:15pm- Cooling) since 10am; Diced tuna (48F at 2:15pm- Cooling) since 10am) As per operator items prepped and cooling since 10am. Items did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter: cream cheese (45F - Cold Holding); Diced salmon (47F - Cold Holding); Krab salad (47F - Cold Holding); Fish eggs (47F - Cold Holding) As per operator, all items were placed in walk in cooler from double door stainless steel reach in cooler. Not prepped or portioned today. Most of these items stored on risers inside make table. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter: cream cheese (45F - Cold Holding); Diced salmon (47F - Cold Holding); Krab salad (47F - Cold Holding); Fish eggs (47F - Cold Holding) As per operator, all items were placed in walk in cooler from double door stainless steel reach in cooler. Not prepped or portioned today. Most of these items stored on risers inside make table. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table at front counter: spicy salmon (47F at 2:15pm- Cooling) since 10am; Spicy tuna (47F at 2:15pm- Cooling) since 10am; Diced tuna (48F at 2:15pm- Cooling) since 10am) As per operator items prepped and cooling since 10am. Items did not cool to 41F within 4 hours. See stop sale. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cauliflower rice kept on TPHC. Operator completed form. Corrected On-Site Warning

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. 0 ppm manager primed and tested chlorine 50 ppm Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to mix cut onions an cilantro. Explained and she washed hands. Corrected On-Site Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Chicopee Sports towels in contact with washed cilantro in plastic bin in walk in cooler Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. Letter explains what food code requires not what they do. Operator received new updated parasite destruction letter from the supplier. Same verbiage Non-exempt fish ( Salmon ) may not be served raw or undercooked. Warning

High Priority - Toxic substance/chemical improperly stored. Yellow color glass cleaner spray bottle stored with water bottles on shelf. Manager removed the spray bottle. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 Clean Metal pans soiled with food. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink Quat. Employee bought quat test kit during inspection. Corrected On-Site Warning

Intermediate - Nonservice animals in the food establishment or on premises. Large dog in dining room at the counter. After receiving food customer went outside.At present dog next to outdoor seating. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Black plastic pans on clean dish rack. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher doors. Warning

Basic - Stored food not covered. Open bag of brown rice. Manager folded and put sealed with tape. Corrected On-Site Warning

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

Basic - Working containers of food removed from original container not identified by common name. Steak seasoning in clear white plastic container on dry food storage rack. Manager labeled. Corrected On-Site Warning