THE POKÉ COMPANY

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... wrong date on tofu (old label ) at reach in cooler , tofu was prepped 2/02/25. Employee properly date marked Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at dishwashing area .. manager provided hot water. Corrected On-Site

Basic - Accumulation of debris inside/ outside warewashing machine.

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.... Salmon thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish after discussion. Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on vending machine. Repeat Violation Admin Complaint

Basic - Old labels stuck to food containers after cleaning on tofu at reach in cooler . Employee removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...sesame , bread crumbs . Employee labeled. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding chicken 123-125F in steam table being held less than 4 hours . Employee time marked Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...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...cauliflower rice time marked 11 to 3 at front line .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...spicy tuna 45°, spicy salmon 45°, diced tuna 48°, diced salmon 49° in front cold hold table being held less than four hours , manager time marked Corrective Action Taken

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...cauliflower rice time marked 11 to 3 at front line . Employee discarded food. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.. manager came at time of inspection Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding beef 130° at front line steam table being held less than four hours, after starring food get 137° and manager higher the temperature gage . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...some food evidence ( carrots, avocado, cauliflower) in handwashing sink at front line.

Intermediate - No hot running water at three-compartment sink...provided at time of inspection. Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink...provided at time of inspection. 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.....tuna in commercial ROP packaging with instructions that removed fish while thawing. Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation...at front rarer counter cut avocado with sticker . Discussed with manager. Manager moved avocado to wash Corrected On-Site Repeat Violation

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 double door stainless reach in cooler; commercially processed ROP tuna labeled to remain frozen until use no longer frozen. Operator removed from ROP. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At front line prep table; employee began cutting through stickers attached to avocados. Discussed with operator, operator instructed employee to remove stickers prior to washing/cutting. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....ponzu sauce date marked 7/10 in reach in cooler . Stop sale issue . Manager discarded food. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container...rice spoons stored outside of the rice container at front line . Manager moved . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....tempura flake, spices, wasabi, sauce at front line . Manager labeled 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. At 0 ppm. Operator corrected to 100ppm chlorine. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on Dec 1 2021. Operator renewed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw salmon inside reach in cooler at prep area. Operator relocated. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of chemical hanging above and next to clean utensils at end of dish machine . Operator removed.Corrected On-Site Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can holding open swinging door and blocking access to hand sink. Operator relocated. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified manager arrived during inspection. Corrected On-Site

Intermediate - Packaged food has no English labeling. Observed a bottle with all Japanese label. Per operator this is a salmon marinade. Instructed operator on proper labeling. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal lunch box and drink in dish area. Operator relocated. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation Observed employee cutting onions and cucumbers as unwashed. Discussed with operator who corrected. Corrected On-Site

Basic - Single-service articles improperly stored. Observed open bag of to go container stored under drain pipe at hand sink. Operator moved. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers in reach in cooler, front counter, above ginger sauce (rte) Observed unwashed yellow onions stored above soy sauce (rte) on dry storage shelf. Operator relocated to bottom shelf. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets on food service counter and on floor. Operator relocated to proper shelf. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at hand wash sink in prep area across from ice machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has buildup of food debris, operator cleaned and sanitized Corrected On-Site