POKE AND BUBBLES
1661 RIVERSIDE AVE STE 127
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/17/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Clear cup no handle used to scoop rice
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored On prep table
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on single service pans near the walk in cooler
- 10-08-5:Basic - Ice scoop handle in contact with ice. Handle of scoop touching ice
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water 80F on counter near beverage prep area
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter when not in use
- 41-07-4:High Priority - Container of medicine improperly stored. Nasal spray and cough syrup stored on shelf above ice machine and a few dry storage food items
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp tempura (112-114F - Hot Holding) in air fryer brown rice (78F - Hot Holding) in rice cooker per employee brown rice was prepared today. Employee stated they will reheat brown rice in the microwave
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Clorox wipes and febreeze stored next to buckets of sot sauce
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Buri filet advertised as yellowtail tuna on menu Admin Complaint
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training provided Warning
Food safety inspection conducted on 1/17/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/10/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dry storage area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and bowls stored not inverted on shelf outside of walk in cooler
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler 44.8F
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler is leaking water into large pans
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Meats stored in plastic to go bags with handles in reach in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over vegetables and ready to eat chicken
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salmon (49F - Cold Holding); tuna (50F - Cold Holding); spicy tuna (48F - Cold Holding); cream cheese (49F - Cold Holding); shell eggs ambient temperature (44.8F - Cold Holding) food items were stored in the walk in cooler from previous day
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (49F - Cold Holding); tuna (50F - Cold Holding); spicy tuna (48F - Cold Holding); cream cheese (49F - Cold Holding); shell eggs ambient temperature (44.8F - Cold Holding) food items were stored in the walk in cooler from previous day
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue, green and purple chemical solutions stored in spray bottles not labeled
Food safety inspection conducted on 7/10/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).