POKE OG

With 7 documented inspections, POKE OG in MIAMI has achieved a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

161 SE 1 ST

★★★☆☆ (3.0/5)

Based on 7 health inspection reports

All Inspection Reports

Visit ID: 13503170

Met Inspection Standards

1 high, 4 int, 3 basic

16-07-4:Basic - Accumulation of debris in three-compartment sink.
16-03-4:Basic - Accumulation of debris inside warewashing machine.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Visit ID: 10908053

Met Inspection Standards

1 high, 3 int, 3 basic

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees personal belongings on top of food preparation, station kitchen area.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Kitchen food employees.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands, kitchen employees.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Visit ID: 10780225

Met Inspection Standards

2 int

11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2025-04-28: **Time Extended**
11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2025-04-28: **Time Extended**

4 int, 1 basic

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
53B-02-5: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. Miguel newan, Melbe,Garcia, Leo, Alcantara. Warning
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

1 int, 2 basic

08B-38-4:Basic - Food stored on floor. Box of fish inside walk in cooler.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Visit ID: 8505098

Met Inspection Standards

6 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
08B-38-4:Basic - Food stored on floor. Walk in cooler.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance to walk in cooler door gaskets.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thrown in room temperature.

Visit ID: 8378629

Met Inspection Standards

2 int, 1 basic

21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Last Enriched At: 5/14/2025

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