DirtyFLRestaurant Inspection Data

POKE EXPRESS

POKE EXPRESS maintains a 2.9/5 food safety rating based on 9 health department inspections in OCALA. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 9 reports on file

3100 Southwest College Road
Ocala, Florida, 34474
Marion County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13648297

Met Inspection Standards
  • N/A:No Violations Were Observed

3/10/2026· 1mo ago

Visit ID: 13547754

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance, employee cleaned during inspection. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks in front of ice machine not secured, manager secured during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the prep room, raw chicken 44F-45F, Manager moved to freezer, other foods at 42F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter grilled chicken 130F, per manager chicken was cooked at 10:00am, manager reheated to 165F. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep room no water, Manager turned on water, very low pressure. Manager request plumbing services. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For tuna and salmon, manager posted consumer advisory with an asterisk next to both items. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Manager posted during inspection Corrected On-Site

10/13/2025· 6mo ago

Visit ID: 10903462

Met Inspection Standards

3 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink holder above syrups, manager moved Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the front cooler, raw salmon and tuna stored above sauce, Manager moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding at the prep area, raw chicken 45F, raw beef 46F, manger moved to freezer. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Gallons of bleach next to paper towel, manager moved. Corrected On-Site

7/25/2025· 8mo ago

Visit ID: 10826572

Met Inspection Standards

1 int

  • 53A-05-6:Intermediate - - From initial inspection : 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/ No current manager certification for the establishment. Warning - From follow-up inspection 2025-04-24: Manager is still working in taking the test with ServSafe. Time extended 30 days. **Time Extended** - From follow-up inspection 2025-07-25: **Time Extended**

4/24/2025· 11mo ago

Visit ID: 10785224

Follow-up Inspection Required

1 int

  • 53A-05-6:Intermediate - - From initial inspection : 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/ No current manager certification for the establishment. Warning - From follow-up inspection 2025-04-24: Manager is still working in taking the test with ServSafe. Time extended 30 days. **Time Extended**

2/21/2025· 1y 1mo ago

Visit ID: 8866281

Follow-up Inspection Required

2 high, 5 int

  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At the front counter area, raw salmon above krab and lettuce, manager moved. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the prep area, raw beef 47F and 48F, aManager moved beef to freezer. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Female employee rinsed hands in triple sink after handling raw chicken, Manager instructed to use handwashing sink. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the back area, measuring cup inside sink, manager removed.
  • 53A-05-6: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/ No current manager certification for the establishment. 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. For one male employee.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sinks no soap, manager provided. Corrected On-Site

8/20/2024· 1y 7mo ago

Visit ID: 8780527

Met Inspection Standards

2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured by desk in back of kitchen. Manager chained both co2 tanks during this inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on shelf above three-compartment sink.

1/17/2024· 2y 3mo ago

Visit ID: 8485344

Met Inspection Standards

1 high, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl with employee meal on shelf over vegetables. Employee removed. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Cardboard box that previously contained Tortilla packs holding fried tortilla strips. Employee removed strips from box. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: pans of raw shrimp and tuna on shelf over packages of prewashed spring mix. Moved during this inspection. Corrected On-Site

8/28/2023· 2y 7mo ago

Visit ID: 8379432

Met Inspection Standards

2 high, 1 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. One wet towel under cutting board at prep table, removed during this inspection. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Manager changed out low chemical bottle then 200 ppm. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hot water faucet with hose attached at mop sink.