DirtyFLRestaurant Inspection Data

STOKE POKE

Based on 6 health inspections, STOKE POKE in PORT ORANGE has earned a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

209 Dunlawton Avenue
Florida, 32127
Volusia County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13460695

Met Inspection Standards

1 high, 3 int, 1 basic

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above cooked shrimp inside walk in cooler Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -sink and surface sanitizer at 3 complete sink, operator has quat ammonium concentration test strips. Manager stated primary sanitizing of food contact utensils/equipment is the dish machine -no chlorine sanitizer strips available during inspection.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. -Kiley, reviewed status of certificate on servsafe database. Advised to obtain copy and keep on site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Ava, mykayla

7/14/2025· 8mo ago

Visit ID: 10950562

Follow-up Inspection Required

1 high, 4 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. -cell phone on top of prep table in back next to pan Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -worn/rusted/chipped wire rack above 3 compartment sink
  • 36-17-5:Basic - Flooring missing and/or in disrepair. -area near walk in cooler -area near back door entryway
  • 21-10-4:Basic - Soiled dry wiping cloth in use. -hanging on splash guard at hand sink Wiping cloth linens stored in improper location. -hanging over hand wash sink. Risk of cross contamination. Advised to use hand sink for only hand wash purposes. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

3/13/2025· 12mo ago

Visit ID: 8846250

Met Inspection Standards

3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups inside bulk food container
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in back next to can opener
  • 36-17-5:Basic - Floor covering in disrepair. -small affected area at entrance to warewashing area

7/31/2024· 1y 7mo ago

Visit ID: 8756854

Met Inspection Standards

3 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-11-5:Basic - Equipment in poor repair. Door to walk in cooler
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bin containing onions, bagged pineapple

1/4/2024· 2y 2mo ago

Visit ID: 8458240

Met Inspection Standards

1 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -rice pots on top of dish drying rack, operator inverted Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -kombucha cans in walk-in cooler Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white reach-in freezer in rear storage room
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door gasket soiled
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. -rear exit door closer in disrepair
  • 53B-13-5: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. -Ava

7/28/2023· 2y 7mo ago

Visit ID: 8367365

Met Inspection Standards

3 high, 1 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex employee restroom Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. -ceiling tile missing over dry storage rack
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch and bracelet while engaged in food preparation, operator educated employee Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bucket of sauce and open case of bananas stored on the floor in walk-in cooler, operator relocated Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in granola, operator relocated Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -choking poster not posted, operator posted Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door gasket soiled Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. -soiled dry wiping cloth hanging off employee's waist
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -cooked shrimp thawing in standing water in triple sink Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -both employees rang up customers at register then began packaging food without washing hands, operator educated employees, employees washed hands Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brown rice 120F, per operator in rice cooker in front counter area less than 2 hours, operator discarded -white rice 103F, per operator in rice cooker in rear prep area less than 1 hour, operator placed back on "cook" setting, advised operator to reheat rice to 165F within 2 hours **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of multi-surface cleaner hanging off handwash sink, operator relocated Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in front service area being used to store stainless steel strainer, operator relocated Corrected On-Site