KAMI POKE
Craig's Trail
Tallahassee, Florida, 32301
Leon County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed oil stored on floor next to three compartment sink.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink at front counter.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelving with rust inside walk in cooler.
- 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer without a label.
Food safety inspection conducted on 1/3/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 9/6/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard in floor near fryers.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed 6/1/24. Owner printed during inspection. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed clam shell containers stored upright near handwashing sink in rear of kitchen.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor, front line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lomein 50°F in walk in cooler, per owner placed 2 hours ago, owner placed in ice bath. **Corrective Action Taken**
Food safety inspection conducted on 9/6/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 6/11/2024
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 6/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on stove equipment door handle between uses.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues on the cook line.
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing beans off inside of the employee hand sink on the front line.
- 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. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 3/27/2024 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 8/29/2023
High Priority
6
Intermediate
4
Basic
12
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO tanks not secured under sink in kitchen. Repeat Violation
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor near fryer and oven.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored on hand wash sink.
- 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. Observed cold holding unit on front line not keeping food cold, temp is 60F.
- 06-09-1: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. Observed yellow fish tuna thawing in packaging in expo cooler on front line.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed current license. Corrected On-Site
- 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 personal cell phone near cutting board front line.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored on floor near employee entrance and soy sauce in walk in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryer with grease and food debris.
- 08B-12-5:Basic - Stored food not covered. Observed frozen steak not covered in stand up reach in cooler. Manager covered during inspection. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen area soiled with grease and food debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in use cutting board.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried rice in walk in cooler held over night 46F.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting onions for storage no gloves.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed beef stored in non food grade bags in reach in freezer.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cut tuna, use wet wiping cloth to clean cutting board, touch cell phone with out washing hands or changing gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried rice in walk in cooler held over night 46F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 56F in expo cooler front line, per manager held over 24 hours.
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed kami roll , rainbow Naruto roll, and dragon roll, and adventure island roll on menu that included crabmeat but using imitation crab. Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink on front line with food debris in it.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hws near 3 compartment sink. Manager replaced Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta in walk in cooler no date mark, per manager in cooler over 24 hours.
Food safety inspection conducted on 8/29/2023 revealed 22 total violations (6 high priority, 4 intermediate, 12 basic).