DirtyFLRestaurant Inspection Data

THE POKE COMPANY WELLINGTON

10120 FOREST HILL BLVD UNIT 170

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/9/2025

Inspection #: 3599328

Inspection Date: 12/3/2024

Inspection #: Visit ID: 10729460

  • N/A:No Violations Were Observed

Inspection Date: 11/25/2024

Inspection #: Visit ID: 8823111

  • 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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator to remove tuna from vacuum packaging. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed but chlorine 0ppm was produced. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make table: spicy tuna (45F - Cold Holding) As per operator, taken out from walk in cooler 1 hour prior and place in unit. Not prepped or portioned today. Stored over-stacked. Advised operator to remove over-stacked portion and quick chill. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- Cauliflower rice. Emailed to operator. Warning

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8825487

  • N/A:No Violations Were Observed

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8822859

  • 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed, employee touched glasses on face, fixed clothes then handled single service food cups; no hand wash. Advised operator to have employee wash hands. Warning - From follow-up inspection 2024-07-10: Observed, employee touched glasses on face, then handled clean lid for a pan of Krab; no hand wash. Employee washed hands. Admin Complaint
  • 53B-02-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-07-10: **Time Extended**

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8762400

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine solution was 10ppm. Operator primed and produced a chlorine solution of 100ppm. Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw salmon changed gloves touched lid of rice cooker with cooked rice; no hand wash. Advised operator that employee should wash hands. Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hand on pants then put gloves then portion food. Advised operator that employee should wash hands. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed, employee touched glasses on face, fixed clothes then handled single service food cups; no hand wash. Advised operator to have employee wash hands. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table at front counter: spicy salmon (47F at 2:15pm- Cooling) since 10am; Spicy tuna (47F at 2:15pm- Cooling) since 10am; Diced tuna (48F at 2:15pm- Cooling) since 10am) As per operator items prepped and cooling since 10am. Items did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter: cream cheese (45F - Cold Holding); Diced salmon (47F - Cold Holding); Krab salad (47F - Cold Holding); Fish eggs (47F - Cold Holding) As per operator, all items were placed in walk in cooler from double door stainless steel reach in cooler. Not prepped or portioned today. Most of these items stored on risers inside make table. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter: cream cheese (45F - Cold Holding); Diced salmon (47F - Cold Holding); Krab salad (47F - Cold Holding); Fish eggs (47F - Cold Holding) As per operator, all items were placed in walk in cooler from double door stainless steel reach in cooler. Not prepped or portioned today. Most of these items stored on risers inside make table. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table at front counter: spicy salmon (47F at 2:15pm- Cooling) since 10am; Spicy tuna (47F at 2:15pm- Cooling) since 10am; Diced tuna (48F at 2:15pm- Cooling) since 10am) As per operator items prepped and cooling since 10am. Items did not cool to 41F within 4 hours. See stop sale. 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. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cauliflower rice kept on TPHC. Operator completed form. Corrected On-Site Warning

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8503493

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher doors. Warning - From follow-up inspection 2023-09-20: Same **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink. Warning - From follow-up inspection 2023-09-20: Same **Time Extended**

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8492120

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Black plastic pans on clean dish rack. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher doors. Warning
  • 08B-12-5:Basic - Stored food not covered. Open bag of brown rice. Manager folded and put sealed with tape. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Steak seasoning in clear white plastic container on dry food storage rack. Manager labeled. Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm manager primed and tested chlorine 50 ppm Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to mix cut onions an cilantro. Explained and she washed hands. Corrected On-Site Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Chicopee Sports towels in contact with washed cilantro in plastic bin in walk in cooler Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. Letter explains what food code requires not what they do. Operator received new updated parasite destruction letter from the supplier. Same verbiage Non-exempt fish ( Salmon ) may not be served raw or undercooked. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Yellow color glass cleaner spray bottle stored with water bottles on shelf. Manager removed the spray bottle. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 Clean Metal pans soiled with food. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink Quat. Employee bought quat test kit during inspection. Corrected On-Site Warning
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Large dog in dining room at the counter. After receiving food customer went outside.At present dog next to outdoor seating. Warning