DirtyFLRestaurant Inspection Data

POKE BURRI ORLANDO

POKE BURRI ORLANDO has 7 health inspections on file for its WINTER GARDEN location, with an overall rating of 2.4/5. Recent inspections show improving food safety practices.

Last inspection: 8 months ago · 7 reports on file

12615 W COLONIAL DR

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

7/28/2025· 8mo ago

Visit ID: 13472727

Met Inspection Standards

2 int, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair./dish machine not in use/kitchen. Set up 3 compartment sink/quat 200ppm. - From follow-up inspection 2025-07-28: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer/kitchen black straight up freezer. - From follow-up inspection 2025-07-28: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board under 3 compartment sink. - From follow-up inspection 2025-07-28: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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./missing one employee training/Louis working for 4 months. - From follow-up inspection 2025-07-28: **Time Extended**

7/25/2025· 8mo ago

Visit ID: 10900638

Follow-up Inspection Required

5 high, 4 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates on top shelf/front counter/ Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair./dish machine not in use/kitchen. Set up 3 compartment sink/quat 200ppm.
  • 14-69-4:Basic - Ice buildup in reach-in freezer/kitchen black straight up freezer.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched./forks and spoons at customer self service station/ Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken wings stored over hot sauce/cook line reach in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Imitation crab meat salad 46F, tempura shrimp 46F, cut lettuce 49F, chicken tenders 49F, raw chicken wings 48F/all in cook line reach in cooler overnight per employees. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab meat salad 46F, tempura shrimp 46F, cut lettuce 49F, chicken tenders 49F, raw chicken wings 48F/all in cook line reach in cooler overnight per employees. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pork belly 82F, corn 78F/holding less than 4 hours/reheated to 165F or above before serving. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./cleaner store next to a tub of boba/front counter.
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board under 3 compartment sink.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./eggs under side dishes on menu. Egg served soft boiled. Warning
  • 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./missing one employee training/Louis working for 4 months.

1/14/2025· 1y 3mo ago

Visit ID: 8729663

Met Inspection Standards

2 high, 1 int, 5 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator disconnected
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at front counter.
  • 36-62-4:Basic - Light not functioning. One bulb at cook line
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at prep area soiled. Reach in freezer to the left of prep table at front counter.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Soiled floors: Floor under reach in freezer Floor by fryer Floor under prep table front counter soiled Entire back dry storage and ware washing area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked Wonton in reach in freezer. Operator corrected Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator. Moved to freezer for quick chill. Cooked Chicken (46F - Cold Holding) **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled

8/1/2024· 1y 8mo ago

Visit ID: 8845935

Met Inspection Standards

1 high, 1 basic

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected. - From follow-up inspection 2024-07-31: **Time Extended** - From follow-up inspection 2024-08-01: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. - From follow-up inspection 2024-07-31: **Time Extended** - From follow-up inspection 2024-08-01: **Time Extended**

7/31/2024· 1y 8mo ago

Visit ID: 8844384

Follow-up Inspection Required

2 high, 1 basic

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected. - From follow-up inspection 2024-07-31: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab salad,45 f,roe,47 f,raw tuna,44 f,cabbage,46 f,tofu,45 f held less than four hours stated operator. Warning - From follow-up inspection 2024-07-31: Veggie spring roll,43 f,crab salad,47 f,cabbage,51 f,tofu,47 f. Operator stated that technician was on site yesterday.Operator stated the reach in coolers were 38 f,39 degrees f respectively at 3 p.m.Time Extended** **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. - From follow-up inspection 2024-07-31: **Time Extended**

7/30/2024· 1y 8mo ago

Visit ID: 8834225

Follow-up Inspection Required

5 high, 4 int, 9 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee bag stored on food storage rack.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.
  • 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.Sugar in dry storage area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty vents in dry storage area.
  • 21-44-1:Basic - Sanitizer bucket stored next to tapioca pearls on storage rack. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored.Chop sticks on floor in dry storage area.
  • 14-15-4:High Priority - Nonfood-grade towel used for food storage - direct contact with food.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cucumber in upright cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab salad,45 f,roe,47 f,raw tuna,44 f,cabbage,46 f,tofu,45 f held less than four hours stated operator. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Pork sauce,97 f,vegetable stock,98 f,pork,97 f held less than four hours.Advised operator to use time as a public health control. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Half and half.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained.
  • 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.Sushi rice. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner. Corrected On-Site

1/4/2024· 2y 3mo ago

Visit ID: 8496954

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