CRAVE POKE
5816 WILES RD, Coral Springs FL 33067 · 754.222.7653
Last inspected Nov 3, 2025 · 6 visits since August 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At crock pot at back kitchen area- Cooked pork 130F- hot holding - food left on warm- food pit of temperature for 30 minutes- operator placed to be reheated to 165F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above cooked krab sticks in reach in cooler. Operator reorganized.
Stored food not covered. Fried chicken stored in reach in freezer not covered.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. Dishmachine tested at 0ppm. Operator change solution and primed machine, retesting at 100pm.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the kitchen crock pot, shredded pork (110-129F - Reheating). The pork has been reheating for 2.5 hours. The owner placed the pork in a pot on the stove to rapidly reheat to 165F.second temperature after 5 minutes, 195F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones on the sushi cutting board. The phones were removed.
Food stored on floor. In the back hallway, next to the office, cases of water are stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen fan, fan guard dusty.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, the repackaged ground tuna was stored above the french fries. The tuna was moved down.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch bag stored in the reach in cooler with the produce. The bag was removed
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At crock pot at back kitchen area- Cooked pork 130F- hot holding - food left on warm- food pit of temperature for 30 minutes- operator placed to be reheated to 165F.
Current Hotel and Restaurant license not displayed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.