KAMI POKE
1779 APALACHEE PARKWAY STE C #106, Tallahassee FL 32301 · 850-765-8272
Last inspected Jan 9, 2026 · 7 visits since August 2023
MAR 24
SEP 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2023050505 | Aug 29, 2023 | Oct 5, 2023 | $200 |
Inspection history
7 visits, newest first
Jan 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored on top of beef inside reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp cold holding for less than 4 hours during time of inspection. Operator placed shrimp inside walk in cooler during time of inspection.
Food stored on floor. Observed container of bean sprouts stored in floor inside walk in cooler.
In-use tongs stored on equipment door handle between uses.
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. No handwashing sign inside men and women's bathroom.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken out of its original packaging stored on top of beef in freezer. Operator properly placed chicken during time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food item cold holding less than 4 hours: Shrimp 47F. Operator placed shrimp inside walk in cooler during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
Time/temperature control for safety food thawed in an improper manner. Observed pork sitting in water to thaw. Operator placed pork under running water during time of inspection.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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.
Spray bottle containing toxic substance not labeled. Observed bottle of sanitizer without a label.
Food stored on floor. Observed oil stored on floor next to three compartment sink.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink at front counter.
Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelving with rust inside walk in cooler.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
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.
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.
Current Hotel and Restaurant license not displayed. Observed 6/1/24. Owner printed during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Single-service articles not stored inverted or protected from contamination. Observed clam shell containers stored upright near handwashing sink in rear of kitchen.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor, front line.
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed employee washing beans off inside of the employee hand sink on the front line.
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.
Spray bottle containing toxic substance not labeled.
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.
In-use tongs stored on stove equipment door handle between uses.
Reach-in freezer interior/shelves have accumulation of soil residues on the cook line.
Aug 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
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.
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.
Nonfood-grade bags used in direct contact with food. Observed beef stored in non food grade bags in reach in freezer.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Observed hand washing sink on front line with food debris in it.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hws near 3 compartment sink. Manager replaced
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.
Carbon dioxide/helium tanks not adequately secured. Observed CO tanks not secured under sink in kitchen.
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.
Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored on hand wash sink.
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.
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.
Current Hotel and Restaurant license not displayed. Manager printed current license.
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.
Food stored on floor. Observed cooking oil stored on floor near employee entrance and soy sauce in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryer with grease and food debris.
Stored food not covered. Observed frozen steak not covered in stand up reach in cooler. Manager covered during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen area soiled with grease and food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not in use cutting board.
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.