LOVE POKI INTERNATIONAL
4973 INTERNATIONAL DR FC5, Orlando FL 32819 · 4077471164
Last inspected May 28, 2026 · 9 visits since August 2023
FEB 24
DEC 24
MAY 25
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 2- flying insects in back prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026013705 | Nov 6, 2025 | May 14, 2026 | $560 |
Inspection history
9 visits, newest first
May 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 3 high priority.
3 High priority6 Intermediate15 Basic
What the inspector wrote — 24 findingsThe state's own report →
Live, small flying insects found 2- flying insects in back prep area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked rice (121-131F - Hot Holding); cooked rice (118F - Hot Holding)
Toxic substance/chemical improperly stored. Sap next to onions in back near ice machine
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Krab from Tuesday
Show the remaining 20 findings ▾
Employee washed hands in a sink other than an approved handwash sink 3 compartment sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. In kitchen and front line
Nonservice animals in the food establishment or on premises.
Soap dispenser at handwash sink not working/unable to dispense soap. Handsink soap dispenser next to three compartment sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair over hot water tank
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag mixed in with dry storage area
Floor area(s) covered with standing water near 3 comp sink
Food stored in a location that is exposed to splash/dust. Rice Located underneath handsink
Food stored on floor. Buckets of garlic on floor of walk in cooler
Ice buildup in rwalk-in freezer. Reach in freezer under rice
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container cooked salmon scoop handle touching cooked salmon
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled walk in cooler
Standing water or very slow draining water in handwash sink next to three-compartment sink
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over prepped cut lettuce
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Sugar under prep table
Dec 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per manager raw tuna (68F - Cold Holding); raw salmon (65F - Cold Holding); cooked shrimp (56F - Cold Holding); cooked salmon (67F - Cold Holding); cooked octopus (58F - Cold Holding) Employees put ice in holding unit and temperature recheck Cooked octopus 37F Raw Salmon 37F Raw tuna 38F Cooked shrimp 37F Cooked salmon. 38F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon hot holding at 92F for less than 4 hours per manager. Moved to stovetop to reheat to 170F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. All 3 employees
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler and reach in cooler
Oct 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority7 Intermediate9 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per manager raw tuna (68F - Cold Holding); raw salmon (65F - Cold Holding); cooked shrimp (56F - Cold Holding); cooked salmon (67F - Cold Holding); cooked octopus (58F - Cold Holding) Employees put ice in holding unit and temperature recheck Cooked octopus 37F Raw Salmon 37F Raw tuna 38F Cooked shrimp 37F Cooked salmon. 38F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon hot holding at 92F for less than 4 hours per manager. Moved to stovetop to reheat to 170F
Toxic substance/chemical improperly stored. Hand sanitizer and lotion stored next to bottled water and soda
Food-contact surface soiled with food debris, mold-like substance or slime. Korean pastry machine interior and exterior soiled
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
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. All 3 employees
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Imitation Crab salad, cooked salmon in walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stored on top of bags of rice in back prep area
Equipment and utensils not properly air-dried - wet nesting. Above triple sink in kitchen
Food stored in a location that is exposed to splash/dust. Rice container stored under handwashing sink next to triple sink
Ice scoop handle in contact with ice. On front line next to hand sink
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. In back prep area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 35F water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler and reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed leafy greens over washed leafy greens Unwashed vegetables over imitation crab salad in walk in cooler
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Migraine tables on top of drinks on dry storage shelf. Operator removed.
Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed license before end of inspection.
Toxic substance/chemical improperly stored. 3 bottles of bleach on shelf above tea mixes and onions in dry storage. Operator removed
Handwash sink not accessible for employee use at all times. Blocked with container of rice. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 4 new employees under 60 days. Operator filled out form and employees signed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over prep table in the kitchen area.
Floor area(s) covered with standing water. By prep sink and three compartment sink
Ice scoop handle in contact with ice. At front counter ice bin. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 77F at front counter. Operator drained water out.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ice scoop handle in contact with ice. Front line soda fountain
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba scooper on front line 77F
Time/temperature control for safety food thawed in an improper manner. Diced tuna at room temperature Placed under running water
Dec 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Ice scoop handle in contact with ice. Front line soda fountain
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba scooper on front line 77F
Time/temperature control for safety food thawed in an improper manner. Diced tuna at room temperature Placed under running water
Feb 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No soap provided at handwash sink. By three compartment sink soup not dispensing
Spray bottle containing blue toxic substance not labeled.
Ice scoop handle in contact with ice. Ice bin of soda machine behind serving line
Single-service articles not stored inverted or protected from contamination. Forks and spoons next to back up cash register
Aug 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items on front line less than 1 hour,operator changed out pans and returned to walk in cooler for temperature recovery. Salad 50F raw salmon 48F raw tuna 49F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator, rice in holding unit on front line less than 1 hour. cooked rice 99F
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple items on top shelf of walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses store on bag in boxes and dry storage.
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 locations of utensils on front line in water 78-80F
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.