POKE 1800
3324 NE 8 ST, Homestead FL 33033 · (305) 878-9218
Last inspected Mar 13, 2026 · 7 visits since December 2023
APR 24
OCT 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Coached employee on proper procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above pickle ginger container at walk in cooler, operator stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding); cooked beef (48F - Cold Holding); beans sprouts (49F - Cold Holding) in reach in cooler at kitchen area, as per operator less than 3 hours. Also observed cream cheese (46F - Cold Holding) at front counter, as per operator less than 3 hours. Operator moved all containers to walk in cooler.
Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink at kitchen area. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area, operator restocked during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, cooked chicken and cooked beef containers inside the walk in cooler held more than 24 hrs not date marked.
Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board at sushi station.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food at front counter, operator removed during inspection.
Food stored on floor. Observed sauce soy container stored on floor by cook line, Also observed a case of avocados stored on wall in cooler floor. Operator stored properly during inspection.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwashing area.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed wiping cloth during inspection.
Open dumpster lid.
Single-service articles improperly stored. Observed Togo boxes cases stored at front counter floor.
Single-service articles not stored inverted or protected from contamination. Observed sushi plastic containers not inverted at front counter. Operator stored properly.
Time/temperature control for safety food thawed in an improper manner. Observed raw salmon (39F - Cold Holding) next to 3 compartment sink at kitchen area, operator turned on water for proper thawing procedure.
Wet mop not stored in a manner to allow the mop to dry.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above sauces containers at walk in cooler, operator stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (54F - Cold Holding) in reach in across fryer, as per operator less than 4 hours. Operator moved food to walk in cooler to cool down temperature.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork on shelves at walk in cooler not date marked, as per operator over 24 hours. Operator dated during inspection.
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 raw tuna still on ROP packages on shelves at walk in cooler. Operator cut packages during inspection.
Food stored on floor. Observed mirin sauce case stored on floor at dry storage area, operator stored properly during inspection.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator removed to dishwashing area.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Observe cooked pork stored on nonfood grade bags at walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pork (48F - Cold Holding) at 1:38 pm. on reach in cooler at kitchen area, as per employee less than 2 hours, employee closed reach in cooler lid to cool down temperature. cooked pork (44F - Cold Holding) at 2:12 pm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observe sushi rice not time marked. As per employee rice was cooked at 12:00 pm, employee time marked sushi rice during inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observe Sanitizer Bucket (Chlorine +100ppm); at front counter, operator discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Observe utensils being stored inside HWS. At kitchen area, employee removed during inspection.
Bowl or other container with no handle used to dispense food. Observe on flour container at kitchen area, employee removed during inspection.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Observe personal food being stored next to establishment food at walk in freezer. Operator segregated personal food during inspection.
Floor soiled/has accumulation of debris. Observe at walk in freezer.
Open dumpster lid.
Single-service articles improperly stored. Observe several Togo boxes cases, chopsticks cases and Togo bags cases stored on dry storage floor.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observe sugar, cornstarch and flour white bin containers not identified with common name at kitchen area, operator labeled during inspection.
Oct 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked, as per operator rice was cooked and stored on warmer less than 2 hours.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Observed on HWS next to 3 compartment sink.
No soap provided at handwash sink. Observed on HWS by 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked, as per operator over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on rice container by dry storage area.
Employee with no hair restraint while engaging in food preparation. Observed employee serving food without hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Food stored on floor. Observed cooking oil containers and soy sauce containers stored on floor at kitchen area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in freezer by cook line.
Single-service articles improperly stored. Observed Togo containers stored on floor by dry storage area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at sushi station.
Working containers of food removed from original container not identified by common name. Observed rice and flour white bins containers not identified with common name.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate6 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cream, also raw salmon stored above cooked pork belly inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (65F - Cold Holding) at front counter, as per Manager less than 1 hour. Food was moved to reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked, as per Manager less than 35 minutes.
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 dirty utensils inside HWS at kitchen area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw tuna and salmon not identified on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
No soap provided at handwash sink. Observed at kitchen area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings and pork belly at walk in cooler,not date marked,as per Manager from previous day.
Bowl or other container with no handle used to dispense food. Observe on sauces containers at walk in cooler.
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 cubed raw tuna packages inside walk in cooler.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at sushi station.
Dec 4, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The menu shows salmon and tuna are offered as raw.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. One at preparation area, front counter and bathroom.
No probe thermometer provided to measure temperature of food products.
Wet mop not stored in a manner to allow the mop to dry.
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.