POKE COMPANY
1000 N CONGRESS AVE, Boynton Beach FL 33426 · 561.777.7815
Last inspected Jun 12, 2026 · 8 visits since August 2023
JUL 24
DEC 24
JUL 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections trending down, 26 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (109 F-112F - Hot Holding) at front counter for less than 2.5 hours. No water into steam table. Operator reheated chicken to 170F for further hot holding and filled up steam table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Container of medicine improperly stored. Tylenol stored over food container lids and cups. Operator stored Tylenol properly.
Sanitizer hose at dish sink lower than flood rim of sink.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at mop sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In back prep kitchen and front make table area hand sink.
Show the remaining 5 findings ▾
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.
Food stored on floor. Soy sauce stored on floor at walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of food debris
Old labels stuck to food containers after cleaning. At clean dish rack.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator got new quaternary sanitizer 200ppm
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen after eating in dining room and then started to empty the dish machine with sanitized dishes. Employee went to wash her hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 removed from freezer last night, in walk in cooler.
Time/temperature control for safety cauliflower rice 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 was 3 hours ago. Operator time marked.
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 removed from freezer last night, in walk in cooler. See stop sale.
Employee personal cell phone stored in or above a food preparation area, across dish machine. Employee removed.
Employee pizza on a food preparation table next to rice cookers. Employee removed.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 49F-51F, salmon 49F, at front counter not cut or prepped today. Cooler was loaded 2.5 hours ago. Operator placed fish on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (109 F-112F - Hot Holding) at front counter for less than 2.5 hours. No water into steam table. Operator reheated chicken to 170F for further hot holding and filled up steam table.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cauliflower 72F, at front counter cooked 1.5 hours ago. Operator will put cauliflower on time and discard leftovers in 2.5 hours
In-use utensil stored in standing water less than 135 degrees Fahrenheit 82F in steam table at front counter. Steam table has no water. Operator filled water into steam table.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-48F - Cooling) in walk in cooler cooked yesterday. Stored in deep covered container. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-48F - Cooling) in walk in cooler cooked yesterday. Stored in deep covered container.
Employee entered kitchen from bathroom and went into walk in cooler to obtain a container of fish without washing hands. Employee washed hands.
Vacuum breaker missing at splitter added to hose bibb at mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna at 11:00, prepared at 10:30 (58F - Ambient Cooling) 57F at 11:45 at front counter in deep covered container. At this rate tuna will not reach 41F in 4 hours. Operator placed ice on tuna for quick cooling.
Handwash sink not accessible for employee use at all times. Handwashing sink obstructed by propped open door at front counter. Operator closed door.
Jul 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Non-food grade paper/paper towel used as liner for food container. Utilizing sports towels in direct contact with fresh fish - operator removed.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (111F - Hot Holding) in steam table. In unit less than Four hours. Reheated to 165F.
No soap provided at handwash sink. In back kitchen
Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
Aug 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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 0pp. Operator set up triple sink to sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon was prepped yesterday and stored in walk in cooler over night. Salmon was placed at front counter 3 hours ago. Not enough Ice under salmon and stacked to high. Manager placed ice bags on salmon and replenished ice underneath to cool salmon down.
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 30°F-40°F in walk in cooler, tuna was removed from freezer less than 3 hours ago. Manager returned frozen tuna to freezer and slacked tuna was removed from packaging.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 97°F at front counter.
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.