POKE COMPANY - BOCA RATON
555 N FEDERAL HWY, Boca Raton FL 33432 · 6463024515
Last inspected Aug 14, 2026 · 8 visits since July 2023
JUL 24
DEC 24
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tofu date marked 1/21.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023008240 | Feb 2, 2023 | Mar 28, 2023 | $360 |
Inspection history
8 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top: shrimp (50F - Cold Holding). Operator states item has been in unit for approximately 2 hours. Operator iced item to quick chill. Retook temperature at 41F
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. Cauliflower rice held on time as a public health control hads no time mark. Operator states cauliflower cooked approximately 3 hours earlier then held on time. Advised operator proper time control procedures. Operator time marked to be discarded at end of original 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker brown rice (110F - Hot Holding). Operator states cooked approximately 3 hours ago. Operator reheated to 165F and turned up temperature.
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. Operator unable to provide for any employees. Operator printed and 5 employees on duty acknowledged at time of inspection
Show the remaining 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at steam table utensils stored in standing water at 110F. Operator removed, discarded water, cleaned and sanitized utensils then stored in no water.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone before handling clean dishes in triple sink, without washing hands. Advised operator of proper hand washing procedures. Employee washed hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tofu date marked 1/21.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 110F. Advised operator utensils must be held at 135F.
Aug 27, 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (48F - Cold Holding); in three door cooler end of front counter. In unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (48F - Cold Holding); in three door cooler end of front counter. In unit over four hours. Not prepped or portioned today.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 115F in steam table
Standing water in bottom of reach-in-cooler. Bottom reach in cooler at front counter
Feb 3, 2025□ 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 ▾
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 two door reach in cooler
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 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. Rice Time marked
Manager or person in charge lacking proof of food manager certification.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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 two door reach in cooler
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (125F - Hot Holding); chicken (130F - Hot Holding) steam table. In unit less than four hours. Reheated to 165F
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site. No proof of training.
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 two door cooler. Removed from packaging.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed using sanitizer wiping cloth to sanitize counters with gloves and than Immediately began serving rice. Gloves not changed in between tasks. Educated on site.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine
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/
Buildup of food debris/soil residue on equipment door handles. Exterior top of dish machine unclean
Time/temperature control for safety food thawed in an improper manner. Raw beef thawing above ice machine at room temperature Placed in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Remade Sanitizer Bucket (Quaternary 200ppm)
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. On the front line, the cauliflower rice was marked for 11-3. It is currently 3:26. The item was discarded and replaced with new product. See stop sale.
Toxic substance/chemical improperly stored. On the shelf over the prep table, glass cleaner was stored with food and gloves on the same shelf over the table. The bottle was removed.
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.