POKE COMPANY WELLINGTON
10120 FOREST HILL BLVD UNIT 170, Wellington FL 33414 · 5613232391
Last inspected Aug 14, 2026 · 14 visits since August 2023
NOV 24
JUL 25
DEC 25
APR 26
AUG 26
— STEADY
5 inspections within 41 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040403 | Apr 8, 2026 | Jul 27, 2026 | $880 |
| 2--2026008448 | Dec 8, 2025 | Feb 23, 2026 | $400 |
| 2--2024044306 | Jul 10, 2024 | Aug 27, 2024 | $200 |
| 2--2023003688 | Jan 5, 2023 | May 22, 2023 | $400 |
Inspection history
14 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 priority3 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch clothes then put gloves on and began to serve food; no hand wash. Advised operator that employee should wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale. At front counter make table: raw diced tuna (51F at 3:45Pm; 53F at 4:15pm- Cooling) As per operator, cooling since 2:15pm. Stored over stacked. At current rate of cooling, product will not cool to 41F within 4 hours. Advised operator to quick chill over stacked portion.
Show the remaining 2 findings ▾
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/
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.
Apr 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone alternately while handling clean handle of air fryer used to cook chicken; no hand wash. Employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 several packets of raw tuna thawed in sealed vacuum packaged bag; as per operator, tuna was left to thaw over night in its reduced oxygen package. All raw reduced oxygen packaged tunas have a label indicating that it is to remain frozen until time of use; remove from vacuum packaging then thaw under refrigeration for use. See stop sale.
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. At front counter make table: raw tuna (49F- Cold holding) As per operator, removed from walk in cooler and stored since 10:30am. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: raw tuna (49F- Cold holding) As per operator, removed from walk in cooler and stored since 10:30am. Not prepped or portioned today. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash sink.
Food-contact surface soiled (ice machine) with food debris, mold-like substance or slime.
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 several packets of raw tuna thawed in sealed vacuum packaged bag; as per operator, tuna was left to thaw over night in its reduced oxygen package. All raw reduced oxygen packaged tunas have a label indicating that it is to remain frozen until time of use; remove from vacuum packaging then thaw under refrigeration for use. See stop sale.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 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. Dishwasher (Chlorine 0ppm) Operator primed but was unable to correct.
Handwash sink not accessible for employee use at all times. Observed, as per employee water at front counter hand wash sink turned off because sink has a leak. Advised employee in charge to make hand wash sink accessible to for use.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 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. Dishwasher (Chlorine 0ppm) Operator primed but was unable to correct.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At front counter: Observed employee touching clothes then began preparing food to serve; no hand wash. At front counter: Observed employee touching clothes and face then began handling clean pans inside steam table; no hand wash. Employees washed hands.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: Krab salad (48F - Cold Holding); cream cheese (47F - Cold Holding) As per employee in charge, stored since 11am. Not prepped or portioned today. At small black refrigerator: raw tuna (58F - Cold Holding) As per employee, stored since 1 hour. Not prepped or portioned today. Refrigerator door was partially open. Employee moved items to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter: cooked chicken (114F at 12:45pm; 104F at 1:15pm- Cooling) As per chef cooked and cooling since 2 mins; At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Chef was placing just cooked chicken on top of chicken that was already cooling. At prep counter: raw chicken (53F at 12:50pm; 56F at 1:20pm- Ambient Cooling) As per employee prepped and cooling since 11:00am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At front counter make table: At make table: spicy salmon (47F at 1:00pm; 47F at 1:34pm- Ambient Cooling) As per employee, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Employee placed items to quick chill.
Handwash sink not accessible for employee use at all times. Observed, as per employee water at front counter hand wash sink turned off because sink has a leak. Advised employee in charge to make hand wash sink accessible to for use.
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 several packages of commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per employee stored 1 hour. Employee removed all tuna from packagings.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed couple of Employees handle personal cells, then started to prepared food with out washing hands Employee washed hands
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several personal cell phones stored above prep tables
Raw fruits/vegetables not washed prior to preparation. Observed cucumbers, pineapple on front counter area. Advised operator to wash vegetables before preparation.
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 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. Dishwasher (Chlorine 0ppm). Operator primed but chlorine 0ppm was produced.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make table: spicy tuna (45F - Cold Holding) As per operator, taken out from walk in cooler 1 hour prior and place in unit. Not prepped or portioned today. Stored over-stacked. Advised operator to remove over-stacked portion and quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food- Cauliflower rice. Emailed to operator.
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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator to remove tuna from vacuum packaging.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed, employee touched glasses on face, fixed clothes then handled single service food cups; no hand wash. Advised operator to have employee wash hands.
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.
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 7 high priority.
7 High priority2 Intermediate0 Basic
Show 9 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. Dishwasher chlorine solution was 10ppm. Operator primed and produced a chlorine solution of 100ppm.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw salmon changed gloves touched lid of rice cooker with cooked rice; no hand wash. Advised operator that employee should wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hand on pants then put gloves then portion food. Advised operator that employee should wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed, employee touched glasses on face, fixed clothes then handled single service food cups; no hand wash. Advised operator to have employee wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table at front counter: spicy salmon (47F at 2:15pm- Cooling) since 10am; Spicy tuna (47F at 2:15pm- Cooling) since 10am; Diced tuna (48F at 2:15pm- Cooling) since 10am) As per operator items prepped and cooling since 10am. Items did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter: cream cheese (45F - Cold Holding); Diced salmon (47F - Cold Holding); Krab salad (47F - Cold Holding); Fish eggs (47F - Cold Holding) As per operator, all items were placed in walk in cooler from double door stainless steel reach in cooler. Not prepped or portioned today. Most of these items stored on risers inside make table. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter: cream cheese (45F - Cold Holding); Diced salmon (47F - Cold Holding); Krab salad (47F - Cold Holding); Fish eggs (47F - Cold Holding) As per operator, all items were placed in walk in cooler from double door stainless steel reach in cooler. Not prepped or portioned today. Most of these items stored on risers inside make table. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table at front counter: spicy salmon (47F at 2:15pm- Cooling) since 10am; Spicy tuna (47F at 2:15pm- Cooling) since 10am; Diced tuna (48F at 2:15pm- Cooling) since 10am) As per operator items prepped and cooling since 10am. Items did not cool to 41F within 4 hours. See stop sale.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cauliflower rice kept on TPHC. Operator completed form.
Sep 20, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher doors.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink.
Sep 19, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 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. 0 ppm manager primed and tested chlorine 50 ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to mix cut onions an cilantro. Explained and she washed hands.
Non-food grade paper/paper towel used as liner for food container. Chicopee Sports towels in contact with washed cilantro in plastic bin in walk in cooler
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. Letter explains what food code requires not what they do. Operator received new updated parasite destruction letter from the supplier. Same verbiage Non-exempt fish ( Salmon ) may not be served raw or undercooked.
Toxic substance/chemical improperly stored. Yellow color glass cleaner spray bottle stored with water bottles on shelf. Manager removed the spray bottle.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 Clean Metal pans soiled with food.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink Quat. Employee bought quat test kit during inspection.
Nonservice animals in the food establishment or on premises. Large dog in dining room at the counter. After receiving food customer went outside.At present dog next to outdoor seating.
Equipment and utensils not properly air-dried - wet nesting. Black plastic pans on clean dish rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher doors.
Stored food not covered. Open bag of brown rice. Manager folded and put sealed with tape.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink.
Working containers of food removed from original container not identified by common name. Steak seasoning in clear white plastic container on dry food storage rack. Manager labeled.
Aug 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna tartare over cooked shrimp in walk-in cooler; operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (98F - Hot Holding) in rice warmer at front line; as per operator food cooked at 11:00 and moved to warmer afterwards; warmer not plugged in; as per manager warmers not to be plugged in; rice to be served at room temperature; educated manager in TPHC form; manager plugged warmer back on to reheat rice to 165 F; food out of temperature for approximately 2 hours;
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.