POKE FUSION BOWL
2124 SW 34 ST, Gainesville FL 32608 · 352.792.6070
Last inspected Nov 12, 2025 · 6 visits since August 2023
NOV 23
JUL 24
DEC 24
JUL 25
NOV 25
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
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. Observed : Anya over 60 days no proof of food safety training.
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. Observed : 1 employee who works on the front line, no employee training and no Employee Reporting form.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed : certificates being reused.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: tofu in the cook line reach-in cooler 46°. This was iced down and was at 42° 9 minutes later.
Wet wiping cloth not stored in sanitizing solution between uses. Observed: 1 wet cloth on the front line not in solution. ALSO, 1 wet cloth in the kitchen not in solution. These were placed back in the bucket.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: rice at 127° in the warmer on the front line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed: on the front line and in the kitchen, wet cloths not stored in sanitizer solution.
Jul 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed: personal prescriptions stored over clean baking sheets for guest food. This is in the back room dry storage area.. The pans were moved to a different shelf.
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. Observed: boiled eggs in the cook line reach-in cooler, boiled yesterday per owners, 49° in a sealed plastic container.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2024. The license was paid for today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp on the front line, 49°. Accurate time of cooking could not be discerned. These were iced down. **Corrective Action Taken* ALSO, boiled egg in the cook line reach-in cooler, 49°.
Nov 14, 2023Inspection 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 ▾
Non-food grade paper/paper towel used as liner for food container. Observed white paper towel in contact with cut plant food on the front line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1/2 and 1/2 50F in the front line reach-in cooler. This had been left out after an order after 11:00. This was moved to a reach-in freezer and dropped 4F in 10 minutes. **Corrective Action Taken* ALSO, tofu on the front line line, 47F. The water was exchanged with room temperature tap water. Coaching was given to use ice water or add ice when exchanging water. This was placed below to cool and another tofu at 40F was brought out for service.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a lighter stored next to syrup on a shelf in the kitchen. This was placed in a pocket.
Aug 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-23.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed lack of a written plan. A template was emailed.
Records/documents for required employee training do not contain all of the required information. Observed lack of last names on 2 certificates. ALSO, training certificate number missing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: coffee stored over ice scoop/tea area, on the top shelf. This was moved below.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed: licensed for 16, seating for 22 inside.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between equipment on the front line. The knife was removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed: 2 wet cloths sitting on cutting boards. One was placed in sanitizer.
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.