POKE HANA
5845 WINTER GARDEN VINELAND ROAD, Windermere FL 34786 · 407-489-6855
Last inspected May 27, 2026 · 10 visits since October 2023
AUG 24
MAR 25
MAR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./cooked chicken at 148F/continues cooking until 174F/
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 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.
Floor tiles missing and/or in disrepair. -Under fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of rice cooker.
May 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Macaroni salad 58f, Crab salad 57f, Spicy tuna 57f, Tuna 58f, Salmon 60f; ( - Cold Holding). Less than 4 hours. Advised to rapid chill.
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.
Carbon dioxide/helium tanks not adequately secured.
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 still frozen, thawing in cooler.
Floor tiles missing and/or in disrepair. -Under fryer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of rice cooker.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over ginger, walk 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/spam musubi on time plan but no time marked/less than 4 hours per manager.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./butter mochi (made with raw eggs) hot holding at 120F, less than 4 hours/will add to time control plan.
Food stored on floor./oil carton/front cook line/
Ice buildup in walk-in freezer door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./rice scoop handle in rice/
Standing water or very slow draining water in kitchen handwash sink.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Apr 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 0 recorded.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit./cooked chicken at 148F/continues cooking until 174F/
Raw animal food stored over/not properly separated from ready-to-eat food./raw fish stored over fried chicken and fried tofu, cook line small 2 door reach in cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked spam 109F, less than 2 hours per manager/turned up hot holding unit/reheated to 165F before serving/
Carbon dioxide/helium tanks not adequately secured./u dear 3 compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee preparing raw fish.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's clothing stored on top of soda boxes and brown sugar containers/kitchen.
Food stored on floor./boxes of frozen fish on walk in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line 2 door small reach in cooler gaskets soiled. Condiment containers exterior soiled/front line under rice warmers. Rice container exterior soiled.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair./front kitchen hand sink cold water faucet disrepair.
Single-service articles not stored inverted or protected from contamination./front counter to go containers.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over sauce containers, walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Working containers of food removed from original container not identified by common name./brown sugar container in office/storage room.
Oct 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw fish stored over sauces, front counter reach in cooler/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw pork, walk in cooler/
Handwash sink not accessible for employee use at all times./garbage can blocked cook line hand sink/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./spicy tuna, spicy salmon serving raw not identified on the screen menu.
Carbon dioxide/helium tanks not adequately secured.
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./raw tuna packages/
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris./throughout the entire kitchen.
In-use tongs stored on equipment door handle between uses./
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice containers exterior soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./stored over vinegar box, front counter under rice holding table/
Wall soiled with accumulated grease, food debris, and/or dust./dish area.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Ice chute at drink station. - interior of fryer -Cooking surface of grill - white cutting board on front line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked rice
Floor soiled/has accumulation of debris. - Walk-in freezer - under fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners on stove top heavily soiled. - exterior of microwave
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna and raw salmon stored over sliced avocado/glass 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/spam musubi using time control but no time marked, out for 1 hour/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter on stove hot holding at 115F/reheating to 165F/
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./raw ground tuna in walk in cooler/opened immediately/
Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler/
Establishment increased seating without providing written approval from the local fire authority and wastewater provider./licensed for 7 seats but observed 15 seats/seating change form provided.
Floor soiled/has accumulation of debris./underneath front line cooler floor soiled.
Food stored on floor./bucket of pickle on kitchen floor/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line stove soiled with grease build up.
Walk-in cooler shelves with rust that has pitted the surface.
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.