POKE HOUSE
3301 NE 1ST STE 101, Miami FL 33137
Last inspected Jul 30, 2026 · 10 visits since October 2023
JUL 24
FEB 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024054656 | Jul 23, 2024 | Jan 6, 2025 | $200 |
| 1--2021022481 | May 17, 2021 | Jan 25, 2022 | $400 |
Inspection history
10 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (47F - Cold Holding), as per employee less than 4 hours. Employee discarded and replace with new product. Observed cooked quinoa (66F - Cold Holding), as per employee is commercially processed and was stored inside prep table less than 3 hours. Employee put ice for rapid chill.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed commercially processed bag of cooked chicken (112F - Reheating); being reheated at the air fryer. Advised employee to reheat at the correct temperature, employee put more time. Recheck; cooked chicken (148F - Reheating).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By front counter.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 6 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles missing above above water heater by storage room.
Cutting board has cut marks and is no longer cleanable. Observed blue cutting boards at prep table. Employee discarded and replace with new one.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist bracelet and wrist watch while preparing food.
Equipment in poor repair. Observed reach in cooler gaskets torn by back kitchen.
Single-service articles not stored inverted or protected from contamination. Observed SS lids not inverted at front counter. Employee inverted.
Working containers of food removed from original container not identified by common name. Observed squeeze bottle with cooking oil not labeled. Employee labeled.
Jan 23, 2026□ 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 ▾
Cutting board has cut marks and is no longer cleanable. Observed blue cutting board at storage table across ware washing area.
Jan 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 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. Observed Dishwasher (Chlorine 0ppm).
Handwash sink used for purposes other than handwashing. Observed a container stored inside hand sink front counter. Employee removed.
Spray bottle containing toxic substance not labeled. Observed spray bottle with windex cleaner not labeled at prep area. Employee labeled.
Cutting board has cut marks and is no longer cleanable. Observed blue cutting board at storage table across ware washing area.
Food stored on floor. Observed a box with avocados stored on floor back kitchen. Employee stored properly.
Ice buildup in reach-in freezer back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled front counter. Observed reach in cooler gaskets front counter soiled.
Working containers of food removed from original container not identified by common name. Observed squeeze plastic bottle with cooking oil not labeled. Employee labeled.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed small white cutting board at front counter. Observed blue,red and green cutting boards at kitchen.
Equipment in poor repair. Observed reach in cooler gaskets by kitchen torn.
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee talking on the phone, customer arrived and she put gloves on and start preparing food. Advise employee needs to wash hands properly before engaging to prepare food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta cheese (47F - Cold Holding) at reach in cooler back kitchen, as per employee prepared less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (123F - Hot Holding); cooked broccoli (118F - Hot Holding); cooked sweet potatoes (128F - Hot Holding) at steam front counter. As per employee prepared less than 2 hours. Employee reheat products. Recheck; cooked chicken (166F - Reheating); cooked broccoli (165F - Reheating); cooked sweet potatoes (165F - Reheating)
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink front counter. Employee provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice and cooked quinoa with time marked 4 hours with no written plan. Provided by email.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls stored not inverted at front counter.
Cutting board has cut marks and is no longer cleanable. Observed small white cutting board at front counter. Observed blue,red and green cutting boards at kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee plastic bottle of water stored on counter near SS lids and plates front counter.
Equipment in poor repair. Observed reach in cooler gaskets by kitchen torn.
Food stored on floor. Observed sushi ginger containers stored on floor under prep table near mop sink.
Single-service articles not stored inverted or protected from contamination. Observed SS lids not inverted stored above hand sink front counter.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by kitchen.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (128F - Hot Holding)stored at front counter. As per manager prepared less than 2 hours. Employee took to reheat product.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink near three compartment sink. Manager provided.
No soap provided at handwash sink. Observed no soap at hand sink near three compartment sink and front counter hand sink. Manager provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice at front counter time marked for 4 hours with no procedures. Discussed with manager and Provided by email.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored at back storage area near mop sink not inverted.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Quaternary 00ppm). Manager set up three compartment sink for sanitize utensils. Triple Sink (Chlorine 50ppm).
Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing food. Employees put hat on during inspection.
Equipment in poor repair. Observed gaskets torn at reach in cooler storage area.
No copy of latest inspection report available.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed single service forks and spoons stored at front counter unwrapped. Manager removed from front counter.
Wet mop not stored in a manner to allow the mop to dry. Observed stored at mop sink.
Jul 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (126 F - Hot Holding); quinoa (111 F - Hot Holding) at sushi wares front counter. As per operator for 2.5 hrs. And cooked chicken (112 F - Hot Holding) at rice cooker. As per operator for 2.5 hrs. And cooked chicken (126 F - Hot Holding); cooked Salmon (97 F - Hot Holding); broccoli (106 F - Hot Holding) at steam table. As per operator for 2.5 hrs.
No soap provided at handwash sink located next to dishwasher machine.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 8 high priority.
8 High priority6 Intermediate4 Basic
Show 18 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. Observed Dishwasher (Chlorine 0 ppm).
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. As per operator the containers and pot are only washed.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed the establishment received farmed fresh salmon used raw no letter that is aquaculture feed with pellets.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored over cooked chicken at reach in freezer. Operator relocated the raw tuna.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over kombucha at reach in cooler. Operated relocated the raw salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (50 F - Cold Holding); cream cheese (50 F - Cold Holding); feta cheese (50 F - Cold Holding) at reach in cooler front counter. As per operator for less than 2 hrs. And raw salmon (46 F - Cold Holding) at standing reach in cooler. As per operator was outside 2 hrs ago. Operator covered the products for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice (126 F - Hot Holding); quinoa (111 F - Hot Holding) at sushi wares front counter. As per operator for 2.5 hrs. And cooked chicken (112 F - Hot Holding) at rice cooker. As per operator for 2.5 hrs. And cooked chicken (126 F - Hot Holding); cooked Salmon (97 F - Hot Holding); broccoli (106 F - Hot Holding) at steam table. As per operator for 2.5 hrs.
Toxic substance/chemical improperly stored. Observed a cleaner spray bottle stored at preparation table next to rice cooker with cooked chicken. Operator removed the spray bottle.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Observed bottle of water and can of beverage inside of hand wash sink front counter.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink located next to dishwasher machine.
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 two employees Santiago and Franco were hired less than 60 days no proof of employee reporting agreement.
No soap provided at handwash sink located next to dishwasher machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers stored no inverted on preparation table.
Food stored on floor. Observed plastic containers of soy sauce stored on floor preparation area. Operated pickup the containers to a shelf.
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. Observed spray bottle glass cleaner stored on prepping area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Observed no soap at front counter hand wash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed in the kitchen area hand wash sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided during inspection.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach freezer in despair in the prep area.
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 00ppm); Operator found the solution. Dishwasher recheck (Chlorine 50ppm).
Food stored on floor. Observed plastic container with soy sauce stored on floor located storage room.
No handwashing sign provided at a hand sink used by food employees. Observed in the front counter hand wash sink.
Single-service articles improperly stored. Observed boxes with to go containers stored on floor located storage area.
Wet mop not stored in a manner to allow the mop to dry.
Oct 17, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No soap provided at handwash sink. Front counter area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
No handwashing sign provided at a hand sink used by food employees. Front counter area.
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.