YUMMY POKE BOWL & BUBBLE TEA
1741 E NINE MILE RD STE 8, Pensacola FL 32514 · 8505725335
Last inspected Feb 25, 2026 · 7 visits since November 2023
MAR 24
AUG 24
JAN 25
SEP 25
FEB 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line reach in cooler: Items out of temperature greater than 4 hours: noodles 44f, cooked chicken 47f, fish 46f, spicy salmon 48f. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 31, 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 ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw salmon in walk-in freezer. Both items have been repackaged.
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 reduced oxygen packaging bearing label to remove from environment before thawing, not removed from environment. Tuna still partially frozen. Operator cut openings in bags during inspection.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No hot running water at three-compartment sink. Highest temperature at 3 compartment sink at 74f. Operator turned hot water heater on during inspection, 3 compartment sink at 105f.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Highest temperature at hand wash sinks throughout establishment 82f. Operator turned hot water heater on during inspection, hand wash sinks reading 110f.
Equipment and utensils not properly air-dried - wet nesting. Pans in ware washing area wet nesting.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 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. Sushi rice no time marking. Per manager, rice was placed on time 30 minutes prior.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have test kit for sanitizer.
Nov 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice on front line cook cooling for over 2 hours: One pot at 91f, another pot of rice at 85f. In walk-in cooler: Tapioca boba at 77f cook cooling over 2 hours.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered raw. No proof of parasite destruction provided during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front line reach in cooler: Items out of temperature greater than 4 hours: noodles 44f, cooked chicken 47f, fish 46f, spicy salmon 48f. Rice on front line cook cooling for over 2 hours: One pot at 91f, another pot of rice at 85f. In walk-in cooler: Tapioca boba at 77f cook cooling over 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line reach in cooler: Items out of temperature greater than 4 hours: noodles 44f, cooked chicken 47f, fish 46f, spicy salmon 48f. See stop sale
Handwash sink used for purposes other than handwashing. Pot stored in hand sink by drink fridge. Hand sink used to rinse and store mixing cups. Operator removed items during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice is treated as time as a public health control, but no written procedures available at time of inspection. Provided procedures during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory provided to operator and posted.
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.