Poke Ice
6214 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1624626
What drove the grade
Raw shell eggs stored over or with unwashed mangoes.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection4 high priority (fixed on the spot, 1 repeat), 2 intermediate, 4 basic-24
- Administrative complaint on Jul 10Counts in full until a follow-up finds the problems fixed-20
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Prep area low boy - spicy tuna - ambient cooling 1 hour at 3:15pm (51°F - Cooling) at 3:50pm 51°F. At this rate, proper ambient cooling will not occur. Observed item covered. Operator removed cover and placed in smaller containers to quick chill.
Fixed on the spot
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.
Per operator, item placed out approximately 2.5 hours ago. Operator time marked item.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef stored over ready to eat ice in reach in chest freezer. Operator stored all items properly.
Fixed on the spot
Raw shell eggs stored over or with unwashed mangoes.
Operator stored all items properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 11, Employee health: 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.
1 employee without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator.A
Code 43, Separation from living quarters: Unnecessary persons in the food preparation, food storage, or warewashing area.
2 children in back prep area.
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in bulk container of salt. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating on back prep table. Operator removed items.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: AC vents and returns in back kitchen area soiled with accumulated food debris, grease, dust, or mold-like substance.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
2 employee purses on shelf with single service and food items. Operator removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.