Poke Bowl
1647 CR 220 #102, Fleming Island, FL 32003 · Permanent Food Service · License 2001468
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 28 complaint inspection3 high priority (fixed by the Jul 29 follow-up), 1 intermediate (fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed sprouts (48°F - Cold Holding); unshelled soft boiled egg (52°F - Cold Holding)in far right cold bar at front counter. Per operator, both products placed in the bar at 11:00. Temperature taken at 3:45.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Observed sprouts (48°F - Cold Holding); unshelled soft boiled egg (52°F - Cold Holding)in far right cold bar at front counter. Per operator, both products placed in the bar at 11:00. Temperature taken at 3:45.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Open pans of raw fish stored over cases of soup base in the walk-in cooler.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with blue liquid on rack by back exit. Operator identified contents as degreaser and labeled the spray bottle.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bin of tempura flakes not labeled in prep area. Operator labeled container.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee preparing poke bowl with multiple bracelets on the wrists.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile missing over left side of front counter cold bar. Operator states it was damaged due to resolved plumbing issue.
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.
- Stop sale
- An order that the food can’t be sold or served.