Poke Poke Stadium
4740 N Dale Mabry Hwy, Tampa, FL 33614 · Permanent Food Service · License 3918853
What drove the grade
Identity of food or food product misrepresented.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection1 intermediate, 6 basic-9
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score71
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 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Item on the menu listed with crab , menu states Crab, Rainbow , California bowl, and scoop crab. Establishment only has imitation Krab meat, checked packaging ingredients during inspection, and discussed with manager menu misrepresentation .
Administrative complaint
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Ice machine door left open, manager closed door to the ice machine.
Fixed on the spot
Food stored on floor.
Observed chocolate chip cookies in packaging in walk in freezer floor, and a box of sugar cane syrup of the floor at time of inspection, discussed with manager.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container, observed utensil in hot holding brown rice , with handle of utensil touching the rice, manager removed utensil from rice container.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee preparing food with no hair restraints m employee put on hair restraint.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ware washing drying rack shelves with rust that. has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: In-use utensil stored in 135°F water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first.
Observed ladles used for boba tea in water a 48f, manager removed the ladles from the container of water.
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.