Poke & Tea
20465 Old Culter Rd, Cutler Bay, FL 33189 · Permanent Food Service · License 2336791
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 10 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate, 10 basic (3 repeats); basic violations cost 12 at most-29
- 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 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed tapioca pearl (105°F - Hot Holding) at the front counter. As per operator 2 hours ago. Employee reheated tampiocas to 182°F.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee removed watch and failed to wash hands.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed Menu does not identify which items contain raw or undercooked animal foods.
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.
Observed Stephanie P started working 3 weeks ago. Form was provided to operator via email.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Xinyi Chen 2 months.
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic oil container stored in the floor of the kitchen. Employee removed it.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensil in standing water at 71°F next to the rice cooker at the front counter.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a watch while engaged in food preparation. Employee removed it.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed a white cutting board no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed rice cooker handle soiled with old food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic containers above the 3 compartment sink not properly air-dried - wet nesting.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.