Crazy Poke

312 NW 24th Street, Miami, FL 33127 · Permanent Food Service · License 2335675

Official report

out of 100

Grade F

Safety score 10 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
7 high priority, 6 intermediate (1 fixed on the spot, 1 repeat), 12 basic (3 repeats); basic violations cost 12 at most; all violations together cost 70 at most
-70
Complaint after follow-up on Oct 8
Counts in full until a follow-up finds the problems fixed
-20
Safety score10

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed spicy tuna (48°F - Cold Holding); spicy salmon (51°F - Cold Holding); cooked shrimp (49°F - Cold Holding);; corn (49°F - Cold Holding); pasta salad (50°F - Cold Holding) at front counter, as per operator less than 30 minutes, operator add ice for rapid cooling.
  Administrative complaintFixed on the spot
Intermediate1
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  More time given
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Still observed utensils in standing water at 93° at front counter. Operator removed.
  More time givenFixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Still observed.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 7 High priority
- 6 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed sushi rice time marked at 9:30 am. Operator segregated to be discarded. Observed cooked quinoa not time marked at front counter. Operator segregated to be discarded.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed raw tuna package no longer frozen still on ROP. In standing unit at kitchen area.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut tuna (51°F - Cold Holding); cut salmon (51°F - Cold Holding); cooked shrimp (49°F - Cold Holding); spicy raw tuna (49°F - Cold Holding); corn (49°F - Cold Holding); pasta salad (50°F - Cold Holding) at front counter, as per operator less than 2 hours. Also observed raw salmon (46°F - Cold Holding); raw tuna (46°F - Cold Holding); crab salad (46°F - Cold Holding) in standing unit at kitchen area, as per operator less than 3 hours.
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  See stop sale. Observed sushi rice time marked at 9:30 am. Operator segregated to be discarded.
  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.
  See stop sale. Observed cooked quinoa not time marked at front counter. Operator segregated to be discarded.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Coached employees on proper procedures.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate6
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed white bin with rice blocking access to wash hands at kitchen area, operator removed.
  Handwash sink used for purposes other than handwashing.
  Observed wiping cloths stored inside hand wash sink at kitchen area. Operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed windex spray bottle not labeled with common name at front counter.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  Repeat violation
Basic12
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed in standing unit at kitchen area.
- Code 06, Food properly thawed: 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.
  See stop sale. Observed raw tuna package no longer frozen still on ROP. In standing unit at kitchen area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a bag of rice stored on floor at kitchen,operator stored properly.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at 89° at front counter.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee engaging food preparation not wearing a hair restraint.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed torn gasket on reach in cooler at front counter. Also observed standing unit at kitchen ambient temperature at 46° F. Also observed cold holding units at front counter ambient temperature at 52/54° F.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled interior on unit next to 3 compartment sink.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic bowls to go case stored on floor by hallway.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Observed on unisex bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled with black mold like substance wall behind 3 compartment sink.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust accumulated on vents and ceiling tiles throughout kitchen.
  Repeat violation
- 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.
  Observed personal phone next to cutting board at kitchen. Operator moved.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.