Hawaiian Poke FIU
1671 SW 107 Ave, Miami, FL 33165 · Permanent Food Service · License 2333080
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
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 visitAug 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed two cans of black olives each weighing 3 Pounds 7 Ounces with dents stored at the canned goods storage area. Operator discarded.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed personal pain medication stored above canned goods in back dry storage area. Operator removed.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic gloves and plastic cup inside hand wash sink near front counter. Operator removed.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
Observed box of uncovered unwashed avocados stored next to hand wash sink located near three compartment sink with exposure to splash.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet wiping cloth under white cutting board at prep table. Operator removed.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in bucket of standing water in back prep area. Operator rinsed and hung up mop.
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
- Stop sale
- An order that the food can’t be sold or served.