Poke House
3301 NE 1st Ste 101, Miami, FL 33137 · Permanent Food Service · License 2334609
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection2 high priority (fixed on the spot), 8 basic (2 repeats)-16
- Safety score84
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 30, 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.
10 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 cold held at greater than 41°F.
Observed cooked shrimp (47°F - Cold Holding), as per employee less than 4 hours. Employee discarded and replace with new product. Observed cooked quinoa (66°F - Cold Holding), as per employee is commercially processed and was stored inside prep table less than 3 hours. Employee put ice for rapid chill.
Fixed on the spot
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
Observed commercially processed bag of cooked chicken (112°F - Reheating); being reheated at the air fryer. Advised employee to reheat at the correct temperature, employee put more time. Recheck ; cooked chicken (148°F - Reheating).
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed squeeze bottle with cooking oil not labeled. Employee labeled.
Fixed on the spotRepeat violation
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 wrist bracelet and wrist watch while preparing food.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed blue cutting boards at prep table. Employee discarded and replace with new one.
Fixed on the spotRepeat violation
Equipment in poor repair.
Observed reach in cooler gaskets torn by back kitchen.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
By front counter.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed SS lids not inverted at front counter. Employee inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles missing above above water heater by storage room.
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.