Poki Bowl
8370 Mills Drive, Miami, FL 33183 · Permanent Food Service · License 2336331
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection1 high priority (no follow-up needed), 4 basic-7
- Safety score93
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 4, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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.
Observed for boba left on the counter. Per operator, placed at noon.
Basic4
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed two broken plastic lids with cracks stored within clean food equipments in the back.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) at front counter. Employee created new one, 2nd Sanitizer Bucket (Quaternary 400ppm).
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed 2 cases of single service container bowls on the floor in hallway. Operator raised onto shelf.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed inspections from 2021.
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.