Key West Poke House
500 Truman Ave Ste 1, Key West, FL 33040 · Permanent Food Service · License 5428160
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 13 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
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 13, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 boba pearls (112°F - Hot Holding) in prep area, as per operator for 1 hour.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed tobkio stored over pineapple at front counter. Operator relocated products for proper storage.
Fixed on the spot
Raw animal food stored over canned/bottled drinks.
Observed raw tuna stored over milk inside walk in cooler.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of ibuprofen stored on shelf above reach in cooler across walk in cooler.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container stored inside hand sink near cook line. Operator removed container.
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed employee training certificates not completely filled out, missing employee date of birth and expiration date.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed rice paddles stored inside standing water 81°F next to rice cookers. Operator removed utensils from water.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven door handle. Operator removed tongs.
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
- 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.