The Poke Company - Boca Raton
555 N Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6021639
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 Aug 14 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic (1 repeat)-14
- Safety score86
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 14, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Left flip top: shrimp (50°F - Cold Holding). Operator states item has been in unit for approximately 2 hours. Operator iced item to quick chill. Retook temperature at 41°F
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Rice cooker brown rice (110°F - Hot Holding). Operator states cooked approximately 3 hours ago. Operator reheated to 165°F and turned up temperature .
Fixed on the spot
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.
Cauliflower rice held on time as a public health control hads no time mark. Operator states cauliflower cooked approximately 3 hours earlier then held on time. Advised operator proper time control procedures. Operator time marked to be discarded at end of original 4 hours.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator unable to provide for any employees. Operator printed and 5 employees on duty acknowledged at time of inspection
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed at steam table utensils stored in standing water at 110°F. Operator removed, discarded water, cleaned and sanitized utensils then stored in no water.
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.
Employee removed
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.