The Poke Company
1000 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6020498
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 7 intermediate (1 fixed on the spot, 1 repeat), 3 basic (1 repeat); intermediate violations cost 18 at most-39
- Administrative complaint on Oct 12, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Open face reach in cooler: Seaweed salad 49°F, edamame 52°F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour.
Administrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Same.
Administrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Same.
More time given
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Same.
Administrative complaint
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Same.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Same.
More time given
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 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.
open face reach in cooler: krab mix (53°F - Cold Holding); seaweed salad (54°F - Cold Holding); cream cheese (54°F - Cold Holding); edamame (55°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter attached at mop sink.
Repeat violationAdministrative complaint
Intermediate7
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Open face reach in cooler: raw salmon (54°F - Cooling) at 11:19 - cooling since 10:00 - 52°F at 12:00 At current rate of cooling product will not reach 41°F within 4 hours. Operator iced down product.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards soiled with black mold like substance at clean dish rack.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In prep kitchen area.
Repeat violationAdministrative complaint
No soap provided at handwash sink.
At restroom on right hand side while looking at bathroom doors.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Not available at time of inspection.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards at clean dish rack and in use cutting board in prep kitchen.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On food storage containers at clean dish rack.
Repeat violationAdministrative complaint
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee purse stored over chop sticks at dry storage rack.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.