Poke N GO
1155 Main St Unit 112, Jupiter, FL 33458 · Permanent Food Service · License 6021554
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection3 high priority (fixed by the Jul 10 follow-up), 2 basic-11
- Safety score89
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 visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Tuna 47°F-51°F, chicken 48°F, salmon 47°F-48°F, tofu 47°F-50°F,boiled eggs 48°F, at front counter left cooler. Operator stated all items were kept over night in cooler. Not prepped or portioned today.
Stop Sale issued due to food not being in a wholesome, sound condition.
Milk at front counter date marked 6.22.26, opened more than 7 days ago. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Tuna 47°F-51°F, chicken 48°F, salmon 47°F-48°F, tofu 47°F-50°F,boiled eggs 48°F, at front counter left cooler. Operator stated all items were kept over night in cooler. Not prepped or portioned today. See stop sale
Basic2
Code 10, In-use utensils properly stored: In-use scoop in non-time/temperature control for safety brown sugar not stored with handle above top of food within a closed container.
Operator removed scoop.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee open coffee container on a food preparation table next to cutting board in back kitchen, next to exit door.
Operator removed beverage container.
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.
- Stop sale
- An order that the food can’t be sold or served.