The Poke Company Wellington

10120 Forest Hill Blvd Unit 170, Wellington, FL 33414 · Permanent Food Service · License 6021447

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 14, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug142026

Routine inspection

6 violations found

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:
- 3 High priority
- 3 Intermediate
What 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.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter make table: cooked shrimp (46°F at 3:45pm- Cooling); raw salmon (47°F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41°F within 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At front counter make table: cooked shrimp (46°F at 3:45pm- Cooling); raw salmon (47°F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41°F within 4 hours. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee touch clothes then put gloves on and began to serve food; no hand wash. Advised operator that employee should wash hands.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter make table: cooked shrimp (46°F at 3:45pm- Cooling); raw salmon (47°F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41°F within 4 hours. See stop sale. At front counter make table: raw diced tuna (51°F at 3:45Pm; 53°F at 4:15pm- Cooling) As per operator, cooling since 2:15pm. Stored over stacked. At current rate of cooling, product will not cool to 41°F within 4 hours. Advised operator to quick chill over stacked portion.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.