Stoked Poke

260 Daytona Blvd D-440, Daytona Beach, FL 32114 · Permanent Food Service · License 7407790

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 16, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Jul 16 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
4 high priority (fixed by the Jul 16 follow-up), 3 intermediate (1 fixed on the spot), 7 basic
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Jul152026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic2
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler and dripping on to floor.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -tuna 44f ,tuna 44f,shrimp 45f Ice bags placed on top food
- Code 08, Food protection and cross-contamination: Raw animal food tuna stored over/not properly separated from ready-to-eat food.
  -reach in cooler
- 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. 10 ppm
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -stainless steel cleaner on prep table employee moved -bottles of bleach on shelf above three compartment sink
Intermediate3
- 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.
  -new hire
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -ice dispenser at soda station in dining room small amount
- Code 53, Manager certification and employee training: 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.
Basic7
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  -Box of tuna in walk in cooler, tuna is frozen solid . Per employee just came in ,placed in freezer
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -container of soy sauce
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  -pizza boxes on floor in hallway
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler and dripping on to floor.
- 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.
  -cell phone on prep table
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  -enhanced amenity fee not on reicpt
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.