Stoke Poke
209 Dunlawton Ave, Port Orange, FL 32127 · Permanent Food Service · License 7407730
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 Jul 1 routine inspection2 high priority (fixed by the Jul 27 follow-up), 1 intermediate (1 repeat), 4 basic-14
- Extension granted on Jul 24, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score84
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Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitJul 27, 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 - 1st follow-up visitJul 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
0ppm chlorine, bucket empty. Employees currently using 3 compartment sink for sanitizing using chlorine. Next day followup inspection required, advised manager that the dish machine must be in compliance on the next day followup
More time given
- First visitJul 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Slaw(cut cabbage) 47°F, commercial processed chickpeas 48°F, cooked corn 47°F, salmon 47°F, tuna 44°F, sprouts 48°F inside open top of makeline cooler out front, employee stated line flipped within last 2 hours. Calling for service technician. Next day callback inspection required to verify compliance.
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. 0ppm, bucket of sanitizer concentration appears low/empty.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -mykayla -must be in compliance upon the next unannounced inspection.
Repeat violation
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets to reach in chest freezer out front
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
-section missing/in disrepair near walk in cooler in back
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.