Nana Poke
11275 US Hwy 98 W Ste 11, Miramar Beach, FL 32439 · Mobile Food Dispensing Vehicle · License 7650173
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection1 high priority (fixed on the spot), 2 basic (1 repeat)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 7, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
2 containers of disinfecting wipes stored on top of flat top. Employee removed wipes from flat top and placed them on a storage shelf.
Fixed on the spot
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee preparing food while wearing a watch and bracelet. Employee removed watch and bracket during inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: 2 Soiled dry wiping cloths in use and stored on top of flat top.
Employee placed cloths in laundry.
Fixed on the spotRepeat violation
Earlier inspections 1
B87Routine inspection6 violations, 2 high priority No follow-up needed
- First visitJul 28, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooling- chicken 73°F (1:00-4:00).
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooling- chicken 73°F (1:00-4:00). See stop sale.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Measuring cup stored in sink. Manager removed cup from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Manager placed a roll of paper towels at sink.
Fixed on the spotRepeat violation
Basic2
Code 21, Wiping cloths and linens: In-use wiping cloth/towel used under cutting board.
Soiled dry wiping cloth in use on make bar next to cutting board.
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.