THE POKE COMPANY WELLINGTON
10120 FOREST HILL BLVD UNIT 170 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-41-4High Priority – 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. Dishwasher (Chlorine 0ppm) Operator primed but was unable to correct. **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At front counter: Observed employee touching clothes then began preparing food to serve; no hand wash. At front counter: Observed employee touching clothes and face then began handling clean pans inside steam table; no hand wash. Employees washed hands. **Repeat Violation** **Admin Complaint**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. **Corrected On-Site** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: Krab salad (48F – Cold Holding); cream cheese (47F – Cold Holding) As per employee in charge, stored since 11am. Not prepped or portioned today. At small black refrigerator: raw tuna (58F – Cold Holding) As per employee, stored since 1 hour. Not prepped or portioned today. Refrigerator door was partially open. Employee moved items to quick chill. **Corrective Action Taken** **Warning**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter: cooked chicken (114F at 12:45pm; 104F at 1:15pm- Cooling) As per chef cooked and cooling since 2 mins; At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Chef was placing just cooked chicken on top of chicken that was already cooling. At prep counter: raw chicken (53F at 12:50pm; 56F at 1:20pm- Ambient Cooling) As per employee prepped and cooling since 11:00am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At front counter make table: At make table: spicy salmon (47F at 1:00pm; 47F at 1:34pm- Ambient Cooling) As per employee, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Employee placed items to quick chill. **Corrective Action Taken** **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed, as per employee water at front counter hand wash sink turned off because sink has a leak. Advised employee in charge to make hand wash sink accessible to for use. **Warning**
Basic 1
06-09-1Basic – 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. Observed several packages of commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per employee stored 1 hour. Employee removed all tuna from packagings. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 17, 2026 7:44 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.