Love Poki International
Last inspected: Dec 8, 2025
52
Score
Love Poki International has been inspected nine times since 2022. The most recent report on file is from Dec 8, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly four violations earlier in the record.
The most common issue across all inspections has been “ice scoop handle in contact with ice”, showing up five times.
Love Poki International's latest score of 52 falls below the Orlando average of 79. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per manager raw tuna (68F - Cold Holding); raw salmon (65F - Cold Holding); cooked shrimp (56F - Cold Holding); cooked salmon (67F - Cold Holding); cooked octopus (58F - Cold Holding) Employees put ice in holding unit and temperature recheck Cooked octopus 37F Raw Salmon 37F Raw tuna 38F Cooked shrimp 37F Cooked salmon. 38F **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-08: Raw salmon 58F Cooked octopus 52F Cooked shrimp 50F Less than 4 hours per employee Moved to reach in freezer , employee brought new product out re temped Raw salmon 39F Cooked octopus 40F Cooked shrimp 40F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon hot holding at 92F for less than 4 hours per manager. Moved to stovetop to reheat to 170F **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-08: Salmon at 106F hot holding for less than 4 hours , operator moved to stovetop to reheat to 195F **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available **Warning** - From follow-up inspection 2025-12-08: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - 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/ **Warning** - From follow-up inspection 2025-12-08: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 3 employees **Warning** - From follow-up inspection 2025-12-08: 2 employees at time of inspection both have no employee training, spoke to operator via phone and confirmed neither employee has training **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler and reach in cooler **Warning** - From follow-up inspection 2025-12-08: **Time Extended**
23-03-4
52
Oct 6, 2025
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per manager raw tuna (68F - Cold Holding); raw salmon (65F - Cold Holding); cooked shrimp (56F - Cold Holding); cooked salmon (67F - Cold Holding); cooked octopus (58F - Cold Holding) Employees put ice in holding unit and temperature recheck Cooked octopus 37F Raw Salmon 37F Raw tuna 38F Cooked shrimp 37F Cooked salmon. 38F **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon hot holding at 92F for less than 4 hours per manager. Moved to stovetop to reheat to 170F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer and lotion stored next to bottled water and soda **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Korean pastry machine interior and exterior soiled **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available **Warning**
16-37-1
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 3 employees **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Imitation Crab salad , cooked salmon in walk in cooler **Warning**
02C-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 35F water **Warning**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stored on top of bags of rice in back prep area **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Above triple sink in kitchen **Warning**
24-08-4
Basic - Food stored in a location that is exposed to splash/dust. Rice container stored under handwashing sink next to triple sink **Corrected On-Site** **Warning**
08B-36-4
Basic - Ice scoop handle in contact with ice. On front line next to hand sink **Warning**
10-08-5
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. In back prep area **Warning**
10-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler and reach in cooler **Warning**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed leafy greens over washed leafy greens Unwashed vegetables over imitation crab salad in walk in cooler **Warning**
08B-17-4
20
May 2, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Migraine tables on top of drinks on dry storage shelf. Operator removed. **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed license before end of inspection. **Corrected On-Site**
50-17-3
High Priority - Toxic substance/chemical improperly stored. 3 bottles of bleach on shelf above tea mixes and onions in dry storage. Operator removed **Corrected On-Site**
41-10-4
Intermediate - 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. 4 new employees under 60 days. Operator filled out form and employees signed. **Corrected On-Site**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with container of rice. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Basic - Floor area(s) covered with standing water. By prep sink and three compartment sink
36-22-4
Basic - Ice scoop handle in contact with ice. At front counter ice bin. Operator removed. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 77F at front counter. Operator drained water out. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over prep table in the kitchen area.
36-34-5
39
Jan 21, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Front line soda fountain **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba scooper on front line 77F **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Diced tuna at room temperature Placed under running water **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
06-01-5
86
Dec 27, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Ice scoop handle in contact with ice. Front line soda fountain **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba scooper on front line 77F **Corrected On-Site** **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Diced tuna at room temperature Placed under running water **Corrected On-Site** **Warning**
06-01-5
78
Feb 8, 2024
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. By three compartment sink soup not dispensing
31B-03-4
Intermediate - Spray bottle containing blue toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Ice scoop handle in contact with ice. Ice bin of soda machine behind serving line **Corrected On-Site**
10-08-5
Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons next to back up cash register **Corrected On-Site**
25-06-4
74
Aug 7, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2023-08-07: **Time Extended**
14-69-4
95
Mar 8, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk. Opened previous day per operator. **Corrected On-Site**
02C-03-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Strainer and spoon at front counter. **Corrected On-Site**
10-01-5
86
Dec 20, 2022
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towel with fried tuna **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked salmon 48F Fried salmon 51F Krab mix45F **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested beyond 200ppm , operator corrected . 100ppm **Warning**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket at front counter, test exceeds maximum test. Operator remade bucket **Corrected On-Site** **Warning**
41-27-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. In kitchen **Warning**
31B-03-4
Intermediate - 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/ **Warning**
53A-05-6
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic ware at front counter **Warning**
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front area **Corrected On-Site** **Warning**
21-12-4
37
Frequently Asked Questions
When was Love Poki International last inspected?
The most recent health inspection at Love Poki International on file is from Dec 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Love Poki International?
Across the inspection record, “ice scoop handle in contact with ice” has been cited five times, more than any other issue at Love Poki International.
How does Love Poki International compare to other restaurants in Orlando?
Love Poki International most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Love Poki International's inspection record improved over time?
No. Recent inspections at Love Poki International have averaged around 12 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Love Poki International means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Love Poki International inspected?
Based on the inspection history on file, Love Poki International is inspected around three times per year on average.
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