Poke 1800
Last inspected: Mar 13, 2026
100
Score
Across the available record, Poke 1800 has seven inspections on file, the first dated 2023. Inspectors last stopped by on Mar 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 14 violations earlier in the record.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged four times.
Poke 1800's latest score of 100 sits above the Homestead average of 70. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
No violations found.
100
Mar 11, 2026
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Coached employee on proper procedures. **Warning**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above pickle ginger container at walk in cooler, operator stored properly during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding); cooked beef (48F - Cold Holding); beans sprouts (49F - Cold Holding) in reach in cooler at kitchen area, as per operator less than 3 hours. Also observed cream cheese (46F - Cold Holding) at front counter, as per operator less than 3 hours. Operator moved all containers to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand wash sink at kitchen area. Operator removed during inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area, operator restocked during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, cooked chicken and cooked beef containers inside the walk in cooler held more than 24 hrs not date marked. **Warning**
02C-02-5
Basic - Single-service articles improperly stored. Observed Togo boxes cases stored at front counter floor. **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed sushi plastic containers not inverted at front counter. Operator stored properly. **Corrected On-Site** **Warning**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon (39F - Cold Holding) next to 3 compartment sink at kitchen area, operator turned on water for proper thawing procedure. **Corrected On-Site** **Warning**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board at sushi station. **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food at front counter, operator removed during inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - Food stored on floor. Observed sauce soy container stored on floor by cook line, Also observed a case of avocados stored on wall in cooler floor. Operator stored properly during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator moved ice scoop to dishwashing area. **Corrective Action Taken** **Warning**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, employee removed wiping cloth during inspection. **Corrected On-Site** **Warning**
21-04-4
Basic - Open dumpster lid. **Warning**
33-16-4
29
Nov 3, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above sauces containers at walk in cooler, operator stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (54F - Cold Holding) in reach in across fryer, as per operator less than 4 hours. Operator moved food to walk in cooler to cool down temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork on shelves at walk in cooler not date marked, as per operator over 24 hours. Operator dated during inspection. **Corrected On-Site**
02C-02-5
Basic - 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 raw tuna still on ROP packages on shelves at walk in cooler. Operator cut packages during inspection. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed mirin sauce case stored on floor at dry storage area, operator stored properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator removed to dishwashing area. **Corrective Action Taken**
10-12-5
58
Feb 17, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Oct 8, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked, as per operator rice was cooked and stored on warmer less than 2 hours. **Repeat Violation**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked, as per operator over 24 hours. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on HWS next to 3 compartment sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed on HWS by 3 compartment sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food without hair restraint. **Repeat Violation**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Food stored on floor. Observed cooking oil containers and soy sauce containers stored on floor at kitchen area. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in freezer by cook line. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Observed Togo containers stored on floor by dry storage area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at sushi station. **Corrected On-Site**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour white bins containers not identified with common name.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed on rice container by dry storage area. **Corrected On-Site**
14-01-5
37
Apr 22, 2024
Routine - Food
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (65F - Cold Holding) at front counter, as per Manager less than 1 hour. Food was moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked, as per Manager less than 35 minutes.
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cream , also raw salmon stored above cooked pork belly inside walk in cooler.
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS at kitchen area. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw tuna and salmon not identified on menu. **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. Observed at kitchen area. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form during inspection.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings and pork belly at walk in cooler,not date marked,as per Manager from previous day.
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Observe on sauces containers at walk in cooler. **Corrected On-Site**
14-01-5
Basic - 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 cubed raw tuna packages inside walk in cooler. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at sushi station.
21-09-4
23
Dec 4, 2023
Food-Licensing Inspection
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The menu shows salmon and tuna are offered as raw.
02B-01-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One at preparation area, front counter and bathroom.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
Frequently Asked Questions
When was Poke 1800 last inspected?
The most recent health inspection at Poke 1800 on file is from Mar 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Poke 1800?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Poke 1800.
How does Poke 1800 compare to other restaurants in Homestead?
Poke 1800 most recently scored 100 out of 100, which is higher than the Homestead average of 70.
Has Poke 1800's inspection record improved over time?
Yes. Recent inspections at Poke 1800 have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Poke 1800 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Poke 1800 inspected?
Based on the inspection history on file, Poke 1800 is inspected around three times per year on average.
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