Poke Burri Orlando
Last inspected: Jul 28, 2025
74
Score
Poke Burri Orlando appears in inspection records seven times, starting in 2024. The newest entry in the record is dated Jul 28, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around eight violations each.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
The city-wide average for Winter Garden sits at 65, putting Poke Burri Orlando on the better side of that line. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jul 28, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board under 3 compartment sink. - From follow-up inspection 2025-07-28: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one employee training/Louis working for 4 months. - From follow-up inspection 2025-07-28: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair./dish machine not in use/kitchen. Set up 3 compartment sink/quat 200ppm. - From follow-up inspection 2025-07-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer/kitchen black straight up freezer. - From follow-up inspection 2025-07-28: **Time Extended**
14-69-4
74
Jul 25, 2025
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Imitation crab meat salad 46F, tempura shrimp 46F, cut lettuce 49F, chicken tenders 49F, raw chicken wings 48F/all in cook line reach in cooler overnight per employees. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken wings stored over hot sauce/cook line reach in cooler.
08A-05-6
High Priority - Toxic substance/chemical improperly stored./cleaner store next to a tub of boba/front counter.
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pork belly 82F, corn 78F/holding less than 4 hours/reheated to 165F or above before serving. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab meat salad 46F, tempura shrimp 46F, cut lettuce 49F, chicken tenders 49F, raw chicken wings 48F/all in cook line reach in cooler overnight per employees. **Warning**
03A-02-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board under 3 compartment sink.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./eggs under side dishes on menu. Egg served soft boiled. **Warning**
02B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one employee training/Louis working for 4 months.
53B-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates on top shelf/front counter/ **Corrected On-Site**
24-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/cook line.
21-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./forks and spoons at customer self service station/ **Corrected On-Site**
25-02-4
Basic - Ice buildup in reach-in freezer/kitchen black straight up freezer.
14-69-4
Basic - Equipment in poor repair./dish machine not in use/kitchen. Set up 3 compartment sink/quat 200ppm.
14-11-5
23
Jan 14, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked Wonton in reach in freezer. Operator corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator. Moved to freezer for quick chill. Cooked Chicken (46F - Cold Holding) **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at front counter.
14-69-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator disconnected
16-55-4
Basic - Worn, torn and/or soiled floors/carpeting. Soiled floors: Floor under reach in freezer Floor by fryer Floor under prep table front counter soiled Entire back dry storage and ware washing area.
36-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at prep area soiled. Reach in freezer to the left of prep table at front counter.
22-16-4
Basic - Light not functioning. One bulb at cook line
36-62-4
52
Aug 1, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. - From follow-up inspection 2024-07-31: **Time Extended** - From follow-up inspection 2024-08-01: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected. - From follow-up inspection 2024-07-31: **Time Extended** - From follow-up inspection 2024-08-01: **Time Extended**
16-55-4
82
Jul 31, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
70
Jul 30, 2024
Complaint Full
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Pork sauce,97 f,vegetable stock,98 f,pork,97 f held less than four hours.Advised operator to use time as a public health control. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab salad,45 f,roe,47 f,raw tuna,44 f,cabbage,46 f,tofu,45 f held less than four hours stated operator. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cucumber in upright cooler.
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
29-34-4
High Priority - Nonfood-grade towel used for food storage - direct contact with food.
14-15-4
Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner. **Corrected On-Site**
41-17-4
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.Half and half.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Sushi rice. **Corrected On-Site**
03F-10-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected.
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee bag stored on food storage rack.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.
13-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Sugar in dry storage area.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty vents in dry storage area.
23-03-4
Basic - Sanitizer bucket stored next to tapioca pearls on storage rack. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored.Chop sticks on floor in dry storage area.
25-05-4
20
Jan 4, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Poke Burri Orlando last inspected?
The most recent health inspection at Poke Burri Orlando on file is from Jul 28, 2025. The public record contains seven inspections in total.
What is the most common violation at Poke Burri Orlando?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Poke Burri Orlando.
How does Poke Burri Orlando compare to other restaurants in Winter Garden?
Poke Burri Orlando most recently scored 74 out of 100, which is higher than the Winter Garden average of 65.
Has Poke Burri Orlando's inspection record improved over time?
Results have been roughly steady. Inspections at Poke Burri Orlando have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Poke Burri Orlando means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Poke Burri Orlando inspected?
Based on the inspection history on file, Poke Burri Orlando is inspected around four times per year on average.
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