Poke House
Last inspected: Nov 13, 2025
86
Score
Public records show eight inspections at Poke House stretching back to 2023. On Nov 13, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Employee failed to wash hands before putting on gloves” comes up most often, recorded three times in the inspection record.
Among Miami Beach restaurants, the typical score is 69; Poke House is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a blue liquid. The manager had it labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed a few plastic squeeze bottles with different liquids not labeled.
02D-01-5
86
Jul 21, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over canned/bottled sauces. Observed raw tuna and raw salmon over soy sauce in the walk-in cooler. The manager moved the fish to the bottom shelf. **Corrected On-Site**
08A-11-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (125F - Hot Holding). As per the manager the chicken was reheated at 10:00AM.
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (125F - Hot Holding). As per the manager the chicken was reheated at 10:00AM.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a clear spray bottle with a blue liquid not labeled throughout.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed three plastic containers with different grains not labeled in the back room.
02D-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 several packages of tuna still in the vaccine packaging with an internal temperature of 33°F. The manager opened the bags.
06-09-1
Basic - Ice scoop handle in contact with ice. The manager inverted it. **Corrected On-Site**
10-08-5
37
Jan 23, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw salmon over plastic water bottles in the walk-in cooler.
08A-11-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut romaine (49F - Cold Holding); at the fro t counter. As per the food handler it was put there approximately 3 hours ago. The food handler put ice on the romaine to drop the temperature. **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the food handler got an order and put on gloves without washing her hands.
12A-07-5
Basic - Food stored on floor. Observed a large plastic container of soy sauce on the floor. The manager put it on a shelf.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of rice. The manager removed it. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Aug 13, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee ate then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook cutting vegetables while eating.
12A-05-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the dishwasher washing dishes without setting up the sanitizer. The dishwasher washer set up the sink with chlorine at 100 ppms. And rewatched rinsed and sanitized the dishes. **Corrected On-Site**
22-42-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Repeat Violation**
03F-10-5
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. Observed to new food handlers working and haven't signed the employee reporting agreement. The manager had them read and sign it. **Corrected On-Site**
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. The managers inverted the the mop. **Corrected On-Site**
42-01-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
52
Mar 22, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Mar 21, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna (55F - Cold Holding); salmon (55F - Cooling); shrimp (55F - Cold Holding); cream cheese (55F - Cold Holding); feta (55F - Cold Holding) at the front counter all products have time of preparation on the pans. All were prepared approximately 9:34-9:45. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish over fruits and vegetables in the walk-in cooler. The cook moved the fish to the bottom shelf.
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the warehouse washing area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the front counter.
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.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 a package of tuna in the walk-in cooler defrosting in the vacuum with an internal temperature of 28°F. The cook cut open the bag. **Corrected On-Site**
06-09-1
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored. Observed a case of straws in the floor.
25-05-4
39
Aug 15, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Washing Fruits and Vegetables
FL-42
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
55
Feb 23, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Displayed food not properly protected from contamination. Observed front counter food prep line, lacking adequate sneezeguards or other proper protection from contamination. As per owner, in the process of installing. Owner is aware that sneezeguards must be added to front counter area, prior to opening for operation.
08B-02-4
86
Frequently Asked Questions
When was Poke House last inspected?
The most recent health inspection at Poke House on file is from Nov 13, 2025. The public record contains eight inspections in total.
What is the most common violation at Poke House?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited three times, more than any other issue at Poke House.
How does Poke House compare to other restaurants in Miami Beach?
Poke House most recently scored 86 out of 100, which is higher than the Miami Beach average of 69.
Has Poke House's inspection record improved over time?
Results have been roughly steady. Inspections at Poke House have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Poke House 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 House inspected?
Based on the inspection history on file, Poke House is inspected around three times per year on average.
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