Poke Island
Last inspected: Jan 21, 2026
100
Score
Inspectors have visited Poke Island 10 times, with records going back to 2022. On Jan 21, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food identified” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Pinellas Park restaurant scores 82. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
No violations found.
100
Aug 21, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi tuna over ready to eat cut lefy greens reach in cooler front line
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Observed water filtration system on back hand wash sink. Employee removed **Corrected On-Site**
31A-10-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in deli reach in cooler with visible sticker. Employee washed and removed stickers. **Corrected On-Site**
08B-39-4
Basic - Food stored on floor. Bin of brown rice on floor near back prep table. **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelves over prep table in back keys and employee food. Employee moved and created an employee personal items area. **Corrected On-Site**
40-06-5
67
Jan 7, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shelled eggs over container of raw salmon in double door cooler in kitchen area. Inspector moved raw shelled eggs to bottom of cooler. **Corrected On-Site**
08A-02-6
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 in front counter area. Manager timed stamped for 10am. **Corrected On-Site** **Repeat Violation**
03F-02-5
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. Provided operator with DBPR Clean-Up of Vomiting and Diarrheal Events form at the time of inspection. **Corrected On-Site**
11-27-4
Intermediate - No soap provided at handwash sink. At hand sink by kitchen entrance. Soap wash stocked at hand sink. **Corrected On-Site**
31B-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on prep table next to single service gloves and plastic wrap in kitchen area.
12B-12-5
Basic - Food stored on floor. Boxes of fryer oil on floor next to double door fridge in kitchen area.
08B-38-4
55
Aug 30, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 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. Manager added time stamp of 11:30am to sushi rice. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli coolers.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled purple chemical spray bottles under three compartment sink. Owner labeled bottles as degreaser. **Corrected On-Site**
41-17-4
70
Mar 26, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
78
Oct 24, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed avocado above ready-to-eat raw salmon in reach in fridge near prep area. Raw eggs over prepared tuna. Employee moved items. **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. Two Pineapple tidbits 6 Lbs 10 oz. Cans dented Seven Whole kernel corn 6.6 Lbs Cans dented
01B-01-4
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 opened 10/22/23. Manager date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. Two Pineapple tidbits 6 Lbs 10 oz. Cans dented and Seven Whole kernel corn 6.6 Lbs Cans dented and stored with food to be served to the public.
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Unopened employee drinks inside reach in cooler not segregated
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on rack near prep area. **Repeat Violation**
24-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching brown rice. Employee moved handle from rice. Scoop handles touching non TCS drink powers. Employee moved scoops up right. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping at 78 F on prep table.
10-07-4
47
Jun 9, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
58
Jun 8, 2023
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (48F - Cold Holding) ; cream cheese (45F - Cold Holding); cut purple cabbage (45F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish eggs 48 degrees Fahrenheit in Reach In Cooler overnight. No temp logs. fish eggs (48F - Cold Holding) ; cream cheese (45F - Cold Holding); cut purple cabbage (45F - Cold Holding) **Warning**
01B-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. Sushi rice 12pm Brown rice 2pm Boba 1pm Items were time marked. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Educated manager on temperature logs. **Warning**
53A-17-1
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. Smoked salmon **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board solid **Warning**
22-02-4
Intermediate - Handwash sink at front counter has no water. **Warning**
31A-04-4
Intermediate - No soap provided at handwash sink. Front hand wash sink. **Warning**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in Freezer in back prep. **Warning**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Back of restaurant **Warning**
51-11-4
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. Tuna poke, bags were opened. Educated manager on ROP thawing. **Corrected On-Site** **Warning**
06-09-1
Basic - Dead flies in bucket under hand washing sink. Bucket was dumped out and cleaned and sanitised. **Corrected On-Site** **Warning**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Small pans with water no air drying properly. **Warning**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At front line. **Warning**
22-08-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature. Educated manager regarding taking salmon out of vacuum packaging before thawing. **Warning**
06-01-5
Basic - Unnecessary items stored in garbage enclosure. Old pallet in dumpster area. **Warning**
33-30-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado over ready to eat tuna. **Warning**
08B-17-4
20
Dec 12, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
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. Boba and rice, no time mark, started at 10:30am, marked by cook. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board staining.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on prep reach in cooler, cleaned during inspection. **Corrected On-Site**
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in dry rice.
10-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Front counter
14-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Sep 19, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
47
Frequently Asked Questions
When was Poke Island last inspected?
The most recent health inspection at Poke Island on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Poke Island?
Across the inspection record, “time/temperature control for safety food identified” has been cited four times, more than any other issue at Poke Island.
How does Poke Island compare to other restaurants in Pinellas Park?
Poke Island most recently scored 100 out of 100, which is higher than the Pinellas Park average of 82.
Has Poke Island's inspection record improved over time?
Results have been roughly steady. Inspections at Poke Island have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Poke Island 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 Island inspected?
Based on the inspection history on file, Poke Island is inspected around three times per year on average.
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