Pokekai
Last inspected: Feb 17, 2026
100
Score
Inspectors have visited Pokekai 10 times, with records going back to 2022. Inspectors last stopped by on Feb 17, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly 10 violations before.
The most common issue across all inspections has been “manager or person in charge lacking proof”, showing up two times.
Compared to the broader Doral restaurant scene, where the average is 73, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Complaint Full
No violations found.
100
Dec 17, 2025
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Water leaking from pipe and/or faucet/handle. Observed under hand wash sink in kitchen. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels throughout kitchen. Operator stored towels in bucket with sanitizer. **Corrected On-Site** **Warning**
21-12-4
Basic - Floor area(s) covered with standing water. Observed inside Walk in cooler. **Warning**
36-22-4
Basic - Food stored on floor. Observed plastic containers with cheese and juices stored on Walk in cooler floor. Operator removed containers from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer in kitchen. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. Operator stored scoop with handle up. **Corrected On-Site** **Warning**
10-08-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons and spatulas faces up in kitchen. **Warning**
24-18-4
64
Oct 8, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at the end of cook line.
23-03-4
95
May 13, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Food stored on floor. Observed oil plastic containers stored on kitchen floor. Operator removed containers from floor. **Corrected On-Site**
08B-38-4
95
Jan 27, 2025
Routine - Food
3 critical violations. 10 major violations. 11 minor violations.
View 24 violations
High Priority - Employee washed hands with no soap.
12A-20-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (59F - Cold Holding) in reach in cooler. As per operator it was placed yesterday. Stop Sale Issued.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (59F - Cold Holding) in reach in cooler. As per operator it was placed yesterday. Stop Sale Issued.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
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.
53B-01-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
22-38-5
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemicals unlabeled underneath three compartment sink.
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils stored in handwashing sink.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Basic - Accumulation of debris in three-compartment sink. Observed three compartment soiled.
16-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle stored on preparation table.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed floor around three compartment sink soiled.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed inside reach in cooler by kitchen entrance.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee milk container stored In reach in cooler next to customer beverages.
12B-13-4
Basic - Single-service articles improperly stored. Observed single service straws and cup lids stored on floor across from reach in beverage cooler. **Repeat Violation**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service forks and knives not inverted.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil and multiple bottles of sauces unlabeled at stove and reach in cooler.
02D-01-5
14
Aug 8, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
64
Jan 16, 2024
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
82
Sep 5, 2023
Routine - Food
4 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
82
Mar 9, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed License Expired since October 1st, 2022. Operator renewed License during Routine Inspection. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting board inside hand wash sink in kitchen. Operator removed it. **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 raw tuna tartare and Ceviche not identified as raw items on Menu.
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. Nicolas Barbosa.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spry bottle with floor cleaner not labeled inside kitchen. Operator labeled it. **Corrected On-Site**
41-17-4
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. Observed yellowfin tuna inside reach in cooler. Operator cut bags. **Corrected On-Site**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked chicken thawing in standing water inside three compartment sink. Employee removed chicken to reach in cooler. **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 50°F on reach in cooler. Operator removed water. **Corrected On-Site**
10-07-4
50
Aug 19, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Missing drain plug at dumpster.
33-11-4
95
Frequently Asked Questions
When was Pokekai last inspected?
The most recent health inspection at Pokekai on file is from Feb 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pokekai?
Across the inspection record, “manager or person in charge lacking proof” has been cited two times, more than any other issue at Pokekai.
How does Pokekai compare to other restaurants in Doral?
Pokekai most recently scored 100 out of 100, which is higher than the Doral average of 73.
Has Pokekai's inspection record improved over time?
Yes. Recent inspections at Pokekai have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Pokekai 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 Pokekai inspected?
Based on the inspection history on file, Pokekai is inspected around three times per year on average.
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