Popstroke
Last inspected: Apr 8, 2026
82
Score
The health department has logged five inspections at Popstroke, the earliest from 2024. Inspectors last stopped by on Apr 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
That falls roughly in the middle of the pack for West Palm Beach restaurants. Overall, the inspection record reads well.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam table, queso (107F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat to 165F. Operator placed item onto stove to reheat. **Corrective Action Taken**
03B-01-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee belongings stored on shelf with food items and atop opened boxes of bulk soda boxes. Operator removed. **Corrected On-Site**
40-06-5
82
Dec 31, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers multiple raw fish items served raw, not identified as raw on menu. Advised Operator to identify on menu items that are served to consumer raw. **Warning** - From follow-up inspection 2025-12-31: Printed/paper sushi menu offers ready to eat/cooked items and multiple raw fish items served raw, not identified as raw on menu. Advised Operator to properly identify items as raw on menu. **Admin Complaint**
02B-01-5
90
Oct 31, 2025
Routine - Food
7 critical violations. 5 major violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind bar from exterior/common area and began handling clean equipment, clean utensils, preparing drinks and cutting fruit without washing hands. Operator discussed with bartender who then washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen and put on gloves to begin preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At sushi reach in; plastic wrapped/portioned raw fish stored over ready to eat edamame. Operator moved raw below ready to eat. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy; raw shell eggs stored over washed kale. Operator moved raw shell eggs to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top cooler; cooked rice (45F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan for less than 1 hour, moved overfilled portioned to reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; house made marinara (120F - Hot Holding). Operator stated reheated prior to being held for less than 1 hour, moved to be reheated to 165F and held at 135F or above. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated no measuring device available for measuring dish machine hot water sanitizer. Advised Operator to acquire. **Repeat Violation** **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at bar hand wash sinks. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu offered strictly via phone application, no consumer advisory on menu or posted at establishment. Operator printed and posted consumer advisory. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers multiple raw fish items served raw, not identified as raw on menu. Advised Operator to identify on menu items that are served to consumer raw. **Warning**
02B-01-5
21
Apr 1, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature dish machine.
16-62-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-tomatoes stored above coleslaw. Advised operator of proper storage.
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At bar, employee beverage stored on table with clean drink glasses. Operator removed. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knives stored in between equipment. Operator removed.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar, in use utensils stored in standing water 76F. Operator removed. **Corrected On-Site**
10-07-4
74
Dec 17, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Popstroke last inspected?
The most recent health inspection at Popstroke on file is from Apr 8, 2026. The public record contains five inspections in total.
What is the most common violation at Popstroke?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Popstroke.
How does Popstroke compare to other restaurants in West Palm Beach?
Popstroke most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Popstroke's inspection record improved over time?
Yes. Recent inspections at Popstroke have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Popstroke means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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