Sailing Poke Bowl
Last inspected: May 5, 2026
86
Score
Sailing Poke Bowl appears in inspection records nine times, starting in 2022. On May 5, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to seven violations.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up five times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
May 5, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No soap provided at handwash sink. Boat front counter, manager provided soap. **Corrected On-Site**
31B-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door in kitchen.
35B-01-4
86
Oct 8, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over Ready to eat sushi salmon and seaweed in Walk in cooler. Operator relocated raw streak to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hibachi station. Owner provided paper towels during time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at hibachi station. Owner provided soap during time of inspection. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Case of soy sauce stored on kitchen floor, adjacent to three compartment sink. Container of frozen chicken stored on floor in Walk in freezer. Operator relocated chicken to an approved location during time of inspection. **Corrective Action Taken**
08B-38-4
Basic - Insect control device installed over food storage area. Bug zapper stored over a case of bottled water, salad oil, and soy sauce in back kitchen, adjacent to Employee handwash sink. Operator relocated zapper to an approved proved location during time of inspection. **Corrected On-Site**
35B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple personal foods inside Walk in cooler not identified or segregated. Owner identified and segregated personal foods during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils or foods. Bottle water stored on kitchen shelf over vinegar seasoning. **Repeat Violation**
12B-07-4
52
May 14, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over dumplings and cooked noodles in front line Reach in cooler. Operator relocated all items to an approved location during time of inspection.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 packs of Kani sticks and 1 pack of raw tuna thawed in reduced oxygen packaging in Walk in cooler.
01B-13-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled located over three compartment sink. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked broccoli not date marked. Operator added date during time of inspection. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle located adjacent to mop sink. Operator added label during time of inspection. **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. 10 packs of Kani sticks and 1 pack of raw tuna thawed in reduced oxygen packaging in Walk in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 bottles of Employee water on front line dry storage shelf. Personal water bottle on front line prep table. Personal bottle inside front line Reach in cooler. Operator relocated all items to an approved location during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chocolate and other personal foods in front line Reach in cooler and Walk in cooler not identified or segregated. Operator identified and segregated items during time of inspection. **Corrected On-Site**
08B-49-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen soup in bucket thawing in room temperature next to three compartment sink. Operator relocated into Walk in cooler during time of inspection. **Corrected On-Site**
06-01-5
41
Jan 2, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards stored over triple sink in prep room at time of inspection
22-02-4
Basic - Food stored on floor. Observed food in containers stored on floor of walk in freezer. Operator moved containers to shelf at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed some reach in cooler handles soiled with old food build up at time of inspection.
23-24-4
82
Apr 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Dish pot in hand washing sink. Operator removed item.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Food stored on floor. In walk in cooler. Operator removed from the floor. **Corrected On-Site** **Warning**
08B-38-4
74
Nov 17, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** - From follow-up inspection 2023-11-17: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink employee removed **Corrected On-Site** - From follow-up inspection 2023-11-17: **Time Extended**
31A-11-4
82
Sep 13, 2023
Routine - Food
2 critical violations. 5 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cook rice reach in cooler by stove cooks line across from register. Employee moved raw shrimp to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cashier touched money machine and began making food preparation for customer discussed proper hand washing with management
12A-29-4
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. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan in sink employee removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
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. Manager signed and employee signed **Corrected On-Site**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
45
Feb 15, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat cooked noodles reach in cooler on main corner Cooks line. Operator removed to proper storage Raw shelled eggs over ready to eat drinks reach In cooler by hand washing sink. Operator removed to proper storage. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment has a sanitizer not for food contact surfaces. Operator went to store to buy correct sanitizer. Observed food contact surfaces sanitizer. **Corrected On-Site** **Admin Complaint**
22-48-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with operator the importance of using hand washing sink to wash hands.
12A-03-4
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. Emailed operator paperwork. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in hand washing sink at front cooks line.
31A-11-4
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. Emailed operator paperwork **Corrective Action Taken**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
47
Aug 24, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Employee medicine stored by dry storage goods operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Raw broccoli being cut with no gloves on not being heated to 145 f discussed with operator the importance of wearing gloves. **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat rice reach in cooler on cooks line. Operator moved raw shrimp to bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: miso soup 83 f2nd temp operator reheated to 180 f **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not have identified marks for raw salmon and tuna. **Warning**
02B-01-5
Basic - Food stored on floor. Soy sauce buckets on floor in back kitchen. **Repeat Violation** **Warning**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed with restaurants food. Walk in cooler. **Warning**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled. **Warning**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and coffee on prep table operator removed **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
39
Frequently Asked Questions
When was Sailing Poke Bowl last inspected?
The most recent health inspection at Sailing Poke Bowl on file is from May 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Sailing Poke Bowl?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Sailing Poke Bowl.
How does Sailing Poke Bowl compare to other restaurants in Tampa?
Sailing Poke Bowl most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Sailing Poke Bowl's inspection record improved over time?
No. Recent inspections at Sailing Poke Bowl have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Sailing Poke Bowl 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 Sailing Poke Bowl inspected?
Based on the inspection history on file, Sailing Poke Bowl is inspected around two times per year on average.
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