The Poke Company
Last inspected: Apr 13, 2026
32
Score
Going back to 2022, The Poke Company has 10 inspections in the public record. The most recent report on file is from Apr 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Compared to other Tarpon Springs restaurants (averaging 77), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
5
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. tomato wedges (47F - Cold Holding) in drop in cooler at front counter, cut 5 hours ago.
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter above- cooked rice (102F - Hot Holding); operator discarded, was in steam table for 3 hours. gyro (110F - Hot Holding), cut off gyro cone 1 hour ago, operator put on grill to reheat. Heated to 166F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer cooler under grill -raw steak skewers (47F - Cold Holding); raw chicken skewers (46F - Cold Holding), salmon (47F - Cold Holding); blanched fries (47F - Cold Holding); breaded falafel (47F - Cold Holding) see stop sale in cooler overnight, temperatures not taken today, chicken, beef and salmon moved to freezer, see stop sale Cut tomato wedges (47F - Cold Holding) in drop in cooler at front counter, cut 5 hours ago. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blanched fries (47F - Cold Holding); breaded falafel (47F - Cold Holding) Cut tomato wedges (47F - Cold Holding) in drop in cooler at front counter,
01B-02-5
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.
11-26-1
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Mary
53A-02-7
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over microwave and bulk foods for customers, operator removed both **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Fry oil on floor under front counter above, operator moved to shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
32
Nov 21, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb. **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At front counter **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of grease/food debris. **Corrected On-Site** **Warning** - From follow-up inspection 2025-11-21: **Time Extended**
22-08-4
78
Nov 17, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at splitter added to hose bibb. **Warning**
29-34-4
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. 0 ppm, operator, primed and ran machine 2 more times. Still 0 ppm, operat called for repair **Warning**
22-41-4
Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. On top of gray drop plate **Corrected On-Site** **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. At front counter **Warning**
14-09-4
Basic - Food stored on floor. Fry oil on floor under front counter **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of microwave has accumulation of grease/food debris. **Corrected On-Site** **Warning**
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In 3 door cooler in back room - case of tomatoes over bucket of dressings, operator moved to other cooler **Corrected On-Site** **Warning**
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at front counter 0 ppm, corrected to 200 ppm **Corrected On-Site** **Warning**
21-08-4
55
Apr 8, 2025
Routine - Food
No violations found.
100
Apr 4, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tzatziki (50F - Cold Holding); potato salad (45F - Cold Holding); sliced tomatoes (50F - Cold Holding) in cold holding unit at front counter, temperature taken within the last 4 hours and all food at proper temperature, operator put all items on ice **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Gyro meat in a broiler that is turned off. Gyro cooking device turned off with gyro meat on pit, gyro machine turned on **Corrected On-Site** **Warning**
03C-97-2
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator came on cook line from dining area after touching dirty dishes put gloves on and started touching clean plates and clean utensils without washing hands **Warning**
12A-07-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher at 0ppm, operator discontinued using dishwasher machine and will use triple sink to sanitize, triple sink quaternary sanitizer at 200plm **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher of water stored in hand sink at front cooking area Hand sink in back prep area has linens stored in it All items removed from hand sinks **Corrected On-Site** **Warning**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart on cook line, tongs removed **Corrected On-Site** **Warning**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to microwave in back prep area, cell phone removed **Corrected On-Site** **Warning**
40-06-5
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
43
Dec 4, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
64
Feb 5, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (49F - Cold Holding) 43F; spicy salmon (45F - Cold Holding) 43F; spicy tuna (47F-Cold Holding) 43F, manager put in freezer and added more ice to front counter cold well **Corrected On-Site**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone with gloved hands then took gloves off and put new gloves on without washing hands
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels from the paper towel dispenser used to line in between salmon **Repeat Violation**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024, operator renewed license during inspection **Corrected On-Site**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in kitchen, sanitizer bucket removed Bleach bottle stored in hand sink in dish area, bleach bottle removed **Corrected On-Site** **Repeat Violation**
31A-09-4
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 thawed in cooler still in original packaging
06-09-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
22-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Green, blue and yellow cutting boards
14-09-4
43
Jul 20, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then put gloves on without washing hands, discussed proper hand washing procedure with employee , employee properly washed hands **Corrective Action Taken**
12A-25-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Medium duty industrial wipers used on top of rice in warmer, operator removed from rice **Corrected On-Site**
14-86-1
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked stuff up off floor then touched clean utensils without changing gloves or washing hands, discussed proper hand washing procedure and glove changing with operator, employee removed gloves and properly washed hands **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink out front blocked by door held open, door has been closed **Corrected On-Site**
31A-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at front counter
14-69-4
55
Apr 24, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
11-07-5
Intermediate - - From initial inspection : 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. Inspector provided operator with DBPR Form HR 5030-103 **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
53A-14-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-04-24: **Time Extended**
50-09-4
Basic - - From initial inspection : 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 thawed in refrigerator still in original packaging **Warning** - From follow-up inspection 2023-04-24: Still in the original package **Time Extended**
06-09-1
64
Jul 6, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Poke Company last inspected?
The most recent health inspection at The Poke Company on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Poke Company?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Poke Company.
How does The Poke Company compare to other restaurants in Tarpon Springs?
The Poke Company most recently scored 32 out of 100, which is lower than the Tarpon Springs average of 77.
Has The Poke Company's inspection record improved over time?
No. Recent inspections at The Poke Company have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at The Poke Company means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Poke Company inspected?
Based on the inspection history on file, The Poke Company is inspected around three times per year on average.
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