The Poke Company Wellington
Last inspected: Apr 8, 2026
43
Score
The health department has logged 15 inspections at The Poke Company Wellington, the earliest from 2022. On Apr 8, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around three violations each.
Across the inspection history, “employee touched soiled surface and then engaged” is the issue that surfaces most often, recorded two times.
Restaurants in Wellington average 71, so The Poke Company Wellington trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
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. Observed employee handle cell phone alternately while handling clean handle of air fryer used to cook chicken; no hand wash. Employee washed hands. **Corrective Action Taken**
12A-29-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 several packets of raw tuna thawed in sealed vacuum packaged bag; as per operator, tuna was left to thaw over night in its reduced oxygen package. All raw reduced oxygen packaged tunas have a label indicating that it is to remain frozen until time of use; remove from vacuum packaging then thaw under refrigeration for use. See stop sale.
01B-13-4
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. At front counter make table: raw tuna (49F- Cold holding) As per operator, removed from walk in cooler and stored since 10:30am. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: raw tuna (49F- Cold holding) As per operator, removed from walk in cooler and stored since 10:30am. Not prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled (ice machine) with food debris, mold-like substance or slime.
22-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Employee washed hands at hand wash sink. **Corrected On-Site**
12A-03-4
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 several packets of raw tuna thawed in sealed vacuum packaged bag; as per operator, tuna was left to thaw over night in its reduced oxygen package. All raw reduced oxygen packaged tunas have a label indicating that it is to remain frozen until time of use; remove from vacuum packaging then thaw under refrigeration for use. See stop sale. **Repeat Violation** **Admin Complaint**
06-09-1
43
Dec 17, 2025
Routine - Food
No violations found.
100
Dec 9, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Dishwasher (Chlorine 0ppm) Operator primed but was unable to correct. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed, as per employee water at front counter hand wash sink turned off because sink has a leak. Advised employee in charge to make hand wash sink accessible to for use. **Warning** - From follow-up inspection 2025-12-09: **Time Extended**
31A-09-4
78
Dec 8, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Jul 9, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
78
Dec 3, 2024
Routine - Food
No violations found.
100
Nov 25, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
64
Sep 6, 2024
Routine - Food
No violations found.
100
Jul 10, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
78
Jul 8, 2024
Routine - Food
7 critical violations. 2 major violations.
View 9 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. Dishwasher chlorine solution was 10ppm. Operator primed and produced a chlorine solution of 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw salmon changed gloves touched lid of rice cooker with cooked rice; no hand wash. Advised operator that employee should wash hands. **Warning**
12A-12-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hand on pants then put gloves then portion food. Advised operator that employee should wash hands. **Warning**
12A-28-4
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. Observed, employee touched glasses on face, fixed clothes then handled single service food cups; no hand wash. Advised operator to have employee wash hands. **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table at front counter: spicy salmon (47F at 2:15pm- Cooling) since 10am; Spicy tuna (47F at 2:15pm- Cooling) since 10am; Diced tuna (48F at 2:15pm- Cooling) since 10am) As per operator items prepped and cooling since 10am. Items did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter: cream cheese (45F - Cold Holding); Diced salmon (47F - Cold Holding); Krab salad (47F - Cold Holding); Fish eggs (47F - Cold Holding) As per operator, all items were placed in walk in cooler from double door stainless steel reach in cooler. Not prepped or portioned today. Most of these items stored on risers inside make table. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter: cream cheese (45F - Cold Holding); Diced salmon (47F - Cold Holding); Krab salad (47F - Cold Holding); Fish eggs (47F - Cold Holding) As per operator, all items were placed in walk in cooler from double door stainless steel reach in cooler. Not prepped or portioned today. Most of these items stored on risers inside make table. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table at front counter: spicy salmon (47F at 2:15pm- Cooling) since 10am; Spicy tuna (47F at 2:15pm- Cooling) since 10am; Diced tuna (48F at 2:15pm- Cooling) since 10am) As per operator items prepped and cooling since 10am. Items did not cool to 41F within 4 hours. See stop sale. **Warning**
03D-06-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cauliflower rice kept on TPHC. Operator completed form. **Corrected On-Site** **Warning**
03F-10-5
29
Sep 20, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
90
Sep 19, 2023
Food-Licensing Inspection
5 critical violations. 3 major violations. 5 minor violations.
View 13 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. 0 ppm manager primed and tested chlorine 50 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves to mix cut onions an cilantro. Explained and she washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Chicopee Sports towels in contact with washed cilantro in plastic bin in walk in cooler **Warning**
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. Letter explains what food code requires not what they do. Operator received new updated parasite destruction letter from the supplier. Same verbiage Non-exempt fish ( Salmon ) may not be served raw or undercooked. **Warning**
01D-01-5
High Priority - Toxic substance/chemical improperly stored. Yellow color glass cleaner spray bottle stored with water bottles on shelf. Manager removed the spray bottle. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Nonservice animals in the food establishment or on premises. Large dog in dining room at the counter. After receiving food customer went outside.At present dog next to outdoor seating. **Warning**
35A-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 Clean Metal pans soiled with food. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink Quat. Employee bought quat test kit during inspection. **Corrected On-Site** **Warning**
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Steak seasoning in clear white plastic container on dry food storage rack. Manager labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Black plastic pans on clean dish rack. **Warning**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher doors. **Warning**
23-03-4
Basic - Stored food not covered. Open bag of brown rice. Manager folded and put sealed with tape. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink. **Warning**
36-27-5
27
Aug 29, 2023
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
74
Jan 5, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Aug 11, 2022
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Dishwasher handled soiled equipment or utensils and then engaged in handled clean equipment and utensils, without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed several containers with raw tuna stored above containers with cooked chicken, cooked beef inside walk-in cooler. Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed several deep covered containers with Cut salmon at 2:18pm (49°F ambient cooling) per operator product cooling since 10:15am . Product did not cooled to 41°F within 4 hours operator transferred product to shallow pans and ice down product immediately .rechecked at 2:30pm 41°F . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked chicken 97°F hot Holding inside steam table. Per operator product stored for approximately 30 minutes. Operator moved product to microwave for reheating to 167°F reheating **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Nonfood-contact surface ( walk-in cooler fan and drain pipe)soiled with dust.
23-03-4
52
Frequently Asked Questions
When was The Poke Company Wellington last inspected?
The most recent health inspection at The Poke Company Wellington on file is from Apr 8, 2026. The public record contains 15 inspections in total.
What is the most common violation at The Poke Company Wellington?
Across the inspection record, “employee touched soiled surface and then engaged” has been cited two times, more than any other issue at The Poke Company Wellington.
How does The Poke Company Wellington compare to other restaurants in Wellington?
The Poke Company Wellington most recently scored 43 out of 100, which is lower than the Wellington average of 71.
Has The Poke Company Wellington's inspection record improved over time?
Results have been roughly steady. Inspections at The Poke Company Wellington have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Poke Company Wellington 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 Wellington inspected?
Based on the inspection history on file, The Poke Company Wellington is inspected around four times per year on average.
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