Pokeworks
Last inspected: Mar 31, 2026
100
Score
Public records show six inspections at Pokeworks stretching back to 2023. The most recent visit was on Mar 31, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The latest visit found six violations, down from eight violations the time before.
When inspectors have written things up, person in charge present, demonstrates knowledge, and performs duties has been the most frequent reason, cited four times.
Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Re-Inspection
No violations found.
100
Mar 26, 2026
Routine
3 critical violations. 5 major violations. 11 minor violations. 4 corrected on site.
View 19 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the front service area, and in the basement area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Fish not frozen to destroy parasites
Inspector notes: PIC could not provide parasite destruction forms during inspection. Sushi fish is purchased from North Coast Seafood. Parasite destruction forms will be provided at Reinspection.
3-402.11
Time used as public health control not properly documented
Inspector notes: Establishment is not maintaining logs for Spam musabi per agreement. Discussed procedures with new manager, and provided logs. LOGS MUST BE MAINTAINED DAILY.
3-501.19
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea.
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of soil residue and biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service and ice disposed of during inspection.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Chicken, salmon, and tuna observed held at 46-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. These items were in shallow pans on the cold hold unit, and were voluntarily disposed of by manager. Deeper pans are recommended.
3-501.16(A)
Specialized processing method used without required variance
Inspector notes: Establishment is not maintaining logs for Time as a Control for Spam musabi per agreement. Logs were given to PIC, and are to be maintained daily. English Time as a Public Health Control Log
3-502.11
Person in charge not controlling unsafe operations
Inspector notes: No allergen statement posted. English Food Allergies What You Need to Know
2-103.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employee was observed drinking from an open cup in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was removed from hot hold unit and voluntarily disposed of by manager.
3-501.16(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Wontons were observed stored on the floor in the front service area beneath the hand sink. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the food storage bins, plastic rack on top of lowboy in front area, can opener base have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The hand sink in the front service area is in poor repair, nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: One electrical outlet in the front food prep area is in poor repair, lacking an outlet cover. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the front service area, and basement storage area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
No designated area for employee eating or drinking
Inspector notes: Employees' clothing or other personal belongings were observed stored in the front service area on top of food, and in the kitchen on single service items. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-403.11
22
Sep 26, 2024
Re-Inspection
No violations found.
100
Sep 16, 2024
Routine
2 critical violations. 3 major violations. 7 minor violations. 1 corrected on site.
View 12 violations
Fish not frozen to destroy parasites
Inspector notes: Raw fresh fish is used to prepare sushi. Raw fish that may contain parasites must be frozen before service or sale in a ready-to-eat form (-4 degrees F or below for 7 days, -31 degrees F or below for 15 hours or -31 degrees F or below until solid and then stored at -20 F or below for 24 hours) before service. PIC will provide parasite destruction letter at Reinspection.
3-402.11
Time used as public health control not properly documented
Inspector notes: Establishment uses Time as a Control without permission from RIDOH or maintaining records, merely noting the time food was prepared. Application to use Time given to General Manager, along with required logs to maintain daily.
3-501.19
Person in charge not present
Inspector notes: No person in charge was present as needed at the time of inspection.
2-101.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish observed with packaging intact.
3-501.13
Hot or cold food held at improper temperature
Inspector notes: Spam rice seaweed bundles were observed held at 94 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food was reheated. Establishment is to apply to RIDOH for permission to used Time as a Control. Application given to store, who arrived during inspection.
3-501.16(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. List of approved food safety instructors left for district manager.
2-102.12
Food stored improperly or exposed to contamination
Inspector notes: Beverages observed stored beneath the hand sink in the kitchen. Food must be protected from contamination by being stored in an area where it is not subject to dust, splash, or other contamination.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the basement. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the portable fan at the service counter have an accumulation of dust, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The hand sink in the kitchen is in poor repair, with the hot water handle nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: Torn and peeling plastic wrap observed on the walk in cooler. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored in the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
39
May 17, 2023
Routine
1 critical violation. 4 minor violations. 2 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Spam was observed held at 91-94 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Disposed. PIC will apply Time as a Control instead of temperature.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils (rice scoops) were observed stored in stagnant water in the dipping wells between uses. Utensils must be stored in running water of sufficient velocity to flush particulates to the drain.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen. Single service items observed stored on the floor in the front service area. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Adequate ventilation & lighting; designated areas used
Inspector notes: Employees' clothing or other personal belongings were observed stored in the ( ) area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
70
May 4, 2023
Reinspection for Opening
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food-contact surfaces: cleaned and sanitized
16
Adequate handwashing sinks properly supplied and accessible
10
Single-use/single-service articles: properly stored & used
45
Sewage & waste water properly disposed
52
Toilet facilities: properly constructed, supplied, & cleaned
53
Physical facilities installed, maintained, & clean
55
64
Frequently Asked Questions
When was Pokeworks last inspected?
The most recent health inspection at Pokeworks on file is from Mar 31, 2026. The public record contains six inspections in total.
What is the most common violation at Pokeworks?
Across the inspection record, person in charge present, demonstrates knowledge, and performs duties has been cited four times, more than any other issue at Pokeworks.
How does Pokeworks compare to other restaurants in Providence?
Pokeworks most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Pokeworks's inspection record improved over time?
Yes. Recent inspections at Pokeworks have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about eight previously.
What does a low risk rating mean?
A low risk rating at Pokeworks 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 Pokeworks inspected?
Based on the inspection history on file, Pokeworks is inspected around two times per year on average.
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