Love Poki International
Last inspected: Dec 8, 2025
52
Score
Love Poki International, located at 4973 International Dr Fc5 in Orlando, FL, had a high-risk inspection on December 8, 2025, with a score of 52. This inspection identified two critical, three major, and one minor violation. Previous inspections for this Japanese/Sushi establishment have also frequently resulted in high-risk classifications.
9
Inspections
2
Critical latest
3
Major latest
1
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
52
Oct 6, 2025
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
20
May 2, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
39
Jan 21, 2025
Routine - Food
3 minor violations.
86
Dec 27, 2024
Routine - Food
1 major violation. 3 minor violations.
78
Feb 8, 2024
Food-Licensing Inspection
2 major violations. 2 minor violations.
74
Aug 7, 2023
Routine - Food
1 minor violation.
95
Mar 8, 2023
Routine - Food
1 major violation. 1 minor violation.
86
Dec 20, 2022
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
37
Violations — Dec 8, 2025 Inspection
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler and reach in cooler **Warning** - From follow-up inspection 2025-12-08: **Time Extended**
23-03-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per manager raw tuna (68F - Cold Holding); raw salmon (65F - Cold Holding); cooked shrimp (56F - Cold Holding); cooked salmon (67F - Cold Holding); cooked octopus (58F - Cold Holding) Employees put ice in holding unit and temperature recheck Cooked octopus 37F Raw Salmon 37F Raw tuna 38F Cooked shrimp 37F Cooked salmon. 38F **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-08: Raw salmon 58F Cooked octopus 52F Cooked shrimp 50F Less than 4 hours per employee Moved to reach in freezer , employee brought new product out re temped Raw salmon 39F Cooked octopus 40F Cooked shrimp 40F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon hot holding at 92F for less than 4 hours per manager. Moved to stovetop to reheat to 170F **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-08: Salmon at 106F hot holding for less than 4 hours , operator moved to stovetop to reheat to 195F **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available **Warning** - From follow-up inspection 2025-12-08: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-12-08: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. All 3 employees **Warning** - From follow-up inspection 2025-12-08: 2 employees at time of inspection both have no employee training, spoke to operator via phone and confirmed neither employee has training **Admin Complaint**
53B-01-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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