Poke Cafe
Last inspected: Oct 17, 2025
47
Score
Poke Cafe has been inspected six times since 2022. The latest inspection on file is from Oct 17, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around six violations each.
“Buildup of food debris/soil residue on equipment door handles” comes up most often, recorded four times in the inspection record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Oct 17, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
47
Aug 27, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ladle in container of liquid at 114°. (Per Person In Charge . Liquid in hot hold well used for washing hands. Note . Hands may only be washed in assigned Hand Wash Sink. **Warning**
10-05-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fried rice made at 3 pm per Person In Charge. No time mark on reconstituted boba. Per Person In Charge made at 3pm. Marked by manger. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom and engaged in food service activities without washing hands. Manager intervened. **Corrective Action Taken** **Warning**
12A-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Multiple utensils stored in soiled containers , drawers. **Warning**
24-06-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. **Warning**
13-07-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ladle in container of liquid at 114°. (Per Person In Charge . Liquid in hot hold well used for washing hands. Note . Hands may only be washed in assigned Hand Wash Sink. **Warning**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at multiple areas throughout. Dry rack, prep area , kitchen shelves. Soiled reach in cooler gaskets. Multiple. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in coolers. Kitchen. **Warning**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen . **Warning**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple throughout. **Warning**
23-24-4
45
Jan 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of kitchen Hand wash sink. Moved by manager. **Corrected On-Site**
31A-09-4
Basic - Food stored in a location that is exposed to splash/dust. Covered Food containers under condensation drip walk in cooler. Moved by manager **Corrected On-Site**
08B-36-4
86
Sep 27, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked cooked fish at 50°. In make table. Moved by manager. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Foods kept in shopping bags. Freezer. Wonton.
14-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. **Repeat Violation**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
67
Mar 20, 2023
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Tuna thawing in walk in cooler without Cutting ROP seal. Cut by manger. **Corrected On-Site**
03G-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site**
21-12-4
78
Sep 6, 2022
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp on kitchen counter 89°. Placed about 1 hr before. Operator discarded item. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in rear kitchen Hand Wash Sink. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chemical test strips available.
16-37-1
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bambo container for sushi rice.
14-25-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stirrers in standing water 88°. Moved by manager. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen soiled cooler.
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. **Repeat Violation**
23-24-4
55
Frequently Asked Questions
When was Poke Cafe last inspected?
The most recent health inspection at Poke Cafe on file is from Oct 17, 2025. The public record contains six inspections in total.
What is the most common violation at Poke Cafe?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited four times, more than any other issue at Poke Cafe.
How does Poke Cafe compare to other restaurants in Jacksonville?
Poke Cafe most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Poke Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Poke Cafe have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Poke Cafe 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 Poke Cafe inspected?
Based on the inspection history on file, Poke Cafe is inspected around two times per year on average.
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