THE POKE COMPANY

Name: THE POKE COMPANY
Address: 1000 N CONGRESS AVE, BOYNTON BEACH, FL, 33426, US
Rating: 0

1000 N CONGRESS AVE, BOYNTON BEACH, FL 33426

License #6020498

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 7 findings · 2 critical

Routine - Food (follow-up)

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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE POKE COMPANY in BOYNTON BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 48 total violations — 18 critical, 16 major, 14 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 13, 2026 shows 7 observation rows: 2 critical, 3 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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Community reaction

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Community pulse

Would you eat here?

THE POKE COMPANY has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at clean dish rack and in use cutting board in prep kitchen.
[53B-01-5] 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. Not available at time of inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
[16-46-4] Old labels stuck to food containers after cleaning. On food storage containers at clean dish rack.
[03A-02-5] Open face reach in cooler: Seaweed salad 49F, edamame 52F cold holding. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour.
[31B-03-4] No soap provided at handwash sink. At restroom on right hand side while looking at bathroom doors.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance at clean dish rack.

Disposition: Administrative complaint recommended
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance at clean dish rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In prep kitchen area.
[31B-03-4] No soap provided at handwash sink. At restroom on right hand side while looking at bathroom doors.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
[16-46-4] Old labels stuck to food containers after cleaning. On food storage containers at clean dish rack.
[22-41-4] 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)
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at clean dish rack and in use cutting board in prep kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored over chop sticks at dry storage rack.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. open face reach in cooler: krab mix (53F - Cold Holding); seaweed salad (54F - Cold Holding); cream cheese (54F - Cold Holding); edamame (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products.
[53B-01-5] 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. Not available at time of inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Open face reach in cooler: raw salmon (54F - Cooling) at 11:19 - cooling since 10:00 - 52F at 12:00 At current rate of cooling product will not reach 41F within 4 hours. Operator iced down product.