THE POKE COMPANY WELLINGTON

Name: THE POKE COMPANY WELLINGTON
Address: 10120 FOREST HILL BLVD UNIT 170, WELLINGTON, FL, 33414, US
Rating: 76.4

10120 FOREST HILL BLVD UNIT 170, WELLINGTON, FL 33414

License #6021447

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE POKE COMPANY WELLINGTON in WELLINGTON currently holds an InspectFL Health Score of 76.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 17 total violations — 9 critical, 4 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[22-02-4] Food-contact surface soiled (ice machine) with food debris, mold-like substance or slime.
[06-09-1] 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.
[12A-29-4] 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.
[03A-02-5] 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] 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.

Administrative complaint recommended
[06-09-1] 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 packages of commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per employee stored 1 hour. Employee removed all tuna from packagings.
[31A-09-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter: cooked chicken (114F at 12:45pm; 104F at 1:15pm- Cooling) As per chef cooked and cooling since 2 mins; At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Chef was placing just cooked chicken on top of chicken that was already cooling. At prep counter: raw chicken (53F at 12:50pm; 56F at 1:20pm- Ambient Cooling) As per employee prepped and cooling since 11:00am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At front counter make table: At make table: spicy salmon (47F at 1:00pm; 47F at 1:34pm- Ambient Cooling) As per employee, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Employee placed items to quick chill.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At front counter: Observed employee touching clothes then began preparing food to serve; no hand wash. At front counter: Observed employee touching clothes and face then began handling clean pans inside steam table; no hand wash. Employees washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: Krab salad (48F - Cold Holding); cream cheese (47F - Cold Holding) As per employee in charge, stored since 11am. Not prepped or portioned today. At small black refrigerator: raw tuna (58F - Cold Holding) As per employee, stored since 1 hour. Not prepped or portioned today. Refrigerator door was partially open. Employee moved items to quick chill.
[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) Operator primed but was unable to correct.

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Community pulse