Poke Bar
1333 BROADWAY, 10018
Hawaiian
2122444320
AScore: 12
Last inspected: August 15, 2024
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
August 15, 2024
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
AScore: 12
03IJuice packaged on premises with no or incomplete label, no warning statement
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
December 20, 2023
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 16
04LEvidence of mice or live mice in establishment's food or non-food areas.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
20-04“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
September 2, 2022
Cycle Inspection / Reopening Inspection
Establishment re-opened by DOHMH.
PScore: 5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
August 31, 2022
Cycle Inspection / Initial Inspection
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
NScore: 0
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
04LEvidence of mice or live mice in establishment's food or non-food areas.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.