New York City, NY - An inspection on 07/22/2025 at Poke Bowl uncovered significant health code violations.
Located in the heart of Midtown, Poke Bowl operates from a prominent location at 261 5 Avenue, making it easily accessible to area customers.
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The inspection report documents: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 10f. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spa." Health officials note that these violations need attention to maintain proper compliance.
The inspection identified violations related to temperature control, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in HACCP Temperature Monitoring, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
The New York City Department of Health and Mental Hygiene has mandated that Poke Bowl immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
📋 Complete Inspection Data
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Census Tract | 007400 |
| CAMIS | 50146193 |
| BBL | 1008580078 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN17 |
| BUILDING | 261 |
| GRADE DATE | 07/22/2025 |
| ZIPCODE | 10016 |
| PHONE | 3475825832 |
| Longitude | -73.986957395322 |
| STREET | 5 AVENUE |
| DBA | Poke Bowl |
| Latitude | 40.745123683912 |
| GRADE | A |
| BIN | 1016921 |
| CUISINE DESCRIPTION | Asian/Asian Fusion |
| Community Board | 105 |
| INSPECTION DATE | 07/22/2025 |
| Council District | 04 |
| SCORE | 9 |
| VIOLATION CODES | 02B; 10F |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 10F: Non-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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 22, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 10F: Non-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..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.