What is Poke Poke's health inspection score?

Poke Poke has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Poke Poke last inspected?

Poke Poke was last inspected on May 16, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Poke Poke have?

Poke Poke has 30 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Poke Poke safe to eat at?

Poke Poke has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Poke Poke

Name: Poke Poke
Address: 802 W BELMONT AVE, Chicago, 60657
Rating: 78

802 W BELMONT AVE , Chicago

Data may be outdated — inspected 5/16/2024

▲Improving

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0Good

Lakeview

Ranked #537 of 979 in Lakeview

Improving

6 inspections

Last: May 16, 2024

low confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

23 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Food storage

Food not properly stored or protected

Other violationHigh Priority

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

802 W BELMONT AVE , Chicago, IL 60657

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Violation Timeline

Sep 2022

2 inspections

1 high priority

1 intermediate

10 basic

Sep

May 2023

1 inspections

2 high priority

4 intermediate

4 basic

Jun 2023

2 inspections

8 basic

Jun

May 2024

1 inspections

Inspection History

6 records on file

3 Canvass3 Canvass Re-Inspection

May 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jun 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND CLEAN LINEN MUST BE PROVIDED AT PREP TABLES
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE PREP COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ADDITIONAL SINK STOPPERS IS NEEDED FOR FOR THE THREE COMPARTMENT SINK IN BASEMENT PREP AREA.

Base deductions−6 pts

Jun 23

Canvass Re-Inspection InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND CLEAN LINEN MUST BE PROVIDED AT PREP TABLES
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE PREP COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ADDITIONAL SINK STOPPERS IS NEEDED FOR FOR THE THREE COMPARTMENT SINK IN BASEMENT PREP AREA.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 5-24-23,REPORT#2576324 #29) 3-502.11(B) NO SUSHI RICE LAB LETTER TEST NOR pH METER ON SITE FOR SUSHI RICE. INSTRUCTED MANAGER TO PROVIDE SUSHI RICE LAB TEST LETTER ON PREMISES AND OR pH METER, MUST BE WITHIN 5 YEARS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
PREVIOUS INSPECTION SUMMARY REPORT FROM 5-24-23, REPORT# 2576324 NOT POSTED CONSPICUOUS TO CONSUMERS AS REQUIRED,SUMMARY REPORT WAS STORED WITH OTHER DOCUMENTS IN FILE CABINET. POSTED CONSPICUOUS IN DINING ROOM WAS REPORT FROM 9-30-2022 .NEW INSPECTION SUMMARY REPORT GIVEN AND INSTRUCTED TO POST ON SITE PER REQUIREMENT PRIORITY FOUNDATION VIOLATION: 7-42-010(B).CITATION ISSUED

Base deductions−10 pts

May 23

Canvass InspectionFail

2 High4 Med4 Basic

10 total

52/100inspection score

−48 pts

High Priority (2)

−20 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
3-402.12(B)NO DOCUMENTATION ON SITE FOR PARASITE DESTRUCTION FOR RAW FISH FOR CONSUMPTION BY FREEZING FROM FISH PURVEYOR OR TEMPERATURE LOGS/DOCUMENTATION OF FREEZING RAW FISH FOR CONSUMPTION FROM THE LICENSEE ON SITE. MUST PROVIDE. PRIORITY VIOLATION. NO CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
3-502.11(B)NO SUSHI RICE LAB LETTER TEST ON SITE NOR Ph METERED UNIT ON SITE. INSTRUCTED MANAGER TO PROVIDE SUSHI RICE LAB LETTER. MUST BE WITHIN 5 YEARS, OR Ph METERED UNIT ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Intermediate (4)

−20 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED APPROXIMATELY 10 LBS COOKED RICE IN A DEEP PLASTIC CONTAINER WITH A LID ON TOP THE PREP TABLE AT AN IMPROPER TEMPERATURE OF 73.4F. COOK STATED THE RICE WAS COOKED THAT DAY(DIFFERENT TIME GIVEN),ALSO SHE IS USING A PORTABLE FAN. NO TIME/TEMPERATURE LOGS ON SITE. REVIEWED WITH THE MANAGER PROPER COOLING PROCEDURES OF USING LOOSELY COVERED SHALLOW METAL CONTAINERS, QUICK CHILLS IN FREEZERS/TIMES REQUIRED FOR THE COOLING PROCESS.RICE DISCARDED. ESTIMATED VALUE AT $15.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
FOUND TCS FOOD AT IMPROPER TEMPERATURE.COOKED WHITE AND BROWN RICE STORED INSIDE THE RICE POT UNIT AT TEMP OF 109.4F AND BROWN RICE AT TEMP OF 89.7F. HOT FOOD MUST MAINTAIN 135F AND ABOVE.NO TIME/TEMPERATURE LOGS ON SITE. FOOD DISCARDED AND DENATURED.ESTIMATE 8 POUNDS,VALUE 10.00 PRIORITY VIOLATION:7-38-005 CONSOLIDATED WITH BELOW VIOLATION
22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE THE DISPLAY PREP SERVING COOLER:COOKED DICED CHICKEN AT TEMP OF 45.3 TO 46.4F; SCALLOP AT TEMP OF 51.3F; DICED TUNA WITH MARINATE SAUCE AT TEMP OF 44.6F;DICED TUNA 45.9F; DICED SALMON AT TEMP OF 50.7F.FOOD DISCARDED AND DENATURED BY THE MANAGER.ESTIMATE POUNDS 15,VALUE 200. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED
35APPROVED THAWING METHODS USED−5
FOUND CHICKEN BREAST THAWING IN A STEINLESS PAN ON TOP HOT RICE CONTAINER, WHICH WAS ON TOP PREP TABLE IN PREP BASEMENT AREA. INSTRUCTED ON PROPER THAWING METHODS (UNDER REFRIGERATION OR COLD RUNNING WATER 70F OR BELOW IN A SINK,NO MORE THAN TWO HOURS,FOOD MUST BE COOKED IMMEDIATELY). CORE VIOLATION.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND CLEAN LINEN MUST BE PROVIDED AT PREP TABLES
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE PREP COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ADDITIONAL SINK STOPPERS IS NEEDED FOR FOR THE THREE COMPARTMENT SINK IN BASEMENT PREP AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Base deductions−48 pts

Sep 22

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-201.11 TORN RUBBER GASKET INSIDE DOOR OF CHEST FREEZERS AT THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PESTS. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.111 HEAVY DIRT, DEBRIS, FOOD PARTICLES, AND RAT DROPPINGS AT THE OUTSIDE GARBAGE DUMPSTER AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 LOOSE STRIP AT THE BOTTOM OF THE WALL AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−8 pts

Sep 22

Canvass InspectionFail

1 High1 Med6 Basic

8 total1 risk factor

68/100inspection score

−27 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED OVER 50 MICE DROPPINGS ALONG THE WALL BASE OF THE FIRST FLOOR PREP AND OVER 10 RAT DROPPINGS BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A).

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE DOOR OF CHEST FREEZERS AT THE BASEMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE CHEST FREEZERS AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED HEAVY DIRT, DEBRIS, FOOD PARTICLES, AND RAT DROPPINGS AT THE OUTSIDE GARBAGE DUMPSTER AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED LOOSE STRIP AT THE BOTTOM OF WALL AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY WHERE MICE AND RAT DROPPINGS WERE FOUND.

Base deductions−27 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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