What is Poke Poke's health inspection score?

Poke Poke has a SafeDine safety score of 86 out of 100 (Grade A). 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 February 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Poke Poke have?

Poke Poke has 14 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Poke Poke safe to eat at?

Yes, Poke Poke has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Poke Poke serve?

Poke Poke serves Poke cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Poke Poke

Name: Poke Poke
Address: 1100 W MADISON ST, Chicago, 60607
Rating: 86

1100 W MADISON ST, Chicago

Last Inspected: 2/17/2026

▲Improving

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0Excellent

Poke•West Loop

Ranked #868 of 1000 in West LoopBetter than 93% of poke restaurants

Improving

7 inspections

Last: Feb 17, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+15 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

1100 W MADISON ST, Chicago, IL 60607

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Violation Timeline

May 2022

2 inspections

1 basic

May

Mar 2023

1 inspections

2 basic

Feb 2024

1 inspections

2 basic

Feb

Jan 2025

1 inspections

1 intermediate

Feb 2026

2 inspections

3 high priority

5 basic

Feb

Inspection History

7 records on file

2 Canvass Re-Inspection4 Canvass1 Complaint

Feb 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 26

Canvass InspectionFail

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
3-402.12 (B) (Records, creation and retention) MISSING WRITTEN AGREEMENT OR STATEMENT FROM SUPPLIER REGARDING REQUIREMENT FOR FROZEN FISH. INSTD MGR TO PROVIDE A WRITTEN AGREEMENT OR STATEMENT FROM SUPPLIER STIPULATING THAT FISH SUPPLIED IS FROZEN TO A SPECIFIC TIME AND TEMPERATURE AS REQUIRED AND MAINTAIN VERIFICATION ON SITE.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW SALMON STORED DIRECTLY ON TOP OF COOKED SHRIMP IN REAR REACH IN COOLER. OBSERVED RAW EGGS STORED IMMEDIATELY ABOVE READY TO EAT VEGETABLES (AVOCADOS, PICKLED RELISH) IN FRONT UPRIGHT COOLER. OBSERVED UNCOVERED RAW SCALLOPS, TUNA AND SALMON STORED NEXT TO UNCOVERED TOFU, SPINACH ON PREP LINE. INSTD TO STORE RAW FOODS SEPARATELY IN A PROTECTED MANNER FROM READY TO FOODS. CITATION ISSUED 7-38-005 PRIORITY
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OUTDATED LAB ASSESSMENT REPORT FOR SUSHI RICE FROM 6/23/17. INSTD TO PROVIDE AN ASSESSMENT FOR RICE WITHIN THE PAST 5 YEARS FROM A CERTIFIED LAB OR PROVIDE PH METER. NO PH METER ON SITE AT THIS TIME. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
CUSTOMERS SELF SERVICE UTENSILS UNWRAPPED AND DISPLAYED WITH FOOD/LIP CONTACT SUFACES EXPOSED. SINGLE-SERVICE UTENSILS SHALL BE HANDLED DISPLAYED AND DISPENSED SO THAT CONTAMINATION OF FOOD AND LIP CONTACT SURFACE IS PREVENTED OR PROVIDE PRE WRAPPED UTENSILS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EXCESSIVE RUST ACCUMULATION ON ENTIRE EXTERIOR SURFACE OF 3-COMPARTMENT SINK GREASE INTERCEPTOR (TOP AND BOTTOM). INSTD TO REMOVE RUST/REPLACE AND MAINTAIN
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EXCESSIVELY SMALL 3-COMPARTMENT SINK ON SITE WHICH DOES NOT ALLOW FOR FULL SUBMERSION OF MAJORITY OF EQUIPMENT ON SITE. INSTD TO PROVIDE LARGER 3-COMPARTMENT SINK CAPABLE OF COMPLETE SUBMERSION OF MULTI USE EQUIPMENT ON SITE OR PROVIDE SMALLER EQUIPMENT. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE BLACK MOLD LIKE SUBSTANCE ON CAULKING AT BASE OF 3-COMPARTMENT SINK. INSTD TO CLEAN AND MAINTAIN CAULKING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
3-COMPARTMENT SINK SPRAYER WITH EXCESSIVE LEAKING. INSTD TO REPAIR AND MAINTAIN

Base deductions−40 pts

Jan 25

Complaint InspectionPass

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Base deductions−5 pts

Feb 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK HANDSINK FAUCET IN REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, DIRT, AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.

Base deductions−4 pts

Mar 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED DISHES (RICE POTS, CUTTING BOARDS, METAL CONTAINERS) TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE DISHES THAT ARE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK FROM PREMISES OR PROVIDE A WRITTEN ALTERNATIVE WAREWASHING PROCEDURE THAT STATES HOW THE FACILITY WILL WASH, RINSE, AND SANITIZE LARGE DISHES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MULTIPLE FOOD MANAGERS WITHOUT ALLERGEN TRAINING. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATES ON SITE.

Base deductions−4 pts

May 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 22

Canvass InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT 110.0F OR ABOVE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Base deductions−2 pts

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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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