Pass

Poke Poke

118 S Wabash Ave, Chicago, IL 60603

Restaurant ZIP 60603 Risk 1 (High)

Passed · as of Apr 27, 2026

Poke Poke was last inspected on April 27, 2026 with a result of “Pass”. Inspectors found 1 violation.

Latest inspection

April 27, 2026 · Canvass Re-Inspection

Pass

Result: Pass

1 general
  • GeneralFood handling

    Food wasn’t protected from contamination during prep, storage, or display.

    Inspector’s note: 3-307.11 : must provide a splash guard in between 3- compartment sink drainboard and 1- compartment vegetable sink to prevent cross contamination.

    Official wording (code 39)

    Contamination prevented during food preparation, storage & display

Inspection history

16 inspections on record

  1. Fail

    Canvass Re-Inspection · Fail

    2 general Show violations
    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: 3-307.11 : must provide a splash guard in between 3- compartment sink drainboard and 1- compartment vegetable sink to prevent cross contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralRepeat violation

      A previously cited basic violation still wasn’t fixed.

      Inspector’s note: 8-404.13(b:4) : previous core violations from report #2628768 12/17/25 not corrected- #38-6-202.15 : observed opening at left base of outer entrance interior door. Instructed to seal all outer openings to prevent pest entrance.#47-4-501.11 : observed damaged gasket on one door upright refrigerator with stainless steel handle in rear prep area. Instructed to replace damaged gasket on one door upright refrigerator with stainless steel handle in rear prep area and maintain.#47-4-101.19 : observed boxes stored on floor near wall of rear prep area between cold holding units. Instructed to provide adequate shelving units to elevate all food and nonfood items at least six inches off of floor for ease of cleanability.#55-6-501.11 : observed damaged wall on left of door leading into rear prep area. Instructed to smoothly repair wall on left of door leading into rear prep area and…

      Official wording (code 60)

      Previous core violation corrected

  2. Fail

    Canvass · Fail

    2 critical7 general1 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed hot running water temperature at hand sink in women's toilet room at 95.2f must have hot running water at 100.0f.must repair and maintain.(priority 7-38-030(c)(citation issued)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed rear prep area hand sink not accessible observed a large plastic strainer with cut lettuce stored on topside of said sink. Employee removed during inspection must keep hand sink accessible at all times.(priority foundation 7-38-030(c)(citation issued)(cos)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Observed a broken thermometer inside of rear 3- door prep cooler must replace and provide a working thermometer.

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Must provide a splash guard in between 3- compartment sink drainboard and 1- compartment vegetable sink to prevent cross contamination.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Must invert multi-use utensils on some prep tables.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFood handling

      Single-use items weren’t stored or used properly.

      Inspector’s note: Must store self service plastic wear with handles in upright position to prevent cross contamination.

      Official wording (code 45)

      Single-use/single-service articles: properly stored & used

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Must eliminate crates used for food storage in rear prep area and provide adequate shelving units,cardboard on shelving units in front prep area to be smooth and easily cleanable.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Must seal holes in upper wall above 3- compartment sink.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralRepeat violation

      A previously cited basic violation still wasn’t fixed.

      Inspector’s note: Previous core violations from report #2628768 12/17/25 not corrected- #38-6-202.15 : observed opening at left base of outer entrance interior door. Instructed to seal all outer openings to prevent pest entrance.#47-4-501.11 : observed damaged gasket on one door upright refrigerator with stainless steel handle in rear prep area. Instructed to replace damaged gasket on one door upright refrigerator with stainless steel handle in rear prep area and maintain.#47-4-101.19 : observed boxes stored on floor near wall of rear prep area between cold holding units. Instructed to provide adequate shelving units to elevate all food and nonfood items at least six inches off of floor for ease of cleanability.#55-6-501.11 : observed damaged wall on left of door leading into rear prep area. Instructed to smoothly repair wall on left of door leading into rear prep area and maintain.(priority foundation…

      Official wording (code 60)

      Previous core violation corrected

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Observed expired food handlers training for employees must provide and maintain.

      Official wording (code 57)

      All food employees have food handler training

  3. Conditional

    Canvass · Pass w/ Conditions

    3 critical4 general Show violations
    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed cold tcs foods, held at improper temperatures ranging between 45.5-56.1f. Observed cold tcs foods, corn(49.3f), pork(46.4f) and soft boiled eggs(45.5-56.1f) held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $70 weighing 10lbs. Priority violation 7-38-005 citation issued

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed no asterisk on menu identifying animal derived food,soft boiled egg, that is served undercooked. Observed no disclosure on menu stating that animal derived food with an asterisk is served undercooked. Corrected on site observed asterisk added to menu identifying animal derived food that is served undercooked before conclusion of inspection. Corrected on site observed disclosure added to menu before conclusion of inspection, disclosure states animal derived foods with an asterisk are served undercooked. Priority foundation violation 7-38-005 no citation issued

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • CriticalFacility upkeep

      Hot or cold water wasn’t available, or water pressure was too low.

      Inspector’s note: Observed no hot running water on the premises, observed water temperature ranging between 72.1-73.9f. Instructed management to provide and maintain hot running water above 110f at the 3 compartment sink and above 100f at all hand washing sinks. Instructed hot water generation and distribution shall be sufficient to meet the peak hot water demands throughout the retail food establishment. Corrected on site observed hot running water restored before conclusion of inspection, observed water temperatures ranging between 117.1-120.4f after restoration. Priority violation 7-38-030(c), citation issued.

      Official wording (code 50)

      Hot & cold water available; adequate pressure

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: Observed opening at left base of outer entrance interior door. Instructed to seal all outer openings to prevent pest entrance.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed damaged gasket on one door upright refrigerator with stainless steel handle in rear prep area. Instructed to replace damaged gasket on one door upright refrigerator with stainless steel handle in rear prep area and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed boxes stored on floor near wall of rear prep area between cold holding units. Instructed to provide adequate shelving units to elevate all food and nonfood items at least six inches off of floor for ease of cleanability.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed damaged wall on left of door leading into rear prep area. Instructed to smoothly repair wall on left of door leading into rear prep area and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  4. Pass

    Canvass · Pass

    No violations

  5. Pass

    Canvass · Pass

    4 general Show violations
    • GeneralFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: The method cooling beans and rice is inadequate. Instructed manager that food must be uncovered if protected from overhead contamination to cool properly.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed noodles stored in direct contact with wipe cloth linen inside of rear prep cooler. Instructed food employee not to store cloths in direct contact with food.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed a slow drainage at the handwashing sink in the rear prep/dishwashing area. Instructed to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed wet mop stored in the bucket in the utility area. Instructed to hang mops to allow to dry when not in use.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  6. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Bulk food containers ( salt, sugar... ) not labeled. Instructed to label and maintain.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Official wording (code 41)

      Wiping cloths: properly used & stored

  7. Pass

    Complaint Re-Inspection · Pass

    1 paperwork Show violations
    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Found manager without allergen training. Instructed to provide allergen training for all city of chicago food service managers.

      Official wording (code 58)

      Allergen training as required

  8. Fail

    Suspected Food Poisoning · Fail

    5 critical2 paperwork Show violations
    • CriticalHygiene & sanitation

      Hands weren’t washed properly or when required.

      Inspector’s note: Observed employee wipe cutting board with sanitizer and towel, remove gloves, and proceed to rinse hands with water, dry hands and put on a pair of new gloves. Food handler then proceeded to preparing food. Food handler must wash hands with soap and water, when touching soiled things, before changing task and before using gloves. Priority violation. 7-38-010.citation issued

      Official wording (code 8)

      Hands clean & properly washed

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed time/temperature control for safety foods (chicken,crab, and shrimp) at improper cold holding temperatures anging from 60f- 46f located in the rear reach in cooler. Also noted 2lbs of crab located at front prep cooler at 48f. Instructed to discard and denature approx 15 lbs of food at . Instructed to maintain a minnimum cold holding temperature of 41f. Priority violation. 7-38-005. Citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed ready-to-eat, time/temperature control for safety foods (tcs): cooked chicken, cooked shrimp, and cooked crab. Held for over 24 hours without discard date. Instructed facility to provide discard date for any ready-to-eat tcs foods held for over 24 hours. Priority foundation violation. 7-38-005. Citation issued.

      Official wording (code 23)

      Proper date marking and disposition

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed a variety of raw fish on menu. Noted disclosure by asterisk and footnote on menu. Found no written disclosure that states that the items are served raw. Instructed manager to provide. Priority foundation violation.7-38-005

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • CriticalFacility upkeep

      Hot or cold water wasn’t available, or water pressure was too low.

      Inspector’s note: Found no hot water on site, water temperature ranging from 75f - 80f throughout facility. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment. Priority violation. 7-38-030(c). Citation issued.

      Official wording (code 50)

      Hot & cold water available; adequate pressure

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Found food handlers without proof of food handler training. Instructed manager to provide proof of food handler training for all food handlers.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Found no proof of allergen training on site at time of inspection. Instructed to provide allegren training for all city of chicago food service managers.

      Official wording (code 58)

      Allergen training as required

  9. Pass

    Canvass · Pass

    1 general Show violations
    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Brooms and mops stored too close to hand wash sink, instructed to keep away.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  10. Conditional

    Canvass · Pass w/ Conditions

    1 critical Show violations
    • CriticalFood source

      Required records (shellfish tags, parasite-destruction logs) were missing.

      Inspector’s note: 3-402.12 found no records available for parasite destruction. Instructed manager to provide if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the retail food establishment for 90 calendar days beyond the time of service or sale of the fish. If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under section 3-402.11 may substitute for the records specified under paragraph (a) of this section. Priority foundation violation. 7-38-005. No citation issued.

      Official wording (code 14)

      Required records available: shellstock tags, parasite destruction

  11. Conditional

    Canvass · Pass w/ Conditions

    4 critical1 general2 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: FOUND HANDWASHING SINK WITHOUT HOT OR COLD WATER LOCATED IN FOOD PREPARATION/ DISH-ROOM . INSTRUCTED FACILITY TO PROVIDE NECESSARY HANDWASHING IN FOOD PREPERATION/ DISHWASHING AREA FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-030(c). CITATION ISSUED. VIOLATION CORRECTED WHEN RETURNED TO ISSUE CITATIONS.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Found time/ temperature control for safety foods (fish eggs, pickeled radish, edamame, crab) at improper cold holding temperatures ranging from 48f - 50 f. Instructed to discard and denature all said tcs foods and always maintain all cold holding tcs foods at 41f or below at all times. Manager discarded all said tcs foods at 20 lbs.cost of all foods $150 . Priority violation 7-38-005.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed seafood on menu. Said items are served raw. Instructed facility to provide disclosure and reminder for menu items that can be ordered under cooked on both display menu and physical copy menu. Priority foundation.7-38-005. No citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • CriticalFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Observed preparation cooler at an improper cold holding temperature of 50f during the inspection. Instructed to discard all tcs foods and do not use preparation cooler. Cooler must maintain a proper cold holding temperature of 41f or below at all times. Reach in cooler tagged and held for inspection by the chicago department of public health and may not be used until the walk in cooler is re-inspected by cdph and maintaining a proper cold holding temperature for 41f or below. 7-38-005. Priority violation.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood temperature

      Frozen food was thawed the wrong way.

      Inspector’s note: Observed facility thawing salmon in packaging. Instructed to remove fish from packaging when thawing.

      Official wording (code 35)

      Approved thawing methods used

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Found no proof of food handler training on site. Instructed manager to provide.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Found no proof of allergen training on site. Instructed manager to provide allergen training for all city of chicago food service managers.

      Official wording (code 58)

      Allergen training as required

  12. Pass

    Complaint · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

      Food in original container, properly labeled: customer advisory posted as needed

      Inspector’s note: Bulk food container ( salt )not labeled, instructed to label and maintain.

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Packaged for for togo not labeled, instructed to provide label according to health code.

  13. Pass

    Complaint · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Observed low cold water pressure located at the 1 compartment sink in the rear. Instructed to increase cold water pressure and maintain.

    • GeneralMinor (pre-2018 form)

      Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

      Inspector’s note: Observed some boxes and containers being stored directly on the floor in the rear food prep area. Instructed to elevate everything at least 6 inches from the ground and maintain.

  14. Pass

    License Re-Inspection · Pass

    No violations

  15. Fail

    License · Fail

    2 critical4 general Show violations
    • CriticalCritical (pre-2018 form)

      Facilities to maintain proper temperature

      Inspector’s note: Found 2 door cooler @ 45.3F, and 3 door cooler is 50.1F. All refrigeration must be at 40F or less.

    • CriticalCritical (pre-2018 form)

      Adequate number, convenient, accessible, designed, and maintained

      Inspector’s note: Observed no hand sink in dish/rear prep area. Must install an exposed hand washing sink (with soap, paper towels and hot/cold water) in dish/rear prep area. Must maintain same.

    • GeneralSerious (pre-2018 form)

      Food protected during storage, preparation, display, service and transportation

      Inspector’s note: Observed no barrier between open top prep cooler and customer area. Must modify to be in compliance. Observed no barrier between customer/employee restroom(s) and threshold to front and rear prep area. Must provide barrier to be in compliance.

    • GeneralSerious (pre-2018 form)

      No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

      Inspector’s note: Observed 4-5 inch gap along bottom of front exterior door. All exterior doors must be tight fitting to prevent pest entry. Must modify. Observed pest control log book incomplete. Operator does not have license number for provider. Must provide a copy of pest control license. Must maintain a complete pest control log book at all times.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: Observed backflow prevention device improperly installed on utility sink faucet. Must properly install a backflow prevention device in accordance with plumbing code. Observed water pouring onto floor from faucet of utility sink. Must repair/modify to allow water to flow directly into utility basin (and not onto floor). Must maintain same.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: Must provide thermometers inside all refrigeration units, in a conspicuous spot. Must provide stem thermometers to test internal food temperatures.

More in ZIP 60603

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.