Just Poke & Diy Tea Lab

No violations were recorded at this inspection.

1. Apr 28, 2026 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

2. Nov 13, 2025 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

3. Jan 31, 2025 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

4. Oct 18, 2024 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

5. Jul 17, 2024 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

6. Jan 8, 2024 Satisfactory 5 points

   Routine Inspection/Field Review

   1 general Show violations

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

7. Jun 22, 2023 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

8. Feb 15, 2023 Unsatisfactory 33 points

   Routine Inspection/Field Review

   4 critical2 general Show violations

   • CriticalFood source5 pts

     Shellfish tags, wild mushroom IDs, or fish parasite-destruction steps were missing.

     Official wording (code 1200)

     Proper shellstock ID; wild mushroom ID; parasite destruction procedures for fish

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • CriticalManagement & training5 pts

     Not every food worker had a current Food Worker Card.

     Official wording (code 0200)

     Food Worker Cards current for all food workers; new food workers trained

   • CriticalFood temperature5 pts

     Cold food was held slightly too warm (42–45°F).

     Official wording (code 2120)

     Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

   • GeneralFood temperature3 pts

     Frozen food was thawed the wrong way.

     Official wording (code 3000)

     Proper thawing methods used

   • GeneralFacility upkeep5 pts

     Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

     Official wording (code 4100)

     Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used