Just Poke Sammamish

No violations were recorded at this inspection.

1. Apr 22, 2026 Unsatisfactory 30 points

   Routine Inspection/Field Review

   2 critical Show violations

   • 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))

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

2. Jun 23, 2025 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

3. Jan 22, 2025 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

4. May 7, 2024 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

5. Feb 22, 2024 Satisfactory 0 points

   Return Inspection

   No violations

6. Feb 8, 2024 Unsatisfactory 40 points

   Routine Inspection/Field Review

   3 critical Show violations

   • CriticalFood temperature10 pts

     Cold food was held above 45°F.

     Official wording (code 2110)

     Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • CriticalManagement & training5 pts

     No person in charge who knew the food-safety rules, or no certified manager on staff.

     Official wording (code 0100)

     PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

7. Dec 14, 2023 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

8. Aug 15, 2023 Unsatisfactory 30 points

   Routine Inspection/Field Review

   2 critical Show violations

   • 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))

   • CriticalFood temperature25 pts

     Hot food was held below 130°F.

     Official wording (code 1710)

     Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))