Cincinnati, OH

Poke Hut

Name: Poke Hut
Address: 1509 Race St, #205, Cincinnati, OH

1509 Race St, #205

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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Approved - Minor Violations

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

ROUTINE - CRITICAL CONTROL POINT

Sep 22, 2026

Approved - Minor Violations

3 recorded violations

notedCode 4.5(A)(1)Contamination

Official wording

4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch

Inspector’s notes

Food-contact surfaces were not clean to the sight and touch. Observed interior components of ice machine soiled with residues. PIC indicated equipment would be cleaned and sanitized prior to next usage. Increase cleaning frequency and maintain clean to sight and touch. Supplemental ice supply to be used interimly.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 5.1(O)(1)Handwashing

Official wording

5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Inspector’s notes

Access to handwashing facility blocked. Observed main kitchen sink access blocked. PIC to ensure all handwashing sinks are accessible within facility.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

3.4(C) - Thawing TCS

Inspector’s notes

TCS food was improperly thawed. Observed 5-7 containers of sealed raw beef thawing at room temperature. PIC indicated food was for large catering order on 9/23/26. Review proper and approved thawing methods with PIC. PIC to ensure all TCS foods are properly thawed, when required, by approved Code method.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Sep 22, 2026 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 2, 2025

Approved - Minor Violations

2 recorded violations

notedCode 3.2(K)Equipment and utensils

Official wording

3.2(K) - In-use utensils - between-use storage

Inspector’s notes

In-use utensils are improperly stored. Observed tongs stored on the oven handle. PIC moved the tongs to a different location.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 3.4(C)Food temperature

Official wording

3.4(C) - Thawing TCS

Inspector’s notes

TCS food was improperly thawed. Observed frozen Yellow Fin Tuna thawing in vacuum sealed packaging in the fridge. Must be unsealed to allow oxygen in before thawing. Discussed with person in charge to remove the tuna from the sealed packaging before thawing.

In plain English

More about food kept at an unsafe temperature

Official record from Cincinnati Health Department, Dec 2, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

May 27, 2025

Approved - Minor Violations

2 recorded violations

notedCode 3.4(G)(1)Food temperature

Official wording

3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Inspector’s notes

Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Ready-to-eat, time/temperature control for safety (TCS) food items stored in the cooler were not marked with the date of preparation or the date by which the food must be consumed, sold, or discarded (within 7 days if held at 41°F or below), as required.

In plain English

More about food kept at an unsafe temperature

notedCode 4.5(D)Cleaning and sanitizing

Official wording

4.5(D) - Nonfood-contact surfaces - cleaning frequency

Inspector’s notes

Nonfood-contact surfaces are not cleaned frequently enough. 1. Observed grease accumulation on the fryers and underneath. The equipment and the area must be thoroughly cleaned to maintain sanitary conditions. 2. Observed soiled coolers and gaskets in the kitchen. Must be cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Cincinnati Health Department, May 27, 2025 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 16, 2024

Approved - Violations Abated

0 recorded violations

No violations recorded in this inspection.

Official record from Cincinnati Health Department, Dec 16, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Dec 11, 2024

Not In Compliance

2 recorded violations

notedCode 3.3(F)Food source and labeling

Official wording

3.3(F) - V. Food from Approved Source - Records Creation and Retention

Inspector’s notes

There was no documentation of parasite destruction by the operator or supplier for fish that are served raw or undercooked. PIC could not provide supplier certification ensuring raw fish is properly frozen to kill parasites. Must be available upon request.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 8.4Other

Official wording

8.4 - Special

Inspector’s notes

Acidifying rice to make non-TCS but does not meet requirements or have a HACCP plan. PIC could not provide a Hazard Analysis and Critical Control Point (HACCP) plan for acidified rice preparation. Must be available upon request and easily accessible to employees.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Cincinnati Health Department, Dec 11, 2024 · Original Source

ROUTINE - CRITICAL CONTROL POINT

Sep 27, 2024

Approved - Minor Violations

1 recorded violation

notedCode 3.4(F)(1)(b)Food temperature

Official wording

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding

Inspector’s notes

TCS foods were being held at temperatures >41° F. Observed counter refrigerator holding food at >50° F. PIC was able to correct the cooling issue and bring the temperature down to 41° F before health inspector left the facility.