LOVE POKI INTERNATIONAL

Name: LOVE POKI INTERNATIONAL
Address: 4973 INTERNATIONAL DR FC5, ORLANDO, FL, 32819, US
Rating: 34.7

4973 INTERNATIONAL DR FC5, ORLANDO, FL 32819

License #5815544

🍱 Japanese/Sushi ℹ️

34.7 Grade F / 100

Failing Health Score

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Latest inspection

May 28, 2026 · 24 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LOVE POKI INTERNATIONAL in ORLANDO currently holds an InspectFL Health Score of 34.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 70 total violations — 11 critical, 22 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on May 28, 2026 shows 24 observation rows: 3 critical, 6 major, and 15 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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Community reaction

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Community pulse

Would you eat here?

LOVE POKI INTERNATIONAL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair over hot water tank
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag mixed in with dry storage area
[36-22-4] Floor area(s) covered with standing water near 3 comp sink
[08B-36-4] Food stored in a location that is exposed to splash/dust. Rice Located underneath handsink
[08B-38-4] Food stored on floor. Buckets of garlic on floor of walk in cooler
[14-69-4] Ice buildup in rwalk-in freezer. Reach in freezer under rice
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container cooked salmon scoop handle touching cooked salmon
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled walk in cooler
[29-20-5] Standing water or very slow draining water in handwash sink next to three-compartment sink
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over prepped cut lettuce
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar under prep table
[35A-02-7] Live, small flying insects found 2- flying insects in back prep area
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked rice (121-131F - Hot Holding); cooked rice (118F - Hot Holding)
[41-10-4] Toxic substance/chemical improperly stored. Sap next to onions in back near ice machine
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Krab from Tuesday
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink 3 compartment sink
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided at handwash sink. In kitchen and front line
[35A-01-4] Nonservice animals in the food establishment or on premises.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Handsink soap dispenser next to three compartment sink

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Stored on top of bags of rice in back prep area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Above triple sink in kitchen
[08B-36-4] Food stored in a location that is exposed to splash/dust. Rice container stored under handwashing sink next to triple sink
[10-08-5] Ice scoop handle in contact with ice. On front line next to hand sink
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. In back prep area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 35F water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler and reach in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed leafy greens over washed leafy greens Unwashed vegetables over imitation crab salad in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per manager raw tuna (68F - Cold Holding); raw salmon (65F - Cold Holding); cooked shrimp (56F - Cold Holding); cooked salmon (67F - Cold Holding); cooked octopus (58F - Cold Holding) Employees put ice in holding unit and temperature recheck Cooked octopus 37F Raw Salmon 37F Raw tuna 38F Cooked shrimp 37F Cooked salmon. 38F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon hot holding at 92F for less than 4 hours per manager. Moved to stovetop to reheat to 170F
[41-10-4] Toxic substance/chemical improperly stored. Hand sanitizer and lotion stored next to bottled water and soda
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Korean pastry machine interior and exterior soiled
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips not available
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All 3 employees
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Imitation Crab salad , cooked salmon in walk in cooler