SUKI HANA AND WOK A HOLIC
6419 W NEWBERRY RD SPACE G4A
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 2 on floor under Three compartment sink, 1 on pipes under Handwash sink on cooks line, and 3 in between same Handwash sink and wall. **Warning**
Food safety inspection conducted on 4/16/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/13/2025
High Priority
4
Intermediate
3
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small cup inside seasoning on dry storage shelf. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on back prep table, operator moved to the bottom. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on back prep table and hair conditioner above same prep table, operator moved items. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Case of beef on floor in walk in freezer. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 scoops in water 70F by flat top on front line. **Repeat Violation**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 4 wooden pieces under flat top at front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill at front counter left side. Table top hot holding unit in kitchen by pass through window the sliding tracks are soiled.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels wrapped around raw fish in sushi cooler, unable to verify if paper towels are food grade.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over water bottles in sushi cooler at front counter. Raw chicken over sauce buckets in walk in cooler. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (47F - Cold Holding) item in the top portion of cooler on cooks line, ice under pan, other items 41F or below, operator added more ice to rapidly drop food items temperature. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (130F - Hot Holding) item in rice warmer at front counter, operator said they just turned on warmer when rice was placed inside 10 minutes ago. sushi rice (71F - Hot Holding) item in rice warmer by Handwash sink at front counter, operator stated it has to be kept at that temperature for sushi, inspector provided time as a public health control application and had operator time label item to discard in 4 hours.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine. Stained cutting board on back prep table (item was just washed.) **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large amount of ice in Handwash sink next to sushi cooler, inspector washed hands and the ice melted away. Sanitizer bucket inside Handwash sink by ice machine, bucket was moved so inspector could wash hands. Handwash sink on kitchen cooks line blocked by cutting boards and cart. **Corrective Action Taken** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At Handwash sink next to ice machine.
Food safety inspection conducted on 2/13/2025 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 10/31/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No food handler certificates available for any employees. **Warning** - From follow-up inspection 2024-08-14: **Time Extended** - From follow-up inspection 2024-10-31: No change. **Admin Complaint**
Food safety inspection conducted on 10/31/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/14/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (44F - Cold Holding); shrimp (45F - Cold Holding); items in reach in cooler drawers under hibachi station, during lunch rush drawer is constantly opened, ice bags were added to items. sushi roll with krab (74F - Cold Holding) out for 3 hours, employees moved items to reach in cooler to rapidly drop in temperature. vegetables (66F - Cold Holding) item at hibachi station, spoke to operator about adding to time as a public health control. cut cabbage (52F - Cold Holding); fresh garlic and oil mixture (77F - Cold Holding); tempura batter (79F - Cold Holding); items on rolling cart on cooks line, spoke to operator about adding to time as a public health control or keeping items in cooler. shrimp (48F - Cold Holding); noodles (51F - Cold Holding) items in top portion of flip top cooler on cooks line, ice bags were added to items. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-14: Front cooler: shrimp 52. Back flip top cooler: tempura batter 47, noodles 51, shrimp 50, beef 49. Rolling cart next to cook line: cut cabbage 71. **Admin Complaint**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 3 sushi rolls that contain raw tuna no indication separating items from cooked rolls. **Warning** - From follow-up inspection 2024-08-14: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No food handler certificates available for any employees. **Warning** - From follow-up inspection 2024-08-14: **Time Extended**
Food safety inspection conducted on 8/14/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
8
Intermediate
10
Basic
8
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowls in mushrooms on cooks line. Small plastic cup in container of seasoning in dry storage area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in cooler on cooks line and drink on shelf above prep table. Drink on top of box of cutlery kits in back storage area.
- 08B-38-4:Basic - Food stored on floor. Soy sauce bucket on floor in dry storage area behind new wok cooking equipment.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles directly in contact with raw shrimp and chicken at hibachi station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 91F located on front line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Spring rolls thawing at room temperature, employee placed item back in walk in freezer. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with/above ready-to-eat food. Unwashed peppers and string beans in original cardboard boxes over cut cabbage and cut onions in walk in cooler.
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. Rice in sanitizer solution at Three compartment sink.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested sanitizer solution as 10ppm. Inspector had employee add more bleach 50ppm. **Corrected On-Site**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scooped raw chicken with scoop whose handle was directly touching raw chicken then touched spatula handles continuing to cook hibachi foods. **Warning**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then filled up water pitcher at Handwash sink then continued cooking hibachi foods. **Warning**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking hibachi wiped hands on pants no handwashing then touched spatula handles to continue to cook. **Warning**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting vegetables in prep area no gloves.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took a drink from his water bottle then touched reach in cooler handles on cooks line in back kitchen. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over mayo, avocados, and krab in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (44F - Cold Holding); shrimp (45F - Cold Holding); items in reach in cooler drawers under hibachi station, during lunch rush drawer is constantly opened, ice bags were added to items. sushi roll with krab (74F - Cold Holding) out for 3 hours, employees moved items to reach in cooler to rapidly drop in temperature. vegetables (66F - Cold Holding) item at hibachi station, spoke to operator about adding to time as a public health control. cut cabbage (52F - Cold Holding); fresh garlic and oil mixture (77F - Cold Holding); tempura batter (79F - Cold Holding); items on rolling cart on cooks line, spoke to operator about adding to time as a public health control or keeping items in cooler. shrimp (48F - Cold Holding); noodles (51F - Cold Holding) items in top portion of flip top cooler on cooks line, ice bags were added to items. **Corrective Action Taken** **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. 2 employees washed hands at prep sink in back kitchen. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting board on back prep table heavily stained.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cooks line blocked by rolling cart.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up pitcher at Handwash sink near hibachi station.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 3 sushi rolls that contain raw tuna no indication separating items from cooked rolls. **Warning**
- 53A-05-6:Intermediate - 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/ 7 employees present no certified manager present.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No food handler certificates available for any employees. **Warning**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving sushi rolls with raw tuna. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf of chemicals by ice machine.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by Three compartment sink the water is turned off.
Food safety inspection conducted on 8/12/2024 revealed 26 total violations (8 high priority, 10 intermediate, 8 basic).