SUKI HANA AND WOK A HOLIC
6419 W NEWBERRY RD SPACE G4A · GAINESVILLE · Alachua County · FL 32605
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-42-4High 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-13-4High 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-25-4High 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-28-4High 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**
09-01-4High 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-05-4High 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-05-6High 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-02-5High 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**
Intermediate 10
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. 2 employees washed hands at prep sink in back kitchen. **Warning**
22-02-4Intermediate – 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-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handwash sink on cooks line blocked by rolling cart.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee filled up pitcher at Handwash sink near hibachi station.
02B-01-5Intermediate – 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-05-6Intermediate – 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-02-5Intermediate – 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-02-5Intermediate – 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**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle on shelf of chemicals by ice machine.
27-16-4Intermediate – 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.
Basic 8
14-01-5Basic – 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-07-4Basic – 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-38-4Basic – Food stored on floor. Soy sauce bucket on floor in dry storage area behind new wok cooking equipment.
10-06-5Basic – 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.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 91F located on front line.
06-01-5Basic – 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-17-4Basic – 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.
16-05-4Basic – Wash/Rinse/Sanitizing solution not maintained clean. Rice in sanitizer solution at Three compartment sink.
Inspector observations synchronized from DBPR on September 30, 2026 1:25 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.