SUKI HANA AND WOK A HOLIC

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw tuna wrapped in plastic wrap over case of vegetable rolls in walk in freezer. Manager moved raw tuna to the bottom. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach by Handwash sink at ware washing area. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Roll of aluminum foil in Handwash sink at back cooks line. Repeat Violation

Intermediate - No soap provided at handwash sink. At Handwash sink in prep area and on back cooks line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags of breast milk over case of egg rolls in walk in freezer, manager moved items below any food to be sold to public. Corrected On-Site

Basic - Equipment in poor repair. Tan cutting board on prep table with deep cut marks.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink on back cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Metal shelves under front counter hot holding soiled with hard water/limescale substance.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler under flat top at front counter.

Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Cases of unwashed broccoli above cut broccoli and cabbage in walk in cooler.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Wash solution heavily stained orange/reddish color and sanitizer solution has old food debris floating in water.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on bottom of prep table in back kitchen 0ppm.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor behind front cooks line, manager placed on shelf. Corrected On-Site Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 2 roaches on the underside of Handwash sink in ware washing area and 4 roaches on reach in cooler door hinge on cooks line. Warning

High Priority - Dented/rusted cans present. See stop sale. 1 can of ketchup dented.

High Priority - Roach activity present as evidenced by live roaches found. 1 roach crawling on floor under office computer table. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (77F - Cold Holding) manager stated item was placed on counter 20 minutes ago, spoke to operator about placing item on time control. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Ice inside Handwash sink behind front counter indicating the use of a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by Three compartment sink.

Intermediate - No soap provided at handwash sink. At Handwash sink on cooks line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on chemical shelf no label.

Basic - Bowl or other container with no handle used to dispense food. Small cup no handle in paprika container.

Basic - Dead roaches on premises. 1 dead roach by handle on Handwash sink at prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table, manager moved drink. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on rack above Three compartment sink stacked with water trapped.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on metal piece in front of grill on cooks line.

Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink on cooks line.

Basic - Raw fruits/vegetables not washed prior to preparation. Onion with skin still attached cut in half in reach in cooler on cooks line.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cooks line.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (50F - Cold Holding); chicken (51F - Cold Holding); shrimp (54F - Cold Holding) items in reach in cooler drawers under flat top on front line, operator placed ice bags on items. chicken (47F - Cold Holding) item in walk in cooler overnight, fan located on ceiling in cooler is dripping a lot of water, indicating the cooler may not be functioning properly, ambient thermometer 50F. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-07-14: Walk in cooler: Chicken 45F, beef 45F, cabbage 45F. Operator stated during the morning the door is opened frequently while truck order is put away, they are also waiting on parts to fix cooler. Ice bags were added to food to rapidly drop food temperature below 41F. Admin Complaint Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towel lining cut cucumbers in sushi cooler, operator stated they are unsure if paper towels are food grade/no proof that they are, employee removed towel. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (47F - Cold Holding) in walk in cooler overnight, fan located on ceiling in cooler is dripping a lot of water, indicating the cooler may not be functioning properly, ambient thermometer 50F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (50F - Cold Holding); chicken (51F - Cold Holding); shrimp (54F - Cold Holding) items in reach in cooler drawers under flat top on front line, operator placed ice bags on items. chicken (47F - Cold Holding) item in walk in cooler overnight, fan located on ceiling in cooler is dripping a lot of water, indicating the cooler may not be functioning properly, ambient thermometer 50F. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine deflector plate soiled. Repeat Violation

Intermediate - No soap provided at handwash sink. At Handwash sink on cooks line. No hand washing sign at sink on cooks line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by cutting board with vegetables being cut, operator moved drink. Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle directly touching shrimp in reach in cooler on front line, operator removed spoon. Corrected On-Site

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution in Three compartment sink soiled with food debris.

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

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

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

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

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

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

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

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

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.

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

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.

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. 2 employees washed hands at prep sink in back kitchen. Warning

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.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cooks line blocked by rolling cart.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up pitcher at Handwash sink near hibachi station.

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

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.

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf of chemicals by ice machine.

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.

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.

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.

Basic - Food stored on floor. Soy sauce bucket on floor in dry storage area behind new wok cooking equipment.

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 91F located on front line.

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

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.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Rice in sanitizer solution at Three compartment sink.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 on wheel of reach in cooler on cooks line and 1 crawling on wall behind Three compartment sink. Warning - From follow-up inspection 2024-03-01: 3 roaches crawling on floor in varies places of kitchen. Time Extended

High Priority - Roach activity present as evidenced by live roaches found. 1 on wheel of reach in cooler on cooks line and 1 crawling on wall behind Three compartment sink. Warning

Basic - Dead roaches on premises. Under equipment on cooks line. Warning

Basic - Water leaking from pipe and/or faucet/handle. Pipe under steam table well on front line. Warning