SUKI HANA AND WOK A HOLIC
6419 W NEWBERRY RD SPACE G4A, Gainesville FL 32605 · 703.223.9457
Last inspected Jul 21, 2026 · 20 visits since August 2023
JUL 25
DEC 25
DEC 25
MAR 26
JUL 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1 roach crawling on floor under office computer table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026009650 | Dec 29, 2025 | Mar 5, 2026 | $800 |
| 5--2025047389 | Apr 16, 2025 | Jul 16, 2025 | $400 |
| 5--2022029695 | Apr 19, 2022 | Jul 7, 2022 | $400 |
| 5--2019025674 | May 1, 2019 | Jun 6, 2019 | $400 |
Inspection history
20 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Live, small flying insects found Observed : 1 fly by the point of order.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed : the sushi on the front line lacked a time mark. Sushi was made 35 minutes ago. The manager went to make a time sticker. ALSO, over the fryer, chicken on time, no time mark. This was cooked 55 minutes ago per staff. A time mark was added.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg roll in the front line display case, 121°.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the white shroud in the ice maker has dark foreign substance on it.
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed : lack of paper towels at 2 out of 4 hand wash sink. Paper towels were added.
No soap provided at handwash sink. Observed : lack of soap at 3 out of 4 hand wash sink. Soap was added to each one.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : employee drink thermos on the front line counter. This was placed below in a cabinet that was empty.
Single-service articles not stored inverted or protected from contamination. Observed : on the front line single serve clam shells, contact side up. These were turned over.
Wet wiping cloth not stored in sanitizing solution between uses. Observed : wet cloth on the front line cutting board near the flattop.
Wiping cloth sanitizing solution stored on the floor. Observed : the sanitizer bucket on the floor on the cook line.
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
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.
Roach activity present as evidenced by live roaches found. Observed 1 live roach by Handwash sink at ware washing area.
Handwash sink used for purposes other than handwashing. Roll of aluminum foil in Handwash sink at back cooks line.
No soap provided at handwash sink. At Handwash sink in prep area and on back cooks line.
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.
Equipment in poor repair. Tan cutting board on prep table with deep cut marks.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink on back cooks line.
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.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler under flat top at front counter.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Cases of unwashed broccoli above cut broccoli and cabbage in walk in cooler.
Wash/Rinse/Sanitizing solution not maintained clean. Wash solution heavily stained orange/reddish color and sanitizer solution has old food debris floating in water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on bottom of prep table in back kitchen 0ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor behind front cooks line, manager placed on shelf.
Dec 30, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 29, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 29, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 1 roach crawling on floor under office computer table.
Dec 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 1 can of ketchup dented.
Roach activity present as evidenced by live roaches found. 1 roach crawling on floor under office computer table.
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.
Handwash sink used for purposes other than handwashing. Ice inside Handwash sink behind front counter indicating the use of a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by Three compartment sink.
No soap provided at handwash sink. At Handwash sink on cooks line.
Spray bottle containing toxic substance not labeled. Spray bottle hanging on chemical shelf no label.
Bowl or other container with no handle used to dispense food. Small cup no handle in paprika container.
Dead roaches on premises. 1 dead roach by handle on Handwash sink at prep area.
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.
Equipment and utensils not properly air-dried - wet nesting. Metal containers on rack above Three compartment sink stacked with water trapped.
In-use tongs stored on equipment door handle between uses. Tongs on metal piece in front of grill on cooks line.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink on cooks line.
Raw fruits/vegetables not washed prior to preparation. Onion with skin still attached cut in half in reach in cooler on cooks line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cooks line.
Jul 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine deflector plate soiled.
No soap provided at handwash sink. At Handwash sink on cooks line. No hand washing sign at sink on cooks line.
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.
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.
Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution in Three compartment sink soiled with food debris.
Apr 17, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
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.
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.
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.
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.
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.)
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.
No soap provided at handwash sink. At Handwash sink next to ice machine.
Bowl or other container with no handle used to dispense food. Small cup inside seasoning on dry storage shelf.
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.
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.
Food stored on floor. Case of beef on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 2 scoops in water 70F by flat top on front line.
No Heimlich maneuver/choking sign posted.
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.
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.
Oct 31, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 14, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Aug 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority10 Intermediate8 Basic
Show 26 findings ▾
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.
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.
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.
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.
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.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over mayo, avocados, and krab in walk in cooler.
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.
Employee washed hands in a sink other than an approved handwash sink. 2 employees washed hands at prep sink in back kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting board on back prep table heavily stained.
Handwash sink not accessible for employee use at all times. Handwash sink on cooks line blocked by rolling cart.
Handwash sink used for purposes other than handwashing. Employee filled up pitcher at Handwash sink near hibachi station.
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.
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.
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.
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.
Spray bottle containing toxic substance not labeled. Spray bottle on shelf of chemicals by ice machine.
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.
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.
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.
Food stored on floor. Soy sauce bucket on floor in dry storage area behind new wok cooking equipment.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 91F located on front line.
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.
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.
Wash/Rinse/Sanitizing solution not maintained clean. Rice in sanitizer solution at Three compartment sink.
Mar 4, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 1, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 29, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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.
Dead roaches on premises. Under equipment on cooks line.
Water leaking from pipe and/or faucet/handle. Pipe under steam table well on front line.
Aug 22, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. noodles 4 hours (77F - Cooling) see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (50F - Cold Holding); shrimp (47F - Cold Holding) in low boy under flat top, operator placed ice on items. Beef and shrimp 39F. sushi rolls 4 hours (60F - Cold Holding) in display cooler at front counter, no time stamp or paperwork. See stop sale. cabbage mix 3 hours (71F - Cold Holding) next to flat top, no time stamp or paperwork. Operator printed label for 4 hours.
Handwash sink used for purposes other than handwashing. Observed employee rinse spatulas at Handwash sink next to front counter grill.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep sink and Three compartment sink. Operator placed paper towels at sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage next to dry seasoning containers on shelf outside of walk in freezer, manager moved drink.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack across from Three compartment sink.
Equipment in poor repair. Cutting boards in back kitchen on prep table with deep cut marks.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer under prep counter on back cook line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces holding cooking equipment up at grill at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer under prep table the gaskets are soiled.
Old labels stuck to food containers after cleaning. Multiple plastic and metal containers on clean dish rack in the back. Old food stuck to 2 plastic containers on clean dish rack across from Three compartment sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.