Suki Hana and Wok a Holic

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**

Supervisor/Person in Charge Present

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Approved Thawing Methods Used

Food Contact Surfaces Clean and Sanitized

Potentially Hazardous Food Held at Proper Temperature

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**

Adequate Handwashing Facilities Supplied and Accessible

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Plumbing Maintained; Sewage Disposal

Personal Cleanliness

Approved Thawing Methods Used

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Toilet Rooms Maintained

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 - 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**

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 - 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 - 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 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 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 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 - 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**

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

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

Employee Health Policies Present

Food Received at Proper Temperature

Approved Thawing Methods Used

Warewashing Facilities Maintained and Used

Non-Food Contact Surfaces Clean

Potentially Hazardous Food Held at Proper Temperature

Required Records Available; Shellstock Tags/Labels

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (127F - Hot Holding); chicken (84F - Hot Holding) operator stated items only stay there for 30minutes max, inspector spoke to operator above time marking pans of chicken to track the time.

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. Observed front counter employee touch hair no glove change or hand wash then continued building plates for customers touching spoon handles.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained in back kitchen area. Interior ice machine. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled sani bucket at Handwash sink on front cooks line. **Repeat Violation**

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 1 certificate observed.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine not flipped over.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above bulk sauce containers in storage area. Manager moved jacket.

Basic - Equipment in poor repair. Cutting board with deep cut marks.

Basic - Food contaminated by unsanitized equipment or utensil. Observed boxes of soda stored on rack under dirty/soiled dishes. Spoke to operator about putting soda boxes on top shelf and soiled containers on bottom shelf.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 84F on back prep table.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces under hibachi station.

Basic - Old labels stuck to food containers after cleaning. On clean containers above Three compartment sink.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed lack of time marks for multiple items in the kitchen and front line. Adjusted tags were added. **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented oyster sauce cans.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Edvin not certified within 30 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda and tea nozzles with build up.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal scrub in tap kitchen hand wash sink. It was removed. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed 2 bowls on the cook line used to scoop food, no handles. These were removed. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on the cooling prep areas. They were moved below. **Corrected On-Site**

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps in the hood filter system. The filters were adjusted. **Corrected On-Site**