Sushi N Wok
Last inspected: Jan 14, 2025
82
Score
Sushi N Wok has been inspected seven times since 2022. The newest entry in the record is dated Jan 14, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around 16 violations to closer to five violations per visit.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 14, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 67f manager turned on warmer
10-07-4
Basic - Food not stored at least 6 inches off of the floor. Containers of oil on floor
08B-47-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Bowl or other container with no handle used to dispense food. Cups in sugar and flour. Moved **Corrected On-Site**
14-01-5
82
Jul 19, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
May 24, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide parasite destruction letter or invoice with freezing parameters **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-20: Still the same. Operator has not yet requested form needed from supplier and still offering and serving undercooked salmon Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Admin Complaint** - From follow-up inspection 2024-05-24: Still the same **Admin Complaint**
01D-01-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has several advertised house menu items and online menu items with Crab but using imitation krab. Provided technical assistance. House menu and Online menu showing: Happy Roll Dynamite Roll Crab salad Rock N Roll **Admin Complaint** - From follow-up inspection 2024-05-20: Still the same. Manager has no attempted to make any changes yet **Admin Complaint** - From follow-up inspection 2024-05-24: Still the same **Admin Complaint**
52-03-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu with no consumer advisory **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-20: Still the same. **Admin Complaint** - From follow-up inspection 2024-05-24: Still the same **Admin Complaint**
02B-01-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature reading @ 44F. Operator has non working walk in freezer turned off creating warm air flow with door in disrepair and not closing which is located inside walk in cooler and appears to be letting warm air into walk in cooler resulting in walk in cooler temperature not maintaining 41F and the TCS foods as well. Operator will attempt to close walk in Freezer door and adjust walk in cooler thermostat. Advised operator to not store any TCS food in walk in cooler until able to maintain proper cold holding temperature **Warning** - From follow-up inspection 2024-05-20: Still the same. Walk in cooler ambient temperature at 47.5F **Time Extended** - From follow-up inspection 2024-05-24: Operator has all TCS foods stored in reach in cooler due to walk in cooler not maintaining proper temperature. Ambient temperature at 57F. **Time Extended**
14-74-7
67
May 17, 2024
Routine - Food
7 critical violations. 5 major violations. 12 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 containers raw prep chicken, 1 case raw shell eggs, 4 slabs raw pork and 2 packs tofu (44F - Cold Holding), all stored in walk in cooler from over night with no additional preparation today. Ambient temperature in walk in cooler at 44F. Operator attempting to adjust thermostat but no change. Stop sale issued. Walk in cooler has gasket in disrepair **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 container white rice, 1 pan of cooked noodles and 4 pans of cooked bagged fried rice(45-47F - Cooling), all stored in walk in cooler from over night with lid covered and condensation under lid with no additional preparation today. Stop sale issued. Walk in cooler has gasket in disrepair 3 containers raw prep chicken, 1 case raw shell eggs, 4 slabs raw pork and 2 packs tofu (44F - Cold Holding), all stored in walk in cooler from over night with no additional preparation today. Ambient temperature in walk in cooler at 44F. Operator attempting to adjust thermostat but no change. Stop sale issued. Walk in cooler has gasket in disrepair 1 pan cooked chicken (44-45F - Cooling), stored in metal pan in flip top make table reach in cooler on cook line from over night with no additional preparation today as per manager. Stop sale issued **Warning**
01B-02-5
High Priority - Roach excrement and/or droppings present. Observed 1 roach egg sac under three compartment sink area. **Warning**
35A-23-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw prep shrimp stored over frozen raw prep cheese wanton in white deep reach in freezer. Moved by manager. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide parasite destruction letter or invoice with freezing parameters **Repeat Violation** **Admin Complaint**
01D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 container white rice, 1 pan of cooked noodles and 4 pans of cooked bagged fried rice(45-47F - Cooling), all stored in walk in cooler from over night with lid covered and condensation under lid with no additional preparation today. Stop sale issued. Walk in cooler has gasket in disrepair 1 pan cooked chicken (44-45F - Cooling), stored in metal pan in flip top make table reach in cooler on cook line from over night with no additional preparation today as per manager. Stop sale issued **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice (85-86F - Hot Holding), stored on front line, place there after cooking at 10am as per manager. Discussed and Provided Time paperwork. Operator place time mark. Cooked pork (120-122F - Hot Holding), stored on front line plexiglass warmer and place there approximately 1 hr ago after cooking. Temperature dial was set too low. Manager reheating and turn dial up **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turn off at hand wash sink next to three compartment sink area
27-16-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has several advertised house menu items and online menu items with Crab but using imitation krab. Provided technical assistance. House menu and Online menu showing: Happy Roll Dynamite Roll Crab salad Rock N Roll **Admin Complaint**
52-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 container white rice, 1 pan of cooked noodles and 4 pans of cooked bagged fried rice(45-47F - Cooling), all stored in walk in cooler from over night with lid covered and condensation under lid with no additional preparation today. Stop sale issued. Walk in cooler has gasket in disrepair 1 pan cooked chicken (44-45F - Cooling), stored in metal pan in flip top make table reach in cooler on cook line from over night with no additional preparation today as per manager. Stop sale issued **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu with no consumer advisory **Repeat Violation** **Admin Complaint**
02B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has only one non food handler employee as cashier only but no form. Provided form **Corrective Action Taken** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Several bowls in use to dispense food in dry storage food containers
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler on front line with with handle soiled
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Entire kitchen and ware washing area and dry storage and cooler areas
36-37-5
Basic - Ceiling tile missing. Above walk in cooler area near back kitchen door **Repeat Violation**
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature reading @ 44F. Operator has non working walk in freezer turned off creating warm air flow with door in disrepair and not closing which is located inside walk in cooler and appears to be letting warm air into walk in cooler resulting in walk in cooler temperature not maintaining 41F and the TCS foods as well. Operator will attempt to close walk in Freezer door and adjust walk in cooler thermostat. Advised operator to not store any TCS food in walk in cooler until able to maintain proper cold holding temperature **Warning**
14-74-7
Basic - Dead roaches on premises. Observed segments of dead roaches legs on top of soap dispenser on wall at three compartment sink area **Warning**
35A-03-4
Basic - Equipment in poor repair. Walk in cooler with gasket in disrepair **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipments
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tile on cook line and ware washing area **Repeat Violation**
36-17-5
Basic - Food stored on floor. Case of oil on floor on front line
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing on front line over reach in cooler
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled
23-03-4
12
Feb 28, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef, raw chicken, cut cabbage (50-51F - Cold Holding ) in walk in cooler at end of cookline. Walk in cooler has ambient temperature of 48.5F. Operator indicated he would call maintenance and place food items on ice. None inside more than 4 hours. **Warning**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Warning**
01D-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment had no written consumer advisory inside establishment or on the menu. Inspector provided operator with consumer advisory notice for raw fish. **Admin Complaint**
02B-02-5
Basic - Dead roaches on premises. Observed 1 dead roach inside igloo stored next to kitchen exit door.
35A-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple locations throughout kitchen and storage area with holes in ceilings and overall disrepair of ceilings throughout the establishment. **Repeat Violation**
36-32-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle stored in bag of sugar located in igloo near rear kitchen exit.
14-01-5
Basic - Unnecessary items/unused equipment on the premises. Observed several industrial grade tools and miscellaneous equipment unrelated to operation of a food service establishment.
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Observed bin of cornstarch located on storage rack next to kitchen rear exit with no label.
02D-01-5
Basic - Plumbing system in disrepair. Observed low water pressure in hand wash sink left of triple sink.
29-08-4
Basic - Hole in or other damage to wall. Walls throughout establishment are in disrepair with holes and cracks. **Repeat Violation**
36-24-5
Basic - Floor tiles missing and/or in disrepair. Multiple areas within kitchen and storage areas with torn tile and overall disrepair of flooring.
36-17-5
Basic - Floor not cleaned when the least amount of food is exposed. Floors throughout establishment are soiled with debris.
36-01-4
Basic - Equipment in poor repair. Observed 2 green colanders being used as vents in Walk in cooler located at end of cookline. Walk in cooler seam of door rusted and in disrepair with torn gaskets.
14-11-5
41
Feb 6, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over canned/bottled drinks. Raw duck in walk in cooler stored over 2 liter drinks. Operator moved drinks **Corrected On-Site**
08A-11-5
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade printed Togo bags in walk in freezer in direct contact with crab. Discussed using food grade bags.
14-31-5
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. No written plan for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on preparation table stained.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employees have been informed of responsibilities to report Heath issues. Emailed employee agreement for operator to print and have employees sign.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at preparation area hand wash sink.
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple areas where ceiling tile is cracked or areas with holes for plumbing and piping that are not in good repair.
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Large areas throughout establishment with missing cove molding
36-03-4
Basic - Hole in or other damage to wall. Wall damage in dry storage area, rear storage closet, under three compartment sink, and behind cook line.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in preparation area.
21-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink behind front counter has slow drain
29-20-5
39
Aug 26, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in flip top make line cooler cooked peas (48F - Cold Holding); ribs (48F - Cold Holding); cooked peas (49F - Cold Holding); diced beef (48F - Cold Holding). Operator moved all items to walk in freezer. All items reached 41f or lower before end of inspection. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in preparation area stained
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in flip top cooler has ice buildup along coils on inside
14-69-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top make line cooler ambient temperature 51F. Operator unloaded all temperature controlled foods to walk in cooler and freezer.
14-74-7
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung to dry and is sitting on floor of preparation area. Operator properly stored **Corrected On-Site**
42-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing shrimp in three compartment sink in bus tub of standing water.
06-01-5
64
Frequently Asked Questions
When was Sushi N Wok last inspected?
The most recent health inspection at Sushi N Wok on file is from Jan 14, 2025. The public record contains seven inspections in total.
What is the most common violation at Sushi N Wok?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Sushi N Wok.
How does Sushi N Wok compare to other restaurants in Jacksonville?
Sushi N Wok most recently scored 82 out of 100, which is higher than the Jacksonville average of 74.
Has Sushi N Wok's inspection record improved over time?
Yes. Recent inspections at Sushi N Wok have averaged around five violations per visit, down from roughly 16 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi N Wok means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sushi N Wok inspected?
Based on the inspection history on file, Sushi N Wok is inspected around three times per year on average.
Nearby Restaurants