Suki Hana and Wok a Holic
6419 W Newberry Rd Space G4A, Gainesville, FL 32605 · Permanent Food Service · License 1102937
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
C78Routine inspection10 violations, 3 high priority No follow-up needed
- First visitJul 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed egg roll in the front line display case, 121°.
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.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed : 1 fly by the point of order.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: 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.
Code 31, Handwash sinks and supplies: 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.
Fixed on the spot
No soap provided at handwash sink.
Observed : lack of soap at 3 out of 4 hand wash sink. Soap was added to each one.
Fixed on the spotRepeat violation
Basic4
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Code 21, Wiping cloths and linens: 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.
Repeat violation
Code 25, Single-service items: 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.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.