How many health inspections has SUSHI N WOK had?

SUSHI N WOK has had 30 inspections according to Florida DBPR records.

Has SUSHI N WOK ever been shut down?

No, SUSHI N WOK has no emergency closures on record.

What are the most common violations at SUSHI N WOK?

The most frequently cited violations at SUSHI N WOK are: Food contact surfaces, Proper ventilation, Employee health reporting.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

SUSHI N WOK

10916 ATLANTIC BLVD SUITE 23, Jacksonville, FL 32225

Duval County · Permanent Food Service · Owner: SUSHI N WOK LLC · License: SEA2611944

SUSHI N WOK in Jacksonville, FL has 30 inspections on record with 220 total violations (7.3 per inspection) and 0 emergency closures.

30Inspections

220Violations

0Closures

Data current as of January 14, 2025

Inspection History (30)

Jan 14, 2025 — Routine - Food· 4 violations · Inspection Completed - No Further Action

SUSHI N WOK

Inspection History (30)

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