Suki Hana
Last inspected: Feb 18, 2026
67
Score
Going back to 2022, Suki Hana has eight inspections in the public record. Suki Hana was last inspected on Feb 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to six violations before.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
The city-wide average sits at 74, which Suki Hana's 67 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quad sanitizer 3 compartment sink at 0 ppm, staff replaced sanitizer solution bucket retested at 200ppm **Corrected On-Site**
22-43-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone at front line table.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook at cook line with a wrist watch **Repeat Violation**
13-07-4
Basic - Food stored on floor. Observed across 3 buckets of sauces stored in the walk in cooler floor.
08B-38-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw shrimp at prep sink thawing not running water, coached staff to always use running water while slacking frozen products at prep sink. **Corrective Action Taken**
06-08-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed across at front counter area.
21-38-4
67
Aug 20, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (129F - Hot Holding) at steam table, as per staff just recently reheated. Instructed staff to reheat to 165°F or above. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool pad stored inside handwashing sink at front counter.
31A-11-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed soiled gloves use for ware washing stored with clean/sanitized serving utensils and pots at drying rack.
24-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with wrist watch.
13-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed cutting board next to 3 compartment sink area.
36-27-5
58
Feb 4, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (124F - Hot Holding) at steam table, requested the staff to send it back to be reheated to 165°F or above. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut carrots at walk-in cooler. Staff relocated raw shell eggs to bottom rack. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling sanitizer container at handwashing sink front line., employee was coached on proper use of handwashing sinks. **Corrective Action Taken**
31A-11-4
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/. Observed more than 4 employee working on food and handling preparation and none of the certified managers present.
53A-05-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed. Untying board with marks not longer cleanable at front counter reach-in cooler.
14-09-4
Basic - Food stored on floor. Observed several sauce containers stored on the walk-in cooler floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at Walk-in cooler unit. Observed soiled/dusted fan cover at kitchen area.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels not stored in sanitizer bucket at front counter.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor.observed sanitizer bucket stored on the floor at front counter, staff relocated sanitizer busto a table. **Corrected On-Site**
21-38-4
43
Oct 14, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored with ready to eat tortillas at reach in cooler under sushi station. Manager moved tortillas to another rack. **Corrected On-Site**
08A-05-6
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/ Observed more than four employees engaged in food preparation and serving and not certified food manager present.
53A-05-6
Intermediate - No soap provided at handwash sink. Observed not soap available at handwashing sink next to slicing machine station at kitchen area.
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed rice residues inside handwashing sink at frontline area. Coached manager to only use handwashing sink to wash hands. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handles soiled with old food residues.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen area, above three compartment sink as well.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at preparation table at kitchen area.
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at wall behind ice machine and three compartment sink
36-27-5
52
Mar 8, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers inside Hand sink at front counter. Employee removed it. **Corrected On-Site**
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at preparation area across from handsink.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wiping cloth stored at preparation table across from cook line. Manager placed them inside sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed Container with no handle inside rice bucket, employee removed it. **Corrected On-Site**
14-01-5
78
Oct 9, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed three non food grade bags inside walk in cooler used to store vegetables.
14-31-5
Basic - Floor soiled/has accumulation of debris. Observed floor soiled inside walk in freezer. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed three buckets of sauces on floor inside walk in cooler. Operator removed from floor immediately. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walk in cooler soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth near cook line not stored inside sanitizing solution. Operator discarded. **Corrected On-Site**
21-12-4
70
Mar 22, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Floor soiled/has accumulation of debris. Observed food bebris inside the walk in freezer.
36-73-4
Basic - Food stored on floor. Observed 2 plastic bucket with soy sauce stored on the floor in the walk in cooler. Operator removed them from the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop not above sugar. Operator removed it. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board Observed under a red cutting board. Employee removed it. **Corrected On-Site**
21-04-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed sushi pre-made onsite on customer self serve cooler do not have labels with description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Repeat Violation**
02D-03-4
78
Aug 9, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed premade sushi in customer self service cooler missing proper labeling
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled
22-16-4
82
Frequently Asked Questions
When was Suki Hana last inspected?
The most recent health inspection at Suki Hana on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Suki Hana?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Suki Hana.
How does Suki Hana compare to other restaurants in Miami?
Suki Hana most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Suki Hana's inspection record improved over time?
No. Recent inspections at Suki Hana have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Suki Hana means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Suki Hana inspected?
Based on the inspection history on file, Suki Hana is inspected around two times per year on average.
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