Suki Hana
Last inspected: Mar 10, 2026
61
Score
Inspectors have visited Suki Hana seven times, with records going back to 2023. Suki Hana was last inspected on Mar 10, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
Looking across the full record, “working containers of food removed” is the recurring theme, flagged three times.
By comparison, the average Pembroke Pines facility scores 79, putting Suki Hana on the weaker side. The inspection history reads as standard for a restaurant of this size.
7
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Oct 8, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
67
Dec 12, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed shrimp cold held at 44F in refrigerator drawers. Per operator, shrimp removed from walk in cooler less than 2 hours prior to the inspection. Operator transfer shrimp to walk in cooler for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils stored in hand wash sink at prep station. Operator removed **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Observed 1 new employee .
11-26-1
Basic - Food stored on floor. -Observed turkeys stored on walk in freezer floor. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor at front line. Operator removed bucket from off the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -Observed corn starch removed from the original container not labeled. **Repeat Violation**
02D-01-5
61
Jul 16, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Feb 21, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 200 ppm. Operator correct solution to 100 ppm. **Corrected On-Site** **Repeat Violation**
22-42-4
Intermediate - No soap provided at handwash sink in kitchen area. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked noodles stored in walk-in cooler. Per operator, noodle cooked yesterday morning. Operator correctly date marked noodles. **Corrected On-Site**
02C-02-5
Basic - Employees with no hair restraint while engaging in food preparation.
13-03-4
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 scoop with handle stored in cornstarch container.
10-01-5
Basic - Single-service articles improperly stored. Observed cases with takeout containers stored on dry storage floor.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed cornstarch removed from the original container not identified by common name. **Repeat Violation**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table next to food items. Operator removed and stored properly. **Corrected On-Site**
40-06-5
55
Nov 2, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer solution at 3 compartment sink exceed 100 ppm. Operator correct solution to 100 ppm.
22-42-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed male employee return to work and start engaging in food preparation without washing hands. Operator wash hands and used gloves. **Corrected On-Site**
12A-16-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over shrimp and beef in walk-in cooler. Operator relocate raw chicken. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw shrimp and beef cold held at 44 degrees Fahrenheit in refrigerator drawers at front line. Per operator, both items transfer to unit 45 minutes prior to the inspection. Advice operator to placed ice pack on items for quick chill **Corrective Action Taken**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.
22-20-5
Basic - Food stored on floor. -Observed container with food items stored on walk-in cooler floor. -Observed container with sauce stored on dry storage floor. Operator removed and stored properly **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on flour container. Operator clean and sanitizer. **Corrected On-Site**
23-03-4
45
Frequently Asked Questions
When was Suki Hana last inspected?
The most recent health inspection at Suki Hana on file is from Mar 10, 2026. The public record contains seven inspections in total.
What is the most common violation at Suki Hana?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Suki Hana.
How does Suki Hana compare to other restaurants in Pembroke Pines?
Suki Hana most recently scored 61 out of 100, which is lower than the Pembroke Pines average of 79.
Has Suki Hana's inspection record improved over time?
Yes. Recent inspections at Suki Hana have averaged around four violations per visit, down 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 three times per year on average.
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