Suki Hana
Last inspected: Apr 9, 2026
58
Score
Suki Hana has been inspected eight times since 2022. The most recent report on file is from Apr 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The pattern that stands out is “food not stored at least 6 inches off of the floor”, which has been cited four times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in grocery bags in walk-in freezer.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table at cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. A scrubber pad stored in handwash sink at front service line. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment in poor repair. Drawer cooler door gaskets torn at front service line.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. 2 cases of frozen shrimps stored on floor in walk-in freezer. **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
58
Oct 20, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from back door, put on apron then engaged to work with fried chicken at cook line without handwashing.
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A case of raw chicken (51F - Cold Holding) stored on prep table at front grill station.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice cubes dumped in handwash sink at kitchen. Scrubbing pad stored in handwash sink at front service line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line.
31B-02-4
Intermediate - No soap provided at handwash sink. At cook line and three-compartments sink area.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 large cutting boards stained.
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 large cutting boards on prep tables.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on cutting board at reach-in cooler at cook line. Employee drink stored on oven next to prep table.
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor in kitchen. A case of whole broccoli stored on floor in kitchen. 2 cases of soda syrup boxes stored on floor.
08B-47-4
Basic - Hole in or other damage to wall. At front grill station.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice machine.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At cook line.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink.
42-01-4
32
Mar 26, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cut prepared vegetables in walk in cooler at time of inspection.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained in kitchen at time of inspection.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish detergent, scrub pad and metal container in hand wash sink by triple sink. Operator removed items during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No papertowels at hand wash sink by kitchen door at time of inspection.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut vegetables and breaded fried chicken stored in walk in cooler not labeled at time of inspection.
02C-02-5
Basic - Food stored on floor. - Soda bib box stored on floor my soda bib shelves. - Chicken and vegetables stored on floor in walk in cooler
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle in raw shrimp in reach in cooler under flat top griddle at time of inspection.
10-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on lift top reach in in kitchen are grooved at time of inspection.
14-09-4
50
Sep 16, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (120 - Hot Holding) on service line steam table.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp (120 - Hot Holding) on service line steam table. Observed employee discard
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over plantains in reachin cooler on cookline corrected observed employee place raw shelled eggs on bottom shelf **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No soap provided at handwash sink. Observed missing at hand sink on cook line **Repeat Violation**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks not secured next to ice machine **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line **Repeat Violation**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor on cook line Observed a container of sweet and sour sauce stored on floor in back kitchen **Repeat Violation**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walkin freezer along floor
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cook line
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under hand sink leaking
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed store in mop bucket
42-01-4
41
Feb 6, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ob raw beef stored over cut broccoli in walk-in cooler
08A-05-6
Intermediate - No soap provided at handwash sink. Observed missing at hand sink in dish area
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks not secured at soda bib station adjacent to ice machine
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled
02D-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in kitchen
08B-47-4
61
Dec 4, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee entering kitchen with no hand washing, corrected action taken , inspector discussed with employee proper hand washing procedures when entering a kitchen **Corrective Action Taken**
12A-16-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink, corrected, chlorine at 100 ppm **Corrected On-Site** **Repeat Violation**
22-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl stored in employee hand wash sink back kitchen area . corrected , employee removed bowl during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in back kitchen area . **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles , cooked pork all held over 24 hrs in walk in cooler not date marked. **Repeat Violation**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 containers by ice machine not secured. **Repeat Violation**
51-11-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinks stored on prep table , corrected , employee removed drinks during inspection. **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Box of raw chicken stored on floor in walk in cooler , container of bulk oil stored on floor on cooks line . **Repeat Violation**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
39
Mar 9, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set with 0 ppm of chlorine, corrected sink to 100 ppm of chlorine. **Corrected On-Site** **Repeat Violation**
22-42-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee wiping hands of clothing, corrected action taken inspector discussed with operator proper hand washing and hand drying procedures. **Corrective Action Taken** **Repeat Violation**
12A-18-4
High Priority - Raw animal food stored over or with unwashed produce. Plait of raw eggs stored over shredded cabbage in walk in cooler, corrected, inspector had employee place raw eggs on bottom shelf . **Corrected On-Site**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in back prep area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, noodles, and egg rolls all held over 24 hrs not date marked . **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine with heavy mold build up. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. B. Cardboard used as shelf covering in back kitchen prep area . **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on floor mixer. Corrected, employee discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Bulk oil's stored on floor in kit area. **Repeat Violation**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
39
Oct 11, 2022
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
43
Frequently Asked Questions
When was Suki Hana last inspected?
The most recent health inspection at Suki Hana on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Suki Hana?
Across the inspection record, “food not stored at least 6 inches off of the floor” has been cited four times, more than any other issue at Suki Hana.
How does Suki Hana compare to other restaurants in Tampa?
Suki Hana most recently scored 58 out of 100, which is lower than the Tampa average of 79.
Has Suki Hana's inspection record improved over time?
Results have been roughly steady. Inspections at Suki Hana have averaged around 10 violations per visit across the recent 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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