Suki Hanna
Last inspected: Jan 28, 2026
27
Score
The health department has logged 10 inspections at Suki Hanna, the earliest from 2022. Inspectors last stopped by on Jan 28, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around 13 violations, down from roughly 16 violations earlier in the record.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded six times.
By comparison, the average Orlando facility scores 79, putting Suki Hanna on the weaker side. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
3
Major latest
11
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over raw salmon in glass reach in cooler at cooks line **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. minced tuna (50F - Cold Holding); krab salad (48F - Cold Holding)per operator items were on the counter less than an hour. Operator placed items at reach in cooler at sushi bar **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at server station had container with solution to wipe down tables **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.hand washing sink at prep area .Operator placed paper towel roll **Corrected On-Site**
31B-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Heavy build up
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in large container with rice
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway between storage area kitchen
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment heavy grease
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Variety of items from to cases of to go containers to buckets of ginger and cases of soda at large storage room
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on handle of cart on cooks line
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line both
22-08-4
Basic - Light shield damaged/in disrepair. Walk in freezer
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line both Side of reach in cooler next to hand washing sink at prep area Gaskets at reach in cooler on cooks line
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
36-27-5
27
Jul 21, 2025
Routine - Food
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Wasabi stored in grocery bags at glass reach in fridge next to doorway next to sushi bar
14-15-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts operator got dishwasher machine to sanitize **Corrected On-Site**
22-49-4
High Priority - Medicine not labeled properly. Ointment stored next to soy sauce and empty squeeze bottles at waitstaff staff area **Corrected On-Site**
41-22-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Fish and vegetables stored in containers lined with paper towels throughout facility
14-86-1
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken nuggets stored over cheese cakes at reach in freezer **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line and large square cutting board at prep area
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fish stored with food that is served to the public at walk in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two boxes of cigarettes stored next to soy sauce at waitstaff area **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with large storage area
35B-01-4
Basic - Food stored on floor. Case of water and several items stored on floor
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. Scoop handle in direct contact with msg **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in standing water temping at 77F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line
23-03-4
23
May 7, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink, no vacuum breaker on bottom ends of flitter. - From follow-up inspection 2025-05-07: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves at dish machine area where clean dishes are stored. - From follow-up inspection 2025-05-07: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine. **Repeat Violation** - From follow-up inspection 2025-05-07: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Observed scoop in flour container by triple sink with duct table at handle. - From follow-up inspection 2025-05-07: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils by rice warmer in kitchen, in water temping 80F. Operator removed. **Repeat Violation** - From follow-up inspection 2025-05-07: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At mop sink. - From follow-up inspection 2025-05-07: **Time Extended**
36-27-5
64
Apr 29, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm chlorine. Operator ran several times, continued to test 0ppm. **Warning**
22-49-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection, printed new license and posted. **Corrected On-Site**
50-17-3
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink, no vacuum breaker on bottom ends of flitter.
29-42-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves at dish machine area where clean dishes are stored.
22-31-4
Basic - Food stored on floor. Observed oil on floor under table next to Glassdoor cooler on cook line. **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots on shelves by triple sink not inverted, and no overhead protection.
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed small black bowls stored clean in bucket placed on floor. Operator moved off of floor. **Corrected On-Site**
24-07-4
Basic - Duct tape used to repair nonfood-contact surface. Observed scoop in flour container by triple sink with duct table at handle.
14-71-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils by rice warmer in kitchen, in water temping 80F. Operator removed. **Repeat Violation**
10-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At mop sink.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour in container next to triple sink not labeled. **Repeat Violation**
02D-01-5
39
Oct 7, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Bounty paper towel used to line several raw ready to eat fish for sushi.
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen salmon over cheesecake. Raw breaded chicken stored over raw pork and fish in reach in cooler. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at wait staff area had bucket inside. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap on interior of ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl inside of container of rice.
14-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not sanitizing due to sanitizer being empty **Corrected On-Site**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored on dry good shelving in stock room. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Sliding door on sushi bar broken, across from entryway into sushi bar.
14-11-5
Basic - Food stored on floor. Buckets of ginger stored directly on floor in stock room by prep sink. Cooking oil stored on floor by cooks line.
08B-38-4
Basic - Ice scoop handle in contact with ice. Scoop handle in direct contact with ice in ice bin at wait staff area. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen next to rice cooker, utensils stored in water temping 83F. **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Containers with flour, sugar, salt, and MSG not labeled by stock room.
02D-01-5
43
Dec 5, 2023
Routine - Food
5 critical violations. 4 major violations. 16 minor violations.
View 25 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steak in reach in cooler. Operator switched items. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time marking chart not completed since last Thursday 11/30. Spoke with operator and she will be re writing the way they track time to be by shift. **Corrective Action Taken**
03F-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes and then clean dishes without hand washing
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi employee using knife to cut raw sushi and cooked sushi and not cleaning in between uses.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp and steak over ready to eat sauces and ginger in double door reach in cooler. Operator removed ready to eat items. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with degreaser and no label, operator labeled**Corrected On-Site** **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener is soiled -stand mixer is soiled with batter
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With sanitizer bucket in waiters station, operator removed bucket **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw masago not identified as raw item on menus. Operator started to marking the menus to identify the rolls with masago to be raw item. **Corrective Action Taken**
02B-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Waiter station
36-37-5
Basic - Cove molding at floor/wall juncture broken/missing. By the back exit door
36-03-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee in sushi station chewing gum. Operator asked employee to discard gum, employee did. **Corrected On-Site**
12B-09-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps over and under the back exit door
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed buckets of soy sauce on the floor in waiters station Pickled ginger buckets on the floor in dry storage
08B-47-4
Basic - Food-contact surface not smooth and easily cleanable. Observed a drill with mixing attachment, owner stated it is for mixing food items
14-13-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between table shelf and heat lamp. They were removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 78F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Front counter microwave is soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filter and hood soiled with grease -cook line equipment soiled with grease(fryers, shelves, table next to fryers)
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline, dry storage and back prep area are soiled
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour bins not labeled in the back storage
02D-01-5
14
Aug 21, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
41
Feb 27, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm - out of product, puts new one 100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over seafood **Corrected On-Site**
08A-05-6
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dishwasher area rack shelves
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dishwasher area
36-27-5
61
Sep 20, 2022
Complaint Partial
No violations found.
100
Sep 15, 2022
Complaint Full
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine 400+++ppm, advised operator to get it service machine and lower chlorine concentration
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Raw steak, raw salmon, crab Rangoon all without date label
02C-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink back door had 2 bar stools in front **Corrected On-Site**
31A-09-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. spray bottle Container with wyndex and no label, advised to label all spray bottles with chemicals.
41-21-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employee carts expired, advised operator to get them re certified. Chen Chongzhi and Hao Chen
53B-14-5
Basic - Stored food not covered. Crunch element without cover, advised operator to cover and date them
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket at 25ppm chlorine, operator added more chlorine and retested at 50ppm chlorine **Corrected On-Site**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the 3 compartment sink, inside door have mold like substance, advised operator to clean the area. **Repeat Violation**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 fly trap by the back of the kitchen, operator removed immediately **Corrected On-Site**
35A-06-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Salt container n the back **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Sushi area
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom. Need to have cover all 3
32-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door bottom and top openings
35B-01-4
Basic - Floor soiled/has accumulation of debris. Underneath cook line equipment heavily soiled with grease **Repeat Violation**
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Cook line
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by the sushi entrance
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink by back door soiled -heavily build up of food on cooking equipment on the hot line -outside of food container -reach in gaskets -cook line shelf soiled -freezer floor soiled -walk in cooler fan cover dusty -soup container used for utensils and had standing water. -mop sink walls are soiled -next to 3 compartment sink area is heavily soiled with tempura mix **Repeat Violation**
23-03-4
29
Frequently Asked Questions
When was Suki Hanna last inspected?
The most recent health inspection at Suki Hanna on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Suki Hanna?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited six times, more than any other issue at Suki Hanna.
How does Suki Hanna compare to other restaurants in Orlando?
Suki Hanna most recently scored 27 out of 100, which is lower than the Orlando average of 79.
Has Suki Hanna's inspection record improved over time?
Yes. Recent inspections at Suki Hanna have averaged around 13 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Suki Hanna means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Suki Hanna inspected?
Based on the inspection history on file, Suki Hanna is inspected around three times per year on average.
Nearby Restaurants