SUKI HANA Inspection – August 20, 2025

High Priority 1

#5High Priority03B-01-6

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**

Corrective Action Taken

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed steel wool pad stored inside handwashing sink at front counter.

Basic 4

#1Basic24-03-4

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.

#2Basic06-09-1

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.

#3Basic13-07-4

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.

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed cutting board next to 3 compartment sink area.

Florida Food Watch

SUKI HANA

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 4

Inspection Report

SUKI HANA

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 4