SUKI HANA
2223 N WESTSHORE BLVD FC205, Tampa FL 33607 · 813-353-1811
Last inspected Apr 9, 2026 · 6 visits since December 2023
FEB 24
SEP 24
MAR 25
OCT 25
APR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (120 - Hot Holding) on service line steam table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Raw chicken stored in grocery bags in walk-in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table at cook line.
Handwash sink used for purposes other than handwashing. A scrubber pad stored in handwash sink at front service line. Operator removed.
Current Hotel and Restaurant license not displayed.
Show the remaining 3 findings ▾
Equipment in poor repair. Drawer cooler door gaskets torn at front service line.
Food not stored at least 6 inches off of the floor. 2 cases of frozen shrimps stored on floor in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 large cutting boards stained.
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.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line.
No soap provided at handwash sink. At cook line and three-compartments sink area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. 2 large cutting boards on prep tables.
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.
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.
Hole in or other damage to wall. At front grill station.
In-use tongs stored on equipment door handle between uses.
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.
No handwashing sign provided at a hand sink used by food employees. At cook line.
Wet mop not stored in a manner to allow the mop to dry. By mop sink.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained in kitchen at time of inspection.
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.
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.
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.
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.
Food stored on floor. - Soda bib box stored on floor my soda bib shelves. - Chicken and vegetables stored on floor in walk in cooler
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.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (120 - Hot Holding) on service line steam table.
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
No soap provided at handwash sink. Observed missing at hand sink on cook line
Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks not secured next to ice machine
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
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
Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside walkin freezer along floor
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cook line
Water leaking from pipe and/or faucet/handle. Observed pipe under hand sink leaking
Wet mop not stored in a manner to allow the mop to dry. Observed store in mop bucket
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Ob raw beef stored over cut broccoli in walk-in cooler
No soap provided at handwash sink. Observed missing at hand sink in dish area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine
Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks not secured at soda bib station adjacent to ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in kitchen
Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
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
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
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.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in back kitchen area.
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.
Carbon dioxide/helium tanks not adequately secured. Co2 containers by ice machine not secured.
Employee eating in a food preparation or other restricted area. Employee drinks stored on prep table, corrected, employee removed drinks during inspection.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues.
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.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.