SUKI HANNA

Name: SUKI HANNA
Address: 4060 W TOWN CENTER BLVD, ORLANDO, FL, 32837, US
Rating: 0

4060 W TOWN CENTER BLVD, ORLANDO, FL 32837

License #5807960

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 15 findings · 3 critical

Routine - Food

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Minor

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Quick take

SUKI HANNA in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 125 total violations — 26 critical, 15 major, 84 minor.

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The latest inspection on October 1, 2026 shows 15 observation rows: 3 critical, 1 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

125

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[36-17-5] Floor tiles missing and/or in disrepair. Flooring throughout kitchen.
[38-01-4] Light shield damaged/in disrepair. In walk in freezer.
[08B-27-4] Food placed in soiled container/equipment. Chicken boxes reused to stored dried leaves and other items in walk-in cooler.
[08B-38-4] Food stored on floor. -Several canned and bottled drinks on floor in storage room. -Cooking oil and sauce buckets on floor on cooks line. Operator began placing on carts.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Paper towel lining all bowls for frying on cooks line. -Lining container of vegetables in make-table cooler on cooks line. Lining several bowls of vegetable at sushi station. Operator replaced with food grade paper.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in rice bulk containers, soy sauce bucket and tempura batter on cooks line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooks line reach in cooler. Gaskets on reach in freezer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway at back storage area Electrical
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in starch and sugar bulk containers.
[31B-03-4] No soap provided at handwash sink. Handwashing sink at ware-washing area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and pork over cooked dumplings in glass reach-in cooler on cook line.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap at the interior of ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of rice
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in freezer
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over server station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway at back storage area Electrical
[36-17-5] Floor tiles missing and/or in disrepair. Flooring throughout kitchen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up around fan and door frame
[10-08-5] Ice scoop handle in contact with ice. At wait staff area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 88F water at expo station
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line and server station
[38-01-4] Light shield damaged/in disrepair. In walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan on cooks line Gaskets on cooks line reach in cooler Gaskets on reach in freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in stock room and throughout
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cooks line Gaskets
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour no label
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator troubleshot the dish machine and was able to get it to work
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel lined container with shrimp
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over raw salmon at glass reach in fridge by cooks line Gaskets
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards throughout facility
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic glove in hand washing sink at prep area. Operator discarded gloves Observed container in hand washing sink at server station
[31B-03-4] No soap provided at handwash sink. At hand washing sink at sushi station

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Heavy build up
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in large container with rice
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway between storage area kitchen
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment heavy grease
[08B-47-4] 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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong stored on handle of cart on cooks line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line both
[38-01-4] Light shield damaged/in disrepair. Walk in freezer
[23-03-4] 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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[08A-20-5] 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
[03A-02-5] 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
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout facility
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink at server station had container with solution to wipe down tables
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels.hand washing sink at prep area .Operator placed paper towel roll

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen
[08B-49-4] 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
[40-06-5] 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
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with large storage area
[08B-38-4] Food stored on floor. Case of water and several items stored on floor
[10-01-5] 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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in standing water temping at 77F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line
[22-49-4] 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
[41-22-4] Medicine not labeled properly. Ointment stored next to soy sauce and empty squeeze bottles at waitstaff staff area
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Fish and vegetables stored in containers lined with paper towels throughout facility
[14-15-4] 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
[08A-17-6] 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
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] 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

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine.
[24-05-4] 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.
[24-07-4] 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.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed scoop in flour container by triple sink with duct table at handle.
[08B-38-4] Food stored on floor. Observed oil on floor under table next to Glassdoor cooler on cook line.
[10-07-4] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in container next to triple sink not labeled.
[22-49-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection, printed new license and posted.
[29-42-4] 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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Rusted shelves at dish machine area where clean dishes are stored.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap on interior of ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl inside of container of rice.
[16-55-4] 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
[40-06-5] 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.
[14-11-5] Equipment in poor repair. Sliding door on sushi bar broken, across from entryway into sushi bar.
[08B-38-4] 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.
[10-08-5] Ice scoop handle in contact with ice. Scoop handle in direct contact with ice in ice bin at wait staff area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen next to rice cooker, utensils stored in water temping 83F.
[02D-01-5] 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.
[14-86-1] 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.
[08A-02-6] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink at wait staff area had bucket inside.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Waiter station
[36-03-4] Cove molding at floor/wall juncture broken/missing. By the back exit door
[12B-09-5] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gaps over and under the back exit door
[08B-47-4] 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
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed a drill with mixing attachment, owner stated it is for mixing food items
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives between table shelf and heat lamp. They were removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 78F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Front counter microwave is soiled
[23-03-4] 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)
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cookline, dry storage and back prep area are soiled
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and flour bins not labeled in the back storage
[12A-13-4] 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
[22-45-4] 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.
[08A-05-6] 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.
[08A-20-5] 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.
[03F-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener is soiled -stand mixer is soiled with batter
[31A-09-4] Handwash sink not accessible for employee use at all times. With sanitizer bucket in waiters station, operator removed bucket
[02B-01-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed bottle with degreaser and no label, operator labeled
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Back exit door