Suki Hana

2223 N Westshore Blvd FC205, Tampa, FL 33607 · Permanent Food Service · License 3912693

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 9 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
3 high priority (2 fixed by the Oct 9 follow-up, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 2 basic
-22
Complaint after follow-up on Oct 8, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Oct62026

Routine inspection

9 violations found · Inspector came back 2 times

2nd follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A pan of cooked breaded chicken (55°F - Cold Holding) stored on prep table at cook line. Employee moved to walk-in cooler.
  More time givenFixed on the spot
Basic1
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 8, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 2 High priority
- 1 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A pan of cooked breaded chicken (49°F - Cold Holding) stored on prep table at cook line.
  More time givenFixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  4 live flies at ice machine area. 2 live flies at mop sink. 2 live flies in handwash sink at front service counter.
  Administrative complaint
Basic1
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  A pan of cooked breaded chicken (53°F - Cold Holding) stored on prep table at cook line. Employee moved to walk-in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee handled cash from customer, then engaged to make fountain drink for customer with no hand wash. Discussed proper handwashing techniques with operator.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  5 live flies on wall by mop sink. 2 live flies on wall by three-compartments sink.
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Large container stored on handwash sink at warehouse washing area. Removed.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  No paper towels or mechanical hand drying device provided at handwash sink.
  At cook line.
  No soap provided at handwash sink.
  At cook line.
Basic2
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked rice, egg rolls and raw chicken in walk-in cooler.
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Employee eating in kitchen with food and drink stored on flour bin.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.