Suki Hana
11401 NW 12 St #107, Miami, FL 33172 · Permanent Food Service · License 2328390
What drove the grade
Food stored on floor.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection6 basic (3 repeats)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed two trays with frozen meat thawing at room temperature, product still frozen to the touch, instructed staff to use safe thawing method and place the trays at walk in cooler , staff relocated to walk in cooler
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed full plastic cooking oil containers stored on the kitchen floor, also orange sauce in plastic containers stored on the floor of walk in cooler.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaged in food prep with writs watch.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed at front counter serving area.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed over storage rack on the kitchen/prep area.
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.