Suki Hanna

4060 W Town Center Blvd, Orlando, FL 32837 · Permanent Food Service · License 5807960

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 11 basic (5 repeats); basic violations cost 12 at most
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Oct12026

Routine inspection

15 violations found

First visitOct 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.
15 violations found:
- 3 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: 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.
  Food placed in soiled container/equipment.
  Chicken boxes reused to stored dried leaves and other items in walk-in cooler.
- Code 14, Food-contact surfaces designed and maintained: 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.
  Fixed on the spotRepeat violation
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Handwashing sink at ware-washing area.
  Fixed on the spotRepeat violation
Basic11
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
- Code 10, In-use utensils properly stored: 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.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: 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.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave on cooks line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on cooks line reach in cooler. Gaskets on reach in freezer.
  Fixed on the spotRepeat violation
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Fixed on the spot
  Covered waste receptacle not provided in women's bathroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exit door in hallway at back storage area Electrical
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Flooring throughout kitchen.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Repeat violation
- Code 38, Lighting: Light shield damaged/in disrepair.
  In walk in freezer.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.