SUKI HANNA
Town Loop Boulevard
Florida, 32837
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/29/2025
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine. Repeat Violation
- 24-05-4:Basic - 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:Basic - 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. Corrected On-Site
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed scoop in flour container by triple sink with duct table at handle.
- 08B-38-4:Basic - Food stored on floor. Observed oil on floor under table next to Glassdoor cooler on cook line. Repeat Violation
- 10-07-4:Basic - 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. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At mop sink.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in container next to triple sink not labeled. Repeat Violation
- 22-49-4:High Priority - 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. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection, printed new license and posted. Corrected On-Site
- 29-42-4:High Priority - 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:Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves at dish machine area where clean dishes are stored.
Food safety inspection conducted on 4/29/2025 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 10/7/2024
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - 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:Basic - Bowl or other container with no handle used to dispense food. Bowl inside of container of rice.
- 16-55-4:Basic - 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 Corrected On-Site
- 40-06-5:Basic - 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. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Sliding door on sushi bar broken, across from entryway into sushi bar.
- 08B-38-4:Basic - 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:Basic - Ice scoop handle in contact with ice. Scoop handle in direct contact with ice in ice bin at wait staff area. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen next to rice cooker, utensils stored in water temping 83F. Corrected On-Site
- 02D-01-5:Basic - 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:High Priority - 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:High Priority - 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. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at wait staff area had bucket inside. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/7/2024 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 12/5/2023
High Priority
5
Intermediate
4
Basic
16
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Waiter station
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By the back exit door
- 12B-09-5:Basic - 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. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps over and under the back exit door
- 08B-47-4:Basic - 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:Basic - 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:Basic - Ice scoop handle in contact with ice.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between table shelf and heat lamp. They were removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 78F
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Front counter microwave is soiled
- 23-03-4:Basic - 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:Basic - Open dumpster lid.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline, dry storage and back prep area are soiled
- 02D-01-5:Basic - 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:High Priority - 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:High Priority - 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:High Priority - 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. Corrected On-Site
- 08A-20-5:High Priority - 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. Corrected On-Site
- 03F-02-5:High Priority - 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. **Corrective Action Taken**
- 22-02-4:Intermediate - 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:Intermediate - Handwash sink not accessible for employee use at all times. With sanitizer bucket in waiters station, operator removed bucket Corrected On-Site
- 02B-01-5:Intermediate - 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. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with degreaser and no label, operator labeledCorrected On-Site Corrected On-Site
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Back exit door
Food safety inspection conducted on 12/5/2023 revealed 26 total violations (5 high priority, 4 intermediate, 16 basic).
Inspection on 8/21/2023
High Priority
2
Intermediate
1
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed deli containers inside rice and flour bin Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed oil bottles and ginger buckets on the floor throughout the kitchen
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 88F water
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in gaskets are soiled throughout the kitchen Repeat Violation
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Back kitchen prep area
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep kitchen area, dish machine area and 3 compartment sink Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), operator called to have it serviced and they will come today. eco lab came and fixed the problem 50ppm for chlorine. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked eel under raw fish in sushi station Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the exit door Corrected On-Site
Food safety inspection conducted on 8/21/2023 revealed 13 total violations (2 high priority, 1 intermediate, 10 basic).