ORLANDO, FL. State inspectors walked into Suki Hanna at 4060 W. Town Center Blvd. on June 17, 2026, and found food sourced from unapproved or unknown suppliers, meaning every item on the menu that day could have bypassed federal safety inspection entirely.
That was one of seven high-severity violations documented during the visit. The restaurant was not closed.
What Inspectors Found
The food sourcing violation is the one that carries the widest potential consequence. When a restaurant cannot document where its food came from, there is no chain of custody if customers get sick. Inspectors also found toxic chemicals stored or labeled improperly, a condition that can cause acute poisoning through direct contamination of food or through mislabeled containers used near food prep surfaces.
Food contact surfaces were not properly cleaned or sanitized. Cutting boards, prep tables, and equipment that touches raw fish at a sushi restaurant are the last line of defense against bacterial transfer, and that line was not holding.
Inspectors also cited the restaurant for failing to use time properly as a public health control. At Suki Hanna, which serves sushi and other items that may sit outside temperature-controlled storage, that violation means food spent unknown stretches of time in the bacterial growth zone without any documented tracking.
The restaurant had no consumer advisory posted for raw or undercooked foods. At a sushi restaurant, that omission directly affects elderly diners, pregnant women, and anyone with a compromised immune system who has no way of knowing what risk they are accepting.
The Handwashing Problem
The improper handwashing technique violation deserves its own attention. This is not a citation for skipping handwashing. It means employees were washing their hands but doing it wrong, in a way that leaves pathogens behind. Studies on handwashing technique show that inadequate scrubbing time and improper coverage of fingertips and wrists are the most common failure points.
Combined with the finding that the restaurant had no written employee health policy, the picture is one where sick workers have no formal obligation to stay home and workers who do wash their hands are not doing it in a way that actually removes contamination.
What These Violations Mean
The food-from-unapproved-sources violation is not a paperwork problem. USDA and FDA inspections exist specifically to catch Listeria, Salmonella, and E. coli before food reaches a kitchen. When a restaurant cannot document its supply chain, those inspections never happened for whatever was served that day.
Improperly cleaned food contact surfaces create a separate and compounding risk. Bacterial biofilms, which also develop on multi-use utensils that are not properly cleaned, are resistant to standard sanitizers once they form. A surface that looks clean can harbor active bacterial colonies.
The reuse of single-use items, cited as an intermediate violation, matters in a context like this because single-use gloves, cups, and containers are designed to be discarded precisely because they cannot be adequately cleaned. Reusing them negates the protection they were designed to provide.
Improper waste disposal rounds out a pattern that, taken together, describes a kitchen that is not managing basic sanitation infrastructure. Overflowing or improperly stored waste attracts cockroaches, flies, and rodents, all of which are disease vectors that inspectors have documented at other facilities with similar waste violations.
The Longer Record
The June 17 inspection was not an anomaly. State records show Suki Hanna has been inspected 31 times and has accumulated 431 total violations across its history.
The most recent prior inspection, on January 28, 2026, produced seven high-severity and five intermediate violations, a nearly identical count to the June visit. Before that, July 2025 brought five high and four intermediate violations. April 2025 produced six high and two intermediate. October 2024 produced six high and two intermediate.
The December 2023 inspection was the worst on record in the data provided, with eight high-severity and five intermediate violations. The facility has never been emergency-closed.
In eight of the documented prior inspections, the restaurant logged between four and eight high-severity violations every single time. There is no inspection in the recent record where the facility came close to a clean bill of health.
The restaurant has not been emergency-closed after any of those inspections, including the one on June 17, 2026.
It remained open.