SUS HI EATSTATION
417 S CHICKASAW TRL, Orlando FL 32825 · 407-237-9009
Last inspected Jun 5, 2026 · 7 visits since October 2023
APR 24
JUL 24
JAN 25
AUG 25
JUN 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Observed: Live, small flying insects found 1 small flying insect on dish area Priority: High Priority
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tots not identified as raw on kiosk and online. Manager had someone update menu.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At front counter and ceiling tiles in three compartment sink.
Cutting board has cut marks and is no longer cleanable. Brown cutting board been use to cut steak.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Observed: Live, small flying insects found 1 small flying insect on dish area Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Tuna block not removed from package while been thawed and fully thawed at this time. Priority: High Priority
Observed: Cutting board has cut marks and is no longer cleanable. Brown cutting board Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Tuna block not removed from package while being thawed and fully thawed at this time.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Water leaking from pipe and/or faucet/handle. Leak from faucet located in front counter.
Jan 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept in serving line reach in cooler for less than 4 hrs: Tempura shrimp 46F, tenders 48F, Krab sticks 47F, tuna chunks 47F, cooked shrimp 48FAsk manager to place in other cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup stored over microwave in prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making bowls while wearing a watch
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Kimchi bucket stored on walk in cooler floor.
Water leaking from pipe and/or faucet/handle. Leak from faucet located in front counter.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed in top package and kept in walk in cooler. Sushi rice kept overnight, facility uses vinegar to keep rice longer but is not testing the ph on rice unable to determine acidity makes it unwholesome.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp kept in front counter for less than 4 hrs with temperature of 47 to 50F. Inspector ask manager to divide container into smaller portions and place in other cooler.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Facility has an approved variance to keep sushi rice for longer time but at time of inspection facility do not have ph meter, buffer solution or distilled water to check ph on rice.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and salmon been thawed in walk in cooler on the ROP package. Stop sale given for the 7 tuna packages that are already thawed. Manager open packages that were still frozen of tuna and salmon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee ice cream stored over beef in walk in freezer Employee coffee mate and drink stored on top of food in reach in cooler located by kitchen entrance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing orders while wearing watches.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Exterior of rice containers soiled with food debris located under prep table
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with food debris located in prep table
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler fans with accumulation of dust
Wet mop not stored in a manner to allow the mop to dry.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees FahrenheitAll mentioned items kept on steam well at front counter for less than 4 hrs. Cooked beef 123F, Mac and cheese 117F, cooked chicken 116F. Ask manager to reheat up to 165F.
Employee with no beard guard/restraint while engaging in food preparation.
Water leaking from pipe and/or faucet/handle.Leak from faucet on three bay sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.