SUS HI EATSTATION
1830 E COLONIAL DR STE A, Orlando FL 32803 · 407-256-6948
Last inspected Mar 19, 2026 · 11 visits since December 2023
APR 25
APR 25
OCT 25
OCT 25
MAR 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Toxic substance/chemical improperly stored. -Chemical on shelf next to sauces. Operator removed
Handwash sink used for purposes other than handwashing. Rag in hand sink. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On bagging area. Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over cut lettuce in cooler. Operator removed
Show the remaining 6 findings ▾
Food not stored at least 6 inches off of the floor. sauce buckets on floor. Operator removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle in pancko. Operator removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - Handle in rice and chicken. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior microwave on storage shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Oven handle sticky - gaskets and interior rim of steak chest freezer
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Ceiling in utility closet not ceiled and allows for entry of pests from other parts of the building
Oct 27, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips. Operator ordered strips online during inspection.
Equipment and utensils not properly air-dried - wet nesting. Multiple plastic containers at drying rack
No handwashing sign provided at a hand sink used by food employees. Hand sink at kitchen entrance. Provided operator with a copy. Operator placed sign during inspection
Apr 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink back ware wash with gloves and hamper in front of it Operator moved and removed items
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf back kitchen. Operator removed cardboard
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Jewelry and watches on employees
Hole in or other damage to wall. Hole in wall by gas shut off valve Ceiling holes where racks and utilities go into ceiling
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Splash guard stove top soiled Table under flat top soiled
Single-service articles improperly stored. To go boxes on floor storage Manager restocked items onto racks
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top frying outside hood area. Operator moved table back under hood system
Apr 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Front hand sink blocked by food trays Operator removed trays
Cardboard used to line nonfood-contact shelves. Cardboard lining shelf by chest freezer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling kitchen soiled
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front employee wearing bracelet
Hole in or other damage to wall. Holes in wall by ware wash
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen stove back guard soiled
Single-service articles improperly stored. Case of Togo box in back area by restrooms on floor
Single-service articles not stored inverted or protected from contamination. To go boxes by front hand sink not inverted
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink Operator provided paper towels
Covered waste receptacle not provided in women's bathroom. No cover waste receptacle in unisex bathroom
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in flour and rice touching product. Operator moved scoop to so handles not touch products
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stove top soiled
Single-service articles not stored inverted or protected from contamination. Single service to go boxes by front hand sink not inverted Operator inverted boxes
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind equipment and ware wash soiled
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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. Operator put time mark
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form
Handwash sink not accessible for employee use at all times. Back hand sink by restrooms blocked with boxes
Open dumpster lid.
Single-service articles improperly stored. Cases of single service to go boxes stored on floor by restrooms
Apr 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Wet nesting present in pans on racks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove soiled
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line vegetable cold side;; cut lettuce per operator out less than 1 hour. Had operator ice item(52F - Cold Holding); shredded cheddar per operator out less than 1 hour. Had operator ice item(51F - Cold Holding); cream cheese per operator out less than 1 hour. Had operator ice item (54F - Cold Holding) 2 door glass cooler tuna per operator out less than 1 hour. Item was left out to stock another cooler (45F); salmon per operator out less than 1 hour. Item was left out to stock another cooler (46F - Cold Holding); cut lettuce per operator out less than 1 hour. Item was left out to stock another cooler (48F); spicy krab per operator out less than 1 hour. Item was left out to stock another cooler (46F - Cold Holding); krab per operator out less than 1 hour. Item was left out to stock another cooler (47 F)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form
Handwash sink not accessible for employee use at all times. Front hand wash sink blocked cases of single service item Operator moved cases of single service items
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled
Equipment and utensils not properly air-dried - wet nesting. Wet nesting present in pans on racks
Floor soiled/has accumulation of debris. Floor behind cooking equipment soiled
Food storage container/container lid cracked or broken. Clear containers and lids cracked and broken
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in Standing water temped at 121° Operator dumped water put
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove soiled
Single-service articles not stored inverted or protected from contamination. To go boats not inverted
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over ready to eat bag cut mangos Operator moved onions
Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped single service utensils at front customer self service area not presented with handles up
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi cold well right side: tuna, salmon, Krab, shrimp, ginger; (45-48F - Cold Holding). Upright cooler items: All items 50-54F over 4hours per operator. Wasabi aioli 16oz Ginger sesame 16oz Cream cheese x2 quarts Scallions x1quart Tofu x5lbs Seaweed x 2quarts
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cold well right side: tuna, salmon, Krab, shrimp, ginger; (45-48F - Cold Holding). Operator states all items in cooler for less than 2 hours but they all came directly from the upright cooler by ice machine which has ambient temp of 50F. Advised operator to toss items. All items less than 4 hours operator moved to another cooler. Upright cooler items: All items 50-54F over 4hours per operator. Wasabi aioli 16oz Ginger sesame 16oz Cream cheese x2 quarts Scallions x1quart Tofu x5lbs Seaweed x 2quarts
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 123F oper discarded and replaced water at 170F
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.