SUS HI EATSTATION
9680 NARCOOSSEE RD STE 102, Orlando FL 32827 · 407.286.1866
Last inspected Aug 10, 2026 · 8 visits since November 2023
SEP 24
JUN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura 84. shrimp 54 raw salmon 53 raw tuna 56 spicy tuna 56 less than 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Toxic substance/chemical improperly stored. Sanitizer stored on dry storage shelf with jars of jalapenos and single serve to go containers. Operator moved spray bottle to tripe sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in direct contact with season salt at front counter. Operator moved handle off the product
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at front counter. Operator cleaned microwave
Single-service articles improperly stored. Case of water stored on floor at office
Show the remaining 1 finding ▾
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door at back of kitchen blocked by trash can.Operator moved trash can
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (48F - Cold Holding)per operator it was placed in make table less than 2 hours bought directly fro reach in cooler.Operator placed in reach in cooler for temperature recovery
Carbon dioxide/helium tanks not adequately secured. By exit door at back of kitchen next to soda boxes
Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage
Food storage container/container lid cracked Raw chicken stored on container with cracked lip.Operator switched out container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at front counter stored in 80F water. Operator discarded water
Water leaking from pipe and/or faucet/handle. Hot water faucet at hand washing next to triple sink
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Reading at 0ppm,operator added quart sanitizer by hand.200ppm
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Facility has four way splitter and one is missing vacuum breaker
Food-contact surface soiled with food debris, mold-like substance or slime. Two blue and green cutting boards at dry dish area
No paper towels or mechanical hand drying device provided at handwash sink. Paper towel at hand washing sink by triple sink
Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of a case of to go bags
Water leaking from pipe and/or faucet/handle. Hand washing sink by triple sink
Jun 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary tested at 0ppm, operator filled again and tested 200ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle wiping cloth in solution, and go back to handling food on the front line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese, raw tuna slice, and cooked noodles on front line temping between 49F-56F. Per operator, they were taken out of reach-in cooler 2 hours ago. Operator placed back in cooler to cool down to 41F.
Toxic substance/chemical improperly stored. Three chemical bottles stored on shelves with food by cash register.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter attached to faucet, one end at splitter missing vacuum breaker. Operator placed order during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips. Operator placed order during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed food in container and single service knives next to handwashing sink by cash register, no splash guard.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee drinks on prep table with microwave at front line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on shelf with salsas and charger on prep table in prep area.
Single-service articles not stored inverted or protected from contamination. Paper cups at register not stored protected.
Wall soiled with accumulated grease, food debris, and/or dust. In prep area, by prep table at wall.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter tested 0ppm. Operator changed and tested at 200ppm.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 10 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed a copy to operator. They printed and employees working filled out.
Bowl or other container with no handle used to dispense food. Plastic cups in both kinds of rice. Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on top of reach in cooler used as a prep table. Operator discarded
Floor soiled/has accumulation of debris. Build up of black residue in kitchen Floors in bathroom hallway soiled and very sticky
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice spatula in brown rice Operator put handle up
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink in kitchen food debris on faucet and handle Handwashing sink front counter Operator washed
Single-service articles not stored inverted or protected from contamination. To go containers front counter area
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Portable fryer not completely under hood. Operator switched location of fryer.
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 10 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter added to mop sink requires vacuum breaker on all connections except chemical.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rice cookers.
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. Salmon package states to remove, salmon completely thawed.
Equipment and utensils not properly air-dried - wet nesting. Pans on shelf.
Floor soiled/has accumulation of debris. By fryers.
Food stored on floor. Mayo, bag in box sodas.
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 rice containers not above rim of food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in 105 degree water, front line.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.table top fryer not fully under hood system.
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauces in 3 door cooler by office.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura 84. shrimp 54 raw salmon 53 raw tuna 56 spicy tuna 56 less than 4 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter added to mop sink requires vacuum breaker on all connections except chemical.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. No ph meter and nor buffer solution.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Newest employee Kenneth lacking.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rice cookers.
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. Salmon package states to remove, salmon completely thawed.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Pans on shelf.
Floor soiled/has accumulation of debris. By fryers.
Food stored on floor. Mayo, bag in box sodas.
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 rice containers not above rim of food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in 105 degree water, front line.
Single-service articles not stored inverted or protected from contamination. To go tops at cash register.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.table top fryer not fully under hood system.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed krab stick dated 10/28, operator discarded item
Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 4lbs of raw salmon and 2 packs of raw diced tuna thawed and not removed/vented from package according to label.
Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid without label. Operator labeled.
Carbon dioxide/helium tanks not adequately secured. By the back door
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling tiles dusty in the kitchen
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. Observed approximately 4lbs of raw salmon and 2 packs of raw diced tuna thawed and not removed/vented from package according to label.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 110F, operator changed water. Water temperature185F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler soiled around the gasket closure
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.