SUSURU
8548 PALM PKWAY, Orlando FL 32836 · 4074352085
Last inspected Feb 5, 2026 · 11 visits since July 2023
APR 24
JUL 24
JAN 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Restaurant has expired license 4/1/2023 Spoke to owner notify Tallahassee paid license at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of the broth 112°f on the stove Must maintain 135°f hot holding. Recommend to reheat product 165°f
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food stuck on the blade of the can opener. Large stock pots used for broths soiled has grease and food build up on the surface.
Floor soiled/has accumulation of debris. Observed trash and debris underneath the stove and flyers on the cook line. Observed trash throughout the kitchen floor.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath beige cutting board on the pre counter.
Show the remaining 4 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the stove has terrible grease accumulation also large pots has carbon buildup on the exterior.
No copy of latest inspection report available. Observed no copy of last inspection report on premises.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan attached to wall has terrible dust accumulation located in the dish machine room.
Stored food not covered. Observed chicken uncovered inside walk in cooler.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Spoke to operator recommend to speak to OPQ given special process information. 60 day warning.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed sous vide process being used on chicken 151f at time of inspection has no,HACCP spoke to operator recommend to used another method.
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature pork belly 45°f, Japanese meatballs 45°f stored inside walk in cooler cream cheese 45.6°f removed placed in freezer to quick chill per Manager will notify refrigeration company to adjusted the thermostat lower to maintain 41°f or lower.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Spoke to operator recommend to speak to OPQ given special process information. 60 day warning.
Handwash sink used for purposes other than handwashing. Observed brush used for glasses stored inside hand wash sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed sous vide process being used on chicken 151°f at time of inspection has no,HACCP spoke to operator recommend to used another method.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 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 white rice date marked 1/24 on labeled checked on 1/31, per owner incorrect label. Changed the label at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has old food debris stuck on the blade Observed white cutting board has yellow stains left on the surface.
Handwash sink used for purposes other than handwashing. Observed brushes stored inside handwashing sink located near cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the server area.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Checked employee food handlers training expired Angelica Casas 5/6/2019 National Registry
Exterior door has a gap at the threshold that opens to the outside. Observed gap between back door, shows light from the exterior.
Floors not maintained smooth and durable. Observed floor tiles and vinyl peeling up from the floor in the dish machine room.
Wall soiled with accumulated grease, food debris, and/or dust. Observed black discoloration on wall above the 3 compartment sink, and near dish machine.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Checked dishmachine three times 0 ppm final rinse is not sanitizing properly employee prime sanitizer manually, chlorine dispensed in the dishmachine Rechecked again 50 ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on shelves above tofu inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface stored on the reach in cooler top panel.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water open inside of reach in cooler.
No copy of latest inspection report available. Observed no copy of last inspection on premises
Apr 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed fresh raw salmon on menu.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature beef 49°f stored inside reach in cooler less than 4 hours found out cooler stays in the defrost mode, refrigeration company notify. Checked raw chicken parts 46°f stored inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black stains on the surface located in the prep kitchen.
Handwash sink not accessible for employee use at all times. Observed brooms stored in front of hand wash sink employee moved at time of inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu raw items served not identified tuna, salmon, Tako wasa Manager will change menu.
Mar 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed prep cook working employee food handling expired 4/17/2019 John Chanthalangsy, Spoke to Manager will have training completed by next unannounced inspection.
Mar 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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. Checked dishmachine final rinse not sanitizing properly 0 ppm chlorine found out has empty container, has to order from dishmachine company.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed prep cook working employee food handling expired 4/17/2019 John Chanthalangsy, Spoke to Manager will have training completed by next unannounced inspection.
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Checked dishmachine final rinse not sanitizing properly 0 ppm chlorine found out has empty container, has to order from dishmachine company.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves on did not wash hands started preparing meats received from delivery.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sliced chicken 48°f, beef 48°f stored inside reach in cooler less than 4 hours recommend Manager to placed inside walk in cooler quick chill product properly.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed prep cook working employee food handling expired 4/17/2019 John Chanthalangsy, Spoke to Manager will have training completed by next unannounced inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle water and juice stored on the prep table.
Standing water in bottom of reach-in-cooler. Observed standing water inside walk in cooler
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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. Checked dishmachine three times final rinse not sanitizing properly 0 ppm rechecked again 75ppm chlorine
Operating with an expired Division of Hotels and Restaurants license. Restaurant has expired license 4/1/2023 Spoke to owner notify Tallahassee paid license at time of inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked chicken meatballs 45°f, garlic sauce 46°f stored inside reach in cooler less than 4 hours, rechecked 42°f Recommend to quick chill product
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside walk in cooler overnight.
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. Operator given written procedures at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed gap in the back door of the restaurant has light showing, recommend threshold for the bottom of the door.
Floors not maintained smooth and durable. Observed floor back door not smooth and easily cleanable.
Old labels stuck to food containers after cleaning. Observed old labels on them on the plastic containers on the storage shelve in the,dishmachine area.
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.