Sus Hi Eatstation
Last inspected: Feb 13, 2026
47
Score
Sus Hi Eatstation appears in inspection records 10 times, starting in 2022. Sus Hi Eatstation was last inspected on Feb 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited four times.
By comparison, the average Orlando facility scores 79, putting Sus Hi Eatstation on the weaker side. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
0
Major latest
9
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - 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. Sushi rice. Management added time mark. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb.
29-34-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour and rice.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over rice station located near dish.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf in reach in cooler.
08B-49-4
Basic - Food stored on floor. Cases of oil
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in pasta
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110F Manger emptied water. **Corrected On-Site**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in coolers located on the counter.
14-36-5
Basic - Light not functioning. Over rice station
36-62-4
47
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken , fried shrimp; (44-52F - Cold Holding) operator put on ice for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at front counter blocked by trash can . Operator immediately removed **Corrected On-Site**
31A-09-4
Basic - 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 tofu, and brown rice. Immediately removed **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan covers in cooler in walkway of kitchen
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On floor. Operator immediately double bucketed **Corrected On-Site**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. -in rice. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table . Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Boxed oil. Operator immediately removed **Corrected On-Site**
08B-47-4
55
Feb 14, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Feb 12, 2025
Food-Licensing Inspection
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ **Warning**
50-08-7
High Priority - Live, small flying insects found two observed at mop sink.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw ahi tuna (47F - Cold Holding); raw salmon (47F - Cold Holding); chicken tenders (50F - Cold Holding); tempura shrimp (50F - Cold Holding); Kimchi (45F - Cold Holding) top of make table at front counter. Operator states in unit less than one hour, placed items on ice **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time as a public heal control form. **Corrective Action Taken**
03F-10-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on touchscreen customers use to order. Establishment does not have paper menus**Warning** **Warning**
02B-01-5
Basic - Interior of refrigerator in disrepair/has exposed insulation. Front counter lowboy cooler far right door
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter low boys
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bins in kitchen **Corrected On-Site**
02D-01-5
45
Aug 1, 2024
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Feb 14, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink at front service counter.
31B-05-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Glass cleaner.
41-21-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons on self serve station.
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 compartment sink.
36-27-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives at front counter. Water temperature 70F.
10-07-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen area.
36-02-5
67
Aug 3, 2023
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
50
Feb 8, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing **Corrected On-Site** - From follow-up inspection 2023-02-08: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. **Corrected On-Site** - From follow-up inspection 2023-02-08: **Time Extended**
12A-20-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sushi rice (94F - Cooling) operator states cooling overnight **Repeat Violation** **Warning** - From follow-up inspection 2023-02-08: sushi rice 74-95F cooling overnight **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sushi rice 94F **Repeat Violation** **Warning** - From follow-up inspection 2023-02-08: rice prepared night prior, in container under counter 74°F-95°F **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Either sink behind front counter - From follow-up inspection 2023-02-08: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At either sink behind front counter - From follow-up inspection 2023-02-08: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice bin - From follow-up inspection 2023-02-08: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Under make table behind front counter - From follow-up inspection 2023-02-08: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Blue yellow white dry storage bins - From follow-up inspection 2023-02-08: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. behind front counter - From follow-up inspection 2023-02-08: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Behind front counter next to register - From follow-up inspection 2023-02-08: **Time Extended**
14-06-4
35
Feb 3, 2023
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sushi rice 94F **Repeat Violation** **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper hand washing **Corrected On-Site**
12A-07-5
High Priority - Employee washed hands with no soap. **Corrected On-Site**
12A-20-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sushi rice (94F - Cooling) operator states cooling overnight **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ahi tuna strips (47F - Cold Holding); salmon strip (47F - Cold Holding); tempura shrimp (47F - Cold Holding); shrimp (48F - Cold Holding); chicken patty (43-50F - Cold Holding) Front counter right side make table. Operator states in unit less then four hours will exchange with cold product **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Either sink behind front counter
31B-02-4
Intermediate - No soap provided at handwash sink. At either sink behind front counter
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In rice bin
14-01-5
Basic - Floor not cleaned when the least amount of food is exposed. Under make table behind front counter
36-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Blue yellow white dry storage bins
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. behind front counter
21-12-4
Basic - Wood food-contact surface not properly sealed. Behind front counter next to register
14-06-4
30
Jul 11, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sushi rice (92F - Hot Holding) cooling from night prior
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sushi rice (92F - Hot Holding) from night prior
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind front counter **Repeat Violation**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. In restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go lids at customer self service area. Operator inverted **Corrected On-Site**
25-06-4
55
Frequently Asked Questions
When was Sus Hi Eatstation last inspected?
The most recent health inspection at Sus Hi Eatstation on file is from Feb 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sus Hi Eatstation?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Sus Hi Eatstation.
How does Sus Hi Eatstation compare to other restaurants in Orlando?
Sus Hi Eatstation most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Sus Hi Eatstation's inspection record improved over time?
Results have been roughly steady. Inspections at Sus Hi Eatstation have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sus Hi Eatstation means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sus Hi Eatstation inspected?
Based on the inspection history on file, Sus Hi Eatstation is inspected around three times per year on average.
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