Sus Hi Eatstation
Last inspected: Jan 26, 2026
67
Score
Across the available record, Sus Hi Eatstation has nine inspections on file, the first dated 2022. Inspectors last stopped by on Jan 26, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. By exit door at back of kitchen next to soda boxes **Corrected On-Site**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage
24-08-4
Basic - Food storage container/container lid cracked Raw chicken stored on container with cracked lip.Operator switched out container **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at front counter stored in 80F water. Operator discarded water **Corrected On-Site**
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Hot water faucet at hand washing next to triple sink
29-11-4
67
Jul 29, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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 **Corrected On-Site**
22-43-4
High Priority - 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
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two blue and green cutting boards at dry dish area
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel at hand washing sink by triple sink **Corrected On-Site**
31B-02-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by triple sink
29-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage
24-08-4
Basic - 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
21-44-1
52
Jun 23, 2025
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - 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. **Corrected On-Site**
22-43-4
High Priority - 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.
12A-09-4
High Priority - 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.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Three chemical bottles stored on shelves with food by cash register.
41-10-4
High Priority - 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. **Corrective Action Taken**
29-42-4
Intermediate - 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. **Corrective Action Taken**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator. **Corrective Action Taken**
03F-10-5
Basic - 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.
40-06-5
Basic - 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.
24-27-4
Basic - 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.
12B-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Paper cups at register not stored protected.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area, by prep table at wall.
36-27-5
Basic - 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. **Corrected On-Site**
21-08-4
29
Sep 11, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - 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. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Plastic cups in both kinds of rice. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - 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 **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Build up of black residue in kitchen Floors in bathroom hallway soiled and very sticky **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice spatula in brown rice Operator put handle up **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110F
10-07-4
Basic - 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 **Corrected On-Site**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers front counter area **Repeat Violation**
25-06-4
61
Apr 11, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2024-04-11: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-04-11: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rice cookers. - From follow-up inspection 2024-04-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - 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. **Repeat Violation** - From follow-up inspection 2024-04-11: Observed frozen tuna packs some vented and some not. Reviewed proper procedure with operator. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf. - From follow-up inspection 2024-04-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. By fryers. - From follow-up inspection 2024-04-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Mayo, bag in box sodas. - From follow-up inspection 2024-04-11: **Time Extended**
08B-38-4
Basic - - From initial inspection : 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 rice containers not above rim of food. - From follow-up inspection 2024-04-11: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in 105 degree water, front line. **Repeat Violation** - From follow-up inspection 2024-04-11: Observed knives in water temperature of 124F **Time Extended**
10-07-4
55
Apr 3, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
26
Nov 7, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - 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.
01B-13-4
High Priority - 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 **Corrected On-Site**
02C-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid without label. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. By the back door **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling tiles dusty in the kitchen **Repeat Violation**
36-34-5
Basic - 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. **Repeat Violation**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 110F, operator changed water. Water temperature185F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler soiled around the gasket closure **Corrected On-Site**
23-03-4
52
May 11, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp tempura (52F - Cold Holding); salmon (59F - Cold Holding). Manager added ice to cool. **Corrective Action Taken**
03A-02-5
Intermediate - 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. Provided forms. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. White and brown rice pots on front counter. Manager completed time plan at time of visit. **Corrected On-Site**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured. Manager chained tanks. **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and service line.
36-34-5
Basic - 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.. educated staff partially tawed tuna, Staff removed from the packaging. **Corrective Action Taken**
06-09-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in lathe ingredient bin of flour. Manager removed. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs inside tofu. Staff removed. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 113F. Manager charged water, second temp 183F. **Corrected On-Site**
10-07-4
52
Dec 8, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flying insects on soda bib rack near back door. -1 small flying insect flying above open food on front line. -3 small flying insects on front line around squeeze bottles of sauces **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -precooked chicken 51F less than 2 hours. Manager placed lid on container. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice, manager stated using time(no time mark used), no written procedures for time as public health control available during inspection. Provided written procedures for sushi rice time control **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter requires vacuum breakers on all threaded ends unless already provided(such as chemical pumps on wall)
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical inside spray bottle without label, on rack near front line
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. -soup containers used to dispense food in bulk containers **Corrected On-Site**
14-01-5
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -bagged trash tied to soda bib rack near back door
33-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -container for flour
10-01-5
Basic - Single-service items for customer self-service not properly protected to prevent contamination. -inside dining area, forks and knives placed to where touching food contact side may not be avoided
25-09-4
Basic - Working containers of food removed from original container not identified by common name. -white powder substance
02D-01-5
35
Frequently Asked Questions
When was Sus Hi Eatstation last inspected?
The most recent health inspection at Sus Hi Eatstation on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Sus Hi Eatstation?
Across the inspection record, “time/temperature control for safety food cold held” 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 67 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 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sus Hi Eatstation means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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