Sus Hi Eatstation
Last inspected: Nov 24, 2025
45
Score
Inspectors have visited Sus Hi Eatstation 10 times, with records going back to 2022. On Nov 24, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to nine violations.
“Floor soiled/has accumulation of debris” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Orlando facility scores 79, putting Sus Hi Eatstation on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Nov 24, 2025
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed on rop packaging
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Mango pieces dumped in hand sink located in dish area .
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quat, operator using ph strips , operator order new quar strip ones. **Corrective Action Taken**
16-37-1
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line
36-73-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on egg rolls , changed **Corrected On-Site**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of bulk containers have debris. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Shelves on reach in cooler located at front counter have debris. Cooler located inside office have debris.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Bulk rice with no label . Labeled **Corrected On-Site**
02D-01-5
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. 2 pieces of tuna thawed in packaging
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/ c vents on cook line, prep area and dinning room have dust. **Repeat Violation**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing bowl for order with watch. Removed **Corrected On-Site**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
45
Aug 11, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice held at room temperature with time marking of 11:00 pm not discarded at 3:00 pm.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp 58F, chicken tenders 56F placed in front counter make table for 30 minutes, tufu sticks kept on front counter make table for 2 hours with temperature of 45F. All placed in other cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded with in the four hour marked. It was supposed to be discarded at 3:00 pm. **Repeat Violation**
03F-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vent hon prep area has dust.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of rice plastic container has debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves have debris. **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour and crumbs not labeled
02D-01-5
50
Mar 6, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
61
Nov 5, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 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. Rice cooked at 10am per operator. No time marking. Operator immediately put correct time marking on rice **Corrected On-Site**
03F-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Floor under fryers Floor corner at hand sink by 3 bay sink Floor under 3 bay sink
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. Brown rice **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. Rice handle in cooked rice **Corrected On-Site**
10-06-5
Basic - Light shield damaged/in disrepair. Cracked light shield over ware washing area
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler in office area gaskets , door track and around interior door soiled. -Shelf under microwave
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at 3bay sink and hand sink by 3 bay sink
36-27-5
61
May 20, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2024-03-19: **Time Extended** - From follow-up inspection 2024-05-20: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.Grease build up on floor under fryers. **Warning** - From follow-up inspection 2024-03-19: **Time Extended** - From follow-up inspection 2024-05-20: **Time Extended**
36-73-4
82
Mar 19, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Mar 15, 2024
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pockets and glasses to engage with food preparation with no hand wash **Warning**
12A-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce 60F, Krab mix 64F, chicken 55F, tempura shrimp 56F, Krab 63F, tuna raw 50F, egg rolls 54F, shredded cheese 60F, goon 47F, dumplings 61F All items mention above kept cold holding over night in tall reach in cooler next to handwash sink in front counter. Cooler with ambient cooler temperature of 68F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 60F, Krab mix 64F, chicken 55F, tempura shrimp 56F, Krab 63F, tuna raw 50F, egg rolls 54F, shredded cheese 60F, goon 47F, dumplings 61F All items mention above kept cold holding over night in tall reach in cooler next to handwash sink in front counter. Cooler with ambient cooler temperature of 68F. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New sushi rolls Ninja inferno and torch salmon not advertised as raw. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No test strips for quad sanitizer **Warning**
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Ordering kiosk not showing consumer advisory . And advisory not posted in restaurant. provided operator with consumer advisory. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand wash sink in front counter. **Warning**
27-16-5
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. Tuna kept thawing in cooler located inside office kept in package.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink container on prep table by office **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Italian dressing in reach in cooler over krab Employee speaker over vinegar in prep area. Employee purse in dry storage **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets while preparing sushi and employee preparing food with watch**Corrected On-Site** **Corrected On-Site** **Warning**
13-07-4
Basic - Floor soiled/has accumulation of debris.Grease build up on floor under fryers. **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor.Soy sauce buckets stored on floor by office. **Warning**
08B-47-4
Basic - Single-service articles not stored inverted or protected from contamination. Lids on line facing up **Warning**
25-06-4
26
Oct 25, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Windex bottles stored over single service items on kitchen entrance. **Corrected On-Site**
41-10-4
Intermediate - 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. **Corrected On-Site**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee drink stored over single service items on kitchen entrance. **Corrected On-Site**
12B-07-4
74
Feb 22, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked chicken and beef kept on reach in cooler on prep area for les than 4 hrs with temperature of 55F. Ask manager to place in reach in freezer for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Light shield damaged/in disrepair. Missing light light shield over three bay sink.
38-01-4
82
Sep 6, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.All-items kept in front counter make tables for two hours. Cream cheese 47F, shredded cheese 47F, salmon sticks 49F, tuna sticks 54F, cooked shrimp 45F. Ask manager to place inside a cooler. **Corrective Action Taken**
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee cutting krab sticks with no beard guard.
13-04-4
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles over prep table in the back.
36-34-5
74
Frequently Asked Questions
When was Sus Hi Eatstation last inspected?
The most recent health inspection at Sus Hi Eatstation on file is from Nov 24, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sus Hi Eatstation?
Across the inspection record, “floor soiled/has accumulation of debris” 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 45 out of 100, which is lower than the Orlando average of 79.
Has Sus Hi Eatstation's inspection record improved over time?
No. Recent inspections at Sus Hi Eatstation have averaged around nine violations per visit, up from roughly five earlier in the 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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