Sus Hi Eatstation
Last inspected: Mar 19, 2026
52
Score
Sus Hi Eatstation has been inspected 13 times since 2022. Inspectors last stopped by on Mar 19, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded six times.
That's lower than the typical Orlando restaurant, which scores around 79. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. -Chemical on shelf next to sauces. Operator removed **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Rag in hand sink. Operator removed **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On bagging area. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over cut lettuce in cooler. Operator removed **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. sauce buckets on floor. Operator removed **Corrected On-Site**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle in pancko . Operator removed
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. - Handle in rice and chicken. Operator removed **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior microwave on storage shelf
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Oven handle sticky - gaskets and interior rim of steak chest freezer
23-03-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Ceiling in utility closet not ceiled and allows for entry of pests from other parts of the building
35B-12-4
52
Oct 27, 2025
Complaint Partial
No violations found.
100
Oct 6, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips. Operator ordered strips online during inspection. **Corrective Action Taken**
16-37-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic containers at drying rack
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at kitchen entrance. Provided operator with a copy. Operator placed sign during inspection **Corrected On-Site**
31B-04-4
82
Apr 11, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink back ware wash with gloves and hamper in front of it Operator moved and removed items **Corrected On-Site**
31A-09-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf back kitchen. Operator removed cardboard **Corrected On-Site**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Jewelry and watches on employees
13-07-4
Basic - Hole in or other damage to wall. Hole in wall by gas shut off valve Ceiling holes where racks and utilities go into ceiling
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Splash guard stove top soiled Table under flat top soiled
23-03-4
Basic - Single-service articles improperly stored. To go boxes on floor storage Manager restocked items onto racks **Corrected On-Site**
25-05-4
67
Apr 10, 2025
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Front hand sink blocked by food trays Operator removed trays **Corrected On-Site**
31A-09-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes by front hand sink not inverted **Repeat Violation**
25-06-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf by chest freezer
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling kitchen soiled
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front employee wearing bracelet
13-07-4
Basic - Hole in or other damage to wall. Holes in wall by ware wash
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen stove back guard soiled
23-03-4
Basic - Single-service articles improperly stored. Case of Togo box in back area by restrooms on floor
25-05-4
64
Feb 10, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front hand sink Operator provided paper towels **Corrected On-Site**
31B-02-4
Basic - Covered waste receptacle not provided in women's bathroom. No cover waste receptacle in unisex bathroom
32-12-6
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 flour and rice touching product. Operator moved scoop to so handles not touch products **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stove top soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service to go boxes by front hand sink not inverted Operator inverted boxes **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind equipment and ware wash soiled
36-27-5
70
Aug 28, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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 cannot be determined. Operator put time mark **Corrected On-Site**
03F-02-5
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. Provided operator with form **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink by restrooms blocked with boxes
31A-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. Cases of single service to go boxes stored on floor by restrooms
25-05-4
64
Apr 12, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting present in pans on racks - From follow-up inspection 2024-04-12: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove soiled - From follow-up inspection 2024-04-12: **Time Extended**
23-03-4
90
Apr 11, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line vegetable cold side; ; cut lettuce per operator out less than 1 hour. Had operator ice item(52F - Cold Holding); shredded cheddar per operator out less than 1 hour. Had operator ice item(51F - Cold Holding); cream cheese per operator out less than 1 hour. Had operator ice item (54F - Cold Holding) 2 door glass cooler tuna per operator out less than 1 hour. Item was left out to stock another cooler (45F); salmon per operator out less than 1 hour. Item was left out to stock another cooler (46F - Cold Holding); cut lettuce per operator out less than 1 hour. Item was left out to stock another cooler (48F); spicy krab per operator out less than 1 hour. Item was left out to stock another cooler (46F - Cold Holding); krab per operator out less than 1 hour. Item was left out to stock another cooler (47 F) **Warning**
03A-02-5
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. Provided operator with form **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Front hand wash sink blocked cases of single service item Operator moved cases of single service items **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting present in pans on racks
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor behind cooking equipment soiled
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in Standing water temped at 121° Operator dumped water put **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boats not inverted
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over ready to eat bag cut mangos Operator moved onions **Corrected On-Site**
08B-17-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped single service utensils at front customer self service area not presented with handles up
25-02-4
Basic - Food storage container/container lid cracked or broken. Clear containers and lids cracked and broken
14-38-4
45
Dec 19, 2023
Routine - Food
No violations found.
100
Dec 15, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cold well right side: tuna, salmon, Krab, shrimp, ginger; (45-48F - Cold Holding). Operator states all items in cooler for less than 2 hours but they all came directly from the upright cooler by ice machine which has ambient temp of 50F. Advised operator to toss items. All items less than 4 hours operator moved to another cooler. Upright cooler items: All items 50-54F over 4hours per operator. Wasabi aioli 16oz Ginger sesame 16oz Cream cheese x2 quarts Scallions x1quart Tofu x5lbs Seaweed x 2quarts **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi cold well right side: tuna, salmon, Krab, shrimp, ginger; (45-48F - Cold Holding). Upright cooler items: All items 50-54F over 4hours per operator. Wasabi aioli 16oz Ginger sesame 16oz Cream cheese x2 quarts Scallions x1quart Tofu x5lbs Seaweed x 2quarts **Warning**
01B-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 123F oper discarded and replaced water at 170F **Corrected On-Site**
10-07-4
70
Jan 18, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
45
Jul 11, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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 cannot be determined. - White rice made one hr prior and brown rice made less than two hrs prior per operator. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. - On make table in kitchen. **Corrected On-Site**
41-10-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - One Handwash sink next to soda fountain in front reaches 82F and goes cold. Two hand wash sinks at front one is working. Advised to use and repair other.
27-16-4
Basic - Floor area(s) covered with standing water. - In kitchen at the corner next to soda boxes under rack.
36-22-4
Basic - Single-service articles not stored inverted or protected from contamination. - Food trays at front has oil splash and debris on make table in the middle. Advised operator. **Corrected On-Site**
25-06-4
61
Frequently Asked Questions
When was Sus Hi Eatstation last inspected?
The most recent health inspection at Sus Hi Eatstation on file is from Mar 19, 2026. The public record contains 13 inspections in total.
What is the most common violation at Sus Hi Eatstation?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six 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 52 out of 100, which is lower than the Orlando average of 79.
Has Sus Hi Eatstation's inspection record improved over time?
Yes. Recent inspections at Sus Hi Eatstation have averaged around four violations per visit, down from roughly seven 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 four times per year on average.
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