Susuru
Last inspected: Feb 5, 2026
58
Score
Public records show 13 inspections at Susuru stretching back to 2022. The most recent report on file is from Feb 5, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “required employee training expired for some employees” is the recurring theme, flagged four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.
13
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - 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
03B-01-6
Intermediate - 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.
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath beige cutting board on the pre counter.
21-04-4
Basic - 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.
36-73-4
Basic - 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.
22-08-4
Basic - No copy of latest inspection report available. Observed no copy of last inspection report on premises.
51-18-6
Basic - 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.
23-03-4
Basic - Stored food not covered. Observed chicken uncovered inside walk in cooler.
08B-12-5
58
Aug 7, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-08-07: Spoke to operator recommend to speak to OPQ given special process information will check on the next routine. **Time Extended**
03G-46-2
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-08-07: Observed sous vide process being used on chicken 151f at time of inspection has no,HACCP spoke to operator recommend to used another method. Notify Kimberly Weaver OPQ concerning the process. Will give operator information email from OPQ will check next routine inspection. **Time Extended**
03G-50-1
82
Aug 6, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. **Warning**
03G-46-2
Intermediate - Handwash sink used for purposes other than handwashing. Observed brush used for glasses stored inside hand wash sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - 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. **Warning**
03G-50-1
64
Jan 31, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed brushes stored inside handwashing sink located near cook line.
31A-11-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - 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. **Corrected On-Site**
31B-02-4
Intermediate - 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
53B-14-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap between back door, shows light from the exterior.
35B-01-4
Basic - Floors not maintained smooth and durable. Observed floor tiles and vinyl peeling up from the floor in the dish machine room.
36-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black discoloration on wall above the 3 compartment sink, and near dish machine.
36-27-5
50
Jul 29, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
61
Apr 5, 2024
Complaint Full
No violations found.
100
Apr 2, 2024
Complaint Full
2 critical violations. 3 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Mar 21, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-03-18: Employee food handling training is expired must be completed by the next unannounced inspection. **Time Extended** - From follow-up inspection 2024-03-21: Checked employee food handling training expired per Owner have order materials for training, will check employee food handling training on the next unannounced inspection. **Time Extended**
53B-14-5
90
Mar 18, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
78
Mar 15, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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. **Repeat Violation** **Warning**
22-41-4
High Priority - 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.
12A-07-5
Intermediate - 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.
53B-14-5
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside walk in cooler
29-49-6
52
Jul 24, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - 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 **Corrected On-Site**
03A-02-5
High Priority - 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 **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - 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 **Corrected On-Site**
50-17-3
Intermediate - 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. **Corrected On-Site**
02C-03-5
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. Operator given written procedures at time of inspection. **Corrected On-Site**
11-27-4
Basic - Floors not maintained smooth and durable. Observed floor back door not smooth and easily cleanable. **Repeat Violation**
36-11-4
Basic - 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.
16-46-4
Basic - 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. **Repeat Violation**
35B-01-4
45
Feb 16, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - 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 sanitizer 0 ppm chlorine not dispensing properly Owner notify dishmachine company to repair dishmachine, recommend to use 3 compartment sink wash,rinse, sanitizer until dishmachine repaired. **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two boxes of raw shell eggs stored above noddles inside walk in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards has stains on the surface.
22-02-4
Intermediate - 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 some employee training expired Angelica Casas 3/6/2022
53B-14-5
Basic - Equipment in poor repair. Observed greasy dish racks used for the dishmachine **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on the back door has light showing has metal plate, threshold is not working properly.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed oil spilled on the kitchen floor, employee cleaned at time of inspection. **Corrected On-Site**
36-73-4
Basic - Floors not maintained smooth and durable. Observed floor at the back door does not have smooth surface. **Repeat Violation**
36-11-4
Basic - Hole in or other damage to wall. Observed damage walls in the dishmachine area spoke to owner will have repaired.
36-24-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe behind the dishmachine owner notify dishmachine company.
29-11-4
45
Oct 13, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
41
Frequently Asked Questions
When was Susuru last inspected?
The most recent health inspection at Susuru on file is from Feb 5, 2026. The public record contains 13 inspections in total.
What is the most common violation at Susuru?
Across the inspection record, “required employee training expired for some employees” has been cited four times, more than any other issue at Susuru.
How does Susuru compare to other restaurants in Orlando?
Susuru most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Susuru's inspection record improved over time?
Results have been roughly steady. Inspections at Susuru have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Susuru 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 Susuru inspected?
Based on the inspection history on file, Susuru is inspected around four times per year on average.
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