SUS HI EATSTATION
Northwest 14th Street
Gainesville, Florida, 32603
Alachua County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/6/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. -missing from above back room hand wash sink. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling around vent, top shelves soiled with dust above 3 compartment sink and equipment shelf.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water at front line, 110. Operator removed water. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. -no cold running water at hand wash sink in prep area. Water may be too hot to properly wash hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ready-to-eat tuna above portion cups of ginger in reach in cooler. Operator relocated. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -goon mix, past 7 days, dated 1/29. Operator discarded.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of blue liquid hanging by towels. Corrected On-Site
Food safety inspection conducted on 2/6/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/23/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -2 bags of dumplings dated 7/14, past 7 days. Operator discarded.
- 03G-38-4:Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. -Facility does not have pH meter or buffer solution as required by approved HACCP plan. Each batch is not being tested as required by HACCP plan. No batch testing logs available. Warning
- 11-26-1: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. -missing for new employees since last inspection. Emailed copy, employees read and signed. Corrected On-Site
Food safety inspection conducted on 7/23/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 3/20/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -rice measuring containers in product have no handle.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles and vent above clean equipment next to 3 compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fryers have build up of dust.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -plastic knives, forks and spoons have eating surface face up at station in dining room. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp tempura in front line 40-50° less than 2 hours. Product at top is stacked above load line of pan. Advised staff. **Corrective Action Taken**
- 03F-02-5: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. -sushi rice made at 10:30 per operator has no time mark. Corrected On-Site
- 11-26-1: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. -unable to locate or indicate if agreement is part of hiring process. Provided printed copies, signed. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -front hand wash sink.
Food safety inspection conducted on 3/20/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 7/27/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -plastic cambro containing steak in reach-in cooler has burn/melt damage. Unable to properly sanitize. Operator will replace container.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -exposed insulation on interior of upright reach-in cooler door in prep area.
Food safety inspection conducted on 7/27/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).