SUS HI EATSTATION
1830 Altaloma Avenue
Orlando, Florida, 32803
Colonialtown
Orange County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
0
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf back kitchen. Operator removed cardboard Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Jewelry and watches on employees
- 36-24-5: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
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Splash guard stove top soiled Table under flat top soiled
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes on floor storage Manager restocked items onto racks Corrected On-Site
- 31A-09-4: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
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top frying outside hood area. Operator moved table back under hood system Corrected On-Site
Food safety inspection conducted on 4/11/2025 revealed 8 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 4/10/2025
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf by chest freezer
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling kitchen soiled
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front employee wearing bracelet
- 36-24-5:Basic - Hole in or other damage to wall. Holes in wall by ware wash
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen stove back guard soiled
- 25-05-4:Basic - Single-service articles improperly stored. Case of Togo box in back area by restrooms on floor
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes by front hand sink not inverted Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front hand sink blocked by food trays Operator removed trays Corrected On-Site
Food safety inspection conducted on 4/10/2025 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 2/10/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No cover waste receptacle in unisex bathroom
- 10-06-5: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
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stove top soiled
- 25-06-4: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
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind equipment and ware wash soiled
- 31B-02-4: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
Food safety inspection conducted on 2/10/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 8/28/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 33-16-4:Basic - Open dumpster lid.
- 25-05-4:Basic - Single-service articles improperly stored. Cases of single service to go boxes stored on floor by restrooms
- 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 and the time removed from temperature control cannot be determined. Operator put time mark Corrected On-Site
- 11-27-4: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. Provided operator with form Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink by restrooms blocked with boxes
Food safety inspection conducted on 8/28/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 4/12/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4: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**
- 23-03-4: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**
Food safety inspection conducted on 4/12/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting present in pans on racks
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind cooking equipment soiled
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Clear containers and lids cracked and broken
- 10-07-4: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
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove soiled
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boats not inverted
- 08B-17-4: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
- 25-02-4: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
- 03A-02-5: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
- 11-27-4: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. Provided operator with form Corrected On-Site
- 31A-09-4: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
Food safety inspection conducted on 4/11/2024 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 12/19/2023
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 12/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/15/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-07-4: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
- 01B-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
- 03A-02-5: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
Food safety inspection conducted on 12/15/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).