DirtyFLRestaurant Inspection Data

SUS HI EATSTATION

9680 NARCOOSSEE RD STE 102, ORLANDO 32827

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/23/2025

Inspection #: Visit ID: 8886955

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed food in container and single service knives next to handwashing sink by cash register, no splash guard.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee drinks on prep table with microwave at front line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on shelf with salsas and charger on prep table in prep area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Paper cups at register not stored protected.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area, by prep table at wall.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter tested 0ppm. Operator changed and tested at 200ppm. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary tested at 0ppm, operator filled again and tested 200ppm. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle wiping cloth in solution, and go back to handling food on the front line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese, raw tuna slice, and cooked noodles on front line temping between 49F-56F. Per operator, they were taken out of reach-in cooler 2 hours ago. Operator placed back in cooler to cool down to 41F.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Three chemical bottles stored on shelves with food by cash register.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter attached to faucet, one end at splitter missing vacuum breaker. Operator placed order during inspection. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips. Operator placed order during inspection. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator. **Corrective Action Taken**

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8780628

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups in both kinds of rice. Operator removed Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on top of reach in cooler used as a prep table. Operator discarded Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Build up of black residue in kitchen Floors in bathroom hallway soiled and very sticky Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice spatula in brown rice Operator put handle up Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110F
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink in kitchen food debris on faucet and handle Handwashing sink front counter Operator washed Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers front counter area Repeat Violation
  • 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. Emailed a copy to operator. They printed and employees working filled out. **Corrective Action Taken**
  • 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. Portable fryer not completely under hood. Operator switched location of fryer. Corrected On-Site Repeat Violation

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8646320

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rice cookers. - From follow-up inspection 2024-04-11: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : 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. Salmon package states to remove, salmon completely thawed. Repeat Violation - From follow-up inspection 2024-04-11: Observed frozen tuna packs some vented and some not. Reviewed proper procedure with operator. **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf. - From follow-up inspection 2024-04-11: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. By fryers. - From follow-up inspection 2024-04-11: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Mayo, bag in box sodas. - From follow-up inspection 2024-04-11: **Time Extended**
  • 10-06-5:Basic - - From initial inspection : 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 rice containers not above rim of food. - From follow-up inspection 2024-04-11: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in 105 degree water, front line. Repeat Violation - From follow-up inspection 2024-04-11: Observed knives in water temperature of 124F **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter added to mop sink requires vacuum breaker on all connections except chemical. - From follow-up inspection 2024-04-11: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-04-11: **Time Extended**
  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.table top fryer not fully under hood system. - From follow-up inspection 2024-04-11: **Time Extended**

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8547236

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rice cookers.
  • 06-09-1: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. Salmon package states to remove, salmon completely thawed. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. By fryers.
  • 08B-38-4:Basic - Food stored on floor. Mayo, bag in box sodas.
  • 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 rice containers not above rim of food.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in 105 degree water, front line. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go tops at cash register.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauces in 3 door cooler by office.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura 84. shrimp 54 raw salmon 53 raw tuna 56 spicy tuna 56 less than 4 hours. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter added to mop sink requires vacuum breaker on all connections except chemical.
  • 03G-38-4:Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. No ph meter and nor buffer solution.
  • 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. Newest employee Kenneth lacking.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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 fryer not fully under hood system.

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8379552

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By the back door Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents and ceiling tiles dusty in the kitchen Repeat Violation
  • 06-09-1: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. Observed approximately 4lbs of raw salmon and 2 packs of raw diced tuna thawed and not removed/vented from package according to label. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 110F, operator changed water. Water temperature185F Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler soiled around the gasket closure Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed krab stick dated 10/28, operator discarded item Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 4lbs of raw salmon and 2 packs of raw diced tuna thawed and not removed/vented from package according to label.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid without label. Operator labeled. Corrected On-Site