Sus HI Eatstation
2309 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3915614
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (no follow-up needed, 1 repeat), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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.
Rice held in time as a public health control has no time stamp.
Repeat violation
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients has no labeling of ingredients inside small refrigerator on front line.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Soiled wet cloth stored on front counter.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Some ceiling tiles in back kitchen area are not smooth and easily cleanable. Vents soiled in back kitchen area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.