Sus HI Eatstation

1830 E Colonial Dr Ste A, Orlando, FL 32803 · Permanent Food Service · License 5814373

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 complaint inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 4 intermediate (2 fixed on the spot), 12 basic
-34
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct232026

Complaint inspection

20 violations found

First visitOct 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.
20 violations found:
- 4 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Triple x sauce stored at room temperature greater than 41°f more than 4 hours per operator. Operator discarded.
  Fixed on the spot
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Vegan spice mayo mix about 1 qt. Operator disregarded
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Triple x sauce (79°F - Cold Holding) operator discarded
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Above prep table. Near reach in cooler and storage shelves. Operator removed it.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Portioned mayo sauces no date marking stored on front line. 3.5 qt operator dated
  Fixed on the spot
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior fryer soiled. Kitchen area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Found food debris and slow draining. Front counter area. Operator cleaned it up.
  Fixed on the spot
Basic12
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Rice cooker next to hand washing sink without splash protection. Fryer and reach in cooler area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Spatula hanging above prep table.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Front counter steam table area. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom shelve. Near fry and prep table. Operator corrected.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters. Exterior of cooking equipment soiled. All lover shelving throughout the kitchen area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Bathrooms. Operator corrected.
  Fixed on the spot
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
  Fry station area. Operator corrected.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Behind cooking equipment.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Filters. Cook line.
  Floor soiled/has accumulation of debris.
  Throughout the entire kitchen area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Speaker above spices. Cook line shelves.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.