Sus HI Eatstation
9680 Narcoossee Rd Ste 102, Orlando, FL 32827 · Permanent Food Service · License 5814589
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
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 visitAug 10, 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 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer stored on dry storage shelf with jars of jalapenos and single serve to go containers. Operator moved spray bottle to tripe sink
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Spoon handle in direct contact with season salt at front counter. Operator moved handle off the product
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave at front counter. Operator cleaned microwave
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Case of water stored on floor at office
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Exit door at back of kitchen blocked by trash can.Operator moved trash can
Fixed on the spot
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.