Sus HI Eatstation
4693 Gardens Park Blvd Ste 109, Orlando, FL 32839 · Permanent Food Service · License 5814602
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 7 basic (1 repeat)-20
- Safety score80
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 visitOct 14, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
spicy krab (44-49°F - Cold Holding); tuna (45-50°F - Cold Holding); shrimp tempura (46-55°F - Cold Holding); in reach in front cooler less than 4 hours operator placed ice in cooler for temperature recovery. Rechecked temperatures spicy krab (42°F - Cold Holding); tuna 42°F - Cold Holding); shrimp tempura (43°F - Cold Holding)
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef in stand up reach in cooler back of the house. Operator placed chicken below beef.
Fixed on the spot
Intermediate3
Code 11, Employee health: 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.
New employee working. Provided form to operator via email and printed form. Employee acknowledged and signed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Blue cutting board by reach in cooler and managers office. Operator threw away.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash can in front of hand sink by rice cookers and back of the house hand sink. Operator removed.
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of flour, and sugar. Operator labeled
Fixed on the spot
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 green onions. Operator removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Two knifes in standing water 110 at front service counter. Operator dumped water and replaced with hot water 140
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo containers on prep table. Operator inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout back of the house in multiple areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout back of the house
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.