Susuru

8548 Palm Pkway, Orlando, FL 32836 · Permanent Food Service · License 5814625

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Nov 6, 2026 (2 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
1 high priority (fixed on the spot), 3 intermediate, 4 basic (2 repeats)
-18
Extension granted on Nov 5, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score80

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

Inspection history

1 inspection · 3 visits

Sep42026

Routine inspection

8 violations found · Inspector came back 2 times

2nd follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Checked rusty shelves inside walk in cooler, has not been replaced.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitNov 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Checked three employees working in the kitchen no proof of food handlers training spoke to owner all employees must complete the training within 60 days. Per owner will have certification completed on Friday 11/6/2926.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Checked rusty shelves inside walk in cooler has not been removed or resurface spoke to owner will be replace the shelves.
  More time given
Official report, on the Florida DBPR website
First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Checked temperature of beef skewers 44f, chicken skewers 44°F, pork belly 46Fstored inside reach in cooler drawers less than 4 hours . recommend to quick chill product inside walk in cooler. Per owner the unit is on defrost, notify refrigeration company to check the cooler.
  Fixed on the spot
Intermediate3
- 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.
  Observed no date mark on the pork base, miso paste stored inside reach in cooler.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips for checking dishwasher.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed three employees working in the kitchen no proof of food handlers training spoke to owner all employees must complete the training within 60 days.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rusty shelves inside walk in cooler.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wiping cloths underneath beige cutting board on the prep counter.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior panel of ice machine has mold like growth on the surface.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan atttached to wall has terrible dust accumulation located in the dishmachine room.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.