SUS HI EATSTATION

Name: SUS HI EATSTATION
Address: 1830 E COLONIAL DR STE A, ORLANDO, FL, 32803, US
Rating: 36.1

1830 E COLONIAL DR STE A, ORLANDO, FL 32803

License #5814373

🍽️ American ℹ️

36.1 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 20 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUS HI EATSTATION in ORLANDO currently holds an InspectFL Health Score of 36.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 77 total violations — 9 critical, 13 major, 55 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 27, 2025

The latest inspection on October 23, 2026 shows 20 observation rows: 4 critical, 4 major, and 12 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

SUS HI EATSTATION has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01B-02-5] 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.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[14-12-4] Utensils in poor condition. Spatula hanging above prep table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior fryer soiled. Kitchen area.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Fry station area. Operator corrected.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Filters. Cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment.
[41-10-4] Toxic substance/chemical improperly stored. Above prep table. Near reach in cooler and storage shelves. Operator removed it.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bathrooms. Operator corrected.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom shelve. Near fry and prep table. Operator corrected.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[36-73-4] Floor soiled/has accumulation of debris. Throughout the entire kitchen area.
[40-06-5] 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.
[08B-36-4] 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.
[02C-01-5] 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
[23-03-4] 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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple x sauce (79F - Cold Holding) operator discarded
[31A-11-4] Handwash sink used for purposes other than handwashing. Found food debris and slow draining. Front counter area. Operator cleaned it up.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Front counter steam table area. Operator removed.
[02C-02-5] 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

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting present in pans on racks
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled
[36-73-4] Floor soiled/has accumulation of debris. Floor behind cooking equipment soiled
[14-38-4] Food storage container/container lid cracked or broken. Clear containers and lids cracked and broken
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in Standing water temped at 121° Operator dumped water put
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boats not inverted
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over ready to eat bag cut mangos Operator moved onions
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped single service utensils at front customer self service area not presented with handles up
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line vegetable cold side; ; cut lettuce per operator out less than 1 hour. Had operator ice item(52F - Cold Holding); shredded cheddar per operator out less than 1 hour. Had operator ice item(51F - Cold Holding); cream cheese per operator out less than 1 hour. Had operator ice item (54F - Cold Holding) 2 door glass cooler tuna per operator out less than 1 hour. Item was left out to stock another cooler (45F); salmon per operator out less than 1 hour. Item was left out to stock another cooler (46F - Cold Holding); cut lettuce per operator out less than 1 hour. Item was left out to stock another cooler (48F); spicy krab per operator out less than 1 hour. Item was left out to stock another cooler (46F - Cold Holding); krab per operator out less than 1 hour. Item was left out to stock another cooler (47 F)
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form
[31A-09-4] Handwash sink not accessible for employee use at all times. Front hand wash sink blocked cases of single service item Operator moved cases of single service items