SUS HI EATSTATION
1830 E COLONIAL DR STE A · ORLANDO · Orange County · FL 32803
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 4
02C-01-5High Priority – 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
01B-02-5High Priority – 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. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple x sauce (79F – Cold Holding) operator discarded **Corrected On-Site**
41-10-4High Priority – Toxic substance/chemical improperly stored. Above prep table. Near reach in cooler and storage shelves. Operator removed it. **Corrected On-Site**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior fryer soiled. Kitchen area.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Found food debris and slow draining. Front counter area. Operator cleaned it up. **Corrected On-Site**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
02C-02-5Intermediate – 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 **Corrected On-Site**
Basic 12
40-06-5Basic – 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.
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
36-73-4Basic – Floor soiled/has accumulation of debris. Throughout the entire kitchen area.
08B-36-4Basic – 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.
36-68-5Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Filters. Cook line.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Bathrooms. Operator corrected. **Corrected On-Site**
33-38-4Basic – No waste receptacle installed at handwash sink provided with disposable towels. Fry station area. Operator corrected. **Corrected On-Site**
23-03-4Basic – 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.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Bottom shelve. Near fry and prep table. Operator corrected. **Corrected On-Site**
21-44-1Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Front counter steam table area. Operator removed. **Corrected On-Site**
14-12-4Basic – Utensils in poor condition. Spatula hanging above prep table.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment.
Inspector observations synchronized from DBPR on October 24, 2026 3:42 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.