DirtyFLRestaurant Inspection Data

SOUL SICILIAN FUSION

516 CLEVELAND ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/4/2025

Inspection #: Visit ID: 10756749

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above table top stove. Warning - From follow-up inspection 2025-02-04: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cans of tomatoes sauce on floor in between two tables. Warning - From follow-up inspection 2025-02-04: **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Microwave Warning - From follow-up inspection 2025-02-04: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Simple green. Employee labeled during inspection Warning - From follow-up inspection 2025-02-04: **Time Extended**

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8779313

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above table top stove. Warning
  • 08B-38-4:Basic - Food stored on floor. Cans of tomatoes sauce on floor in between two tables. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Microwave Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Simple green. Employee labeled during inspection Warning

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8679418

  • 03G-09-5:Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Raw beef and cook chicken vacuum sealed on site with date marking over 48hours. Disscued proper procedures with chef recording ROP. Warning - From follow-up inspection 2024-08-14: Chicken in reduced oxygen packaging cooked sous vide, date marked 8/7/24. Discussed with chef that without a HACCP, food must be removed from packaging within 48 hours. Operator states he will continue using ROP and will remove within the 48 hour limit Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw beef and various cooked items with date marking indicating items packaged over 48 hours. Inspector informed chef items are to be held less than 48 hours otherwise a HACCP will be required Repeat Violation Warning - From follow-up inspection 2024-08-14: No HACCP plan has been submitted per operator and DBPR HACCP plans and process waivers status report. Chicken in reduced oxygen packaging cooked sous vide, date marked 8/7/24. Discussed with chef that without a HACCP, food must be removed from packaging within 48 hours Admin Complaint

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8560612

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Staff in kitchen engaged in food prep with no hair restraints Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove knobs Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Kitchen staff observed cutting romaine without prior washing Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (47F - Cold Holding) on prep table, moved to cooler **Corrective Action Taken** Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Raw beef and cook chicken vacuum sealed on site with date marking over 48hours. Disscued proper procedures with chef recording ROP. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw beef and various cooked items with date marking indicating items packaged over 48 hours. Inspector informed chef items are to be held less than 48 hours otherwise a HACCP will be required Repeat Violation Warning

Inspection Date: 3/15/2024

Inspection #: Visit ID: 8560344

  • N/A:No Violations Were Observed

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8378062

  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. - raw shell eggs over cut greens in refrigerator next to hand wash sink Corrected On-Site
  • 11-27-4:Intermediate - 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.
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. -Inspector observed raw thawed fish in reach in cooler packaged using a ROP method . Fish dated marked with todays date . Inspector educated operator with the need for a HACCP and variance plans and using a different procedure for storing fish until HACCP and variance plans are approved. .
  • 11-26-1:Intermediate - 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.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Inspector observed raw thawed fish in reach in cooler packaged using a ROP method . Fish dated marked with todays date . Inspector educated operator with the need for a HACCP and variance plan and using a different procedure for storing fish until HACCP and variance plans are approved. .
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Julie hired 3 years previously
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sebastiano training expired 7/23