SOUPA NOODLE BAR
Southside Boulevard
Jacksonville, Florida, 33216
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/13/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on back prep table
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 114F standing water on prep table Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean plans on dry storage rack
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba beans (120F - Hot Holding), stored in pan on prep table in back kitchen, place there approximately 1 hr ago. Place items on TIME. Corrected On-Site
Food safety inspection conducted on 3/13/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 10/28/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in 88F standing water at cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Food safety inspection conducted on 10/28/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/22/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table with cut marks
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar bin soiled with food debris Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw prep pork stored over cooked pork belly in bottom reach in cooler on cook line. Moved by manager. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator has noodles in bowls that are on Time and prep on front line and not discarded at 3:15pm. Stop sale issued and provided technical assistance Warning
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Operator has noodles in bowls that are on Time and prep on front line and not discarded at 3:15pm. Stop sale issued and provided technical assistance Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken and cooked steak (96F - 131F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per manager. Manager reheating Cooked beef and cooked pork and noodles (96F - 131F - Hot Holding), all items stored on front line steam table, place there from walk in cooler after reheating at 11:30am as per manager. Managed reheating. All items reheated to 165F Corrected On-Site Repeat Violation Admin Complaint
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Manager has probe thermometer but no batteries and employees not using thermometer to ensure proper temperature of hot holding food
Food safety inspection conducted on 1/22/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 1/22/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (68-70F - Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. pork (111F - Hot Holding); chicken (97F - Hot Holding); beef (86F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before **Corrective Action Taken** Warning - From follow-up inspection 2023-11-14: pork (89-101F - Hot Holding); chicken (89-116F - Hot Holding); beef (86-101F - Hot Holding), all items stored on front line steam table, place there after cooking at 11am as per employee. Provided technical assistance about placing items on Time as once before. Admin Complaint - From follow-up inspection 2024-01-22: Still the same. Cooked chicken and cooked steak (96F - 131F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per manager. Manager reheating Cooked beef and cooked pork and noodles (96F - 131F - Hot Holding), all items stored on front line steam table, place there from walk in cooler after reheating at 11:30am as per manager. Managed reheating Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods for only prep bowl noodles on cook line during inspection. All other cooked meats in steam table will be held on temperature as per manager moving forward Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 1/22/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/14/2023
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee going from handling soiled equipments at ware washing area and then handling clean equipments with out washing hands Warning - From follow-up inspection 2023-11-14: Observed employee crack raw shell eggs on front cook line then handle clean to go containers without washing hands Admin Complaint
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (68-70F - Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. pork (111F - Hot Holding); chicken (97F - Hot Holding); beef (86F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before **Corrective Action Taken** Warning - From follow-up inspection 2023-11-14: pork (89-101F - Hot Holding); chicken (89-116F - Hot Holding); beef (86-101F - Hot Holding), all items stored on front line steam table, place there after cooking at 11am as per employee. Provided technical assistance about placing items on Time as once before. Admin Complaint
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food handler employees working with no certified manager present Repeat Violation Admin Complaint - From follow-up inspection 2023-11-14: Still the same **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof for any employees hired over 60 days for training Repeat Violation Admin Complaint - From follow-up inspection 2023-11-14: Still the same **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Operator has no proof of any employees Discussed and provided the Employee Health Reporting Agreement form during the inspection. Repeat Violation Warning - From follow-up inspection 2023-11-14: Still the same **Time Extended**
Food safety inspection conducted on 11/14/2023 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 11/6/2023
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
- 14-11-5:Basic - Equipment in poor repair. Multiple gasket torn at reach in cooler Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong stored on fryer equipment door handle on front line. Ladle stored on oven door handle in front line
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee using fresh mushrooms to prepare order for soup without washing first.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee going from handling soiled equipments at ware washing area and then handling clean equipments with out washing hands Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (68-70F - Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. pork (111F - Hot Holding); chicken (97F - Hot Holding); beef (86F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before **Corrective Action Taken** Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of butane chemical spray stored above make table on cook line next to food. Repeat Violation Admin Complaint
- 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken** Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food handler employees working with no certified manager present Repeat Violation Admin Complaint
- 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof for any employees hired over 60 days for training Repeat Violation Admin Complaint
- 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. Operator has no proof of any employees Discussed and provided the Employee Health Reporting Agreement form during the inspection. Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with green solution unlabeled and stored at kitchen hand wash sink. Employee stated it's window cleaner
Food safety inspection conducted on 11/6/2023 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).