DirtyFLRestaurant Inspection Data

SOUPERHAPPY

601 DUVAL ST STE 4

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2025

Inspection #: Visit ID: 8863997

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair and cover reach in freezer lid.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed open water pitchers stored next to the hand sink at the front. Employee moved it. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counter. Employee prepared sanitizer solutions and placed it inside . Corrected On-Site Repeat Violation

Inspection Date: 8/19/2024

  • 08B-38-4:Basic - Food stored on floor. Observed plastic soy containers stored on the floor at the second floor. Employee removed them. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. Employee removed it. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed a bottle of Tylenol stored above preparation table. Employee removed it. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8576045

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Towel under cutting board on top of the preparation table. Chef removed it. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not separated from beef I reach in freezer. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic item in it. Chef removed it. Corrected On-Site

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8348778

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler by perp line foods not held at 41° or below. Doors not forming tight seal. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023 Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Shrimp 50°. Cooked chicken 50°. Cooked seafood 49°. Cooked pork 49°. Plant foods 50°. Reach in cooler in prep area. items since this morning. 2) Sushi rice made last night not discarded after 4 hr time. 2 gallons. Sushi rice made at 11 am not discarded. 2 gallons. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50°. Cooked chicken 50°. Cooked seafood 49°. Cooked pork 49°. Plant foods 50°. Reach in cooler in prep area. Repeat Violation 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. Sushi rice made last night not discarded after 4 hr time. 2 gallons. Sushi rice made at 11 am not discarded. 2 gallons. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. sushi rice not time marked. Warning
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Multiple employees not familiar with requirements for Time Temperature controled for safety : sushi.