DirtyFLRestaurant Inspection Data

SOUPERHAPPY

SOUPERHAPPY in KEY WEST has 7 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

601 DUVAL ST STE 4

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13462499

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi station and kitchen.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers with soy sauce and rice not stored at least 6 inches off of the floor at dry storage area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter at cook line soiled.
  • 14-69-4:Basic - Observed Ice buildup in reach-in freezer at kitchen. Repeat Violation
  • 14-33-4:Basic - Observed Reach-in cooler shelves with rust that has pitted the surface at kitchen.
  • 08B-12-5:Basic - Stored food not covered. Observed beef and chicken not covered at reach in cooler at kitchen.

Inspection Date: 8/27/2025

Inspection #: Visit ID: 13461843

  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape to repair reach in freezer door. Repeat Violation - From follow-up inspection 2025-08-27: **Time Extended**

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10942825

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape to repair reach in freezer door. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage ( open cup with coffee ) on prep table. Manager moved it immediately. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed accumulation of ice buildup up inside black reach in freezer.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter. Manager placed it inside sanitizer container. Corrected On-Site Repeat Violation
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed a mixer utensil , but didn't sanitize it. Employee was coached , set up the triple sink and sanitized the utensil. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs above cooked chicken inside reach in cooler . Employee inverted them. 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. Info was provided.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.