DirtyFLRestaurant Inspection Data

SOUL TAPAS & BAR

24 BROADWAY STE A

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 8831961

  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack eggs touched clean spatulas and pans before changing gloves. Educated employee.

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8775692

  • 14-11-5:Basic - Equipment in poor repair. Ice machine moved from original location and no longer operational. Equipment blocks mop sink and handwashing sink in rear storage area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop81f.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has made a few minor changes and did not pull plan review. Inspector worked with plan reviewer to update changes.

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8541062

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 70f.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of fruit cocktail 7lbs, HOUSE RECIPE
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored over cut lettuce. Advised to move eggs to the forward position. Corrected On-Site
  • 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. Emailed form **Corrective Action Taken**

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8541892

  • N/A:No Violations Were Observed

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8540718

  • 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - From follow-up inspection 2023-11-01: Shrimp used in ceviches is cooked. Fish used in ceviche is raw. Fish served raw or undercooked need parasite destruction. Time extended due to language barrier. **Time Extended**
  • 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche mahi mahi served marinated, not cooked. - From follow-up inspection 2023-11-01: Menu is being fixed. With stickers. **Time Extended**

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8390101

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-05-4:Basic - Sanitizing solution not maintained clean. Floaters in sanitizer.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 2 times at 0 PPM. ADVISED REMIX after sink cleaned and sanitized.
  • 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. Advised hand wash before touching clean dishes.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over various ready to eat foods. Advised eggs to bottom of cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs holding in prep cooler, stacked to high. Top eggs 45-46, bottom eggs 40-41. Advised rapid chill.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon jug of milk.
  • 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart full of just washed dishes in front of sink.
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche mahi mahi served marinated, not cooked.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.