DirtyFLRestaurant Inspection Data

SOUL TAPAS & BAR

Health inspection records show SOUL TAPAS & BAR in KISSIMMEE has 7 inspections with a food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

24 BROADWAY STE A

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10931876

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over peppers, green onions and carrots in reach-in cooler at kitchen entrance. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two bottles of ranch dressing with the lid stating refrigerate immediately held on dry storage shelf. One bottle of tartar sauce with the label reading refrigerate after opening held on dry storage shelf.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two bottles of ranch dressing with the lid stating refrigerate immediately held on dry storage shelf. One bottle of tartar sauce with the label reading refrigerate after opening held on dry storage shelf.

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.