SOUPA UNIVERSITY
11325 UNIVERSITY BLVD STE 206
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager preparing sushi with no hair net.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken , cooked brisket , cooked chicken kept in walk in cooler overnight with temperature of 46F .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken , cooked chicken , brisket kept in walk in cooler overnight with temperatures of 46F.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Food safety inspection conducted on 2/12/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/1/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons for Pho soup Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Salmon over cheese in reach in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi over rte rice bowls at front reach in sushi cooler.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker on chemical side. Operator swapped vacuum breaker. Corrected On-Site
- 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. Milk opened on 9/30 in the morning Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon for Donburi on sushi menu Manager fixed menu during inspection Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice
Food safety inspection conducted on 10/1/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 4/15/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
Food safety inspection conducted on 4/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/16/2023
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 10/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/13/2023
High Priority
4
Intermediate
0
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Walk in cooler with ambient cooling temperature of 46F. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. White cloth lining sushi rice. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items mentioned kept overnight on walk in cooler. Tofu 47F, sliced brisket 48F, cooked chicken 48F, butter 47F, cream cheese 47F,sprouts 46F, Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items mentioned kept overnight on walk in cooler. Tofu 47F, sliced brisket 48F, cooked chicken 48F, butter 47F, cream cheese 47F,sprouts 46F, 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 . Sushi rice prepared around 11:am . Warning
Food safety inspection conducted on 10/13/2023 revealed 5 total violations (4 high priority, 0 intermediate, 1 basic).