DirtyFLRestaurant Inspection Data

SOUPA UNIVERSITY

SOUPA UNIVERSITY located in ORLANDO has undergone 7 health department inspections, achieving a 2.2/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 4 weeks ago · 7 reports on file

11325 UNIVERSITY BLVD STE 206

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13540627

Met Inspection Standards

3 high, 1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 29-18-4:Basic - Drain cover(s) missing on mop sink. Replaced Corrected On-Site** Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on. Corrected On-Site** Corrected On-Site
  • 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. Dm chlorine with 10 ppm , rechecked after priming 50 ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon 45F, tuna 46F, cream cheese 50F , krab sticks 43F, all kept on make table located on front counter by kitchen entrance , operator added ice to items for rapid cooling . **Corrective Action Taken** Repeat Violation
  • 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. Sushi rice made at 12:00 operator wrote time. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for quat

10/6/2025· 5mo ago

Visit ID: 10884714

Met Inspection Standards

2 high, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 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. Sushi display 46F , cooler under sushi display 60F
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing bracelets
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded tuna 60F, eggs and spam 58F, chopped salmon 60F kept cold holding overnight on cooler under sushi display.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab 47F, tuna loin 47F, salmon 45F all kept in sushi display cooler for 1.5 hours , all placed in walk in cooler . Rechecked 42F all . Shredded tuna 60F, eggs and spam 58F, chopped salmon 60F, yogurt cream 60F kept cold holding overnight on cooler under sushi display. Repeat Violation

2/12/2025· 1y ago

Visit ID: 8992732

Met Inspection Standards

2 high, 1 int, 1 basic

  • 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.

10/1/2024· 1y 5mo ago

Visit ID: 8780934

Met Inspection Standards

3 high, 3 int, 2 basic

  • 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

4/15/2024· 1y 11mo ago

Visit ID: 8526287

Met Inspection Standards

1 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.

10/16/2023· 2y 4mo ago

Visit ID: 8525931

Met Inspection Standards
  • N/A:No Violations Were Observed

10/13/2023· 2y 5mo ago

Visit ID: 8379917

Follow-up Inspection Required

4 high, 1 basic

  • 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