DirtyFLRestaurant Inspection Data

SOULSHI LOUNGE

Food safety records indicate SOULSHI LOUNGE in WINTER GARDEN has 4 inspections with a 2.9/5 overall rating. Recent inspections show improving food safety practices.

15 Main Street
Florida, 34787
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 13491433

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./for two sushi chefs, working for 2 months per owner. Repeat Violation - From follow-up inspection 2025-10-13: **Time Extended**

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10909766

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On kitchen expo table. On table with oil containers. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's back pack at sushi bar/ Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one sushi chef.
  • 08B-38-4:Basic - Food stored on floor. A container of soy sauce in kitchen. A container of ginger at sushi bar.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop in 81F standing water, next to microwave in kitchen.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./sushi reach in cooler.
  • 08B-12-5:Basic - Stored food not covered./reach in freezer.
  • 21-04-4:Basic - Wiping cloth/towel used under green cutting board in kitchen/ Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed kitchen chef touching ready to eat tempura shrimp and cooked salmon croquette with bare hands/advised.
  • 35A-02-7:High Priority - Live, small flying insects found/one flying insect in kitchen. Repeat Violation
  • 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 stored over raw beef/reach in freezer/ Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Block of butter held in room temperature at 62F. Cut tofu cold holding at 56F, less than 4 hours.
  • 52-04-5:Intermediate - Establishment advertised red snapper on the menu but served tilipia instead. Also advertised white tuna on the menu but served escolar. Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, wait station. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocked sushi bar hand sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./observed employee dumped ice into kitchen entrance hand sink.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw fish items not identified on lunch menu. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen/ 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./cooked white rice on cook line prep table. Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./for two sushi chefs, working for 2 months per owner. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. One bottle at sushi bar and one bottle in kitchen.

Inspection Date: 3/4/2025

Inspection #: Visit ID: 10701579

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table. Operator removed. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found One flying insect at the sushi bar.
  • 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 next to raw beef in reach in freezer
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from previous day Spicy Tuna (47F - Cold Holding) Raw Chicken (48F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from previous day Spicy Tuna (47F - Cold Holding) Raw Chicken (48F - Cold Holding)
  • 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. Operator added time Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Diver soiled
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Use to store frozen items
  • 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. Provided plan and operator filled out and Oates. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle stored on dish rack with clean dishes. Operator removed Corrected On-Site

Inspection Date: 10/16/2024

Inspection #: Visit ID: 8670998

  • N/A:No Violations Were Observed