Soulshi Lounge
Last inspected: Apr 24, 2026
45
Score
Going back to 2024, Soulshi Lounge has five inspections in the public record. The latest inspection on file is from Apr 24, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 12 violations earlier in the record.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded two times in the inspection record.
By comparison, the average Winter Garden facility scores 66, putting Soulshi Lounge on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2026./operator renewed immediately. License now current active, expires 4/1/2027.
50-17-3
High Priority - Toxic substance/chemical improperly stored./sanitizing spray bottle facing and stored next to cleaned plates/sushi bar.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing./sushi bar middle hand sink used to store empty container/unable to wash hands. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice and tempura batter with a 4 hour sticker but no plan available/time control plan sent to owner again. **Repeat Violation**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened bottle water store on front sushi bar shelf. **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar hand sink soiled with food debris.
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured./soda station.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package./raw tuna/removed from bag immediately. **Corrective Action Taken**
06-09-1
45
Oct 13, 2025
Routine - Food
1 major violation.
View 1 violation
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**
53B-13-5
90
Aug 13, 2025
Routine - Food
4 critical violations. 10 major violations. 9 minor violations.
View 23 violations
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.
03A-02-5
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**
08A-17-6
High Priority - Live, small flying insects found/one flying insect in kitchen. **Repeat Violation**
35A-02-7
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.
09-01-4
Intermediate - Spray bottle containing toxic substance not labeled. One bottle at sushi bar and one bottle in kitchen.
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen/ **Corrected On-Site**
31B-02-4
Intermediate - Establishment advertised red snapper on the menu but served tilipia instead. Also advertised white tuna on the menu but served escolar. **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, wait station. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./garbage can blocked sushi bar hand sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./observed employee dumped ice into kitchen entrance hand sink.
31A-11-4
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**
02B-01-5
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/
53A-05-6
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**
03F-10-5
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**
53B-13-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./sushi reach in cooler.
05-09-4
Basic - Stored food not covered./reach in freezer.
08B-12-5
Basic - Wiping cloth/towel used under green cutting board in kitchen/ **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop in 81F standing water, next to microwave in kitchen.
10-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Food stored on floor. A container of soy sauce in kitchen. A container of ginger at sushi bar.
08B-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./one sushi chef.
13-04-4
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**
12B-07-4
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**
40-06-5
13
Mar 4, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Oct 16, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Soulshi Lounge last inspected?
The most recent health inspection at Soulshi Lounge on file is from Apr 24, 2026. The public record contains five inspections in total.
What is the most common violation at Soulshi Lounge?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Soulshi Lounge.
How does Soulshi Lounge compare to other restaurants in Winter Garden?
Soulshi Lounge most recently scored 45 out of 100, which is lower than the Winter Garden average of 66.
Has Soulshi Lounge's inspection record improved over time?
Yes. Recent inspections at Soulshi Lounge have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Soulshi Lounge means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Soulshi Lounge inspected?
Based on the inspection history on file, Soulshi Lounge is inspected around three times per year on average.
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