Soupa Blvd
Last inspected: May 2, 2025
67
Score
Inspectors have visited Soupa Blvd six times, with records going back to 2022. The most recent report on file is from May 2, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 20 violations earlier in the record.
Across the inspection history, “cutting board has cut marks and is no longer cleanable” is the issue that surfaces most often, recorded three times.
By comparison, the average Kissimmee facility scores 78, putting Soupa Blvd on the weaker side. Nothing in the record is alarming, but there's room to improve.
6
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
May 2, 2025
Food-Licensing Inspection
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make-table at kitchen entrance stained.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make-table at kitchen entrance.
14-09-4
Basic - Food stored on floor. Cans on soda stored on the floor at front counter. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in-cooler on cooks line soiled with slime.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Utensils at front counter. **Corrected On-Site**
25-06-4
67
Jul 1, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
52
Dec 4, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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. Advised to set up 3 bin sink until repairs etc are made. Checked 2 times at 0 ppm. Advised to set up 3 bin sink and call for maintenance.
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Blocks of ice thawing in handwash sink at boba tea.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in raw chicken and in wonton filling.
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bo Bo tea area.
10-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled in various areas.
23-24-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
58
Jul 10, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
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 3 times at 0 ppm. Advised to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects under bubble tea make table at drain.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. **Corrected On-Site**
50-17-3
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.
11-27-4
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.
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several cloths left on cutting boards.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Long blackish streak inside ice maker.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Several bags and containers.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.hood and hood filters at fryer area heavily soiled.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in rest rooms not smooth and easily cleaned.
36-37-5
Basic - Cove molding at floor/wall juncture broken/missing. Corner of bubble tea area and door into back kitchen.
36-03-4
Basic - Food stored on floor. 50 lbs open bag of creamer on floor In storage area.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Unclean building components, attachments or fixtures. Exhaust fan in restrooms heavily soiled.
36-50-4
33
Mar 23, 2023
Routine - Food
2 critical violations. 6 major violations. 15 minor violations.
View 23 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 fruit flies at dishwasher area next to mop sink.
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand wash sink and prep area
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. At front counter
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. - beverage prep area hand wash sink with utensils inside
31A-11-4
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/ **Corrected On-Site**
53A-05-6
Basic - Bathroom facility not clean. Excess of trash, trash can full paper on floor. **Corrected On-Site**
32-07-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean cups in dirty counter at beverage area
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. White and green cutting board
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Under hand wash sink beverage area
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets - prep table shelf
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Standing water in handwash sink next to prep area.
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of black mold substance at 3 bay sink wall
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Waiters wiping cloth
21-12-4
19
Nov 30, 2022
Routine - Food
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fruit fly at prep area next to 3 bay sink
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed fruits in walk-in cooler **Corrected On-Site**
08A-04-5
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. Tempura batter and fried chicken wings Placed at 11:00 when stored open **Corrected On-Site**
03F-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk-in cooler
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. expiration date and trainers certificate number **Corrected On-Site**
53B-10-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - restrooms water temperature 77°
27-16-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at prep area
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. - frying oil next to dishwasher machine - uncovered pails with sauces on the walk-in cooler floor **Corrected On-Site**
08B-38-4
Basic - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets (all) - ice scoop holder at bubba bar ice bin - reach in cooler doors inside and outside at bubba bar - accumulation of mold like substance in hand wash sink at bubba bar - walk-in cooler gaskets - prep table shelf
23-03-4
Basic - Reach-in cooler / freezer interior/shelves have accumulation of soil residues. - 3 doors reach in freezer
22-16-4
Basic - Stored food not covered. Pots with broths and sauces not covered in walk-in cooler Cooked pork
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - raw shrimp thawed in standing water
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. - mop inside dirty water
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Wall soiled with accumulated black debris in dishwashing area.
36-27-5
18
Frequently Asked Questions
When was Soupa Blvd last inspected?
The most recent health inspection at Soupa Blvd on file is from May 2, 2025. The public record contains six inspections in total.
What is the most common violation at Soupa Blvd?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Soupa Blvd.
How does Soupa Blvd compare to other restaurants in Kissimmee?
Soupa Blvd most recently scored 67 out of 100, which is lower than the Kissimmee average of 78.
Has Soupa Blvd's inspection record improved over time?
Yes. Recent inspections at Soupa Blvd have averaged around seven violations per visit, down from roughly 20 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Soupa Blvd means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Soupa Blvd inspected?
Based on the inspection history on file, Soupa Blvd is inspected around two times per year on average.
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