Soupa University
Last inspected: Feb 12, 2026
50
Score
Soupa University appears in inspection records nine times, starting in 2022. The most recent report on file is from Feb 12, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average sits at 79, which Soupa University's 50 doesn't quite reach. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
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**
03F-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**
03A-02-5
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.
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for quat
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Drain cover(s) missing on mop sink. Replaced Corrected On-Site** **Corrected On-Site**
29-18-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on. Corrected On-Site** **Corrected On-Site**
13-03-4
50
Oct 6, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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**
03A-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.
01B-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
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
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing bracelets
13-07-4
61
Feb 12, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
64
Oct 1, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
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-02-6
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.
08A-05-6
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**
29-42-4
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**
02C-03-5
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**
02B-01-5
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
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons for Pho soup **Corrected On-Site**
24-05-4
43
Apr 15, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
95
Oct 16, 2023
Routine - Food
No violations found.
100
Oct 13, 2023
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. White cloth lining sushi rice. **Warning**
14-86-1
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**
03A-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**
01B-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**
03F-02-5
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**
14-74-7
52
Jan 5, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
50
Jul 1, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Drain cover(s) missing at mop sink.
29-18-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Gap in ceiling tile over dish machine. Hole in ceiling tile over mop sink .
36-32-5
82
Frequently Asked Questions
When was Soupa University last inspected?
The most recent health inspection at Soupa University on file is from Feb 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Soupa University?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Soupa University.
How does Soupa University compare to other restaurants in Orlando?
Soupa University most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Soupa University's inspection record improved over time?
No. Recent inspections at Soupa University have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Soupa University 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 Soupa University inspected?
Based on the inspection history on file, Soupa University is inspected around two times per year on average.
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