SOULSHI LOUNGE
15 S MAIN ST, Winter Garden FL 34787 · 407-347-8386
Last inspected Apr 24, 2026 · 5 visits since October 2024
OCT 24
MAR 25
AUG 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found One flying insect at the sushi bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
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.
Toxic substance/chemical improperly stored./sanitizing spray bottle facing and stored next to cleaned plates/sushi bar.
Handwash sink used for purposes other than handwashing./sushi bar middle hand sink used to store empty container/unable to wash hands.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
Show the remaining 5 findings ▾
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.
Carbon dioxide/helium tanks not adequately secured./soda station.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened bottle water store on front sushi bar shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar hand sink soiled with food debris.
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority10 Intermediate9 Basic
Show 23 findings ▾
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.
Live, small flying insects found/one flying insect in kitchen.
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/
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.
Establishment advertised red snapper on the menu but served tilipia instead. Also advertised white tuna on the menu but served escolar.
Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, wait station.
Handwash sink not accessible for employee use at all times./garbage can blocked sushi bar hand sink.
Handwash sink used for purposes other than handwashing./observed employee dumped ice into kitchen entrance hand sink.
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.
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/
No paper towels or mechanical hand drying device provided at handwash sink./kitchen/
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.
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.
Spray bottle containing toxic substance not labeled. One bottle at sushi bar and one bottle in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On kitchen expo table. On table with oil containers.
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/
Employee with no beard guard/restraint while engaging in food preparation./one sushi chef.
Food stored on floor. A container of soy sauce in kitchen. A container of ginger at sushi bar.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop in 81F standing water, next to microwave in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit./sushi reach in cooler.
Stored food not covered./reach in freezer.
Wiping cloth/towel used under green cutting board in kitchen/
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Live, small flying insects found One flying insect at the sushi bar.
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
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)
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)
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
Food-contact surface soiled with food debris, mold-like substance or slime. Diver soiled
Handwash sink used for purposes other than handwashing. Use to store frozen items
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.
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.
Spray bottle containing toxic substance not labeled. Sanitizer bottle stored on dish rack with clean dishes. Operator removed
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.
Oct 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.