SOUPA NOODLE BAR
4549 SOUTHSIDE BLVD STE 204, Jacksonville FL 32216 · 904.551.3596
Last inspected Mar 6, 2026 · 10 visits since November 2023
JAN 24
OCT 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish washer while in use at 0ppm. Operator will call Ecolab to come check unit out but in meantime has set up three compartment sink for sanitizing
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer while in use at 0ppm. Operator will call Ecolab to come check unit out but in meantime has set up three compartment sink for sanitizing
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (110-112F - Hot Holding), stored in rice warmer and place there approximately 3 hrs ago after cooking. Employee reheating
Exterior door has a gap at the threshold that opens to the outside. Gap under back kitchen door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 86F standing water in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease build up
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has no chlorine test strips for dish machine while in use to sanitize
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door with gap showing day light thru opening
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 117F standing water in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba beans (120F - Hot Holding), stored in pan on prep table in back kitchen, place there approximately 1 hr ago. Place items on TIME.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on back prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 114F standing water on prep table
Old labels stuck to food containers after cleaning. Old labels on clean plans on dry storage rack
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in 88F standing water at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (68-70F - Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. pork (111F - Hot Holding); chicken (97F - Hot Holding); beef (86F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before
Jan 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw prep pork stored over cooked pork belly in bottom reach in cooler on cook line. Moved by manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator has noodles in bowls that are on Time and prep on front line and not discarded at 3:15pm. Stop sale issued and provided technical assistance
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Operator has noodles in bowls that are on Time and prep on front line and not discarded at 3:15pm. Stop sale issued and provided technical assistance
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken and cooked steak (96F - 131F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per manager. Manager reheating Cooked beef and cooked pork and noodles (96F - 131F - Hot Holding), all items stored on front line steam table, place there from walk in cooler after reheating at 11:30am as per manager. Managed reheating. All items reheated to 165F
No probe thermometer provided to measure temperature of food products. Manager has probe thermometer but no batteries and employees not using thermometer to ensure proper temperature of hot holding food
Cutting board has cut marks and is no longer cleanable. Cutting board on make table with cut marks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar bin soiled with food debris
Nov 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee going from handling soiled equipments at ware washing area and then handling clean equipments with out washing hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (68-70F - Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. pork (111F - Hot Holding); chicken (97F - Hot Holding); beef (86F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before
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/ Observed 4 food handler employees working with no certified manager present
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof for any employees hired over 60 days for training
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. Operator has no proof of any employees Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Nov 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee going from handling soiled equipments at ware washing area and then handling clean equipments with out washing hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (68-70F - Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. pork (111F - Hot Holding); chicken (97F - Hot Holding); beef (86F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before
Toxic substance/chemical improperly stored. Can of butane chemical spray stored above make table on cook line next to food.
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
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/ Observed 4 food handler employees working with no certified manager present
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof for any employees hired over 60 days for training
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. Operator has no proof of any employees Discussed and provided the Employee Health Reporting Agreement form during the inspection.
Spray bottle containing toxic substance not labeled. Spray bottle with green solution unlabeled and stored at kitchen hand wash sink. Employee stated it's window cleaner
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Equipment in poor repair. Multiple gasket torn at reach in cooler
In-use tongs stored on equipment door handle between uses. Tong stored on fryer equipment door handle on front line. Ladle stored on oven door handle in front line
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Raw fruits/vegetables not washed prior to preparation. Observed employee using fresh mushrooms to prepare order for soup without washing first.
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.