SOUPA UNIVERSITY
11325 UNIVERSITY BLVD STE 206, Orlando FL 32817 · 407-440-4687
Last inspected Feb 12, 2026 · 7 visits since October 2023
APR 24
OCT 24
FEB 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 29 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken, cooked chicken, brisket kept in walk in cooler overnight with temperatures of 46F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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.
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.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for quat
Show the remaining 3 findings ▾
Cutting board has cut marks and is no longer cleanable.
Drain cover(s) missing on mop sink. Replaced Corrected On-SiteCorrected On-Site**
Employee with no hair restraint while engaging in food preparation. Employee put hat on. Corrected On-SiteCorrected On-Site**
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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.
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.
Accumulation of debris on exterior of warewashing machine.
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
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing bracelets
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken, cooked brisket, cooked chicken kept in walk in cooler overnight with temperature of 46F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken, cooked chicken, brisket kept in walk in cooler overnight with temperatures of 46F.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Employee with no hair restraint while engaging in food preparation. Manager preparing sushi with no hair net.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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.
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker on chemical side. Operator swapped vacuum breaker.
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
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
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons for Pho soup
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Covered waste receptacle not provided in women's bathroom.
Oct 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. White cloth lining sushi rice.
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,
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,
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.
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.
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.