SOUPERHAPPY
601 DUVAL ST STE 4, Key West FL 33040 · 305.731.3984
Last inspected Jun 10, 2026 · 8 visits since December 2023
AUG 24
APR 25
JUL 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed a container inside the hand sink in the kitchen. Employee moved it immediately.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop inside standing water Employee discarded the water.
No conspicuously located ambient air temperature thermometer in holding unit. Missing at the sushi display. Employee brought one and placed it in.
Show the remaining 2 findings ▾
Stored food not covered. Observed cooked rice not covered inside reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed at sushi station and kitchen.
Food not stored at least 6 inches off of the floor. Observed containers with soy sauce and rice not stored at least 6 inches off of the floor at dry storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter at cook line soiled.
Observed Ice buildup in reach-in freezer at kitchen.
Observed Reach-in cooler shelves with rust that has pitted the surface at kitchen.
Stored food not covered. Observed beef and chicken not covered at reach in cooler at kitchen.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Duct tape used to repair nonfood-contact surface. Observed duct tape to repair reach in freezer door.
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed a mixer utensil, but didn't sanitize it. Employee was coached, set up the triple sink and sanitized the utensil.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs above cooked chicken inside reach in cooler. Employee inverted them.
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. Info was provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Duct tape used to repair nonfood-contact surface. Observed duct tape to repair reach in freezer door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage ( open cup with coffee ) on prep table. Manager moved it immediately.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed accumulation of ice buildup up inside black reach in freezer.
No copy of latest inspection report available.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel left on counter. Manager placed it inside sanitizer container.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair and cover reach in freezer lid.
Food stored in a location that is exposed to splash/dust. Observed open water pitchers stored next to the hand sink at the front. Employee moved it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels left on counter. Employee prepared sanitizer solutions and placed it inside.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed a bottle of Tylenol stored above preparation table. Employee removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
Food stored on floor. Observed plastic soy containers stored on the floor at the second floor. Employee removed them.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. Employee removed it.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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 not separated from beef I reach in freezer.
Handwash sink used for purposes other than handwashing. Plastic item in it. Chef removed it.
In-use wet wiping cloth/towel used under cutting board. Towel under cutting board on top of the preparation table. Chef removed it.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rusted.
Dec 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Shrimp 50°. Cooked chicken 50°. Cooked seafood 49°. Cooked pork 49°. Plant foods 50°. Reach in cooler in prep area. items since this morning. 2) Sushi rice made last night not discarded after 4 hr time. 2 gallons. Sushi rice made at 11 am not discarded. 2 gallons.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50°. Cooked chicken 50°. Cooked seafood 49°. Cooked pork 49°. Plant foods 50°. Reach in cooler in prep area.
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. Sushi rice made last night not discarded after 4 hr time. 2 gallons. Sushi rice made at 11 am not discarded. 2 gallons.
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. sushi rice not time marked.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Multiple employees not familiar with requirements for Time Temperature controled for safety : sushi.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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. Reach in cooler by perp line foods not held at 41° or below. Doors not forming tight seal.
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.