SOULSHI LOUNGE

High Priority - 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.

High Priority - Toxic substance/chemical improperly stored./sanitizing spray bottle facing and stored next to cleaned plates/sushi bar.

Intermediate - Handwash sink used for purposes other than handwashing./sushi bar middle hand sink used to store empty container/unable to wash hands. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.

Intermediate - 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. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured./soda station.

Basic - 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. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened bottle water store on front sushi bar shelf. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar hand sink soiled with food debris.

Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation - From follow-up inspection 2025-10-13: Time Extended

High Priority - Live, small flying insects found One flying insect at the sushi bar.

High Priority - 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

High Priority - 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)

High Priority - 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)

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. See stop sale. Operator added time Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Diver soiled

Intermediate - Handwash sink used for purposes other than handwashing. Use to store frozen items

Intermediate - 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. Corrected On-Site

Intermediate - 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.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle stored on dish rack with clean dishes. Operator removed Corrected On-Site

Basic - 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. Corrected On-Site