Soup Jungle Cafe @ Chicken & Subs Delight

4200 Tamiami Trail #E, Port Charlotte, FL 33952 · Permanent Food Service · License 1801427

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Jul 15, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 complaint inspection
1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 7 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul152026

Complaint inspection

10 violations found

First visitJul 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 1 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed cracked egg in egg carton in stand up reach-in cooler in kitchen. The owner removed cracked egg.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed chicken in stand up reach-in cooler in kitchen not date marked. The owner placed date marking on chicken during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing sink in kitchen used for dumping ice. Educated owner to only use handwashing sinks for handwashing only. The owner did remove the ice from handwashing sink.
  Fixed on the spot
Basic7
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  The owner removed knives from in between reach-in cooler across from cook line.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach-in cooler across from cook line gasket torn.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  The operator removed wiping cloth from under cutting.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed both bathroom doors not tight fitting.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  The owner placed mop in a manner to dry.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.