Soupa Noodle Bar

4549 Southside Blvd Ste 204, Jacksonville, FL 32216 · Permanent Food Service · License 2615773

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · 23 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
4 high priority (2 fixed on the spot), 7 intermediate (2 fixed on the spot), 13 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-48
Extension granted on Oct 8
Counts in full until a follow-up finds the problems fixed
-3
Safety score49

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

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Same, he'll do it soon
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 4 High priority
- 7 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Employee cooked pork on 10/3 but wrote 10/5 on label because he portioned it today, explained to him and he changed date
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw chicken on tray and beef in portioned containers on shelf above noddles and veggies in upright freezer, explained to employee
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee grabbed raw beef and then changed gloves and scooped cooked beef, hand sink at cook line is disabled, not working at all, explained to him and he washed hands in back hand sink
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  On hanging gray hose side of splitter
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. For undercooked eggs, gave one and posted
  Fixed on the spot
- Code 11, Employee health: 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.
  For new employees and employee here that could not find certification, emailed agreement
  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.
  None, emailed one
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior area of pots with soups with old grease build up
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  No hot old cold water in hand sink at cook line, it's disabled because water backs up if it works, talked to Robert P
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Yellow substance by hand sink in back area, employee stated it's cleaner
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. For one employee here for 4 months here
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk container at back prep drew, employee stated it's salt and sugar
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  For a couple of new employee, less than 2 months, emailed agreement
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee handling foods, no hair restraint
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Fryer basket torn
  Food storage container/container lid cracked or broken.
  Lid cracked for sauce, rice and raw chicken in prep cooler
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Old build up on top of dish machine
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Old food build up inside prep coolers, both at cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters with old grease build up, also stove guard, hand sink by cook line with old food build up, also exterior of pots for soups
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Old food debris along wall under equipment
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Jacket on top of bottle waters in storage area
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old one
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  None. Emailed one
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.