Soupa Noodle Bar
Last inspected: Mar 6, 2026
100
Score
Going back to 2022, Soupa Noodle Bar has 11 inspections in the public record. Soupa Noodle Bar was last inspected on Mar 6, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around three violations each.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
No violations found.
100
Mar 2, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Oct 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Mar 13, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba beans (120F - Hot Holding), stored in pan on prep table in back kitchen, place there approximately 1 hr ago. Place items on TIME. **Corrected On-Site**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on back prep table
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 114F standing water on prep table **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean plans on dry storage rack
16-46-4
70
Oct 28, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in 88F standing water at cook line
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
23-03-4
90
Jan 25, 2024
Routine - Food
No violations found.
100
Jan 22, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw prep pork stored over cooked pork belly in bottom reach in cooler on cook line. Moved by manager. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator has noodles in bowls that are on Time and prep on front line and not discarded at 3:15pm. Stop sale issued and provided technical assistance **Warning**
01B-02-5
High Priority - 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. Operator has noodles in bowls that are on Time and prep on front line and not discarded at 3:15pm. Stop sale issued and provided technical assistance **Repeat Violation** **Admin Complaint**
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken and cooked steak (96F - 131F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per manager. Manager reheating Cooked beef and cooked pork and noodles (96F - 131F - Hot Holding), all items stored on front line steam table, place there from walk in cooler after reheating at 11:30am as per manager. Managed reheating. All items reheated to 165F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products. Manager has probe thermometer but no batteries and employees not using thermometer to ensure proper temperature of hot holding food
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table with cut marks
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar bin soiled with food debris **Repeat Violation**
23-03-4
45
Nov 14, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee going from handling soiled equipments at ware washing area and then handling clean equipments with out washing hands **Warning** - From follow-up inspection 2023-11-14: Observed employee crack raw shell eggs on front cook line then handle clean to go containers without washing hands **Admin Complaint**
12A-13-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (68-70F - Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. pork (111F - Hot Holding); chicken (97F - Hot Holding); beef (86F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-14: pork (89-101F - Hot Holding); chicken (89-116F - Hot Holding); beef (86-101F - Hot Holding), all items stored on front line steam table, place there after cooking at 11am as per employee. Provided technical assistance about placing items on Time as once before. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food handler employees working with no certified manager present **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-14: Still the same **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof for any employees hired over 60 days for training **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-14: Still the same **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - 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. Operator has no proof of any employees Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-14: Still the same **Time Extended**
11-26-1
55
Nov 6, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee going from handling soiled equipments at ware washing area and then handling clean equipments with out washing hands **Warning**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles (68-70F - Hot Holding), two bowls with noodles that was previous heated and sitting on front line prep table approximately 1 hr ago as per employee to be used for future usage when they receive an order. Provided technical assistance to place item on Time. pork (111F - Hot Holding); chicken (97F - Hot Holding); beef (86F - Hot Holding), all items stored on front line steam table, place there after cooking at 11:30am as per employee. Provided technical assistance about placing items on Time as once before **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Can of butane chemical spray stored above make table on cook line next to food. **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof for any employees hired over 60 days for training **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - 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. Operator has no proof of any employees Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Repeat Violation** **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with green solution unlabeled and stored at kitchen hand wash sink. Employee stated it's window cleaner
41-17-4
Intermediate - 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food handler employees working with no certified manager present **Repeat Violation** **Admin Complaint**
53A-05-6
Basic - No copy of latest inspection report available.
51-18-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
13-07-4
Basic - Equipment in poor repair. Multiple gasket torn at reach in cooler **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on fryer equipment door handle on front line. Ladle stored on oven door handle in front line
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee using fresh mushrooms to prepare order for soup without washing first.
08B-39-4
29
Apr 24, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food handler employees preparing food with no certified manager present **Warning** - From follow-up inspection 2023-04-24: At Callback : Not observed. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - 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. Operator has all food handler training certificates expired **Warning** - From follow-up inspection 2023-04-24: At call back still the same **Admin Complaint**
53B-05-5
82
Oct 24, 2022
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
86
Frequently Asked Questions
When was Soupa Noodle Bar last inspected?
The most recent health inspection at Soupa Noodle Bar on file is from Mar 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Soupa Noodle Bar?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Soupa Noodle Bar.
How does Soupa Noodle Bar compare to other restaurants in Jacksonville?
Soupa Noodle Bar most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Soupa Noodle Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Soupa Noodle Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Soupa Noodle Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Soupa Noodle Bar inspected?
Based on the inspection history on file, Soupa Noodle Bar is inspected around three times per year on average.
Nearby Restaurants