SOULSHI LOUNGE

Name: SOULSHI LOUNGE
Address: 15 S MAIN ST, WINTER GARDEN, FL, 34787, US
Rating: 66.3

15 S MAIN ST, WINTER GARDEN, FL 34787

License #5816152

🍺 Bar/Pub ℹ️

66.3 Grade F / 100

Failing Health Score

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Latest inspection

April 24, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SOULSHI LOUNGE in WINTER GARDEN currently holds an InspectFL Health Score of 66.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 44 total violations — 11 critical, 19 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 16, 2024

The latest inspection on April 24, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SOULSHI LOUNGE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured./soda station.
[06-09-1] 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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened bottle water store on front sushi bar shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar hand sink soiled with food debris.
[50-17-3] 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.
[41-10-4] Toxic substance/chemical improperly stored./sanitizing spray bottle facing and stored next to cleaned plates/sushi bar.
[31A-11-4] Handwash sink used for purposes other than handwashing./sushi bar middle hand sink used to store empty container/unable to wash hands.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
[03F-10-5] 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.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On kitchen expo table. On table with oil containers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees back pack at sushi bar/
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./one sushi chef.
[08B-38-4] Food stored on floor. A container of soy sauce in kitchen. A container of ginger at sushi bar.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoop in 81F standing water, next to microwave in kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit./sushi reach in cooler.
[08B-12-5] Stored food not covered./reach in freezer.
[21-04-4] Wiping cloth/towel used under green cutting board in kitchen/
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed kitchen chef touching ready to eat tempura shrimp and cooked salmon croquette with bare hands/advised.
[35A-02-7] Live, small flying insects found/one flying insect in kitchen.
[08A-17-6] 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 stored over raw beef/reach in freezer/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Block of butter held in room temperature at 62F. Cut tofu cold holding at 56F, less than 4 hours.
[52-04-5] Establishment advertised red snapper on the menu but served tilipia instead. Also advertised white tuna on the menu but served escolar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, wait station.
[31A-09-4] Handwash sink not accessible for employee use at all times./garbage can blocked sushi bar hand sink.
[31A-11-4] Handwash sink used for purposes other than handwashing./observed employee dumped ice into kitchen entrance hand sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw fish items not identified on lunch menu.
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./kitchen/
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food./cooked white rice on cook line prep table.
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. One bottle at sushi bar and one bottle in kitchen.

Disposition: Met Inspection Standards
[40-06-5] 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.
[35A-02-7] Live, small flying insects found One flying insect at the sushi bar.
[08A-17-6] 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
[01B-02-5] 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)
[03A-02-5] 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)
[03F-02-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Diver soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Use to store frozen items
[03F-10-5] 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.
[53B-13-5] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer bottle stored on dish rack with clean dishes. Operator removed