SOUPERHAPPY

Name: SOUPERHAPPY
Address: 601 DUVAL ST STE 4, KEY WEST, FL, 33040, US
Rating: 50.9

601 DUVAL ST STE 4, KEY WEST, FL 33040

License #5428119

50.9 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SOUPERHAPPY in KEY WEST currently holds an InspectFL Health Score of 50.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 48 total violations — 10 critical, 10 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 13, 2026 shows 6 observation rows: 1 critical, 4 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

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?

SOUPERHAPPY has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed sushi rolls and boats containing raw food items not identified and linked to consumer advisory.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed accumulation of rust on clean food equipment shelves above 3CS.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves above 3Cs housing clean food equipment.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed accumulation of rust for reach in freezer across prep table.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time marked sushi rice. Provided TPHC form to operator.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw animal products ( beef, chicken, shrimp, etc) above washed and chopped vegetables (green peppers, mushrooms, onions, etc.) at cookline RIC. Operators placed vegetables above and raw meats bellow.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler by perp line foods not held at 41° or below. Doors not forming tight seal.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 10/01/2023
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Shrimp 50°. Cooked chicken 50°. Cooked seafood 49°. Cooked pork 49°. Plant foods 50°. Reach in cooler in prep area. items since this morning. 2) Sushi rice made last night not discarded after 4 hr time. 2 gallons. Sushi rice made at 11 am not discarded. 2 gallons.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50°. Cooked chicken 50°. Cooked seafood 49°. Cooked pork 49°. Plant foods 50°. Reach in cooler in prep area.
[03F-04-5] 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. Sushi rice made last night not discarded after 4 hr time. 2 gallons. Sushi rice made at 11 am not discarded. 2 gallons.
[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. sushi rice not time marked.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Multiple employees not familiar with requirements for Time Temperature controled for safety : sushi.