Sofresh
Last inspected: Feb 4, 2026
70
Score
Sofresh appears in inspection records nine times, starting in 2023. On Feb 4, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “in-use utensil not stored with handle above the top” has been the most frequent reason, cited two times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
70
Oct 30, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
61
May 5, 2025
Routine - Food
No violations found.
100
Mar 5, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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/ PIC - Shanti Crumpler. **Warning**
53A-05-6
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-13-5
Basic - 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. Walk in cooler - Raw salmon . Per operator placed in unit approximately 4 hours ago to thaw. Reviewed proper procedures and operator immediately opened packages. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut kale. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
10-06-5
Basic - Wiping cloth sanitizing solution stored on the floor - Cookline. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
21-38-4
64
Oct 2, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cookline - large flip top - diced tomatoes - ambient cooling approximately 3.5 hours at 3:30pm (51-55F) at 3:50pm 49-50F. At this rate proper ambient cooling will not occur. Advised operator to move to freezer to quick chill. **Corrective Action Taken**
03D-06-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - large flip top - raw tuna stored over ready to eat sauces. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Basic - 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. Walk in cooler - salmon 37F and tuna (still frozen) - per operator placed in unit to thaw this morning. Reviewed proper procedures and operator opened packages. **Corrected On-Site**
06-09-1
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in tofu - grill drawers. Operator removed utensil. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep area - rice/quinoa scoops in water 79F. Operator removed. **Corrected On-Site**
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly. **Corrected On-Site**
21-38-4
52
Feb 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked with mop and mop bucket Operator moved **Corrected On-Site**
31A-09-4
78
Nov 21, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. cutting boards on bane Marie's in kitchen **Warning** - From follow-up inspection 2023-11-21: Observed same. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Not available on site **Warning** - From follow-up inspection 2023-11-21: Observed same. **Time Extended**
50-09-4
90
Aug 17, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over home made siracha in walk in cooler **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by two garbage bins, prep table, and bane Marie. Removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site** **Warning**
31B-02-4
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. **Warning**
53B-01-5
Basic - Ceiling tile missing. Over walk in cooler/prep table **Warning**
36-36-4
Basic - Current Hotel and Restaurant license not displayed. Not available on site **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. cutting boards on bane Marie's in kitchen **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on prep table by kitchen entry way **Warning**
40-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in use in bane Marie with stickers. Removed. **Corrected On-Site** **Warning**
08B-39-4
45
Feb 16, 2023
Food-Licensing Inspection
3 major violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter Hand sink in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at front counter Hand sink in kitchen
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter-74F. Turned on. **Corrected On-Site**
27-16-4
74
Frequently Asked Questions
When was Sofresh last inspected?
The most recent health inspection at Sofresh on file is from Feb 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Sofresh?
Across the inspection record, “in-use utensil not stored with handle above the top” has been cited two times, more than any other issue at Sofresh.
How does Sofresh compare to other restaurants in Fort Lauderdale?
Sofresh most recently scored 70 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Sofresh's inspection record improved over time?
Results have been roughly steady. Inspections at Sofresh have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sofresh means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sofresh inspected?
Based on the inspection history on file, Sofresh is inspected around three times per year on average.
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