Sofresh Palm Harbor
Last inspected: Feb 2, 2026
95
Score
Sofresh Palm Harbor has been inspected eight times since 2022. On Feb 2, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to three violations per visit.
The pattern that stands out is “in-use utensil not stored with handle above the top”, which has been cited three times.
Compared to the broader Palm Harbor restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Time/temperature control for safety food thawed in an improper manner. **Repeat Violation**
06-01-5
95
Aug 6, 2025
Routine - Food
2 minor violations.
View 2 violations
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.. Raw tuna being thawed on the counter without being removed from its ROP packaging. Discussed the need to follow manufacturer's instructions on proper thawing of fish in ROP packaging to avoid thre growth of bacteria.Raw tuna 39F thawing,see stop sale.
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being thawed on the counter at room temperature. Discussed proper thawing techniques. Operator placed shrimp under cool running water **Corrective Action Taken**
06-01-5
90
Jan 28, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler: cooked rice (47F - Cooling). Rice was cooked yesterday and placed in the walk in cooler in a covered, large pan. Operator states the last time they checked the temperature was yesterday and the rice was at 52F. Discussed proper cooling procedures with operator. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (47F - Cooling)
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (130F - Hot Holding) operator reheated to a minimum of 165F. **Corrected On-Site**
03B-01-6
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. Missing employee reporting agreement for employees Malik and Jan. Discussed with manager.
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. Missing proof of training for one employee Jan who has been employed for longer than 60 days.
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint. Employee put on hat. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching chicken and cooked quinoa. Operator removed scoops. **Corrected On-Site** **Repeat Violation**
10-06-5
47
Jul 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
61
Jan 25, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands only 7 seconds, total hand wash 11 seconds, discussed proper hand wash with operator
12A-17-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breast (126F - Hot Holding), operator discarded. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris. White cutting board at lift top on cook line stained .
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraint.
13-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop and handle in quinoa. Operator took handle out of food. **Corrected On-Site**
10-06-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At front counter, on floor under hand wash sink **Corrected On-Site**
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table. Operator moved towel **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Squirt bottle on cook line not labeled.operator put stickers with names and dates **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved beverage. **Corrected On-Site**
12B-07-4
50
Aug 9, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. Small green cutting board behind front counter
14-09-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles of utensils touching cooked chicken and rice. Handles removed from food **Corrected On-Site**
10-06-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing food that has been removed from its original container was not labeled.
02D-01-5
86
Mar 23, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. - soiled ladles stored in front counter hand wash sink- reviewed with manager that hand wash sinks are for washing hands only - manager removed ladles from hand wash sink **Corrected On-Site**
31A-11-4
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.
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.
53B-13-5
Basic - Raw fruits/vegetables( sweet potatoes) not washed prior to preparation in back food prep area - reviewed with employee- employee then properly prepped sweet potatoes **Corrected On-Site**
08B-39-4
70
Oct 20, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
78
Frequently Asked Questions
When was Sofresh Palm Harbor last inspected?
The most recent health inspection at Sofresh Palm Harbor on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Sofresh Palm Harbor?
Across the inspection record, “in-use utensil not stored with handle above the top” has been cited three times, more than any other issue at Sofresh Palm Harbor.
How does Sofresh Palm Harbor compare to other restaurants in Palm Harbor?
Sofresh Palm Harbor most recently scored 95 out of 100, which is higher than the Palm Harbor average of 74.
Has Sofresh Palm Harbor's inspection record improved over time?
Yes. Recent inspections at Sofresh Palm Harbor have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Sofresh Palm Harbor 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 Sofresh Palm Harbor inspected?
Based on the inspection history on file, Sofresh Palm Harbor is inspected around two times per year on average.
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