Sofresh
Last inspected: Dec 8, 2025
47
Score
Going back to 2023, Sofresh has eight inspections in the public record. The most recent report on file is from Dec 8, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around six violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 69, which Sofresh's 47 doesn't quite reach. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of black beans on rack by walk in cooler. **Repeat Violation** **Admin Complaint**
01B-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink reading 0ppm, sanitizer bottle for dispenser empty, empty began to change out bottle and empty sink during inspection. **Corrective Action Taken**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (53F - Cold Holding); cooked green beans (51F - Cold Holding) on speed rack in kitchen, per employee rack was taken out about 30 minutes prior to put away truck order in walk in cooler, rack put back in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of standing reach in freezer by walk in cooler have a build up of food debris on bottom of freezer.
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by triple sink, dispenser empty, empty began to refill dispenser during inspection. **Corrective Action Taken**
31B-06-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed onions from bag they came in on make line in kitchen. **Repeat Violation**
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris around back splash of grill tops and side of oven on cook line.
23-03-4
47
Jun 13, 2025
Routine - Food
No violations found.
100
Jun 11, 2025
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. **Warning**
29-42-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , degreaser, on top. Of reach in cooler / make table. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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. Cooked chicken 55°, 54°, 55°. 3 containers. Raw beef 50° 50°. 3 pieces. Raw salmon 50°. 8 pieces. Raw shrimp 50° 5 packets. Raw shrimp 52°. 10 packets. Items not discarded as required. **Warning**
03F-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items at reach in cooler / make table left side of kitchen entrance: Cooked chicken 55°, 54°, 55. 3 containers. Raw beef 50° 50°. 3 pieces. Raw salmon 50°. 8 pieces. Raw shrimp 50° 5 packets. Raw shrimp 52°. 10 packets. Items not discarded By end Time as required **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 packets of thawed out Salmon in packets that require to be removed while Frozen. **Warning**
01B-13-4
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. 10 packets of thawed out Salmon in packets that require to be removed while Frozen. **Repeat Violation**
06-09-1
Basic - Condensation or other drainage not disposed of according to law. Condensation/waste water dripping On to floor in kitchen by non functioning Cooler.
28-02-4
Basic - Objectionable odors in kitchen or other areas of the establishment. Foul odor from non functioning cooler . Left side cooler upon entrance to kitchen.
36-64-5
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled reach in cooler . Unit on left side upon. Entrance. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Left side of. Kitchen by entrance.
29-49-6
35
Oct 24, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (66F - Cold Holding); raw salmon (66F - Cold Holding) thawing out in prep sink in back of kitchen, per employee all items have been there approximately 1 hour, all items taken out of packages and placed in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (131F - Hot Holding); quinoa (127F - Hot Holding) in warming unit under table on make line, per employee both items where placed in warmer less then 1 hours prior, temperature turned up on warmer **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottle of dish soap stored with clean pan and lids over triple sink in back of kitchen, soap moved. **Corrected On-Site**
41-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding raw salmon, raw beef, raw shrimp, and cooked chicken on a 4 hour time frame, but does not have any written procedures.
03F-10-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and cucumbers over udon in walk in cooler. Unwashed onions over shredded cheese in walk in cooler.
08B-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go containers over reach in cooler on cook line. **Repeat Violation**
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line closest to front counter.
22-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed strawberries and cutting through unwashed bananas with the skin still on at front counter.
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler door. Around backside of flat top grill on cook line.
23-03-4
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. Multiple bags of raw salmon thawing in prep sink in back of kitchen with some parts fully thawed out, employee removed all salmon from packages and placed in walk in cooler. **Corrected On-Site** **Repeat Violation**
06-09-1
43
May 6, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and face with gloved hands the;continued to make food orders without changing gloves and washing hands between tasks.
12A-25-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. quinoa (122F - Hot Holding) in warming unit under counter on make line in kitchen, per manager quinoa was placed in warmer less then 1 hour prior, temperature of warmer turned up. vegtable stock (122F - Hot Holding) in pot on cook line on stove, per manager heat was turned off less then 1 hour prior, heat turned back on, retemp 211F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (51F - Cold Holding); raw shrimp (55F - Cold Holding); raw beef (61F - Cold Holding) in reach in cooler drawer on cook line next to grill in kitchen, per manager drawer has been consistently open for less then 2 hours, ice placed on items, all items retemped below 41F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go lids and containers at front counter. **Repeat Violation**
25-06-4
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. 3 packages of fully thawed out raw tuna in walk in cooler. **Repeat Violation**
06-09-1
50
Sep 18, 2023
Routine - Food
No violations found.
100
Sep 15, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler at the entrance to the cook line from the front counter; tofu (53F - Cold Holding); beef (52F - Cold Holding); salmon (50F - Cold Holding); shrimp (51F - Cold Holding) all stored in the reach in cooler overnight. Operator discarded the products and placed maintenance call. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the entrance to the cook line from the front counter; tofu (53F - Cold Holding); beef (52F - Cold Holding); salmon (50F - Cold Holding); shrimp (51F - Cold Holding) all stored in the reach in cooler overnight. Operator discarded the products and placed maintenance call. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Records/documents for required employee training appear to be falsified. Employee food handler training certificates have expiration dates of 5 years. Operator corrected and initialed the dates of expiration to 3 years. **Corrected On-Site**
53B-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main cook line has build up of food debris on the blade, employee cleaned and sanitized the can opener. **Corrected On-Site**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has sink and surface test kit but multi quat connected to the three compartment sink for sanitizer with no quaternary test kit available. Operator ordered a new test kit. **Corrective Action Taken**
16-32-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk rice container, plastic portion cup used as a scoop.
14-01-5
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. Tuna and Salmon fully thawed in sealed vacuum packaged reduced oxygen packages. Discussed with employee 2017 food code changes and employee cut open all sealed packages. **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on the top portion of the flip top reach in cooler closest to the three compartment sink.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior lip of the rice cookers has burnt food debris build up.
23-03-4
Basic - Single-service articles improperly stored. In the hallway leading to the restroom, packaged single service items stored on the floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. On the washboard of the three compartment sink; shrimp, salmon and tuna thawing at ambient air temperature. Operator began to move the items to prep and placed the shrimp under cold running water. **Corrected On-Site**
06-01-5
41
Mar 31, 2023
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At time of licensing inspection no paper towels in the hand wash sink towel dispenser. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted. At time of licensing inspection no choking poster available. Operator has a sign in the mail. **Corrective Action Taken**
51-13-4
Basic - Covered waste receptacle not provided in women's bathroom. In the unisex restrooms, no covered receptacle available.
32-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf over the three compartment sink, clean metal containers not inverted or covered for protection. Operator inverted the metal containers. **Corrected On-Site**
24-05-4
78
Frequently Asked Questions
When was Sofresh last inspected?
The most recent health inspection at Sofresh on file is from Dec 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Sofresh?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sofresh.
How does Sofresh compare to other restaurants in St. Johns?
Sofresh most recently scored 47 out of 100, which is lower than the St. Johns average of 69.
Has Sofresh's inspection record improved over time?
Results have been roughly steady. Inspections at Sofresh have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sofresh means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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