Sophia's
Last inspected: Aug 18, 2025
35
Score
The health department has logged 10 inspections at Sophia's, the earliest from 2022. Sophia's was last inspected on Aug 18, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “standing water in bottom of reach-in-cooler”, showing up two times.
Compared to other Hobe Sound restaurants (averaging 78), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Aug 18, 2025
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
35
Aug 4, 2025
Complaint Full
No violations found.
100
Jul 31, 2025
Complaint Full
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
27
Jan 3, 2025
Routine - Food
No violations found.
100
Jan 2, 2025
Routine - Food
6 critical violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in: mashed potatoes (45F - Cooling) at 1:35; cooling since 1/1 at 8:45pm. Observed in pan tightly wrapped in plastic. Advised operator to cool products in shallow uncovered or vented pans in the cooler. See stop sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over herb butter not in commercial packaging at reach in freezer. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw calamari at flip top cooler on cook line. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top flip top cooler: pina colada sauce (49F - Cold Holding); tzatziki sauce (yogurt) (48F - Cold Holding); cook line flip top: beef patties (45F - Cold Holding) Observed overstocked in pan at least 1 inch over fill line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (76F - Hot Holding) Observed in squirt bottle by oven. Per operator, left out over night. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in: mashed potatoes (45F - Cooling) at 1:35; cooling since 1/1 at 8:45pm. Observed in pan tightly wrapped in plastic. Advised operator to cool products in shallow uncovered or vented pans in the cooler. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top flip top cooler: pina colada sauce (49F - Cold Holding); tzatziki sauce (yogurt) (48F - Cold Holding); cook line flip top: beef patties (45F - Cold Holding) Observed overstocked in pan at least 1 inch over fill line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (76F - Hot Holding) Observed in squirt bottle by oven. Per operator, left out over night. See stop sale. **Warning**
03B-01-6
41
Aug 23, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
29-42-4
86
Dec 6, 2023
Complaint Full
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and crab cakes over nuts in cooler at prep area. Operator stored correct. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times next to soda machine. Wall mounted shelf above sink, makes it too difficult and inconvenient to wash hands, has to be removed.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and prep room. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory . Operator printed and displayed on wall. **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory, operator printed advisory and displayed on wall. **Corrected On-Site**
02B-02-5
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler . Tuna was removed from freezer 4 hours ago. Cook removed from package during inspection. **Corrected On-Site**
06-09-1
55
Sep 15, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and Escolar used for sushi rolls; operator was able to show before closing inspection **Corrected On-Site**
01D-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses four hour time for sushi rice at bar ; emailed form and printed during inspection ; **Corrected On-Site**
03F-10-5
Basic - Food stored on floor- spaghetti squash by walk-in cooler Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler by walk-in cooler **Repeat Violation**
29-49-6
70
Jun 21, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
55
Dec 27, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
22-02-4
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 - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus stored above cooked squash in walk-in cooler; operator stored properly; **Corrected On-Site**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
Basic - Employee personal food in reach in cooler at prep area not properly identified and segregated from food to be served to the public. Operator separated. **Corrected On-Site**
08B-49-4
Basic - Standing water in bottom of reach-in-cooler at prep station;
29-49-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) Operator fixed chlorine solution to 50 ppm; **Corrected On-Site**
21-07-4
64
Frequently Asked Questions
When was Sophia's last inspected?
The most recent health inspection at Sophia's on file is from Aug 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sophia's?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited two times, more than any other issue at Sophia's.
How does Sophia's compare to other restaurants in Hobe Sound?
Sophia's most recently scored 35 out of 100, which is lower than the Hobe Sound average of 78.
Has Sophia's inspection record improved over time?
Results have been roughly steady. Inspections at Sophia's have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sophia's 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 Sophia's inspected?
Based on the inspection history on file, Sophia's is inspected around four times per year on average.
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