Sophies Brew House
Last inspected: Feb 16, 2026
82
Score
Public records show six inspections at Sophies Brew House stretching back to 2023. The most recent report on file is from Feb 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Compared to the prior visit, the count dropped from five violations to four.
Proper cold holding temperatures comes up most often, recorded five times in the inspection record.
Restaurants in Exeter average 89, so Sophies Brew House trails the local norm. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 16, 2026
Re-Inspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Ready-to-eat food not date marked
Inspector notes: Turkey was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: Hand sink located in the front area was not in good repair, inspector observed piece missing with exposed wood.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
82
Feb 3, 2026
Routine
1 critical violation. 4 major violations. 3 minor violations. 3 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
Inspector notes: Milk, cream and eggnog was observed held at 48-49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of red biofilm. The food contact surfaces of equipment must be clean to sight and touch. See disposal.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Ham and cheese was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Equipment not in good repair or proper adjustment
Inspector notes: Lowboy located in the front area was not in good repair, ambient observed at 46F. PIC took unit out of service at time of inspection. Establishment to not store TCS foods in unit until serviced and unit reaches an ambient temperature of 41F or below.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Hand sink located in the front area was not in good repair, inspector observed piece missing with exposed wood.
4-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
50
Sep 4, 2024
Re-Inspection
No violations found.
100
Aug 21, 2024
Routine
3 critical violations. 4 major violations. 2 minor violations. 6 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods (see temperature and disposal forms) were observed held at 50-53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC either moved TCS foods to another cold hold unit or voluntarily disposed of TCS foods that had exceeded four hour limit.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Stromboli was observed held at 111 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC chose to cool foods and hold in cold holding unit. Food will be re-heated for immediate service.
3-501.16(A)
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200-400 ppm.
4-501.114
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The front hand wash sink was observed being used as a dump sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the back prep area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and ice machine) were observed with an accumulation of food and biofilm respectively. The food contact surfaces of equipment must be clean to sight and touch. Slicer was cleaned and sanitized and PIC voluntarily disposed of ice.
4-601.11(A)
Food label missing or inaccurate
Inspector notes: Parfaits packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Outer openings not protected against pests
Inspector notes: Doors to the outside, located in the side entrances, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: The flip top prep unit was observed in poor repair (one side not holding adequate ambient temperature due to fan). PIC instructed not to store TCS foods on right side of unit until service is provided.
4-501.11
39
Jul 26, 2023
Re-Inspection
1 major violation.
View 1 violation
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
90
Jun 30, 2023
Routine
2 critical violations. 2 major violations. 2 minor violations. 3 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 43-55 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, gouda cheese was the only item that had been out of temperature for 4 hours. Gouda cheese was voluntarily disposed of (see attached disposal form). Everything else was relocated to another refrigeration unit. Prep unit was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Per person in charge, repair services are scheduled for tomorrow.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 43-47 degrees Fahrenheit in the low boy unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been out of temperature for more than 4 hours. Food was voluntarily disposed of (see attached disposal form). Low boy was taken out of service during time of inspection and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Per person in charge, repair services are scheduled to come tomorrow.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
Ready-to-eat food not date marked
Inspector notes: Deli meats, cheese, and chicken salad were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
55
Frequently Asked Questions
When was Sophies Brew House last inspected?
The most recent health inspection at Sophies Brew House on file is from Feb 16, 2026. The public record contains six inspections in total.
What is the most common violation at Sophies Brew House?
Across the inspection record, proper cold holding temperatures has been cited five times, more than any other issue at Sophies Brew House.
How does Sophies Brew House compare to other restaurants in Exeter?
Sophies Brew House most recently scored 82 out of 100, which is lower than the Exeter average of 89.
Has Sophies Brew House's inspection record improved over time?
Yes. Recent inspections at Sophies Brew House have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about five previously.
What does a low risk rating mean?
A low risk rating at Sophies Brew House 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 Sophies Brew House inspected?
Based on the inspection history on file, Sophies Brew House is inspected around two times per year on average.
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