SOFI'S CAFE
With 5 inspections documented, SOFI'S CAFE maintains a 2.0/5 food safety rating in FORT LAUDERDALE. Recent inspections indicate some food safety concerns.
200 E BROWARD BLVD SE 110
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 8/18/2025
Inspection #: Visit ID: 10937202
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at 1 door salad flip top cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries, strawberries stored on top shelf above multiple ready to eat foods in 2 door glass reach in cooler. Discussed with operator. Operator reorganized Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket Corrected On-Site
- 41-22-4:High Priority - Medicine not labeled properly. Prescription medication stored on dry storage shelf above food items. Operator removed and properly stored Corrected On-Site
- 22-12-5:High Priority - Metal stem-type thermometer soiled. Operator cleaned and sanitized Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked hash browns (108F - Hot Holding); cooked sausage (92F - Hot Holding) being held on top of oven for approximately 1 hour. Operator reheated to 180F-190F and placed on top of flat top Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine, instructed operator on proper levels. Operator diluted/remade. Retested at 100ppm chlorine Corrected On-Site
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill in use in kitchen. No hood system
Inspection Date: 3/24/2025
Inspection Date: 7/25/2024
- 08B-38-4:Basic - Food stored on floor. Box of lettuce and box of tomatoes stored on floor in kitchen area. Operator properly elevated Corrected On-Site
- 08A-20-5: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 salmon in white stand up fridge in kitchen. Operator properly separated Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled in kitchen
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Salad bowl blocking employee hand sink. Operator removed Corrected On-Site Repeat Violation
Inspection Date: 5/22/2024
Inspection #: Visit ID: 8590260
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....employee picked dust pan from the floor and then grabbed food container. Employee washed after discussion. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee cutting tomatoes for salad with bare hands , stop sale issue . Operator discarded tomatoes. **Corrective Action Taken** Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce...raw ground beef with coleslaw, cheese contacting each other at white reach in cooler .operator properly stored. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw ground beef above raw salmon in reach in cooler . Operator properly stored Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee cutting tomatoes for salad with bare hands ,
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles....chlorine 200ppm+++. Operator diluted solution at 100 ppm. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...stored cutting board, vegetables, utensils in handwashing sink at kitchen. Operator removed those items. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored cup, sponge, towel in handwashing sink at front line . Employee removed those things . Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked pulled pork was cooked 2 days ago, quinoa was cooked over 24 hours at reach in cooler . Operator date marked. Corrected On-Site
Inspection Date: 1/11/2024
Inspection #: Visit ID: 8354079
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then picked up several to-go containers and deli paper without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting fresh strawberries without wearing gloves. Reviewed proper procedures for no bare hand contact of ready to eat foods. Employee washed hands and put on gloves. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By triple sink - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked with cutting board. Operator removed. Corrected On-Site
- 11-26-1: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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. Corrected On-Site