DirtyFLRestaurant Inspection Data

SOHAO STREET FARE CAFE

3045 SW 34 ST STE 16

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8778775

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: an employee jacket stored on top of dry seasonings in the storage area.
  • 08B-38-4:Basic - Food stored on floor. Observed: a bus pan of food on the floor of the walk-in freezer.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the chicken at the end of the cook line lacked a time mark. An adjusted time mark was added. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed the cook line pump hand soap was stored over the flip reach-in cooler with food. The soap was moved to the hand wash sink. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal scrub pad in the cook line hand wash sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the 2 kitchen hand wash sink. Napkins were put in place until the paper towels come in. **Corrective Action Taken**

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8831459

  • 46-01-4:- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Observed: the marked Exit past the bathrooms are obscured by a tool cart, sign and a mop bucket. - From follow-up inspection 2024-07-18: No change **Time Extended**

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8829952

  • 35A-03-4:Basic - Dead roaches on premises. Observed 4 dead roaches behind the south wall booths. Following day callback per J. Hentges. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an employee drink stored in the walk-in cooler over guest food.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the small back chest freezer, the lid has scraped and peeling paint.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed: the booths on the South wall have debris behind and in between them. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the back hand wash sink with a food pan in it. This was removed. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of a trainers number or date of birth on multiple certificates.
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed: the marked Exit past the bathrooms are obscured by a tool cart, sign and a mop bucket.

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8569933

  • N/A:No Violations Were Observed

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8454422

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area below the hood filters has an accumulation of cooked on grease.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed: multivitamins stored over food. The vitamins were then stored below. Corrected On-Site
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed fresh salmon in a clear unmarked bag in the walk-in cooler. An employee only sticker was added to this bus pan.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: tofu, recently cut per staff, 48F in the cook line reach-in cooler. This was iced down and dropped 3F in 8 minutes. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the kitchen sanitizer bucket, blacked the test strip. This was diluted to 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the 2 rice holders on the front line have an accumulation of dried food debris on the top edge.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the cook line hand wash sink. Towels were added. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all certifications shown are expired. Warning

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8377457

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: an umbrella stored with dry plant food. The umbrella was moved below. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed: frozen food stored on the floor of the walk-in freezer. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed: plates at the wait station in the dining room are not covered/inverted. Napkins were added until another solution is put in place. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed: food now frozen, not covered in the walk-in freezer. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: a sink full of raw beef intended for thawing, water running, but not being captured. The drain was closed to promote the submerging of product and the water to then flow into the adjoining sink. **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: 4 wet cloths on the cook line not in sanitizing solution. These were placed in a 100 ppm chlorine solution. Corrected On-Site
  • 46-04-4:Exit door locked. For reporting purposes only. Observed: the EXIT door down the bathroom hallway has plastic containers behind the emergency push handle to prevent it from being used as an Exit. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: the dish wash machine at 0 ppm for chlorine. The system was primed and achieved 100 ppm. **Corrective Action Taken**
  • 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: prep staff cutting scallions that would be stored, no gloves. All, staff were redirected to wash hands and put on gloves and they did. 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 stored behind raw beef at the cook line. The items were switched. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the cooked chicken in a food pan at the end of the cook line lacking a 4 hour time mark. An adjusted time mark was placed on the food pan. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: dish soap stored next to bottled sauce on the lowboy reach-in cooler.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Minh does not have a current Certified Food Manager card.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: the primary hand wash sink for the cook line with a metal scrub pad in it. This was removed. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: some certificates are expired.
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed: the EXIT door labeled as such down the bathroom hallway is blocked by new mops and a bucket.