MEET SOFIA
140 NE 39 ST #133
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/25/2025
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 employees belonging on prep table across cook line. Operator removed the phone. Corrected On-Site Repeat Violation Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging on food preparation without hair restraint. Employee put on hair restraint. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Observed 2 buckets with cooked lobsters stored on floor at prep area. Repeat Violation Warning
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed 2 ice buckets stored on floor in front of ice machine. Repeat Violation Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between 2 prep tables at cook line. Operator removed the knives. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs hanging from oven door handle at cook line. Repeat Violation Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 125F at cook line operator placed on stove for reheat. **Corrective Action Taken** Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on prep table at across cook line. Operator removed the towel. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table at salad station. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked crab legs. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee restroom. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed sous vide of chicken, as per operator he cooks the chicken at 155F. Observed lamb chops inside ROP as per the date on package 4/15 for more than 48 hrs. Warning
- 01C-05-4:Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
Food safety inspection conducted on 4/25/2025 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 10/22/2024
High Priority
0
Intermediate
4
Basic
7
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside flour containers at prep area. Employee removed the bowls. Corrected On-Site
- 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 employee phone on prep table across cook line. Employee removed the phone. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed crab legs stored on walk in freezer floor. Repeat Violation
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed in front of ice machine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door handle at cook line. Employee removed the tongs. Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers stored on storage racks.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oysters. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle inside hand sink across walk in cooler door. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed ext to cook line. Employee provided the soap. Corrected On-Site Repeat Violation
- 02A-01-4: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. Employee find the poster and displayed at bar. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/22/2024 revealed 11 total violations (0 high priority, 4 intermediate, 7 basic).
Inspection on 6/20/2024
High Priority
2
Intermediate
5
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 08B-38-4:Basic - Food stored on floor. Observed in walk in freezer bag of ice on floor. Observed in walk in cooler, box of chicken on the floor. Chef removed items and stored correctly. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line on oven doors. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed at three compartment sink.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at three compartment sink Quaternary 500ppm+. Employee diluted solution to 200 ppm. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station shredded cheese (47F - Cold Holding). As per chef for 2 hours. Observed at reach in cooler at cook line lobster bites (57F - Cold Holding) as per chef for about 2 hours. Chef placed items into walk in to cool.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand sink at dish washing area blocked by storage racks. Chef moved racks to make sink accessible to wash hands. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sink next to puzza area.
- 02A-01-4: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. Provided manager with poster. Manager posted sign during inspection. Corrected On-Site
Food safety inspection conducted on 6/20/2024 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).
Inspection on 6/20/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Multiple bags ice and potato fry stored on floor in walk-in freezer. Warning - From follow-up inspection 2024-06-20: At time of callback inspection observed box of chicken stored on floor. Chef placed on bottom shelf. **Time Extended** Corrected On-Site
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2024-06-20: At time of callback inspection observed tongs still on oven door **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. Oyster tags not marked with last date served. Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-06-20: At time of callback inspection observed oyster tags not marked with last date sold. Observed oyster tags not in chronological order. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish machine area blocked by 2 rolling racks, buckets stored inside handwash sink. Buckets and containers stored in handwash sinks at bar. Operator removed items from all handwash sinks. Corrected On-Site Warning - From follow-up inspection 2024-06-20: At time of callback inspection observed hand wash sink blocked by drying racks. **Time Extended**
Food safety inspection conducted on 6/20/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 2/21/2024
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On pizza prep table. Operator removed drink. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Multiple bags ice and potato fry stored on floor in walk-in freezer. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled food equipment in three compartment sink, then handled cleaned dishes from dish machine without change gloves and hand wash. Discussed with operator. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon not helds frozen in ROP onsite. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email. **Corrective Action Taken** Warning
- 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days. Oyster tags not marked with last date served. Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish machine area blocked by 2 rolling racks, buckets stored inside handwash sink. Buckets and containers stored in handwash sinks at bar. Operator removed items from all handwash sinks. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by pizza station and next to backdoor. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is doing Reduced Oxygen Packaging raw salmon onsite, also ROP raw meat and poultry then Sous Vide to be served. Observed ROP raw salmon not frozen in ROP and it's not 10k bag. Warning
Food safety inspection conducted on 2/21/2024 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).