SOFRESH
512 North Franklin Street
Tampa, Florida, 33602
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 10/24/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple bags of raw salmon thawing in prep sink in back of kitchen with some parts fully thawed out, employee removed all salmon from packages and placed in walk in cooler. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler door. Around backside of flat top grill on cook line.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed strawberries and cutting through unwashed bananas with the skin still on at front counter.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line closest to front counter.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go containers over reach in cooler on cook line. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and cucumbers over udon in walk in cooler. Unwashed onions over shredded cheese in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (66F - Cold Holding); raw salmon (66F - Cold Holding) thawing out in prep sink in back of kitchen, per employee all items have been there approximately 1 hour, all items taken out of packages and placed in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (131F - Hot Holding); quinoa (127F - Hot Holding) in warming unit under table on make line, per employee both items where placed in warmer less then 1 hours prior, temperature turned up on warmer **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of dish soap stored with clean pan and lids over triple sink in back of kitchen, soap moved. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding raw salmon, raw beef, raw shrimp, and cooked chicken on a 4 hour time frame, but does not have any written procedures.
Food safety inspection conducted on 10/24/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 5/6/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages of fully thawed out raw tuna in walk in cooler. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go lids and containers at front counter. Repeat Violation
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and face with gloved hands the;continued to make food orders without changing gloves and washing hands between tasks.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out raw tuna in walk in cooler. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (51F - Cold Holding); raw shrimp (55F - Cold Holding); raw beef (61F - Cold Holding) in reach in cooler drawer on cook line next to grill in kitchen, per manager drawer has been consistently open for less then 2 hours, ice placed on items, all items retemped below 41F Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. quinoa (122F - Hot Holding) in warming unit under counter on make line in kitchen, per manager quinoa was placed in warmer less then 1 hour prior, temperature of warmer turned up. vegtable stock (122F - Hot Holding) in pot on cook line on stove, per manager heat was turned off less then 1 hour prior, heat turned back on, retemp 211F **Corrective Action Taken**
Food safety inspection conducted on 5/6/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 9/18/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/18/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/15/2023
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the bulk rice container, plastic portion cup used as a scoop.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and Salmon fully thawed in sealed vacuum packaged reduced oxygen packages. Discussed with employee 2017 food code changes and employee cut open all sealed packages. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on the top portion of the flip top reach in cooler closest to the three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior lip of the rice cookers has burnt food debris build up.
- 25-05-4:Basic - Single-service articles improperly stored. In the hallway leading to the restroom, packaged single service items stored on the floor.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On the washboard of the three compartment sink; shrimp, salmon and tuna thawing at ambient air temperature. Operator began to move the items to prep and placed the shrimp under cold running water. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler at the entrance to the cook line from the front counter; tofu (53F - Cold Holding); beef (52F - Cold Holding); salmon (50F - Cold Holding); shrimp (51F - Cold Holding) all stored in the reach in cooler overnight. Operator discarded the products and placed maintenance call. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the entrance to the cook line from the front counter; tofu (53F - Cold Holding); beef (52F - Cold Holding); salmon (50F - Cold Holding); shrimp (51F - Cold Holding) all stored in the reach in cooler overnight. Operator discarded the products and placed maintenance call. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main cook line has build up of food debris on the blade, employee cleaned and sanitized the can opener. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has sink and surface test kit but multi quat connected to the three compartment sink for sanitizer with no quaternary test kit available. Operator ordered a new test kit. **Corrective Action Taken**
- 53B-11-4:Intermediate - Records/documents for required employee training appear to be falsified. Employee food handler training certificates have expiration dates of 5 years. Operator corrected and initialed the dates of expiration to 3 years. Corrected On-Site
Food safety inspection conducted on 9/15/2023 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).