MEET SOFIA
140 NE 39 ST #133, Miami FL 33137
Last inspected Feb 12, 2026 · 8 visits since February 2024
FEB 24
JUN 24
OCT 24
APR 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at coffee station.
Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 6 findings ▾
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling tile missing. Observed ceiling tiles missing above ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling by kitchen, prep area and above ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled by coffee station. Observed reach in cooler gasket by kitchen soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher.
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 3 high priority.
3 High priority7 Intermediate19 Basic
Show 29 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee prepared coffee and proceeded to move to another area to serve to customers and came back to coffee station and proceeded to prepare another coffee no hand wash. Coached employee to wash hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw smoked salmon (48F - Cold Holding); milk (45F - Cold Holding); pasteurized liquid eggs (46F - Cold Holding), as per manager open and closed door busy service. Manager put ice for rapid cooling.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400+ppm), manager prepared new solution. Recheck; Triple Sink (Quaternary 300ppm).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open milk container stored inside reach in coolers coffee station not dated, as per employee opened a day prior.
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink at coffee station.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink coffee station. Observed no paper towel at hand sink by ice machine.
No soap provided at handwash sink. Observed no soap at hand sink by ice machine.
Observed oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed oyster tags not marked with last date served.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling tile missing. Observed ceiling tiles missing above ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling by kitchen, prep area and above ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored by ice machine not inverted. Manager inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drinks stored over prep table at coffee station. Employee removed.
Employee eating in a food preparation or other restricted area. Observed employee drinking from an open cup at coffee station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored above containers with flour by dessert preparation area. Employee removed.
Food stored on floor. Observed cooking oil stored on floor by employees bathroom. Observed boxes of ice stored on floor by walk in freezer.
Ice scoop handle in contact with ice. Observed at bar area. Employee stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil scoop ice stored inside a container with water room temperature.
No mop sink or curbed cleaning facility provided at establishment. Observed mop sink blocked not accessible by employees bathroom. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled by coffee station. Observed reach in cooler gasket by kitchen soiled.
Single-service articles improperly stored. Observed SS lids stored on floor inside employee bathroom. Observed SS bowls stored on floor across ice machine. Manager removed.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink slow draining by ware washing area across walk in cooler.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws at bar area not individually wrapped. Manager moved.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind dishwasher.
Wet mop not stored in a manner to allow the mop to dry. Manager stored properly.
Jun 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Ice bucket/shovel stored on floor between uses. Observed 2 ice buckets stored on floor in front of ice machine.
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.
Apr 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked crab legs.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee restroom.
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.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging on food preparation without hair restraint. Employee put on hair restraint.
Food stored on floor. Observed 2 buckets with cooked lobsters stored on floor at prep area.
Ice bucket/shovel stored on floor between uses. Observed 2 ice buckets stored on floor in front of ice machine.
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.
In-use tongs stored on equipment door handle between uses. Observed 3 tongs hanging from oven door handle at cook line.
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.
Soiled dry wiping cloth in use. Observed on prep table at across cook line. Operator removed the towel.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table at salad station.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed for oysters.
Handwash sink used for purposes other than handwashing. Observed spray bottle inside hand sink across walk in cooler door.
No soap provided at handwash sink. Observed ext to cook line. Employee provided the soap.
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.
Bowl or other container with no handle used to dispense food. Observed bowl inside flour containers at prep area. Employee removed the bowls.
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.
Food stored on floor. Observed crab legs stored on walk in freezer floor.
Ice bucket/shovel stored on floor between uses. Observed in front of ice machine.
In-use tongs stored on equipment door handle between uses. Observed on oven door handle at cook line. Employee removed the tongs.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers stored on storage racks.
Wet mop not stored in a manner to allow the mop to dry.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
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.
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.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags.
Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
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.
No soap provided at handwash sink. Observed at hand sink next to puzza area.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
In-use tongs stored on equipment door handle between uses. Observed at cook line on oven doors.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from cook line.
Water leaking from pipe and/or faucet/handle. Observed at three compartment sink.
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
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.
Food stored on floor. Multiple bags ice and potato fry stored on floor in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
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.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon not helds frozen in ROP onsite.
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.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by pizza station and next to backdoor.
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.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On pizza prep table. Operator removed drink.
Food stored on floor. Multiple bags ice and potato fry stored on floor in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.