SOBE VEGAN
401 N FT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954-368-4640
Last inspected Sep 10, 2025 · 7 visits since April 2024
APR 24
MAY 24
DEC 24
FEB 25
SEP 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roach found. 1 live on wall behind reach in freezer by triple sink. Operator exterminated and cleaned the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025025962 | Feb 5, 2025 | Apr 14, 2025 | $200 |
Inspection history
7 visits, newest first
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - soy milk - soft serve - cooling started at 3pm (125-160F - Cooling) at 3:50pm 103-143F. Observed item in tall plastic covered container. Operator placed in shallow pan and placed in walk in to quick chill.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on glove and began cooking with our first washing hands. Reviewed proper hand washing and cook washed hands.
Food placed in soiled container/equipment. Cut tomato and cut pepper stored directly on shelf in reach in flip top at prep area. Operator stored all items properly.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee - Herold P.
Show the remaining 3 findings ▾
Cook with no beard guard/restraint while engaging in food preparation. Cook put on beard guard.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 153F). Advised Operator to set up triple sink sanitizing.
Sanitizer bucket stored on prep table with food processor. Operator stored properly.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects found. Approximately 10 small flying insects in and on large cart next to kitchen prep area flip top. Operator removed cart with fling insects from building. Did not observe ant flying insects land on any food or food contact surfaces.
Roach activity present as evidenced by live roach found. 1 live on wall behind reach in freezer by triple sink. Operator exterminated and cleaned the area.
Dead roaches on premises. Approximately 3 dead under dish machine. Operator cleaned and sanitized the area.
Floor soiled/has accumulation of debris. Under dish machine and triple sink. Under and around cookline equipment. Operator began cleaning during inspection.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. 3 employees without food handler/CFM training. Operator has Food Employee Reporting Agreements. Advised operator to have the certificates filled out for these employees.
No soap provided at handwash sink. 2 cookoine hand sinks and front counter hand sink. Operator replaced.
Buildup of food debris/soil residue on equipment door handles and gaskets. Reach in freezer. Operator cleaned during inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - 2 Sanitizer Buckets (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm.
May 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Butter knife in prep area hand sink. Reviewed proper use of hand sinks. Operator removed.
Ice buildup in reach-in freezer. 4 door drawer freezer.
Nonfood-contact surface soiled with food debris, dirt or dust. Interior - Front counter cabinets.
Opened employee beverage container in a cold holding unit with food to be served to customers. Prep area low boy. Operator removed.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
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 handout to operator.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in crushed garlic. Operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of front counter cabinets.
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.