SOFI'S CAFE
200 E BROWARD BLVD SE 110, Fort Lauderdale FL 33301 · 954-524-9038
Last inspected Jan 13, 2026 · 6 visits since January 2024
MAY 24
JUL 24
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw ground beef above raw salmon in reach in cooler. Operator properly stored
★ 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--2024049101 | Jul 25, 2024 | Feb 3, 2025 | $200 |
Inspection history
6 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Container of medicine improperly stored. A basket of medicine stored over dry pasta. The medicine was moved to a proper location above the mop sink.
Food stored in a prohibited area. Ketchup, hot sauce, storage bags stored in the restroom. The items were removed.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small flat top grill on the cook line.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 8 findings ▾
Medicine not labeled properly. Prescription medication stored on dry storage shelf above food items. Operator removed and properly stored
Metal stem-type thermometer soiled. Operator cleaned and sanitized
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked hash browns (108F - Hot Holding); cooked sausage (92F - Hot Holding) being held on top of oven for approximately 1 hour. Operator reheated to 180F-190F and placed on top of flat top
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine, instructed operator on proper levels. Operator diluted/remade. Retested at 100ppm chlorine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at 1 door salad flip top cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries, strawberries stored on top shelf above multiple ready to eat foods in 2 door glass reach in cooler. Discussed with operator. Operator reorganized
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill in use in kitchen. No hood system
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Single-service articles improperly stored. At front counter, to go bags stored on floor. Operator moved boxes to shelf
Standing water in bottom of reach-in-cooler. In kitchen in flip top cooler, standing water on bottom of cooler.
Jul 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw salmon in white stand up fridge in kitchen. Operator properly separated
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled in kitchen
Handwash sink not accessible for employee use at all times. Salad bowl blocking employee hand sink. Operator removed
Food stored on floor. Box of lettuce and box of tomatoes stored on floor in kitchen area. Operator properly elevated
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....employee picked dust pan from the floor and then grabbed food container. Employee washed after discussion.
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...employee cutting tomatoes for salad with bare hands, stop sale issue. Operator discarded tomatoes.
Raw animal food stored over or with unwashed produce...raw ground beef with coleslaw, cheese contacting each other at white reach in cooler.operator properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw ground beef above raw salmon in reach in cooler. Operator properly stored
Stop Sale issued due to food not being in a wholesome, sound condition.... 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...employee cutting tomatoes for salad with bare hands,
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles....chlorine 200ppm+++. Operator diluted solution at 100 ppm.
Handwash sink not accessible for employee use at all times...stored cutting board, vegetables, utensils in handwashing sink at kitchen. Operator removed those items.
Handwash sink used for purposes other than handwashing...stored cup, sponge, towel in handwashing sink at front line. Employee removed those things.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked pulled pork was cooked 2 days ago, quinoa was cooked over 24 hours at reach in cooler. Operator date marked.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then picked up several to-go containers and deli paper without washing hands. Reviewed proper hand washing and employee properly washed hands.
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 employee cutting fresh strawberries without wearing gloves. Reviewed proper procedures for no bare hand contact of ready to eat foods. Employee washed hands and put on gloves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. By triple sink - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Handwash sink not accessible for employee use at all times. Hand sink by triple sink blocked with cutting board. Operator removed.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
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.