SOFRESH
505 DURBIN PAVILION DR STE 101, Saint Johns FL 32259 · 904-689-8558
Last inspected Jun 16, 2026 · 8 visits since September 2023
MAY 24
OCT 24
JUN 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Condensation or other drainage not disposed of according to law. Condensation/waste water dripping On to floor in kitchen by non functioning Cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Food items in prep table not time marked. Spoke with manager about time marking all individual containers or create a chart to display food items and time frames for Time as a Public Health control.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on smoothie make table and on cooks line.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employee training certificates are expired per manager only one of those employees are still employed at time of inspection. Manager stated she will get his training completed as soon as possible.
Ceiling tile missing. Missing above shelf near walk in cooler.
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Wet clear pans stacked on shelf in ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on cooler drawers used to store cooked chicken. Fan covers are dusty in the walk in cooler.
Raw fruits/vegetables not washed prior to preparation. Employee cutting bell peppers directly from large box. Spoke with employee about washing fruits and vegetables prior to cutting. Employee discarded all prepped bell peppers and washed new bell peppers to prep for use.
Single-service articles improperly stored. Case of bags stored on floor under first aid kit, multiple single service items stored on floor in hallway near restroom.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of black beans on rack by walk in cooler.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink reading 0ppm, sanitizer bottle for dispenser empty, empty began to change out bottle and empty sink during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (53F - Cold Holding); cooked green beans (51F - Cold Holding) on speed rack in kitchen, per employee rack was taken out about 30 minutes prior to put away truck order in walk in cooler, rack put back in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of standing reach in freezer by walk in cooler have a build up of food debris on bottom of freezer.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by triple sink, dispenser empty, empty began to refill dispenser during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris around back splash of grill tops and side of oven on cook line.
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed onions from bag they came in on make line in kitchen.
Jun 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 10 packets of thawed out Salmon in packets that require to be removed while Frozen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items at reach in cooler / make table left side of kitchen entrance: Cooked chicken 55°, 54°, 55. 3 containers. Raw beef 50° 50°. 3 pieces. Raw salmon 50°. 8 pieces. Raw shrimp 50° 5 packets. Raw shrimp 52°. 10 packets. Items not discarded By end Time as required
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked chicken 55°, 54°, 55°. 3 containers. Raw beef 50° 50°. 3 pieces. Raw salmon 50°. 8 pieces. Raw shrimp 50° 5 packets. Raw shrimp 52°. 10 packets. Items not discarded as required.
Toxic substance/chemical improperly stored. Chemical spray bottle, degreaser, on top. Of reach in cooler / make table. Moved by manager.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
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. 10 packets of thawed out Salmon in packets that require to be removed while Frozen.
Condensation or other drainage not disposed of according to law. Condensation/waste water dripping On to floor in kitchen by non functioning Cooler.
Objectionable odors in kitchen or other areas of the establishment. Foul odor from non functioning cooler. Left side cooler upon entrance to kitchen.
Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on.
Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled reach in cooler. Unit on left side upon. Entrance.
Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Left side of. Kitchen by entrance.
Oct 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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.
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
Toxic substance/chemical improperly stored. Bottle of dish soap stored with clean pan and lids over triple sink in back of kitchen, soap moved.
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.
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.
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.
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.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line closest to front counter.
Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go containers over reach in cooler on cook line.
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.
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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
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
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.
Single-service articles not stored inverted or protected from contamination. Stacks of to go lids and containers at front counter.
Sep 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
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.
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.
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.
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.
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.
Bowl or other container with no handle used to dispense food. In the bulk rice container, plastic portion cup used as a scoop.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior lip of the rice cookers has burnt food debris build up.
Single-service articles improperly stored. In the hallway leading to the restroom, packaged single service items stored on the floor.
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.
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.