SOFRESH BOYNTON BEACH
522 E WOOLBRIGHT RD, Boynton Beach FL 33435 · 561.668.1455
Last inspected Aug 11, 2026 · 3 visits since May 2026
MAY 26
AUG 26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by flat top grill: salmon (45F - Cold Holding); steak (48F - Cold Holding); cooked noodles (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down products.
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Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Aug 11, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. Not available at time of inspection.
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee Handling raw salmon then scooped cooked quinoa and began assembling ready to eat food items into a serving vessel. Educated employee on proper hand washing procedures. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by flat top grill: salmon (45F - Cold Holding); steak (48F - Cold Holding); cooked noodles (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down products.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. broccoli (74F - Cooling) at 2:11; cooling since 1:51 - 73F at 2:44; vegetable broth (109F - Cooling) at 2:18; cooling since 1:48 - 105 at 2:46 Observed in kitchen at ambient temperature. At current rate of cooling products will not reach 70F within 2 hours. Operator moving products to reach in freezer to quick chill.
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. Not available at time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For tuna poke, consumer advisory not present on digital menu board. Printed consumer advisory for operator. Operator posted consumer advisory.
Commercially processed reduced oxygen packaged tuna at walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Product is still partially frozen. Advised operator to remove from packaging.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary - 50ppm) Operator got fresh quaternary sanitizer, 200ppm.
May 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding units throughout front counter and kitchen areas.
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.