SOFRESH LUTZ
18845 SR 54, Lutz FL 33558 · 917-749-0862
Last inspected Aug 12, 2026 · 8 visits since May 2024
JAN 25
MAY 25
DEC 25
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook rice 125 f in warmer. Management turned the heat up 2nd temp 130 f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with grease buildup on bottom
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cups on prep shelf by spices. Manager discarded
Interior of panini press has accumulation of black substance.
Wood food-contact surface not properly sealed. Observed and sealed wood throughout dish and prep area not sealed
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dust pan then engaged food preparation without washing hand. Discussed with operator and he washed hands properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink and food on prep table. Operator removed it and discarded
Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaged food preparation.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries above cooked chicken in walk in cooler
May 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding; raw shrimp (49F); raw beef (49F); cooked chicken (49F); chopped kale (49F) Items located in flip top cooler on cookline. Temp taken at 2:15. Operator placed items in walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers at clean dish shelf. Operator separated.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in quinoa in chef base. Operator corrected.
No Heimlich maneuver/choking sign posted. Emailed to operator
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee soda bottle in reach in cooler. Operator removed.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook rice 125 f in warmer. Management turned the heat up 2nd temp 130 f
Handwash sink used for purposes other than handwashing. Raw salmon packaged inside hand washing sink. Employee 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. Missing for two employees employees signed at time of inspection
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. Rawsalmom thawing in container than moved to walk in cooler
Employee eating while preparing food. Employee eating on the line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on restaurant boxes. Employee removed
Time/temperature control for safety food thawed in an improper manner. Raw salmon sitting in the handwashing sink in a container. Employee removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cheese and humus in walk in cooler,
May 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: dice tomatoes (51F - Cold Holding); feta (51F - Cold Holding); edamame (50F - Cold Holding); hard boiled egg (48F - Cold Holding) Walk in cooler: cooked chicken (44F - Cold Holding) cooked chicken (45F - Cold Holding). Manager calling for service and had manager put 1/6 pans in make line to help airflow. Advised installing plastic curtains to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by front counter soiled
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. Rop salmon in walk in cooler that was just thawed. Manager cut packs
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.