SOFRESH MARGARITAVILLE
3232 MARGARITAVILLE BLVD, Kissimmee FL 34747 · 407-988-1977
Last inspected Jul 24, 2026 · 8 visits since August 2023
JAN 25
JUL 25
JAN 26
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw shrimp on rack next to mop sink Operator switched order
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken over raw shrimp on rack next to mop sink Operator switched order
Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna cubes completely thawed in intact ROP packaging on rack near mop sink Operator discarded
No paper towels or mechanical hand drying device provided at handwash sink. At front counter handwashing sink Operator stocked
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.
Show the remaining 6 findings ▾
Spray bottle containing toxic substance not labeled. Bleach bottle hanging from rim of cookline handwashing sink Operator labeled
Bowl or other container with no handle used to dispense food. Cups inside of bulk containers of quinoa and other dry ingredients on dry storage shelf next to mop sink
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. Ahi tuna cubes completely thawed in intact ROP packaging on rack near mop sink - see stop sale Operator discarded
Equipment and utensils not properly air-dried - wet nesting. Several pans on clean dish rack next to three compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout facility
Time/temperature control for safety food thawed in an improper manner. Raw chicken, shrimp, beef, tuna thawing on rack at room temperature near mop sink
Jan 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf with sauces above rice cookers.
Floor soiled/has accumulation of debris. Underneath shelving and at far right corner, old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of hot holding cabinet for rice soiled. Gaskets on maketable reach-in cooler across from grill.
Old labels stuck to food containers after cleaning. Container in walk-in cooler and some on clean dish shelving by triple sink.
Jan 21, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in package in walk in cooler. Not per thawing instructions on package.
Food-contact surface soiled with food debris, mold-like substance or slime. Tan cutting board on cooks line stained.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser at triple sink area not labeled. Operator labeled bottle.
Bowl or other container with no handle used to dispense food. Measuring cup without handle used to dispense quinoa on dry storage rack. Operator moved measuring cup to triple sink to be washed.
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. Mahi thawed in package in walk in cooler. Not per thawing instructions on package.
Employee personal food not properly identified and segregated from food to be served to the public. Grocery bag of onions for employee in walk in cooler. Operator removed items from walk in cooler.
Old food stuck to clean dishware/utensils. Multiple plastic containers on drying rack near triple sink.
Old labels stuck to food containers after cleaning. On multiple containers on drying rack near triple sink.
Wet mop not stored in a manner to allow the mop to dry. In the bucket at mop sink
Jul 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding);; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. quinoa (108F - Reheating) Reheating 45 minutes at 11:50, 108, 2nd temp at 1:20, 130,; rice (130F - Reheating) Reheating 45 minutes at 11:50, 130,2nd temp at 1:20, 146. Per operator placed product in oven for temperature recovery.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In rice, quinoa, and sugar bins in dry storage
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. Raw tuna and raw salmon in walk in cooler.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, speaker and water bottle above make table.
Employee with no hair restraint while engaging in food preparation. Observed employees not wearing any hair restraint while engaged in food preparation
Equipment in poor repair. Ambient temperature of walk in cooler at 47.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple sanitizer buckets with utensils stored in them at 76
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make tables are soiled. Top oven is soiled
Stored food not covered. Sliced carrots in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Next to make table soiled.
Jul 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (48F - Cold Holding);; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding);; udon noodles (48F - Cold Holding); raw tuna (48F); raw salmon (48F - Cold Holding); raw steak (48F - Cold Holding); raw tofu (48F); diced tomatoes (48F); canned corn (48F - Cold Holding); canned black beans (48F - Cold Holding); feta cheese (48F - Cold Holding); goat cheese (48F - Cold Holding); mozzarella cheese (48F - Cold Holding); fresh garlic in oil (48F - Cold Holding); hummas (48F - Cold Holding); pesto sauce (48F- Cold Holding); broccoli (48F - Cold Holding); hard boiled egg (48F - Cold Holding); kale (48F - Cold Holding); shrimp (48F - Cold Holding). Per operator all in walk in cooler overnight.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. quinoa (108F - Reheating) Reheating 45 minutes at 11:50, 108°, 2nd temp at 1:20, 130°,; rice (130F - Reheating) Reheating 45 minutes at 11:50, 130°,2nd temp at 1:20, 146°. Per operator placed product in oven for temperature recovery.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In rice, quinoa, and sugar bins in dry storage
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. Raw tuna and raw salmon in walk in cooler.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, speaker and water bottle above make table.
Employee with no hair restraint while engaging in food preparation. Observed employees not wearing any hair restraint while engaged in food preparation
Equipment in poor repair. Ambient temperature of walk in cooler at 47°.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple sanitizer buckets with utensils stored in them at 76°
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both make tables are soiled. Top oven is soiled
Stored food not covered. Sliced carrots in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Next to make table soiled.
Jan 16, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle degreaser by op sink Operator labeled
Toxic substance/chemical on premise that is not required for the operation of establishment. Fly spray on table by 3 compartment sink
Bowl or other container with no handle used to dispense food. Plastic containers used to scoop rice in storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and sound box on shelf in kitchen Purse and beverage on counter in front area next to napkins and to go bags.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Several in items top I'd make table in kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed apples over orange juice cups in reach in freezer at front counter Unwashed strawberries and mushrooms over cut peppers in walk in cooler
Working containers of food removed from original container not identified by common name. Container of sugar under oven in kitchen
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed splitter
Cutting board has cut marks and is no longer cleanable. Kitchen reach in cooler
No handwashing sign provided at a hand sink used by food employees. Front counter, operator added the sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled.
Unclean building components, attachments or fixtures. Observed hood soiled with grease
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (sink and surafce 170ppm light blue ) Operator refilled reading at 700ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener plus can opener holder dirty
Handwash sink not accessible for employee use at all times. Blacked by sauce cart in back of kitchen Operator removed cart
Bowl or other container with no handle used to dispense food. Measuring cup no handle in raw rice
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent fan dirty with dust back kitchen area
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. Salmon in cooler
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on employee on cook line
Employee with ineffective hair restraint while engaging in food preparation. Employee on cook line hair not kept up
Employee with no hair restraint while engaging in food preparation. Employee on cook line no hair restraint
Equipment and utensils not properly air-dried - wet nesting. Plastic pans in back of kitchen near 3 comp sink
In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and prep table Operator removed then put back
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops with handles touching both products in warmer on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Next to grill station
Wall soiled with accumulated grease, food debris, and/or dust. Next to back door and going onto ceiling little black dirt
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.