SOFRESH PALM HARBOR
326 E LAKE RD #14, Palm Harbor FL 34685 · 813.334.0724
Last inspected Jul 9, 2026 · 7 visits since August 2023
JUL 24
JAN 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (47F - Cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse strawberries. Discussed with employees the need to use the han was sink for washing hands only.
Raw fruits/vegetables not washed prior to preparation. Apples sliced before washed and stickers removed. Sticker cut through. Discussed the importance of of washing produce and removing the stickers before preparing them.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from the original container not labeled with common name.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner.
Aug 6, 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 ▾
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 being thawed on the counter without being removed from its ROP packaging. Discussed the need to follow manufacturer's instructions on proper thawing of fish in ROP packaging to avoid thre growth of bacteria.Raw tuna 39F thawing,see stop sale.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp being thawed on the counter at room temperature. Discussed proper thawing techniques. Operator placed shrimp under cool running water
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler: cooked rice (47F - Cooling). Rice was cooked yesterday and placed in the walk in cooler in a covered, large pan. Operator states the last time they checked the temperature was yesterday and the rice was at 52F. Discussed proper cooling procedures with operator. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (47F - Cooling)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (130F - Hot Holding) operator reheated to a minimum of 165F.
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 employee reporting agreement for employees Malik and Jan. Discussed with manager.
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. Missing proof of training for one employee Jan who has been employed for longer than 60 days.
Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint. Employee put on hat.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching chicken and cooked quinoa. Operator removed scoops.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plant Foods (171F - Hot Holding) chicken was reheated less than 4 hours ago. Operator reheated to 171F
Handwash sink not accessible for employee use at all times. Blender container in handwash sink behind front counter. Employee relocated
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on bottom shelf of prep table next to fruit/vegetable sliced. Operator relocated
Employee with no hair restraint while engaging in food preparation. Employee making smoothies with no hair restraint. All employees now wearing hairnets or hats
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching chicken in cooler drawer on cookline. Operator relocated
Nonfood-contact surface soiled with dust. Fan in walk in cooler. Operator cleaned and sanitized
Working containers of food removed from original container not identified by common name. Squeeze bottles of broth and oil on cookline. Operator labeled
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands only 7 seconds, total hand wash 11 seconds, discussed proper hand wash with operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breast (126F - Hot Holding), operator discarded.
Food-contact surface soiled with food debris. White cutting board at lift top on cook line stained.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved beverage.
Employee with no hair restraint while engaging in food preparation. Cook not wearing hair restraint.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop and handle in quinoa. Operator took handle out of food.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At front counter, on floor under hand wash sink
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table. Operator moved towel
Working containers of food removed from original container not identified by common name. Squirt bottle on cook line not labeled.operator put stickers with names and dates
Aug 9, 2023Inspection 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 ▾
Cutting board has cut marks and is no longer cleanable. Small green cutting board behind front counter
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles of utensils touching cooked chicken and rice. Handles removed from food
Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing food that has been removed from its original container was not labeled.
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.