SOPHIA'S
11970 SE DIXIE HWY, Hobe Sound FL 33455 · 7722458182
Last inspected Aug 18, 2025 · 8 visits since September 2023
DEC 23
AUG 24
JAN 25
JUL 25
AUG 25
▲ GETTING WORSE
5 inspections trending down, 39 points off where it started.
Live, small flying insects found 2 by prep area, 1 by cook line. Flying insects not seen landing, just buzzing around. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068389 | Aug 18, 2025 | Oct 20, 2025 | $600 |
| 2--2018009344 | Jan 26, 2018 | Mar 14, 2018 | $200 |
Inspection history
8 visits, newest first
Aug 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lobster over buttermilk, raw shrimp over lime juice at flip top cooler on cook line. Raw fish over fully cooked ceviche at walk in cooler. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef over raw whole beef tenderloin at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. table top cooler: ranch dressing (buttermilk) (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place product in reach in freezer to quick chill.
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. Roasted garlic oil, no time mark. Per operator, out of temperature for approximately 30 minutes. Advised operator to place time mark for remaining 3.5 hours.
Show the remaining 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well right side: beer cheese (124F - Hot Holding); tomato sauce (125F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165+F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and black mold like substance. Operator removed to be cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Sanitizer spray bottles stored on hand wash sink at both bars.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard has an accumulation of dust and is blowing directly onto raw bar station.
Old labels stuck to food containers after cleaning. At dish drying rack in prep room.
Aug 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Live, small flying insects found 2 by prep area, 1 by cook line. Flying insects not seen landing, just buzzing around. Advised operator to kill and remove flying insects.
Non-food grade paper/paper towel used as liner for food container. Observed Wiping cloth stored and in direct contact with sushi rice. Operator removed wiping cloth.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over fully cooked octopus reach in freezer by dry storage. Operator stored products properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked shrimp 7/21 at walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line: chicken wings (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Observed overstocked to rim of pan. Operator cut portion in half and stored on lower half of cooler.; at bar: Gorgonzola olives (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Observed in container on top of bar. Advised operator to add to time control.
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. Sushi rice has no time mark. Per operator, out of temperature for approximately 1.75 hours. Operator placed time mark for remaining 2.25 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (116F - Hot Holding); steam table: marinara (126-127F - Hot Holding); brandy mushroom sauce (131F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back on flat top grill to reheat to 165+F
Clam/mussel/oyster tags not marked with last date served. Oyster tags missing last order sold date. Educated operator on proper shellfish tag procedures.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not available at time of inspection. For quaternary sanitizer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Advised operator to correct to 200-400ppm quaternary sanitizer.
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in: mashed potatoes (45F - Cooling) at 1:35; cooling since 1/1 at 8:45pm. Observed in pan tightly wrapped in plastic. Advised operator to cool products in shallow uncovered or vented pans in the cooler. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over herb butter not in commercial packaging at reach in freezer. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw calamari at flip top cooler on cook line. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top flip top cooler: pina colada sauce (49F - Cold Holding); tzatziki sauce (yogurt) (48F - Cold Holding); cook line flip top: beef patties (45F - Cold Holding) Observed overstocked in pan at least 1 inch over fill line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (76F - Hot Holding) Observed in squirt bottle by oven. Per operator, left out over night. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in: mashed potatoes (45F - Cooling) at 1:35; cooling since 1/1 at 8:45pm. Observed in pan tightly wrapped in plastic. Advised operator to cool products in shallow uncovered or vented pans in the cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top flip top cooler: pina colada sauce (49F - Cold Holding); tzatziki sauce (yogurt) (48F - Cold Holding); cook line flip top: beef patties (45F - Cold Holding) Observed overstocked in pan at least 1 inch over fill line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (76F - Hot Holding) Observed in squirt bottle by oven. Per operator, left out over night. See stop sale.
Aug 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.
Dec 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and crab cakes over nuts in cooler at prep area. Operator stored correct.
Handwash sink not accessible for employee use at all times next to soda machine. Wall mounted shelf above sink, makes it too difficult and inconvenient to wash hands, has to be removed.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen and prep room. Operator provided.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory. Operator printed and displayed on wall.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory, operator printed advisory and displayed on wall.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. Tuna was removed from freezer 4 hours ago. Cook removed from package during inspection.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and Escolar used for sushi rolls; operator was able to show before closing inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses four hour time for sushi rice at bar; emailed form and printed during inspection;
Food stored on floor- spaghetti squash by walk-in cooler Operator stored properly
Standing water in bottom of reach-in-cooler by walk-in cooler
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.