Soho Kitchen
3020 N Federal Hwy Ste 13, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1626491
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Smoked salmon stored over container of cooked brown rice. Operator stored properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
1. Raw ground beef over whole muscle, operator stored properly.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink, splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
1. Prep area Sanitizer Bucket (Chlorine 200+ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm)
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
1. Cooked brown rice per operator made 09-12 not date marked, operator dated.
Code 16, Dishwashing facilities and test kits: No high temp and quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
1. Cases of water stored on floor by rear exit door.
Fixed on the spot
Code 21, Wiping cloths and linens: Two wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean stored on cookline counter top.
Operator removed.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
1. Plastic container observed wet nesting on shelf above triple sink. Operator stored properly to dry.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.