Sofresh Carrollwood

14398 N Dale Mabry Hwy, Carrollwood, FL 33618 · Permanent Food Service · License 3918748

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 7, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 7 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
2 high priority (fixed by the Aug 7 follow-up), 2 intermediate (fixed on the spot), 11 basic (1 repeat)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug62026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Right side cook make line cooler: diced tomatoes 45f cold holding, Goat cheese 45f cold holding, Edamame 45f cold holding, Hummus 45f cold holding, Seaweed 48f cold holding, Hard boiled eggs 49f cold holding, Feta 47f cold holding Cut lettuce 49f cold holding Cut spinach 51f cold holding Shredded mozzarella 48f cold holding Operator stated product was left in cooler overnight and ambient thermometer showed cooler at 46f. See stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Right side cook make line cooler: diced tomatoes 45f cold holding, Goat cheese 45f cold holding, Edamame 45f cold holding, Hummus 45f cold holding, Seaweed 48f cold holding, Hard boiled eggs 49f cold holding, Feta 47f cold holding Cut lettuce 49f cold holding Cut spinach 51f cold holding Shredded mozzarella 48f cold holding Operator stated product was left in cooler overnight and ambient thermometer showed cooler at 46f. See stop sale issued.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Raw tuna on menu with no consumer advisory on main menu. Discussed with manager and printed out consumer advisory page and operator taped for customers view.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels in hand wash sink next to rice cooker and make line. Manager corrected.
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Premade waters and juices in display case.
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed edamame and chicken tenders thawing at room temperature. Discussed with operator different methods permitted. Operator put chicken tenders in the cooler and put edamame in running water to thaw.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee food next to establishment's food on top shelf in walk in cooler and instructed operator to keep all employee food in a separate container and labeled.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Sani bucket tested at 0ppm. Manager remade bucket and it tested at 200ppm Observed sanitizer bucket stored next to single use items in front serving area.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed racks in walk in cooler were soiled with debris. Discussed with operator. Observed cabinets in front serving area accumulated debris. Gaskets in cook make line had build up of food and debris.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in a bathroom, locker room or mechanical room.
  Observed metal pans and strainer in front of toilet in employee bathroom. Discussed proper storage and cleaning/sanitizing of all of the equipment.
- Code 25, Single-service items: Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
  Observed employee bathroom had portion cups, paper towels, and wrapped straws on shelves. Discussed with operator better storage options.
  Reuse of single-service or single-use articles.
  Observed sugar in tzatziki sauce container.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking out of faucet in hand wash sink in front of store. Observed sprayer in three compartment sink remained on unless faucet was off. Constantly spraying while sink is on.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Discussed with manager.
  Garbage on the ground and/or pad around dumpster.
  Observed debris and open trash bag on ground around dumpster.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.