Sofresh
512 North Franklin St. Ste 100, Tampa, FL 33602 · Permanent Food Service · License 3917875
What drove the grade
Live, small flying insects found 3 live flies in front customer service smoothie area.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 7, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched raw salmon then removed glove to place on flat top grill.than put new gloves on.discussed with manager to use tongs.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 3 live flies in front customer service smoothie area.
Not landing on food
Intermediate1
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Employee fixed
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken thawing in prep sink no water. Employee added water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.green badge boards shelf
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.