Sofresh Soho
533 South Howard Ave. #8, Tampa, FL 33606 · Permanent Food Service · License 3917526
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (fixed on the spot), 1 intermediate, 2 basic-8
- Safety score92
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 visitOct 27, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. -Tested at 0 ppm. Employee emptied and refilled. Retested at 200 ppm.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
-Discussed with manager
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-Observed container of sugar with no label. Manager corrected.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-Observed utensil handle touching sunflower seeds. Employee corrected.
Fixed on the spot
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.