Sofresh
8307 Champions Gate Blvd, Champions Gt, FL 33896 · Permanent Food Service · License 5911820
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 2 complaint inspection6 high priority (2 fixed on the spot), 4 intermediate (2 fixed on the spot), 10 basic-50
- Extension granted on Oct 5Counts in full until a follow-up finds the problems fixed-3
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
14 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
More time given
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
More time given
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Strawberries at front counter
Stop Sale issued due to food not being in a wholesome, sound condition.
Tuna thawing in unopened rop bags
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salmon and tuna temping between 48°F-50°F per operator item was brought from walk in cooler directly placed reach in cooler.Operator placed in walk in cooler for temperature recovery
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shell eggs stored over salmon and tuna at walk in cooler throughout cooks
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Two live roaches in microwave at prep area.Operator killed roaches and discarded microwave
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemicals stored next to agave sweetener at front counter.Operator removed chemicals to under hand washing sink
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed operator handout
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board at front counter on make table Can opener at prep area
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing washing sink at prep area blocked by reach in freezer and had lids in sink.Operator moved all items
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar in clear container at dry storage
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Thawed tuna with directions to remove from rop packaging not followed per manufacturer's guidelines
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed avocados and other unwashed produce stored over dressing and containers of drinks
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoon stored in standing water at 77°F
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Pull out reach in cooler on cooks line Gaskets
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine at front counter
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters on cooks line Gaskets at reach in cooler throughout cooks line
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door at back of kitchen
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling over cooks line
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
Safest restaurants in Champions Gt
No other A-grade restaurants in Champions Gt yet.