Sofresh Boynton Beach

522 E Woolbright Rd, Boynton Beach, FL 33435 · Permanent Food Service · License 6023325

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 12 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
2 high priority (1 fixed by the Oct 12 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic
-15
Extension granted on Aug 11, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score83

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

Inspection history

1 inspection · 3 visits

Aug102026

Routine inspection

7 violations found · Inspector came back 2 times

2nd follow-up visitOct 12, 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
1st follow-up visitAug 11, 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.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Flip top by flat top grill: salmon (45°F - Cold Holding); steak (48°F - Cold Holding); cooked noodles (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down products.
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Observed employee Handling raw salmon then scooped cooked quinoa and began assembling ready to eat food items into a serving vessel. Educated employee on proper hand washing procedures. Employee washed hands.
  Fixed on the spot
Intermediate3
- 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. For tuna poke, consumer advisory not present on digital menu board. Printed consumer advisory for operator. Operator posted consumer advisory.
  Fixed on the spot
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  broccoli (74°F - Cooling) at 2:11; cooling since 1:51 - 73°F at 2:44 ; vegetable broth (109°F - Cooling) at 2:18; cooling since 1:48 - 105 at 2:46 Observed in kitchen at ambient temperature. At current rate of cooling products will not reach 70°F within 2 hours. Operator moving products to reach in freezer to quick chill.
  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. Not available at time of inspection.
Basic2
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged tuna at walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Product is still partially frozen. Advised operator to remove from packaging.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary - 50ppm) Operator got fresh quaternary sanitizer, 200ppm.
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.