SOPOONG

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Inspection history

1. Mar 20, 2026

   ✓

2. Aug 12, 2025

   ✓

3. Apr 1, 2025

   ✓

4. Aug 28, 2024

   ✓

5. Aug 14, 2024

   ✕
   1 violation

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

6. Mar 14, 2024

   ✓

7. Oct 25, 2023

   ✓

8. Sep 5, 2023

   ✕
   2 violations

   • Improper thawing procedures used
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

9. Mar 28, 2023

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Improper thawing procedures used

10. Nov 9, 2022

    ✓
    1 violation

    • Improper thawing procedures used

11. Apr 19, 2022

    ✓
    1 violation

    • Improper thawing procedures used

12. Nov 17, 2021

    ✓

13. Oct 27, 2021

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

14. Mar 18, 2021

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

15. Sep 9, 2019

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

16. Feb 27, 2019

    ✓

17. Oct 30, 2018

    ✓

18. Oct 17, 2018

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

19. Jul 11, 2018

    ✓

20. May 31, 2018

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

21. May 1, 2018

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.