SOFIA DELI & CAFE

Order for delivery

Inspection history

1. Apr 20, 2026

   ✓

2. Mar 25, 2026

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

3. Dec 16, 2025

   ✕
   6 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Insects, rodents present
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

4. Oct 23, 2025

   ✕
   11 violations

   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Insects, rodents present
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Improper thawing procedures used
   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

5. Jun 14, 2024

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. May 1, 2024

   ✓
   7 violations

   • 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)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Insects, rodents present
   • Improper thawing procedures used
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Pesticide application not supervised by a certified applicator
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

7. Sep 7, 2023

   ✓

8. Sep 5, 2023

   ✕
   8 violations

   • 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.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • 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)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

9. Apr 28, 2022

   ✓
   4 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

10. Apr 14, 2022

    ✕
    11 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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.
    • 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.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • 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.

11. Mar 15, 2021

    ✓
    2 violations

    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

12. Mar 3, 2020

    ✓

13. Feb 26, 2020

    ✕
    7 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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.

14. Mar 11, 2019

    ✓
    4 violations

    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Miscellaneous, Economic Violation, Choking Poster, Training.

15. Feb 12, 2018

    ✕
    9 violations

    • Non food contact surfaces of equipment not clean
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Pesticide application not supervised by a certified applicator
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Insects, rodents present
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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)
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

16. Aug 11, 2017

    ✕
    9 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Insects, rodents present
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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.

17. Jan 25, 2017

    ✓
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

18. Jan 19, 2017

    ✕
    8 violations

    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • 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)
    • Non food contact surfaces of equipment not clean
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • 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.

19. Nov 3, 2016

    ✓
    1 violation

    • Miscellaneous, Economic Violation, Choking Poster, Training.

20. Sep 16, 2016

    ✓

21. Sep 2, 2016

    ✕
    5 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Insects, rodents present
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

22. Aug 19, 2016

    ✕
    7 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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)
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

23. Jan 29, 2016

    ✓
    6 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Pesticide application not supervised by a certified applicator
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

24. Jan 20, 2016

    ✕
    8 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Pesticide application not supervised by a certified applicator
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • 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.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

25. Oct 13, 2015

    ✓
    4 violations

    • Non food contact surfaces of equipment not clean
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces