SOFRESH

Name: SOFRESH
Address: 505 DURBIN PAVILION DR STE 101, ST. JOHNS, FL, 32259, US
Rating: 68.6

505 DURBIN PAVILION DR STE 101, ST. JOHNS, FL 32259

License #6502496

🥗 Healthy/Vegan ℹ️

68.6 Grade F / 100

Failing Health Score

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Latest inspection

June 16, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SOFRESH in ST. JOHNS currently holds an InspectFL Health Score of 68.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 16, 2026. Across those visits, inspectors documented 53 total violations — 18 critical, 8 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 13, 2025

The latest inspection on June 16, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Missing above shelf near walk in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet clear pans stacked on shelf in ware washing area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on cooler drawers used to store cooked chicken. Fan covers are dusty in the walk in cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting bell peppers directly from large box. Spoke with employee about washing fruits and vegetables prior to cutting. Employee discarded all prepped bell peppers and washed new bell peppers to prep for use.
[25-05-4] Single-service articles improperly stored. Case of bags stored on floor under first aid kit, multiple single service items stored on floor in hallway near restroom.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Food items in prep table not time marked. Spoke with manager about time marking all individual containers or create a chart to display food items and time frames for Time as a Public Health control.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on smoothie make table and on cooks line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employee training certificates are expired per manager only one of those employees are still employed at time of inspection. Manager stated she will get his training completed as soon as possible.

Disposition: Warning Issued
[06-09-1] 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. 10 packets of thawed out Salmon in packets that require to be removed while Frozen.
[28-02-4] Condensation or other drainage not disposed of according to law. Condensation/waste water dripping On to floor in kitchen by non functioning Cooler.
[36-64-5] Objectionable odors in kitchen or other areas of the establishment. Foul odor from non functioning cooler . Left side cooler upon entrance to kitchen.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Heavily soiled reach in cooler . Unit on left side upon. Entrance.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler. Left side of. Kitchen by entrance.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 10 packets of thawed out Salmon in packets that require to be removed while Frozen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items at reach in cooler / make table left side of kitchen entrance: Cooked chicken 55°, 54°, 55. 3 containers. Raw beef 50° 50°. 3 pieces. Raw salmon 50°. 8 pieces. Raw shrimp 50° 5 packets. Raw shrimp 52°. 10 packets. Items not discarded By end Time as required
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked chicken 55°, 54°, 55°. 3 containers. Raw beef 50° 50°. 3 pieces. Raw salmon 50°. 8 pieces. Raw shrimp 50° 5 packets. Raw shrimp 52°. 10 packets. Items not discarded as required.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle , degreaser, on top. Of reach in cooler / make table. Moved by manager.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Disposition: Warning Issued
[06-09-1] 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. Multiple bags of raw salmon thawing in prep sink in back of kitchen with some parts fully thawed out, employee removed all salmon from packages and placed in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler door. Around backside of flat top grill on cook line.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed strawberries and cutting through unwashed bananas with the skin still on at front counter.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line closest to front counter.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go containers over reach in cooler on cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and cucumbers over udon in walk in cooler. Unwashed onions over shredded cheese in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (66F - Cold Holding); raw salmon (66F - Cold Holding) thawing out in prep sink in back of kitchen, per employee all items have been there approximately 1 hour, all items taken out of packages and placed in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (131F - Hot Holding); quinoa (127F - Hot Holding) in warming unit under table on make line, per employee both items where placed in warmer less then 1 hours prior, temperature turned up on warmer
[41-10-4] Toxic substance/chemical improperly stored. Bottle of dish soap stored with clean pan and lids over triple sink in back of kitchen, soap moved.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding raw salmon, raw beef, raw shrimp, and cooked chicken on a 4 hour time frame, but does not have any written procedures.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In the bulk rice container, plastic portion cup used as a scoop.
[06-09-1] 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. Tuna and Salmon fully thawed in sealed vacuum packaged reduced oxygen packages. Discussed with employee 2017 food code changes and employee cut open all sealed packages.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on the top portion of the flip top reach in cooler closest to the three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior lip of the rice cookers has burnt food debris build up.
[25-05-4] Single-service articles improperly stored. In the hallway leading to the restroom, packaged single service items stored on the floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On the washboard of the three compartment sink; shrimp, salmon and tuna thawing at ambient air temperature. Operator began to move the items to prep and placed the shrimp under cold running water.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler at the entrance to the cook line from the front counter; tofu (53F - Cold Holding); beef (52F - Cold Holding); salmon (50F - Cold Holding); shrimp (51F - Cold Holding) all stored in the reach in cooler overnight. Operator discarded the products and placed maintenance call.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the entrance to the cook line from the front counter; tofu (53F - Cold Holding); beef (52F - Cold Holding); salmon (50F - Cold Holding); shrimp (51F - Cold Holding) all stored in the reach in cooler overnight. Operator discarded the products and placed maintenance call.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main cook line has build up of food debris on the blade, employee cleaned and sanitized the can opener.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has sink and surface test kit but multi quat connected to the three compartment sink for sanitizer with no quaternary test kit available. Operator ordered a new test kit.
[53B-11-4] Records/documents for required employee training appear to be falsified. Employee food handler training certificates have expiration dates of 5 years. Operator corrected and initialed the dates of expiration to 3 years.