SOPHIA'S

Name: SOPHIA'S
Address: 11970 SE DIXIE HWY, HOBE SOUND, FL, 33455, US
Rating: 90.1

11970 SE DIXIE HWY, HOBE SOUND, FL 33455

License #5301356

90.1 Grade B / 100

Solid Health Score

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Quick take

SOPHIA'S in HOBE SOUND currently holds an InspectFL Health Score of 90.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on August 18, 2025. Across those visits, inspectors documented 19 total violations — 12 critical, 4 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 4, 2025

The latest inspection on August 18, 2025 shows 9 observation rows: 5 critical, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris and black mold like substance. Operator removed to be cleaned and sanitized.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard has an accumulation of dust and is blowing directly onto raw bar station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer spray bottles stored on hand wash sink at both bars.
[16-46-4] Old labels stuck to food containers after cleaning. At dish drying rack in prep room.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw lobster over buttermilk, raw shrimp over lime juice at flip top cooler on cook line. Raw fish over fully cooked ceviche at walk in cooler. Operator stored all products properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef over raw whole beef tenderloin at walk in cooler. Operator stored products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. table top cooler: ranch dressing (buttermilk) (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place product in reach in freezer to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well right side: beer cheese (124F - Hot Holding); tomato sauce (125F - Hot Holding) Per operator, out of temperature for approximately 2.5 hours. Operator returned to stove to reheat to 165+F
[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. Roasted garlic oil, no time mark. Per operator , out of temperature for approximately 30 minutes. Advised operator to place time mark for remaining 3.5 hours.

Disposition: Warning Issued
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not available at time of inspection. For quaternary sanitizer.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Advised operator to correct to 200-400ppm quaternary sanitizer.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags missing last order sold date. Educated operator on proper shellfish tag procedures.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon not in commercial packaging over fully cooked octopus reach in freezer by dry storage. Operator stored products properly.
[35A-02-7] Live, small flying insects found 2 by prep area, 1 by cook line. Flying insects not seen landing, just buzzing around. Advised operator to kill and remove flying insects.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line: chicken wings (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Observed overstocked to rim of pan. Operator cut portion in half and stored on lower half of cooler.; at bar: Gorgonzola olives (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Observed in container on top of bar. Advised operator to add to time control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (116F - Hot Holding); steam table: marinara (126-127F - Hot Holding); brandy mushroom sauce (131F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back on flat top grill to reheat to 165+F
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed Wiping cloth stored and in direct contact with sushi rice. Operator removed wiping cloth.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked shrimp 7/21 at walk in cooler. See stop sale.
[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. Sushi rice has no time mark. Per operator , out of temperature for approximately 1.75 hours. Operator placed time mark for remaining 2.25 hours.

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