New York City, NY - A scheduled inspection at Sofia Mexican Restaurant on 08/05/2025 documented several health code infractions.
Situated at 187 Suydam Street Brooklyn Ny in Bushwick, the restaurant serves a diverse clientele in one of New York City's bustling districts.
Inspectors documented: "02g. Cold TCS food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) TCS foods held above required temperatures excep." This finding indicates a need for compliance with established food safety protocols.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per FDA Temperature Safety Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to pest control, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| Council District | 34 |
| BBL | 3032080035 |
| BORO | Brooklyn |
| CUISINE DESCRIPTION | Mexican |
| BIN | 3325443 |
| INSPECTION DATE | 08/05/2025 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.700012129513 |
| ACTION | Violations were cited in the following area(s). |
| Longitude | -73.925800690435 |
| STREET | SUYDAM STREET |
| NTA | BK78 |
| CAMIS | 50003178 |
| BUILDING | 187 |
| Community Board | 304 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| GRADE | A |
| GRADE DATE | 08/05/2025 |
| Census Tract | 042300 |
| ZIPCODE | 11221 |
| SCORE | 10 |
| DBA | SOFIA MEXICAN RESTAURANT |
| PHONE | 3476662592 |
| VIOLATION CODES | 02G; 10F |
| ALL VIOLATIONS | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. || 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. | 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
