What is Sofia Deli & Cafe's health inspection score?

Sofia Deli & Cafe has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sofia Deli & Cafe last inspected?

Sofia Deli & Cafe was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sofia Deli & Cafe have?

Sofia Deli & Cafe has 36 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sofia Deli & Cafe safe to eat at?

Yes, Sofia Deli & Cafe has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Sofia Deli & Cafe serve?

Sofia Deli & Cafe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sofia Deli & Cafe

Name: Sofia Deli & Cafe
Address: 251 EAST MAIN STREET, Mount Kisco, 10549
Rating: 95

251 EAST MAIN STREET, Mount Kisco

Last Inspected: 4/20/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

8 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

4.5

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+17 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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251 EAST MAIN STREET, Mount Kisco, FL 10549

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Violation Timeline

Sep 2023

2 inspections

1 high priority

7 basic

Sep

May 2024

1 inspections

7 basic

Jun 2024

1 inspections

1 basic

Jun

Oct 2025

1 inspections

1 high priority

10 basic

Dec 2025

1 inspections

2 high priority

4 basic

Dec

Mar 2026

1 inspections

1 high priority

2 basic

Apr 2026

1 inspections

Apr

Inspection History

8 records on file

5 Re-Inspection3 Inspection

Apr 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Mar 26

Re-Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (2)

−4 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2

Base deductions−14 pts

Dec 25

Re-Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
14AInsects, rodents present−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−28 pts

Oct 25

Inspection Inspection

1 High10 Basic

11 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (10)

−20 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8AFood 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)−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
14AInsects, rodents present−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
8FImproper thawing procedures used−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−30 pts

Jun 24

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−2 pts

May 24

Inspection Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
8AFood 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)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14CPesticide application not supervised by a certified applicator−2
8FImproper thawing procedures used−2
14AInsects, rodents present−2

Base deductions−14 pts

Sep 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Sep 23

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

5BPotentially 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.−10

Basic (7)

−14 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8AFood 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)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2

Base deductions−24 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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