Sofia Wine Bar

242 East 50 Street
Manhattan, NY 10022
(212) 888-8660

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/06/2019
 
 

At A Glance

Sofia Wine Bar has an average score of 12 from 2 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Sofia Wine Bar consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Sofia Wine Bar has earned a Grade A on all its initial inspections. Well done.

Inspection History

01/18/2023 | Cycle Inspection / Initial Inspection | Score: 12 | A
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
01/18/2023 | Administrative Miscellaneous / Initial Inspection
  1. Failure to display required signage about plastic straw availability.
  2. Failure to post or conspicuously post healthy eating information
  3. Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.
03/10/2020 | Cycle Inspection / Initial Inspection | Score: 12 | Not Graded
  1. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  2. (Critical) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
  3. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

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