NARBONA FARM MARKET
260 CRANDON BLVD # 35
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
1
Intermediate
5
Basic
5
Total
11
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed produce orange case on floor by entrance of ice cream area. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink by dishwasher and mop sink. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen preparation tables.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked ground beef (52F - Cold Holding); butter (52F - Cold Holding) inside reach in cooler by cook line stacked above top of pan, as per person in charge for approximately 1 hour prior. Advised person in charge about placing the correct portion in each plastic container. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside handwashing sink by mop sink, operator removed. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chlorine or quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by dishwasher machine, operator replaced. Corrected On-Site Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for empadas with date marking but no written procedures. Sent to operator via email.
Food safety inspection conducted on 1/28/2025 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 8/15/2024
High Priority
2
Intermediate
4
Basic
12
Total
18
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at shelf on top of reach in cooler by kitchen entrance not inverted.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of reach in cooler by cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets inside reach in cooler by kitchen entrance in disrepair.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Observed oil container on floor next to hand washing sink at cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at front counter where ice creams are stored.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at reach in cooler by cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink at dishwasher area. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at drain boards at dishwasher area. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed ice cream different flavors inside reach in freezer not covered.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves to begin cutting lettuce, no hand washing prior. Coached employee on correct procedures, employee washed hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cherry tomatoes (49F - Cold Holding); Cooked ground beef (52F - Cold Holding) inside reach in cooler by kitchen entrance. As per operator products were placed inside reach in cooler for approximately 1 hour prior, advised operator to place ziplock bags with ice for rapid cooling.
- 16-37-1:Intermediate - Expired quaternary chemical test kit on 12-2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cups stored inside handwashing at dishwasher area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at dishwasher area. Observed at handwashing sink by bar area. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink at dishwasher area. Repeat Violation
Food safety inspection conducted on 8/15/2024 revealed 18 total violations (2 high priority, 4 intermediate, 12 basic).
Inspection on 2/9/2024
High Priority
0
Intermediate
6
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 36-62-4:Basic - Light not functioning. Observed in kitchen area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed exterior of reach in coolers soiled. Observed cookline soiled with accumulated old food debris.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 14-12-4:Basic - Utensils in poor condition. Observed some utensils cracked/ missing handle observed in flour container at front service station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other grains missing labels.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in coolers at cook line soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available.
Food safety inspection conducted on 2/9/2024 revealed 16 total violations (0 high priority, 6 intermediate, 10 basic).
Inspection on 2/9/2024
High Priority
1
Intermediate
7
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-02-09: Basic - Buildup of food debris/soil residue on equipment door handles. **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2024-02-09: Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2024-02-09: Basic - No handwashing sign provided at a hand sink used by food employees. **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels. - From follow-up inspection 2024-02-09: Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels. **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream. - From follow-up inspection 2024-02-09: High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled. - From follow-up inspection 2024-02-09: Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area. - From follow-up inspection 2024-02-09: Intermediate - Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area. **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2024-02-09: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-02-09: Intermediate - No probe thermometer provided to measure temperature of food products. **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - From follow-up inspection 2024-02-09: Intermediate - No soap provided at handwash sink. **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds empanadas under time. No written procedures available. - From follow-up inspection 2024-02-09: At the time of the inspection observed establishment not holding food under time. **Time Extended** **Corrective Action Taken**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available. - From follow-up inspection 2024-02-09: Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available. **Time Extended**
Food safety inspection conducted on 2/9/2024 revealed 12 total violations (1 high priority, 7 intermediate, 4 basic).
Inspection on 12/12/2023
High Priority
2
Intermediate
9
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored touching quinoa at front salad station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked garbanzo beans and corn thawing at room temperature at front service station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and other food items missing labels.
- 03G-04-5:High Priority - Fish not held frozen entire time. Observed commercially processed tuna kept in reduced oxygen packaged bag while thawing.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over open containers of heavy cream.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hand out to operator. Operator printed and posted.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler across from cookline soiled. Observed food containers soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At the time of the inspection observed metal container stored in hand sink at front service area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. At the time of the inspection provided form to operator. Operator printed and all staff signed. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds empanadas under time. No written procedures available.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals chicken, fish and beef. As per chef items are vacuum sealed and maint for approximately three plus days. No HACCP plan available.
Food safety inspection conducted on 12/12/2023 revealed 18 total violations (2 high priority, 9 intermediate, 7 basic).
Additional Information
Contact Information
Phone: (786) 796-1400
Website: http://keybiscayne.narbona.com/
Google Rating
★★★★½ (4.8/5)
(725 reviews)Price Level
$$
Opening Hours
Monday:11:00 AM – 10:00 PM
Tuesday:11:00 AM – 10:00 PM
Wednesday:11:00 AM – 10:00 PM
Thursday:11:00 AM – 10:00 PM
Friday:11:00 AM – 10:30 PM
Saturday:9:00 AM – 10:30 PM
Sunday:9:00 AM – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025