DirtyFLRestaurant Inspection Data

FARMER GIRL

Based on 4 health inspections, FARMER GIRL in LAKE WORTH has earned a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

1732 N DIXIE HWY

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/30/2025

Inspection #: Visit ID: 13561591

  • 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor on kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In kitchen, containers with sugar and flour not labeled with common name.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw salmon not all commercially packed stored above ready to eat vegetables
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, knife rack has accumulated food debris.

Inspection Date: 7/15/2025

Inspection #: Visit ID: 13459952

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line behind grill area, walls visibly soiled with grease and food debris. Warning - From follow-up inspection 2025-07-15: Same **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink to wash rinse sanitize all dishes until dishmachine is working properly. Warning - From follow-up inspection 2025-07-15: Chlorine sanitizer 0ppm Admin Complaint

Inspection Date: 7/14/2025

Inspection #: Visit ID: 10885096

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line, vacuum sealed fish thawed. See stop sale. Warning
  • 35A-03-4:Basic - Dead roaches on premises. At dry storage, 3 dead roaches Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee belongings-cell phone, keys stored over prep table. Operator removed. Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. At walk in cooler, several food items stored uncovered. Warning
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. At cook line, soiled knife block in use to store clean knives. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line behind grill area, walls visibly soiled with grease and food debris. Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At reach in cooler, tuna salad dated 7/4. At walk in cooler, Tzatziki sauce dated 6/30. See stop sale. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage, can of black beans-dented. See stop sale. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up 3 compartment sink to wash rinse sanitize all dishes until dishmachine is working properly. Warning
  • 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Server coughed into hands then proceeded to touch clean silverware without washing hands. Advised operator of proper handwashing. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At expo line, Server handled dirty dishes then proceeded to touch clean equipment without washing hands. Advised operator of proper hand washing. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee is washing and rinsing dishes at 3 compartment sink with out properly sanitizing. Advised operator to properly wash rinse and sanitize all dishes. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line, vacuum sealed fish thawed. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, tuna salad (45F - Cold Holding); pancake batter with eggs (45F - Cold Holding); French roast batter (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked potatoes (46F - Cold Holding); tzatziki sauce (45F - Cold Holding); cooked lentils (45F - Cold Holding); split pea soup (47F - Cold Holding); roast turkey (46F - Cold Holding) not prepared or portioned today. Operator states items held in unit over 24 hours, see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, tuna salad (45F - Cold Holding); pancake batter with eggs (45F - Cold Holding); French roast batter (46F - Cold Holding); sliced ham (47F - Cold Holding); cooked potatoes (46F - Cold Holding); tzatziki sauce (45F - Cold Holding); cooked lentils (45F - Cold Holding); split pea soup (47F - Cold Holding); roast turkey (46F - Cold Holding) not prepared or portioned today. Operator states items held in unit over 24 hours, see stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, mashed potatoes (122F - Hot Holding). Operator stated items held for approximately 1 hour. Advised operator to reheat product to 165F. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise sauce is offered on menu, but no indication of raw ingredients on menu. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen, reach in cooler, several food items prepared onsite and held over 24 hours, not properly date marked. Advised operator of proper date marking of items prepared onsite and held over 24 hours. Warning

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10819402

  • N/A:No Violations Were Observed