DirtyFLRestaurant Inspection Data

FARMERS TABLE

951 US HWY 1

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8670562

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-05-10: **Time Extended**

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8604655

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in flour on cooling rack Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep table at end of cook line Vents in chefs walk in cooler Produce walk in cooler Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sautée cooler on cook line Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sautée cooler Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatloaf (56F - Cold Holding); lasagna (56F - Cold Holding); ribs (56F - Cold Holding); chicken (56F - Cold Holding); rice (54F - Cold Holding); cooked Brussels (54F - Cold Holding); quinoa (52F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked noodles (52F - Cold Holding); grilled chicken (52F - Cold Holding); sautee reach in cooler at cook line. Not prepped or portioned. Removed from walk in cooler less than four hours ago. Moved to walk in cooler to cool. **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8604434

  • N/A:No Violations Were Observed

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8348136

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
  • 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 drawers under cook line; commercially processed reduced oxygen packaged Mahi, labeled to remove from package, no longer frozen (raw mahi ((40F - Cold Holding)). See Stop Sale. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee water bottle on cutting board. Operator removed. Corrected On-Site Repeat Violation Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At bar; ice scoop handle laying in ice. Operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over storage container of lemonade. Operator moved raw hamburgers to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw ground chicken stored above raw steak. Operator moved raw chicken to lower shelf. Corrected On-Site 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 drawers under cook line; commercially processed reduced oxygen packaged Mahi, labeled to remove from package, no longer frozen (raw mahi ((40F - Cold Holding)). See Stop Sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cook line; spray bottle containing bleach stored over prep table and clean plates. Operator removed. Warning
  • 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. Establishment is conducting reduced oxygen packaging of Temperature Control for Safety food, cooked pasta/cooked quinoa/cooked vegetables/cooked sausage/smoked salmon (solid frozen in walk-in freezer). Warning