DIMITR'S FARMERS MARKET RESTAURANT
1257 W ATLANTIC BLVD BOX 9
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
All Inspection Reports
Inspection Date: 11/1/2024
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation - From follow-up inspection 2024-11-01: At time of callback inspection still observed. **Time Extended**
Inspection Date: 10/31/2024
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil on floor in rear kitchen.
- 35A-19-4:High Priority - Live rodent present. Observed 1 live rodent stuck in trap behind rear freezer chest in rear kitchen.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 1 dropping in dry storage,chemical room Observed 1 dropping next to small freezer chest rear kitchen
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 10:15 on flat top chicken soup (55-64F - Reheating); gravy (64F - Reheating); green beans (115F - Reheating); carrots (80F - Reheating); mashed potatoes (63F - Reheating) per cook reheating on flat top since 8:00am
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler slice American cheese (51F - Cold Holding); slice Swiss cheese (51F - Cold Holding) per employee remove from walk-in cooler to flip top not portion or prepare today held out of temperature less than 3 hours
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed at 10:15 on flat top chicken soup (55-64F - Reheating); gravy (64F - Reheating); green beans (115F - Reheating); carrots (80F - Reheating); mashed potatoes (63F - Reheating) per cook reheating on flat top since 8:00am see stop sale
Inspection Date: 8/21/2024
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In soda room.
- 08B-38-4:Basic - Food stored on floor. Observed frying oil stored on the floor at the rear kitchen storage area
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 94F on flat to stove.
- 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. Chlorine sanitizer 0 Ppm. Machine needed to be primed. Rechecked 100 Ppm. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching phone then place on gloves and engage in food preparation without washing hands. Explained to employee proper hand washing. Employee washed hands. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breakfast potatoes (115-125F - Hot Holding); grilled onions (86F - Hot Holding) on flat top stove per employee held less than 4 hours employee placed on flat top to reheat to 165F **Corrective Action Taken**
Inspection Date: 12/8/2023
Inspection #: Visit ID: 8496842
- 21-10-4:Basic - Soiled dry wiping cloth in use. On cutting board. Operator removed. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook wearing gloves cracked raw shelled eggs, remove gloves, put on new gloves, no hand wash, and then cut tomatoes. Operator explained proper hand wash method. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license. Corrected On-Site
Inspection Date: 9/26/2023
Inspection #: Visit ID: 8503336
- N/A:No Violations Were Observed
Inspection Date: 9/19/2023
Inspection #: Visit ID: 8496119
- 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm. **Corrective Action Taken** - From follow-up inspection 2023-09-19: Observed same. Primed machine and retested at chlorine 0ppm. Operator instructed to discontinue use of machine until it is properly sanitizing, set up triple sink to chlorine 100ppm. Admin Complaint
Inspection Date: 9/11/2023
Inspection #: Visit ID: 8381561
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized interior of ice machine. Corrected On-Site
- 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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At Cook line Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site