DirtyFLRestaurant Inspection Data

DIMITR'S FARMERS MARKET RESTAURANT

DIMITR'S FARMERS MARKET RESTAURANT located in POMPANO BEACH has undergone 10 health department inspections, achieving a 2.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

1257 W ATLANTIC BLVD BOX 9

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 10/14/2025

Inspection #: Visit ID: 13457241

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle stored on counter next to clean dishes at the dishwasher.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Explained to employee the correct set up employee set up correctly. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses stored on oven handle.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at front counter the handle in contact with sugar.
  • 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 109F on flat top stove.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.
  • 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. 0 Ppm sanitizer line not completely immersed in sanitizer. Employee adjusted. Rechecked 100 Ppm
  • 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 employee crack raw shell eggs changed gloves then handled clean plate without washing hands. Explained to operator proper hand washing technique. Operator will explained to employee.Repeat Violation 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. Observed diced raw chicken stored over whole strip steak in walk-in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes (44F - Cold Holding) in flip tip unit per employee held in cooler overnight not portion or prepared today. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (44F - Cold Holding) in flip tip unit per employee held in cooler overnight not portion or prepared today.. See stop sale. Repeat Violation Admin Complaint
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Email poster.

Inspection Date: 7/10/2025

Inspection #: Visit ID: 13456611

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit Warning - From follow-up inspection 2025-07-10: At time of callback inspection still observed **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-07-10: At time of callback inspection still observed **Time Extended**

Inspection Date: 7/9/2025

Inspection #: Visit ID: 10903747

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In soda room. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top grill In-use utensil stored in standing water 131F Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked sausage 27F sitting on prep table at room temperature. Employee placed in cooler. Corrected On-Site Warning
  • 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 employee crack raw shell eggs changed gloves and then handle clean plates without washing hands. Explain to employee proper hand washing. Employee washed hands. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top Flip top; raw chicken (53F - Cold Holding);; tuna salad (47F - Cold Holding); chicken salad (47F - Cold Holding); slice American cheese (55F - Cold Holding); slice Swiss cheese (55F - Cold Holding); diced ham (55F - Cold Holding); smoke sausage (55F - Cold Holding); coleslaw (51F - Cold Holding); potato salad (51F - Cold Holding). Not portion or prep today. Per operator held in unit overnight. See stop sale. Ambient temperature 50F advised operator not to until unit is fix or placed ice packs on items. Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Chlorine 200+ Ppm . Operator changed solutions rechecked 100 Ppm Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not functioning battery dead Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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